COCKTAILS
Arsenic Waltz Dandelyan, Mondrian, London
Continuing Dandelyan’s modern botanical exploration, Arsenic Waltz comprises Tapatio Blanco, sour pear, long pepper and cucumber honey. Part of the bar’s ‘The Vices of Botany’ series, Arsenic Waltz joins a collection of cocktails investigating the ways in which botany plays a role in human vice. Divided into four sections – faith, lust, currency and rock ‘n’ roll – the menu’s creation involved contributions from every member of the bar team, and works towards generating sustainable and environmentally friendly ‘closed loop’ cocktails, that make use of ingredients usually thrown away – a practice championed by Dandelyan’s creator Ryan ‘Mr Lyan’ Chetiyawardana. Other new additions include Jail Bucks, created with Yaguara Cachaça, black pepper, Manzanilla, pink garum and tonic; as well as Velvet Brew, which features Piña, Tepache, Olmeca Altos and Del Maguey Vida. The menu introduces new flavour profiles through the use of fermented ingredients including the pink garum and tepache - fermented fish sauce and pineapple juice respectively. There is also a tropical undercurrent to the releases, with the notable incorporation of coconut fibre, tonka, guava, bitter hibiscus and pineapple sherbet. www.morganshotelgroup.com