Aidan is head bartender at Dandelyan in London. He makes two cocktails for us, one with Gin and Cocchi Americano infused with Hops and the second with Whisky and Roasted Miso.
Aidan introduce yourself
My name is Aidan and I’ve been the head bartender at Dandelyan in the Mondrian Hotel in London since it opened two and a half years ago. Even though I studied civil engineering I always felt I’d be a part of this industry, as my Dad’s a chef and I literally grew up around restaurants and bars. My career began in Scotland in a hotel bar… I’ve actually always worked in hotel bars as I believe they are an incredible part of the overall hotel experience for a guest. It was whilst working at Blythswood Square Hotel in Glasgow that I entered the Auchentoshan Switch Competition where I met Ryan Chetiyawardana, who was one of the judges. I actually won that competition and the prize was working at Dead Rabbit in New York for two weeks which was incredible. It’s great because I am now working with Ryan in this amazing hotel bar, which is recognised globally.
The classic you want to show us
30ml of Tanqueray Tne Gin
10ml of Seedlip Garden 108
25ml of Egg White
15ml of Lemon
10ml of Lime
10ml of Cocchi Americano infused with Hops
10ml of Simple Syrup
3 dashes of Absinthe
The bar you dream of
As my family is in Edinburgh, I’d love to open a bar back home that offers great cocktails and wine with a real community feel. Quite a few of my family are musicians, so there would definitely be a live music element and the interior and vibe would be inspired by local pubs.
What do you do in your time off
Because London has some of the best bars in the world I like to see what other people are doing around town. Otherwise, I spend time at home relaxing or you can find me running around a basketball court.
The spirit you like the most
Maybe I’m being patriotic, but I’d have to say Scotch due to its wide variety of flavour profiles. From floral to salty or smoky with sherry elements, you can find all these qualities in Scotch whiskies.
What do you think makes a good cocktail
Of course balance and good service, but I also believe if there’s a personal touch, like a story attached to a drink, it makes it extra special.
What ingredient do you enjoy using in cocktails
This is probably quite controversial but I think sugar bumps up the flavours of a cocktail beautifully. At the moment we are working with a delicious roasted miso sugar that adds an incredible depth and umami quality to drinks.
The signature cocktail you want to show us
50ml of Johnnie Walker Gold Label
5ml of Banana Liqueur
5ml of Roasted Miso Syrup
3 dashes of Smoked Chocolate Bitters