So you may have heard some chatter around the Hoxton bar that is White Lyan — well everything they say is true … and then some. This is one seriously talented team and they’ve brought their magic touch to the latest hot hotel, Mondrian London, manning the Dandelyan bar as well as creating drinks for the entire hotel (from the Sea Containers restaurant to bottled cocktails in the mini fridges). The design is sleek and sexy, with deep purples and shades of green … oh, and the view of the Thames and St Paul’s is rather impressive too.
The menu is divided up into sections: cereal, vegetal, mineral and floral. But if that’s not enough of a guide for you, fear not, each drink lists tasting notes as well as a suggested time of day for consumption. So if you’re not familiar with botanical beer “vermouth” and don’t know how concrete would taste … just work off of their suggestions and you’ll be happily satiated. To start, we highly recommend the Koji Hardshake made with Mr Lyan scotch, Dewar’s 12, lemon, koji and cream sugar, liquorice bitters and served with a roasted marshmallow (nostalgia defined). While it may look heavy and creamy, it’s surprisingly fresh and not too sweet — good for any time of day. If you’re coming along after dinner, try the Concrete Sazerac made with concrete-filtered cognac, fermented Peychaud and absinthe. Served with a pistachio crackling and chocolate stones, you’ll be amazed at the depth and newness of flavour you’ll experience from the concrete filtration. If you’re not dining at Sea Containers but are feeling peckish, there’s a tasty, straightforward menu in the bar. Think Neal’s Yard cheese boards and crispy cod cheeks.
This is an utterly modern hotel bar that forgoes the prim and proper mannerisms of its classic London brethren. Staff wear grey t-shirts and hunter green aprons, tattoos are aplenty, but as expected — service is with a big smile.
Best Bars tip: The team is also responsible for the rooftop bar, so you can expect the same high quality drinks with an even more stonking view.
— Sasha Filimonov, @SashaSips