Herbs, mushrooms, ancient grains: London's taste for natural cocktails

Mixologist Mr Lyan finds and creates sustainable ingredients, helping customers connect with nature and reduce waste Neon-coloured cocktails and sugary mixers might have been the order of the day until recently, but now an interest in natural flavours has taken off among London's top mixologists.With kitchens that resemble chemistry labs, and bottles full of home-fermented concoctions and syrups made of natural and foraged ingredients, cocktail makers are trying to bring customers closer to nature. Continue reading...