Patron 100% agave tequila, fermented agave

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2 dandelyan We wanted to have a selection of extra special cocktails that we could showcase to y all. These are intimate drinks that cannot be created on a large scale as the processes we use, and the ingredients we make, are intricate and even more time consuming not to mention the rarity of the fine spirits at their heart. Looking to these reserve marques, the concept around the menu builds on the Dandelyan focus of Modern Botany and looks to modern traditions. All the brands are steeped in history and tradition, yet have a modern twist, so we ve joined these two aspects together into a short selection of small batch treats. CELLAR

3 No. 01 Patron Agave Sherry Patron 100% agave tequila, fermented agave A fermented agave base fortified with Patron Tequila and rested to develop complexity and to dry out the drink. Served in a wine glass designed to channel the aroma. Savoury, light & refreshing Early-evening starter 19

4 No. 02 Soy-aged Whisky Sour Craigellachie 13, lemon juice, soy-aged egg white Exploring the maturation and transformation of flavours, and the production of soy, miso and wormtub Scotch Whisky, this whisky sour moves between richness, fruitiness and spice to mirror the range of flavours in the iconic Craigellachie Single Malt. Zesty umami bomb Afternoon pick-me-up 25

5 No. 03 VX Gibson Martini Grey Goose VX, pickled grapes Looking at the heritage of Grey Goose and Cognac, and the addition of some of the prestigious brandy to the blend, this Martini also explores the ancient method of preservation that is so tied to the serve. To replace the vermouth, lemon, onion or olive, this Martini is served with a sweet pickled grape, preserved with white wine vinegar, citrus peel, wormwood, vanilla and black pepper. Uplifting & boozy Pre-dinner 29

6 No. 04 Jack & Mickey Old Fashioned Jack Daniel s Rye, ash-potato syrup, burnt bitters Fire is so crucial to the production of Jack Daniel s but also the need for firing in the production of ceramics. This old fashioned also references Mickeys potatoes buried in the embers of a fire to blacken and char the outside, but create a sweet centre. Linking to the wood-burning fire in Sea Containers restaurant, we use ash-potatoes to create a rich syrup, before pairing with some burnt bitters and serving in a raku fired cup. Rich, earthy sipper Late night 26

7 No. 05 Silver Fria Facundo Neo Rum, crystal pineapple, polished rice, soda Polishing is a technique pioneered by Facundo Bacardi and exemplified in the prestigious Neo Rum. Highly polished rice is used to create the precious sake and a delicate platform for the best sushi. Here it is also paired with crystal pineapple syrup and served light in a flute with a delicate spritz to showcase this polished spirit. Tropical & fizzy Sunset party starter 23

8 No. 06 Bluegrass Fizz Woodford Reserve Rye Whiskey, lemon, bluegrass soda Woodford finds its home in the heart of Kentucky, which, long before bourbon, was a savannah of grasslands and oak. The blue flowered Poa Grass was how the region, and subsequent music genre, came to find its name. Using grass to balance against the spice of this Rye Whiskey, we create a light fizz that manages to showcase the best of the region. Long & zippy Anytime 22

9 L I G H T E R VX Gibson Martini Bluegrass Fizz Patron Agave Sherry Silver Fria DAY NIGHT Soy-aged Whisky Sour Jack & Mickey Old Fashioned A comparative guide to taste (light vs rich) and suggested drinking times (daytime to late evening) R I C H E R

10 ALLERGY INFORMATION If you have any allergies or intolerances, please speak to a member of our team about your requirements before ordering. A full list of all allergens contained in each drink is available upon request. We craft our cocktails in house, and use a variety of ingredients to create the complexity of our serves which may mean certain ingredients are not listed. All prices are in and inclusive of VAT at the current prevailing rate. Please note that a discretionary service charge of 12.5% will be added to your bill. Please don t steal @DandelyanBar Dandelyan

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