Award-winning mixologist Ryan Chetiyawardana, aka Mr Lyan, has been busy working with us to create a signature Cocktail Menu to launch exclusively at Cinnamon Bazaar.
The bespoke cocktail menu from Ryan, who is at the forefront of innovation in the drinks industry, works in perfect synergy with our food menu. Cocktails include unique flavours such as carrot infused gin with curry leaf, ginger and cinnamon, crafted to pair with dishes on the menu or to be enjoyed on their own.
Our signature Masala Colae Float includes aged rum, Karma Cola and masala ice cream, whilst Makhani Gin Fizz features Beefeater Gin, shaken with cream, saffron tincture, almond, lemon, egg white and soda.
The Bazaar Old Fashioned with coconut washed Indian Scotch, coconut sugar and burnt cinnamon is a tipple guaranteed to tempt anyone.
If you’re a fan of the traditional favourite halwa pudding, you’ll love the Gajar Army & Navy which mixes carrot-infused Colombo Gin with honey-cashew orgeat & lemon, dusted with carrot powder.
Also featured are a selection of classics with a Bazaar-style twist. The Falooda Swizzel is our take on a mojito, with white rum, basil seed, creme d’abricot, lime, & amaranth cress. Whilst our speciality Gin Julep features Star of Bombay gin, mint, amchoor green mango, and black cardamom.
Vivek Singh comments: “As one of the world’s best bartenders, I knew Ryan would come up with an amazing list and he hasn’t disappointed! The cocktails are unique, interesting and pair perfectly with the market-inspired dishes on our menu.”
Ryan Chetiyawardana comments: “Teaming up with Vivek on this project was great fun. The concept of Cinnamon Bazaar is incredibly playful with so many flavour possibilities, so creating the cocktails was exciting. I look forward to seeing what everyone thinks!”
TO PROTECT OUR GUESTS AND TEAMS, WE HAVE DECIDED TO CLOSE OUR CINNAMON KITCHEN RESTAURANTSMore Information