Tayēr + Elementary, ranked fifth in The World’s 50 Best Bars, has been closed since May following a fire at a neighbouring unit. In response, the team opened Casual by Tayēr, a six-week residency in the basement of London’s Cato which will run until 26 August.

A new menu has been created for the site, aiming to merge the style of Tayēr with the technique and precision of Elementary, alongside the brand’s classics such as the One Sip Martini.

“Casual by Tayēr is our way of staying connected to the people who have supported us, even as we navigate an unexpected moment of change,” said co-founder Monica Berg. “This residency gives us the freedom to be playful, responsive, and a little spontaneous to create something that feels fresh while still rooted in the values that define Tayēr + Elementary.”

SIGNATURE SERVE

Habanero Ash

In traditional Mexican cuisine ceniza de habanero, or habanero ash, is created by intentionally roasting, charring and dehydrating habanero pepper then grinding into fine powder or paste. This is then infused with tequila to form a key ingredient in this smoky, spicy Martini.

Ingredients:

40ml Roku gin 10ml Quiquiriqui Espadin mezcal

15ml Lustau Blanco vermouth

1ml habanero ash tequila

0.5ml grapefruit bitters

15ml filtered water

Method:

Take 200g of habanero chilli, set fan oven to 0% humidity and roast for 30minutes until completely charred. Blend in a spice grinder and store in an airtight container with silica gel. Stir 5g habanero ash into 700ml blanco tequila, infuse in a vac pac bag for 72 hours and strain. Combine the infused tequila with all other ingredients in a non-reactive container and place into a freezer at -10°C after bottling. Serve in frozen glass at -10°C. Tayēr uses Bobo Drajja glassware in 75ml serves with an almond-stuffed gordal olive.

HIGHTLIGHTED DRINKS

Amber

Maker’s Mark bourbon, Linie aquavit, amber wood

Bergamot + Ylang Ylang

Tayēr vanilla vodka, Muyu Chinotto Nero, citron, Greek yoghurt, bergamot, ylang ylang

One Sip Martini

Tayēr vodka, Martini Ambrato, Una Palma fino, blue cheese olive