Lesson time 05:47 min
Lynnette and Ryan talk about what they’ve learned from each other and why they love collaboration. They encourage you to get creative, collaborate with friends at home, and concoct your own original drinks.
[00:00:00.00] [UPBEAT MUSIC] [00:00:07.27] - This has been such a wonderful experience to get to have these more personal moments with you, doing what we do in a much simpler way. And having this first one-on-one access and sharing it with the student is also such a great part of this experience. So I'm really thrilled that we have had this time. And I cannot wait to take what I've learned and put it in practice. [00:00:31.84] - This is such an honor to be able to do this. I mean, it's a rarity where we get to kind cross over in these kind of things. It's such a pleasure to be able to present what we know and love. But actually, the crucial thing is being on to bounce off the other side and look at it from a different perspective. [00:00:46.49] So it's been amazing not only to just be able to hang out and be in new places but actually to be able to learn from your perspectives on things, how you look at flavors and ingredients, and actually how you structure your drinks approach as well, being able to think about different styles of drink and how you can then use that as a tool to carry into new sets of flavors. [00:01:05.11] And, obviously, it's a huge amount that I can take away personally. But I'm really excited to see the new raft of drinks that come from you as well. [00:01:11.72] - So, for me, being creative often starts with a theme. I really enjoy having kind of a brief given to me. So whether that's now working at the Llama Inn and the Llama Sun where I met Chef Erik, and he introduced me to what Peru is all about. And then I could take that and say, wow, OK, what about Peru inspires me? What do I know from my background that can relate to what's going on in this food and this cuisine? [00:01:38.86] And so I really love having spaces that have a really strong identity because it helps me look at what I'm doing from a creative process. So I find out everything I can about that culture, that space, the kind of spirits, the flavors. And then I take that and then I think about the style of drinks that I like to make, how do I amplify some of maybe the more subtle aromas? [00:01:58.69] How do I find ways to subtly weave those into a story that's going to be seen throughout the menu? And how that then relates to all the other elements that are going on-- the wine list, the beer list, and the food that's coming out, and how cocktails center in and focus around that. [00:02:15.85] Collaboration, for me, is key to creativity because you can bounce ideas off of somebody. And then I always look to food guides and things like "The Flavor Bible," and things that help me just kind of understand how to compare and contrast, and constantly remind myself that you can take certain roles and learn them, and then choose to break them at any time and then be really successful to make something that's new. So that's how my creative process works. [00:02:44.20] - It must have been really fun working with like a whole different set of ingredients with ...
James Beard honoree Lynnette Marrero has been at the forefront of the NYC craft cocktail movement. Ryan Chetiyawardana (aka Mr Lyan) is the founder of Dandelyan, named the world’s best bar. They will teach you the essentials of cocktail making, from developing your palate to building your home bar. Learn how to mix a perfectly balanced drink for every occasion and mood—and become your friends’ new favorite bartender.
Featured Masterclass Instructor
World-class bartenders Lynnette and Ryan (aka Mr Lyan) teach you how to make perfect cocktails at home for any mood or occasion.Explore the Class
Lovely to see this, been a long time follower of Ryan, so very pleased to hear first hand. They both did brilliantly, look forward to round 2!
An amazing class! Love Lynnette and Ryan. Makes it seem so doable from a novice mixologist!
I have started to think of alcohol like a dish rather than a intoxicant
Fantastic program. We had some friends over for drinks in the back yard (COVID is still dictating social distancing). I know they like bourbon, so I made them the Old Fashioned I learned in the class and they were blown away. I know it wasn't just a polite response because they emailed the next day to ask for the recipe. Thanks for helping make a great memory!