Happy Hour: Ryan Chetiyawardana and Douglas McMaster
Ryan Chetiyawardana, the owner of Cub, Lyaness, Super Lyan and Silver Lyan chats with Douglas McMaster, the owner of Silo London, about their business models and their dedication to sustainability. Silo in Brighton was the world’s first zero-waste restaurant, while Chetiyawardana’s first bar, White Lyan, brought the topic of sustainable practice to the bar community. Learn easy ways to reduce waste inside your home, and explore different ingredients and flavours through the lens of sustainability.
35ml Bombay Sapphire
15ml white tea-infused fino sherry*
5ml raw honey**
2 dashes cider vinegar
Fresh mint/ garden herbs
1. Add two teaspoons of third-infusion white tea leaves to 300ml of fino sherry and infuse in the fridge overnight. Strain and keep refrigerated.*
2. Dissolve two parts honey with one part warm water.**
3. Add gin, fino, honey and cider vinegar to a small highball and stir. Add ice, stir again, then top with chilled soda. Garnish with garden herbs.
40ml Patrón Reposado
1/2 an apple
6 toasted coriander seeds
Add all the ingredients to a blender with two cubes of ice, then blend until all the ice has dissolved. Double-strain over cubed ice in a rocks glass, and serve with pirate chocolate cookies.