Good Things to Drink With Mr Lyan and Friends

Bemoan the final sun-dappled days of September all you like – Autumn is finally upon us. And what better way to way to banish the winter blues and toast to the turning of the season than with Mr Lyan, AKA Ryan Chetiyawardana’s vibrant new book, with its delicious, suitably acclimatised cocktails and accompanying visual montages? 

Named the “king of cocktails” by Mr Todd Selby, My Lyan has two award-winning bars and many years of experience to his name, and is in possession of an arsenal of recipes to prove it. Having first started his career as a chef, he first found himself drawn to the other side of the kitchen counter by his desire to chat with friends. “I missed that spontaneity, being in a kitchen,” he explains. “The bar provided the ideal setting for balancing creativity, my interest in sciences, and the ability to use food and drink to have a great time with people.”

He was drawn to cocktails by their innate customisability, he says: “Unlike with a wine and more so than a dish, I can alter everything about a drink, from the texture and the flavour to the presentation, but what excites me most is the ability to affect somebody’s mood, or change a scenario. Cocktails can complement, bolster or contrast with an occasion better than anything else can!”

Duly inspired, we spoke to Mr Lyan about Autumn and all of its unexpected gifts, and took his advice on an unusual cocktail that will warm you up and make you feel wonderful.

What's your favourite thing about Autumn?
"The light. Everything changes in autumn – particularly so the landscape – and this is perfect in the low sun that gives everything a warming glow."

What's the one ingredient you couldn't live without?
"Honey. I love it! Most other ingredients can be mixed and changed, but if there was no honey I'd be very upset. It's range of flavours are incredible and it's magic – it's the only food stuff that doesn't go off. Although, I'd be pretty upset if there was no more tea either..."

Whats your best cocktail-related memory?
"Making drinks on the rooftop of my sister's flat in New York. There was amazing produce she'd grown, a beautiful setting and great people – plus I'd never made a drink for her outside the bar setting up until this point."

What's the most important thing you've learned through your work?
"How much a cocktail can shape an evening. An understanding of that power was very humbling – I had people leaving the bar saying they'd had the best night of their life. That's an amazing thing to hear, and something that is crucial to know; cocktails certainly won't save a life (and it's not all about the drink, per se) but making people happy is a crucial task."

What’s your favourite cocktail to accompany a cold October evening?
“Deadly Nightshade. It's autumnal but fresh, so it brings a warmth that cosies up a crisp autumnal evening, but enough brightness to match the sunshine that accompanies them.”

CHOCOLATE WINE

"Chocolate seems to suit autumn, and this also has spice and fruits, making it the perfect accompaniment when the weather starts to cool."

INGREDIENTS

1 bottle red wine (something fruity, not too tannic)

100g/4oz sugar

10g/0.4oz cocoa nibs

Punch anise seeds

Small pinch salt

3 black peppercorns

30g/1oz dried apricots

6 shots (150ml/6oz) cognac

(Wineglass, cubed ice, chilled soda to finish)

METHOD

Add all ingredients to a microwave-safe bowl, stir, and cover with clingfilm/plastic food wrap. Heat on high power in the microwave for three minutes. Allow to cool, then strain. Keep the apricots: they’ll taste boozy but great!

To serve, pour a small wineglass-worth (5 shots/125ml/5oz) over ice. Stir and cap with more ice, although you could simply serve it chilled minus the ice. A splash of soda will lighten it if your wine is particularly heavy.

Good Things to Drink with Mr Lyan and Friends by Ryan Chetiyawardana (aka Mr Lyan) is out today, published by Frances Lincoln.