Dandelyan releases final chapter of The Modern Life of Plants


Ryan Chetiyawardana is launching Dandelyan’s ultimate cocktail menu ahead of its closure at the end of the year.

Back in October, Dandelyan won the coveted title of World’s Best Bar at the World’s 50 Best Bars awards.

Just days before the ceremony, Ryan Chetiyawardana (AKA Mr Lyan) announced that the establishment will close its doors after four years of operation, with plans to reopen as “something brighter, shinier and more fitting”.

Before the new concept is unveiled, the bar is launching the third chapter of The Modern Life of Plants menu.

Continuing Dandelyan’s overarching ethos of ‘Modern Botany’, the menu explores the science and art that is at play in the human adaptation of plant and animal life, which pushes plants and plant life beyond their normal ‘natural’ biological terms.

As with the previous two chapters, the final menu is centred around three core ingredients: mint, hops and grapes. Each have been through Dandelyan’s unique and in depth research and development process into how each plant lives, grows and reproduces.

Moving away from the current trend for seasonality, small-batched and foraged ingredients, The Modern Life of Plants menu champions the use of core ingredients grown as systemised crops within a large-scale food chain.

Spilt into three sections, menu includes four cocktails created from each ingredient: a combination of alcohol-free serves and ‘Classics’.

A cocktail from the Mint section is the Stranger Things Old Fashioned, with Jim Beam Rye, valerian, habanero, chamomile bitters. Grape’s Space Fix features Courvoisier VSOP, yellow pepper sherry, sparkling passionfruit wine, while within Hops, lies the Re-Supply Sour, combining Empirical Spirits Koji Hooch, Compass Box Oak Cross, nutrient-enriched cardboard, raspberry.

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