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Canonbury, London in a lovely little flat with a garden and my awesome cat Batman. 3 FAVOURITE LONDON BARS AND WHY? Happiness Forgets – great drinks, great service and unpretentious surroundings. American Bar, The Savoy – I do love indulging in the hotel bars. It's a toss up between the big guns of Artesian, Savoy and Connaught, but Savoy tops it as my boy Tom is there now. Callooh Callay – bars have got to be about fun and they all do it so well here! 3 FAVOURITE INTERNATIONAL BARS AND WHY? Bar High Five, Tokyo – Ueno San has been a great mentor, and his bar is super awesome. La Capilla, Mexico – Such a great atmosphere with great hospitality and drinks. And forever etched in my memory with Tristan Stephenson hiccuping on local chillis. Bramble, Edinburgh – My favourite bar in the world. I had the honour of working with Mike and Jas for almost 3 years, and they get it all right. Great attention to detail, passion and the necessary atmosphere; great cocktails and killer tunes. INTRODUCE US TO A GREAT BARTENDER Gonna cheat and do two for the same reasons – Geoff Robinson ex-Happiness Forgets and Iain Griffiths ex-Bramble. They know how to host in such a welcoming way, and they make some of the best drinks I've had in years. Huge innovation and passion with a genuine humbleness. BEST PART OF YOUR JOB? The people. Both sides – customer interaction, and the awesome folk attracted to our industry. IF YOU WERE GOING TO MAKE A BARCHICK COCKTAIL WHAT WOULD YOU CALL IT AND WHAT WOULD BE IN IT? I'm all about tailoring to mood, but let's generalise. You're all super fun, so it's got to be tequila: "BarChick Trick" 50ml Blanco Tequila 10ml aperol 10ml green chartreuse 3 mint leaves 6 dashes peychaud 15ml gomme 25ml pink grapefruit juice Shake, double strain over ice in a sling, top with prosecco. Garnish with a slice of grapefruit. It may be pretty, but it packs a punch! WHO WOULD PLAY YOU IN A MOVIE? Billy Murray painted brown IF YOU WEREN'T A BARTENDER WHAT WOULD YOU LIKE TO BE? My creativity in music curbed at a young age, but it's still my main passion, so a musician of some kind. IF YOU COULD MAKE A DRINK FOR ONE PERSON DEAD OR ALIVE WHO WOULD IT BE? David Attenborough. He can just talk at me while I keep making him drinks. TOP CHEFS HAVE THEIR GUILTY PLEASURE FOOD, WHAT'S YOUR GUILTY PLEASURE DRINK? Anything with bananas in it. I'm a monkey, I love bananas. DRINK TREND THAT YOU ARE EXCITED ABOUT? I'm still getting excited about using microbes in my drinks, but it's not a trend as such. I'm fully on board with the vintage spirits thing; maybe not in the same way as others, but it's good to see bartenders really focus on the ingredients. Especially how they change. IT'S THE END OF THE WORLD IN 24HRS, WHAT WOULD YOU DO? Gather all my loved ones and crack all my choicest booze, have a big meal and dance like a fool. FAVOURITE PLACE IN THE WORLD Some of my favourite memories are in Tokyo, New York and London, but overall, I'd say Scotland (yup, the whole place). DESERT ISLAND BOTTLE? Bowmore 1964 Fino Cask SO WHAT WAS UP WITH THAT SOIL COCKTAIL? It was about exploring earthy flavours, provenance of ingredients and dispelling the notion that there were 'out-of-bounds' ingredients. I found it quite a simple link to the spirit; it was the rich clay soil from Chase's farm and it smelt amazing! TELL US ABOUT YOUR TWO BARS HENRY IN NEW YORK AND WHITE LYAN IN LONDON? We opened Henry in New York, then two weeks later launched White Lyan in Hoxton - good timing! White Lyan is a different concept and the result of two years planning. The bar uses no ice or citrus and we use all our own brand products. The idea was to strip right back and be able to control the drinks from the point of origin. Mainly though, we wanted to create a bar that appealed to those that don't frequent cocktail bars. The bar is fun, we have more time to spend looking after people, and hope to get a drink in their hands so they can have a great night with their friends!    " ["post_title"]=> string(19) "Ryan Chetiyawardana" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(19) "ryan-chetiyawardana" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2013-12-12 14:37:35" ["post_modified_gmt"]=> string(19) "2013-12-12 14:37:35" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(866) ["guid"]=> string(34) "http://barchick.com/?page_id=28951" ["menu_order"]=> int(0) ["post_type"]=> string(4) "page" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object_id"]=> int(28951) ["request"]=> string(177) "SELECT wp_posts.* FROM wp_posts WHERE 1=1 AND (wp_posts.ID = '28951') AND post_modified > FROM_UNIXTIME(0) AND wp_posts.post_type = 'page' ORDER BY wp_posts.post_date DESC " ["posts"]=> &array(1) { [0]=> object(WP_Post)#1051 (24) { ["ID"]=> int(28951) ["post_author"]=> string(1) "4" ["post_date"]=> string(19) "2013-04-10 12:07:52" ["post_date_gmt"]=> string(19) "2013-04-10 12:07:52" ["post_content"]=> string(5521) "WHERE DO YOU LIVE? Canonbury, London in a lovely little flat with a garden and my awesome cat Batman. 3 FAVOURITE LONDON BARS AND WHY? Happiness Forgets – great drinks, great service and unpretentious surroundings. American Bar, The Savoy – I do love indulging in the hotel bars. It's a toss up between the big guns of Artesian, Savoy and Connaught, but Savoy tops it as my boy Tom is there now. Callooh Callay – bars have got to be about fun and they all do it so well here! 3 FAVOURITE INTERNATIONAL BARS AND WHY? Bar High Five, Tokyo – Ueno San has been a great mentor, and his bar is super awesome. La Capilla, Mexico – Such a great atmosphere with great hospitality and drinks. And forever etched in my memory with Tristan Stephenson hiccuping on local chillis. Bramble, Edinburgh – My favourite bar in the world. I had the honour of working with Mike and Jas for almost 3 years, and they get it all right. Great attention to detail, passion and the necessary atmosphere; great cocktails and killer tunes. INTRODUCE US TO A GREAT BARTENDER Gonna cheat and do two for the same reasons – Geoff Robinson ex-Happiness Forgets and Iain Griffiths ex-Bramble. They know how to host in such a welcoming way, and they make some of the best drinks I've had in years. Huge innovation and passion with a genuine humbleness. BEST PART OF YOUR JOB? The people. Both sides – customer interaction, and the awesome folk attracted to our industry. IF YOU WERE GOING TO MAKE A BARCHICK COCKTAIL WHAT WOULD YOU CALL IT AND WHAT WOULD BE IN IT? I'm all about tailoring to mood, but let's generalise. You're all super fun, so it's got to be tequila: "BarChick Trick" 50ml Blanco Tequila 10ml aperol 10ml green chartreuse 3 mint leaves 6 dashes peychaud 15ml gomme 25ml pink grapefruit juice Shake, double strain over ice in a sling, top with prosecco. Garnish with a slice of grapefruit. It may be pretty, but it packs a punch! WHO WOULD PLAY YOU IN A MOVIE? Billy Murray painted brown IF YOU WEREN'T A BARTENDER WHAT WOULD YOU LIKE TO BE? My creativity in music curbed at a young age, but it's still my main passion, so a musician of some kind. IF YOU COULD MAKE A DRINK FOR ONE PERSON DEAD OR ALIVE WHO WOULD IT BE? David Attenborough. He can just talk at me while I keep making him drinks. TOP CHEFS HAVE THEIR GUILTY PLEASURE FOOD, WHAT'S YOUR GUILTY PLEASURE DRINK? Anything with bananas in it. I'm a monkey, I love bananas. DRINK TREND THAT YOU ARE EXCITED ABOUT? I'm still getting excited about using microbes in my drinks, but it's not a trend as such. I'm fully on board with the vintage spirits thing; maybe not in the same way as others, but it's good to see bartenders really focus on the ingredients. Especially how they change. IT'S THE END OF THE WORLD IN 24HRS, WHAT WOULD YOU DO? Gather all my loved ones and crack all my choicest booze, have a big meal and dance like a fool. FAVOURITE PLACE IN THE WORLD Some of my favourite memories are in Tokyo, New York and London, but overall, I'd say Scotland (yup, the whole place). DESERT ISLAND BOTTLE? Bowmore 1964 Fino Cask SO WHAT WAS UP WITH THAT SOIL COCKTAIL? It was about exploring earthy flavours, provenance of ingredients and dispelling the notion that there were 'out-of-bounds' ingredients. I found it quite a simple link to the spirit; it was the rich clay soil from Chase's farm and it smelt amazing! TELL US ABOUT YOUR TWO BARS HENRY IN NEW YORK AND WHITE LYAN IN LONDON? We opened Henry in New York, then two weeks later launched White Lyan in Hoxton - good timing! White Lyan is a different concept and the result of two years planning. The bar uses no ice or citrus and we use all our own brand products. The idea was to strip right back and be able to control the drinks from the point of origin. Mainly though, we wanted to create a bar that appealed to those that don't frequent cocktail bars. 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Canonbury, London in a lovely little flat with a garden and my awesome cat Batman. 3 FAVOURITE LONDON BARS AND WHY? Happiness Forgets – great drinks, great service and unpretentious surroundings. American Bar, The Savoy – I do love indulging in the hotel bars. It's a toss up between the big guns of Artesian, Savoy and Connaught, but Savoy tops it as my boy Tom is there now. Callooh Callay – bars have got to be about fun and they all do it so well here! 3 FAVOURITE INTERNATIONAL BARS AND WHY? Bar High Five, Tokyo – Ueno San has been a great mentor, and his bar is super awesome. La Capilla, Mexico – Such a great atmosphere with great hospitality and drinks. And forever etched in my memory with Tristan Stephenson hiccuping on local chillis. Bramble, Edinburgh – My favourite bar in the world. I had the honour of working with Mike and Jas for almost 3 years, and they get it all right. Great attention to detail, passion and the necessary atmosphere; great cocktails and killer tunes. INTRODUCE US TO A GREAT BARTENDER Gonna cheat and do two for the same reasons – Geoff Robinson ex-Happiness Forgets and Iain Griffiths ex-Bramble. They know how to host in such a welcoming way, and they make some of the best drinks I've had in years. Huge innovation and passion with a genuine humbleness. BEST PART OF YOUR JOB? The people. Both sides – customer interaction, and the awesome folk attracted to our industry. IF YOU WERE GOING TO MAKE A BARCHICK COCKTAIL WHAT WOULD YOU CALL IT AND WHAT WOULD BE IN IT? I'm all about tailoring to mood, but let's generalise. You're all super fun, so it's got to be tequila: "BarChick Trick" 50ml Blanco Tequila 10ml aperol 10ml green chartreuse 3 mint leaves 6 dashes peychaud 15ml gomme 25ml pink grapefruit juice Shake, double strain over ice in a sling, top with prosecco. Garnish with a slice of grapefruit. It may be pretty, but it packs a punch! WHO WOULD PLAY YOU IN A MOVIE? Billy Murray painted brown IF YOU WEREN'T A BARTENDER WHAT WOULD YOU LIKE TO BE? My creativity in music curbed at a young age, but it's still my main passion, so a musician of some kind. IF YOU COULD MAKE A DRINK FOR ONE PERSON DEAD OR ALIVE WHO WOULD IT BE? David Attenborough. He can just talk at me while I keep making him drinks. TOP CHEFS HAVE THEIR GUILTY PLEASURE FOOD, WHAT'S YOUR GUILTY PLEASURE DRINK? Anything with bananas in it. I'm a monkey, I love bananas. DRINK TREND THAT YOU ARE EXCITED ABOUT? I'm still getting excited about using microbes in my drinks, but it's not a trend as such. I'm fully on board with the vintage spirits thing; maybe not in the same way as others, but it's good to see bartenders really focus on the ingredients. Especially how they change. IT'S THE END OF THE WORLD IN 24HRS, WHAT WOULD YOU DO? Gather all my loved ones and crack all my choicest booze, have a big meal and dance like a fool. 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BarChick's Most Wanted
IN ASSOCIATION WITH HOBO CZECH CRAFT LAGER

FIND A BAR
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WHAT
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BARCHICK GETS DOWN AND DIRTY WITH...

Ryan Chetiyawardana

WHERE DO YOU LIVE?

Canonbury, London in a lovely little flat with a garden and my awesome cat Batman.

3 FAVOURITE LONDON BARS AND WHY?

Happiness Forgets – great drinks, great service and unpretentious surroundings.

American Bar, The Savoy – I do love indulging in the hotel bars. It's a toss up between the big guns of Artesian, Savoy and Connaught, but Savoy tops it as my boy Tom is there now.

Callooh Callay – bars have got to be about fun and they all do it so well here!

3 FAVOURITE INTERNATIONAL BARS AND WHY?

Bar High Five, Tokyo – Ueno San has been a great mentor, and his bar is super awesome.

La Capilla, Mexico – Such a great atmosphere with great hospitality and drinks. And forever etched in my memory with Tristan Stephenson hiccuping on local chillis.

Bramble, Edinburgh – My favourite bar in the world. I had the honour of working with Mike and Jas for almost 3 years, and they get it all right. Great attention to detail, passion and the necessary atmosphere; great cocktails and killer tunes.

INTRODUCE US TO A GREAT BARTENDER

Gonna cheat and do two for the same reasons – Geoff Robinson ex-Happiness Forgets and Iain Griffiths ex-Bramble. They know how to host in such a welcoming way, and they make some of the best drinks I've had in years. Huge innovation and passion with a genuine humbleness.

BEST PART OF YOUR JOB?

The people. Both sides – customer interaction, and the awesome folk attracted to our industry.

IF YOU WERE GOING TO MAKE A BARCHICK COCKTAIL WHAT WOULD YOU CALL IT AND WHAT WOULD BE IN IT?

I'm all about tailoring to mood, but let's generalise. You're all super fun, so it's got to be tequila:

"BarChick Trick"

50ml Blanco Tequila
10ml aperol
10ml green chartreuse
3 mint leaves
6 dashes peychaud
15ml gomme
25ml pink grapefruit juice
Shake, double strain over ice in a sling, top with prosecco. Garnish with a slice of grapefruit. It may be pretty, but it packs a punch!

WHO WOULD PLAY YOU IN A MOVIE?

Billy Murray painted brown

IF YOU WEREN'T A BARTENDER WHAT WOULD YOU LIKE TO BE?

My creativity in music curbed at a young age, but it's still my main passion, so a musician of some kind.

IF YOU COULD MAKE A DRINK FOR ONE PERSON DEAD OR ALIVE WHO WOULD IT BE?

David Attenborough. He can just talk at me while I keep making him drinks.

TOP CHEFS HAVE THEIR GUILTY PLEASURE FOOD, WHAT'S YOUR GUILTY PLEASURE DRINK?

Anything with bananas in it. I'm a monkey, I love bananas.

DRINK TREND THAT YOU ARE EXCITED ABOUT?

I'm still getting excited about using microbes in my drinks, but it's not a trend as such. I'm fully on board with the vintage spirits thing; maybe not in the same way as others, but it's good to see bartenders really focus on the ingredients. Especially how they change.

IT'S THE END OF THE WORLD IN 24HRS, WHAT WOULD YOU DO?

Gather all my loved ones and crack all my choicest booze, have a big meal and dance like a fool.

FAVOURITE PLACE IN THE WORLD

Some of my favourite memories are in Tokyo, New York and London, but overall, I'd say Scotland (yup, the whole place).

DESERT ISLAND BOTTLE?

Bowmore 1964 Fino Cask

SO WHAT WAS UP WITH THAT SOIL COCKTAIL?

It was about exploring earthy flavours, provenance of ingredients and dispelling the notion that there were 'out-of-bounds' ingredients. I found it quite a simple link to the spirit; it was the rich clay soil from Chase's farm and it smelt amazing!

TELL US ABOUT YOUR TWO BARS HENRY IN NEW YORK AND WHITE LYAN IN LONDON?

We opened Henry in New York, then two weeks later launched White Lyan in Hoxton - good timing! White Lyan is a different concept and the result of two years planning. The bar uses no ice or citrus and we use all our own brand products. The idea was to strip right back and be able to control the drinks from the point of origin. Mainly though, we wanted to create a bar that appealed to those that don't frequent cocktail bars. The bar is fun, we have more time to spend looking after people, and hope to get a drink in their hands so they can have a great night with their friends!

 

 

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