Dandelyan, in Sea Containers Hotel on the South Bank of the river Thames in London, was an innovative cocktail bar from Ryan Chetiyawardana – Mr Lyan.
It pioneered a botanical approach to cocktail making – interesting flavor profiles, vegetals, amazing garnishes, wild re-imaginings of the familar – and rapidly established itself as the standout cocktail bar south of the river.

Inspired by two Yorkshire traditions in textile manufacturing and rhubarb farming that fortuitously benefited each other when shoddy wool was turned over into the soil, the Nitrate Manhattan refocused the popular rye and vermouth stalwart with Tequila and Talisker powering the mix instead of rye whisky.

Not a cocktail to take lightly. A smoky turbo-charged melange of bittersweet savoury notes, peat smoke and agave, a rhubarb saison ‘vermouth’ made by enriching pale ale with various vermouth botanicals including rhubarb and raspberries, a dash of absinthe, and lanolin (wax made from sheep’s wool) adding texture.

The Nitrate Manhattan was an intense whirlwind of flavour, not for lightweights nor those who prefer the candy shop approach to cocktails. You didn’t forget this one in a hurry.

Mixing it up

For those interested in exploring the flavours, the Nitrate Manahattan in its new incarnation can be sampled in the Seed Library, the Shoreditch, London venture from Mr Lyan, where it is currently mixed with an unpeated Aberfeldy 12 year old, blanco tequila, rhubarb saison, lanolin, bitter & sweet herbs.

Tell them Ricky sent you.

😎🥃🍸