AT THE BAR WITH MR LYAN

The mixology master shares his tricks for creative concoctions

What’s behind your unusual flavour combinations? Sometimes it’s a story, a certain ritual or custom around food and drink that inspires us. Or it might be pure flavour association – a shared nostalgia or a synergistic flavour combination that we’re excited by. For Lyaness, it was both. We were frustrated by certain products – banana, for example, always tastes confected – and found inspiration in ingredients and techniques, such as the reactions involved in oxidation that helped to create our King Monkey Nut flavour. Are there rules for pairing ingredients in drinks? Anything can go into a drink as long as it’s edible (or can be made edible!), but it’s about balance and intention. Go with what you know you like – or don’t – and start from there. Be inspired by combinations you’ve enjoyed and substitute new flavours. The key is to keep tasting, and to keep it fun.

What do you keep in stock at home? Real honey, proper salt, quality vinegar and jams as store cupboard staples, plus Fino sherry, vermouth, Champagne, absinthe, bitters and some favourite spirits, along with some fresh, good-quality mixers.

What’s your go-to ingredient at the moment?

I’m never too far away from great sherry, and fine whisky is also important.

Do you have any tricks for using up leftover bottles? It’s often liqueurs that linger at the back of home bars. Take a favourite spirit and turn it into a sour using two parts spirit, one part freshly squeezed lemon juice, the white of an egg and a couple of dashes of bitters (both optional but make a huge difference). Then, add between half and one part of any liqueur you have. Shake without ice, then shake again with cubed ice and strain into a chilled glass.