The Colombo Food Journal

Combining the national spirit of Sri Lanka with the modern exploration of classic Sri Lankan flavours in a clean, crisp London Dry style gin, we infuse these spirits with hibiscus flower for bright fruitiness and their vivid colour. Next we combine this with a homemade toasted brown rice syrup, Sri Lankan Kithul syrup, and some acidity for balance. Altogether giving a complex, fruity and spiced sour with toasty popcorn notes. Try this special Mr Lyan Studio X .ldn cocktail today 💕

When the climate is hot and you crave for something sweet and heavenly , no dessert is more refreshing than this chocolate mousse with its cool, sweet-chocolate equilibrium.
•
•
•
The chocolate blend here comes in three varieties: white, milk, and dark. The milk is liquid velvet, a chocolate daydream, so rich and fully satisfying. Dark chocolate, made from chocolate shavings and steamed milk, is a cocoa steamroller, the most potent chocolate food or mousse imaginable. It is only sweet enough to round out the cocoa bean’s inexorable intensity. Even tasted in the tiniest increments, it is overwhelming, in the best possible way 🍴 • •

So why not try the best scoopes at as for desserts , there is no other place in Colombo that delivers so much pure and perfect satisfaction


•
•
•>> Book For Collaborations

Sitting by the pool gazing at the deep blue sea on a 14 floors- high point and sipping a beer?🍺
at Ozohotels Colombo is the Place !
•
•
•
• >> Book For Collaborations