Master Mixologist Mr. Lyan’s Rules for Raising the Bar of Your Cocktail Party

Ryan Chetiyawardana has been the toast of London’s cocktail scene since he opened his first bar, White Lyan, in 2013. He has racked up accolades—including World’s Best Bar for Dandelyan, recently reinvented as Lyaness—that cite his inventive drinks, home-grown botanicals, and spaces that generate little waste. His first U.S. offering, Silver Lyan, opens in Washington, D.C. in January. We asked him for the key to throwing a great cocktail party.

Help us set the scene. Where do you live now?

Ryan Chetiyawardana: I’m in East London. I live in a little house out here with two friends, Anette and Doug, and a cat named Batman. Annette is in the coffee world and owns a roastery. She’s like coffee royalty. Doug is a chef and a partner in Cub. Between us, there’s usually a bunch of experiments or unmarked things you kind of have to question [in the fridge]. We also have a ton of plants and a lot of booze. 

I like having friends around. I used to be a chef and miss cooking for people. The chatting with people is what pushed me into the bartending side. 

What does it typically look like when you have friends or family over? 

RC: I try to make it feel special, but at the same time, I don’t want it to be fussy. Ultimately, I want people around the table. I like to cook things that take effort ahead of time, and you put it down, and people can partake. My favorite thing to do is cook a pie and have lots of vegetables around. 

I’ll do different drinks throughout the evening, but I’ll usually have a cocktail base and some champagne ready. It kind of varies on the season and what I’m serving, but usually I’ll do like a twist on a classic, like the French 75. Nobody turns up [to a party] at the same time, so have something bottled and chilled in the fridge. You literally pour something in the glass, top it with bubbles, and you have a drink.