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🪸The Mighty O — a bright, coastal whisky sour inspired by the ways in which human conflict can create space for the natural world.

At a time when coral reefs are endangered worldwide, an unexpected boon for marine life has been sunken warships. They’re so effective as habitats for growth, that the U.S. Navy now sinks them to create artificial reefs!

This pattern of the aftereffects of human conflict creating space for the natural world isn’t just limited to the ocean; the DMZ between North and South Korea has become one of the most biodiverse places on the peninsula, and is now a home for many endangered species of deer and herons.

How do we translate this into a drink?! Miyeok-muchim, a Korean seaweed salad, nods to the DMZ. Antler pulls from the fact that both the Korean DMZ and Chernobyl have become havens for deer in the absence of humans, and persimmon is one of the most popular fruits in Korea, and is found in many forms in Korean cooking.

Monkey Shoulder, miyeok mukchim cordial, turbo persimmon, lemon, antler — deep dive coming next!

🪸The Mighty O — a bright, coastal whisky sour inspired by the ways in which human conflict can create space for the natural world.

At a time when coral reefs are endangered worldwide, an unexpected boon for marine life has been sunken warships. They’re so effective as habitats for growth, that the U.S. Navy now sinks them to create artificial reefs!

This pattern of the aftereffects of human conflict creating space for the natural world isn’t just limited to the ocean; the DMZ between North and South Korea has become one of the most biodiverse places on the peninsula, and is now a home for many endangered species of deer and herons.

How do we translate this into a drink?! Miyeok-muchim, a Korean seaweed salad, nods to the DMZ. Antler pulls from the fact that both the Korean DMZ and Chernobyl have become havens for deer in the absence of humans, and persimmon is one of the most popular fruits in Korea, and is found in many forms in Korean cooking.

Monkey Shoulder, miyeok mukchim cordial, turbo persimmon, lemon, antler — deep dive coming next!

🪸The Mighty O — a bright, coastal whisky sour inspired by the ways in which human conflict can create space for the natural world.

At a time when coral reefs are endangered worldwide, an unexpected boon for marine life has been sunken warships. They’re so effective as habitats for growth, that the U.S. Navy now sinks them to create artificial reefs!

This pattern of the aftereffects of human conflict creating space for the natural world isn’t just limited to the ocean; the DMZ between North and South Korea has become one of the most biodiverse places on the peninsula, and is now a home for many endangered species of deer and herons.

How do we translate this into a drink?! Miyeok-muchim, a Korean seaweed salad, nods to the DMZ. Antler pulls from the fact that both the Korean DMZ and Chernobyl have become havens for deer in the absence of humans, and persimmon is one of the most popular fruits in Korea, and is found in many forms in Korean cooking.

Monkey Shoulder, miyeok mukchim cordial, turbo persimmon, lemon, antler — deep dive coming next!

Our Season’s Sazerac is five years in the making — literally.

Our cognac (used 3:1 alongside rye) has been solera-infused with fruits, vegetables, and seasonal produce every week or so since we opened, so it’s ever-evolving, says Eric.

When Britt Fox, one of our former bartenders, got married in an apple orchard, we took apples from that orchard and added them to the solera. Now, every Sazerac we serve — indefinitely — carries a whisper of those apples.

When we collaborated with Library Bar in Toronto, they introduced us to candy cap mushrooms. Because the solera is layering what’s new while preserving what came before — those mushrooms will also remain part of every Sazerac we serve here, and that’s pretty special!

Solera fruit Pierre Ferrand cognac, Michter’s rye, Peychaud’s, white absinthe.

Sunday Lyan — De Vie!

Join us on June 7th from 5pm - 9pm as Alex Francis takes over the Silver bar, fresh from De Vie’s nomination for Best New International Cocktail Bar at the Tales of the Cocktail Spirited Awards.

Located on Rue Saint-Sauveur in Paris’ lively Montorgueil district, De Vie brings together Comptoir De Vie and Bar De Vie — a dual restaurant and bar concept from Alex and Barney O’Kane celebrating seasonality, locality, and craft.

Known for their work championing sustainability and pushing the “Farm to Glass” movement forward, De Vie is built around thoughtful hospitality and environmentally conscious practice, setting new standards for storytelling and productive innovation in the food and drinks sector, while cultivating experiences that transform the way we connect through food and booze!

Space is limited, and bookings are available through the usual link in bio, with thanks to our pals at Heaven Hill.

📸 @millietang

Sunday Lyan — De Vie!

Join us on June 7th from 5pm - 9pm as Alex Francis takes over the Silver bar, fresh from De Vie’s nomination for Best New International Cocktail Bar at the Tales of the Cocktail Spirited Awards.

Located on Rue Saint-Sauveur in Paris’ lively Montorgueil district, De Vie brings together Comptoir De Vie and Bar De Vie — a dual restaurant and bar concept from Alex and Barney O’Kane celebrating seasonality, locality, and craft.

Known for their work championing sustainability and pushing the “Farm to Glass” movement forward, De Vie is built around thoughtful hospitality and environmentally conscious practice, setting new standards for storytelling and productive innovation in the food and drinks sector, while cultivating experiences that transform the way we connect through food and booze!

Space is limited, and bookings are available through the usual link in bio, with thanks to our pals at Heaven Hill.

📸 @millietang

Sunday Lyan — De Vie!

Join us on June 7th from 5pm - 9pm as Alex Francis takes over the Silver bar, fresh from De Vie’s nomination for Best New International Cocktail Bar at the Tales of the Cocktail Spirited Awards.

Located on Rue Saint-Sauveur in Paris’ lively Montorgueil district, De Vie brings together Comptoir De Vie and Bar De Vie — a dual restaurant and bar concept from Alex and Barney O’Kane celebrating seasonality, locality, and craft.

Known for their work championing sustainability and pushing the “Farm to Glass” movement forward, De Vie is built around thoughtful hospitality and environmentally conscious practice, setting new standards for storytelling and productive innovation in the food and drinks sector, while cultivating experiences that transform the way we connect through food and booze!

Space is limited, and bookings are available through the usual link in bio, with thanks to our pals at Heaven Hill.

📸 @millietang

Sunday Lyan — De Vie!

Join us on June 7th from 5pm - 9pm as Alex Francis takes over the Silver bar, fresh from De Vie’s nomination for Best New International Cocktail Bar at the Tales of the Cocktail Spirited Awards.

Located on Rue Saint-Sauveur in Paris’ lively Montorgueil district, De Vie brings together Comptoir De Vie and Bar De Vie — a dual restaurant and bar concept from Alex and Barney O’Kane celebrating seasonality, locality, and craft.

Known for their work championing sustainability and pushing the “Farm to Glass” movement forward, De Vie is built around thoughtful hospitality and environmentally conscious practice, setting new standards for storytelling and productive innovation in the food and drinks sector, while cultivating experiences that transform the way we connect through food and booze!

Space is limited, and bookings are available through the usual link in bio, with thanks to our pals at Heaven Hill.

📸 @millietang

Sunday Lyan — De Vie!

Join us on June 7th from 5pm - 9pm as Alex Francis takes over the Silver bar, fresh from De Vie’s nomination for Best New International Cocktail Bar at the Tales of the Cocktail Spirited Awards.

Located on Rue Saint-Sauveur in Paris’ lively Montorgueil district, De Vie brings together Comptoir De Vie and Bar De Vie — a dual restaurant and bar concept from Alex and Barney O’Kane celebrating seasonality, locality, and craft.

Known for their work championing sustainability and pushing the “Farm to Glass” movement forward, De Vie is built around thoughtful hospitality and environmentally conscious practice, setting new standards for storytelling and productive innovation in the food and drinks sector, while cultivating experiences that transform the way we connect through food and booze!

Space is limited, and bookings are available through the usual link in bio, with thanks to our pals at Heaven Hill.

📸 @millietang

Season’s Sazerac — a Silver Lyan take on the Sazerac that embraces alcohol’s ability to preserve the flavours of peak seasonal fruits with an evolving solera of infusions!

Using a base combo of rye and cognac offers a brighter take on the classic, while the absinthe-scented Flavor Blaster bubble allows the flavour of the absinthe to leech more slowly into the drink.

The fruits and vegetables (whatever’s in season!) are prepared individually depending on what form of their flavour is most desirable — roasted, frozen, dehydrated, etc — and using a solera lets us keep adding layers of flavour as the seasons change, while always having a background whisper of what came before.

Solera fruit Pierre Ferrand cognac, Michter’s rye, Peychaud’s, white absinthe.

Season’s Sazerac — a Silver Lyan take on the Sazerac that embraces alcohol’s ability to preserve the flavours of peak seasonal fruits with an evolving solera of infusions!

Using a base combo of rye and cognac offers a brighter take on the classic, while the absinthe-scented Flavor Blaster bubble allows the flavour of the absinthe to leech more slowly into the drink.

The fruits and vegetables (whatever’s in season!) are prepared individually depending on what form of their flavour is most desirable — roasted, frozen, dehydrated, etc — and using a solera lets us keep adding layers of flavour as the seasons change, while always having a background whisper of what came before.

Solera fruit Pierre Ferrand cognac, Michter’s rye, Peychaud’s, white absinthe.

🪩 Join Team Silver!

We’re looking for a full-time bartenders and a host, both of whom love delicious things, are curious about tasty ingredients, and always put guests front and centre.

Good stuff includes:

Medical, Dental & Vision Insurance
6 complimentary nights a year at any Lore Group hotel
Employee & Friends & Fam Rates
50% Employee discount at over 800 partner hotels, plus restaurants and bars
401K with 5% Match
Training and Development Programs

AND MORE! Email alex.l@riggsdc.com to apply.

💙 Lyan Love.

🪩 Join Team Silver!

We’re looking for a full-time bartenders and a host, both of whom love delicious things, are curious about tasty ingredients, and always put guests front and centre.

Good stuff includes:

Medical, Dental & Vision Insurance
6 complimentary nights a year at any Lore Group hotel
Employee & Friends & Fam Rates
50% Employee discount at over 800 partner hotels, plus restaurants and bars
401K with 5% Match
Training and Development Programs

AND MORE! Email alex.l@riggsdc.com to apply.

💙 Lyan Love.

🪩 Join Team Silver!

We’re looking for a full-time bartenders and a host, both of whom love delicious things, are curious about tasty ingredients, and always put guests front and centre.

Good stuff includes:

Medical, Dental & Vision Insurance
6 complimentary nights a year at any Lore Group hotel
Employee & Friends & Fam Rates
50% Employee discount at over 800 partner hotels, plus restaurants and bars
401K with 5% Match
Training and Development Programs

AND MORE! Email alex.l@riggsdc.com to apply.

💙 Lyan Love.

🪩 Join Team Silver!

We’re looking for a full-time bartenders and a host, both of whom love delicious things, are curious about tasty ingredients, and always put guests front and centre.

Good stuff includes:

Medical, Dental & Vision Insurance
6 complimentary nights a year at any Lore Group hotel
Employee & Friends & Fam Rates
50% Employee discount at over 800 partner hotels, plus restaurants and bars
401K with 5% Match
Training and Development Programs

AND MORE! Email alex.l@riggsdc.com to apply.

💙 Lyan Love.

🪩 Join Team Silver!

We’re looking for a full-time bartenders and a host, both of whom love delicious things, are curious about tasty ingredients, and always put guests front and centre.

Good stuff includes:

Medical, Dental & Vision Insurance
6 complimentary nights a year at any Lore Group hotel
Employee & Friends & Fam Rates
50% Employee discount at over 800 partner hotels, plus restaurants and bars
401K with 5% Match
Training and Development Programs

AND MORE! Email alex.l@riggsdc.com to apply.

💙 Lyan Love.

Project Manhattan has been with us since before we even opened! It was one of the first drinks we ever served at our very first event under the Silver Lyan name, and it’s stuck around ever since, because it’s a banger, says Alex.

It’s a fantastic Manhattan, built on a split base of American single malt whiskey and a lovely high-proof American apple brandy, rounded out with sweet vermouth and just a touch of blackcurrant liqueur — then we microwave the whole thing.

It gives us a kind of fake harmonising process — a little like ageing — but we can do it in five minutes instead of a couple of months.

It hits all the notes you want a Manhattan to hit, just from a slightly different direction than normal — a Silver signature, for good reason!

Westland whisky, Laird’s applejack, vermouths, blackcurrant: Nuked.

This Sunday — True Laurel!

Join us May 3rd from 5pm - 9pm, as Nicolas Torres and Fox Wong take over the Silver bar, having been freshly named The Best in The West, landing at No.14 at North America’s 50 Best Bars 2026!

A San Francisco local, Nicolas has been bartending in San Francisco for over 16 years, from neighbourhood and dive bars to craft cocktail venues and fine dining establishments, including Lazy Bear, which was awarded two Michelin Stars. His close collaboration with the kitchen has led him to develop a hyper seasonal bar program, as well as championing preservation and sustainable techniques — which won them the Sustainable Bar Award at World’s 50 Best Bars 2024.

Catch Nicolas and Fox bringing some Californian sunshine, heartfelt hospitality, and tasty drinks to Washington, D.C., for one night only, with thanks to our pals at Heaven Hill. Regular link in bio to book!

This Sunday — True Laurel!

Join us May 3rd from 5pm - 9pm, as Nicolas Torres and Fox Wong take over the Silver bar, having been freshly named The Best in The West, landing at No.14 at North America’s 50 Best Bars 2026!

A San Francisco local, Nicolas has been bartending in San Francisco for over 16 years, from neighbourhood and dive bars to craft cocktail venues and fine dining establishments, including Lazy Bear, which was awarded two Michelin Stars. His close collaboration with the kitchen has led him to develop a hyper seasonal bar program, as well as championing preservation and sustainable techniques — which won them the Sustainable Bar Award at World’s 50 Best Bars 2024.

Catch Nicolas and Fox bringing some Californian sunshine, heartfelt hospitality, and tasty drinks to Washington, D.C., for one night only, with thanks to our pals at Heaven Hill. Regular link in bio to book!

This Sunday — True Laurel!

Join us May 3rd from 5pm - 9pm, as Nicolas Torres and Fox Wong take over the Silver bar, having been freshly named The Best in The West, landing at No.14 at North America’s 50 Best Bars 2026!

A San Francisco local, Nicolas has been bartending in San Francisco for over 16 years, from neighbourhood and dive bars to craft cocktail venues and fine dining establishments, including Lazy Bear, which was awarded two Michelin Stars. His close collaboration with the kitchen has led him to develop a hyper seasonal bar program, as well as championing preservation and sustainable techniques — which won them the Sustainable Bar Award at World’s 50 Best Bars 2024.

Catch Nicolas and Fox bringing some Californian sunshine, heartfelt hospitality, and tasty drinks to Washington, D.C., for one night only, with thanks to our pals at Heaven Hill. Regular link in bio to book!

This Sunday — True Laurel!

Join us May 3rd from 5pm - 9pm, as Nicolas Torres and Fox Wong take over the Silver bar, having been freshly named The Best in The West, landing at No.14 at North America’s 50 Best Bars 2026!

A San Francisco local, Nicolas has been bartending in San Francisco for over 16 years, from neighbourhood and dive bars to craft cocktail venues and fine dining establishments, including Lazy Bear, which was awarded two Michelin Stars. His close collaboration with the kitchen has led him to develop a hyper seasonal bar program, as well as championing preservation and sustainable techniques — which won them the Sustainable Bar Award at World’s 50 Best Bars 2024.

Catch Nicolas and Fox bringing some Californian sunshine, heartfelt hospitality, and tasty drinks to Washington, D.C., for one night only, with thanks to our pals at Heaven Hill. Regular link in bio to book!

This Sunday — True Laurel!

Join us May 3rd from 5pm - 9pm, as Nicolas Torres and Fox Wong take over the Silver bar, having been freshly named The Best in The West, landing at No.14 at North America’s 50 Best Bars 2026!

A San Francisco local, Nicolas has been bartending in San Francisco for over 16 years, from neighbourhood and dive bars to craft cocktail venues and fine dining establishments, including Lazy Bear, which was awarded two Michelin Stars. His close collaboration with the kitchen has led him to develop a hyper seasonal bar program, as well as championing preservation and sustainable techniques — which won them the Sustainable Bar Award at World’s 50 Best Bars 2024.

Catch Nicolas and Fox bringing some Californian sunshine, heartfelt hospitality, and tasty drinks to Washington, D.C., for one night only, with thanks to our pals at Heaven Hill. Regular link in bio to book!

Project Manhattan — a rich, end-of-evening hug, harmonised by zapping (nuking!) the classic to integrate those perfect little flavour accents.

On the menu at both Seed Library NYC and Silver Lyan, this rounded Manhattan leans into American produce, drawing out and amplifying the notes found in an American single malt.

As for the name — the Manhattan Project was a collaborative research effort between the United States and Canada that led to the creation of the first nuclear bombs, ultimately playing a pivotal role in ending World War II.

That nuclear reference nods to the microwaving process used to bring the drink together — a technique first developed by Mr Lyan, and now used across the Lyan universe!

Westland Whisky, Laird’s Applejack, Vermouths, Blackcurrant: Nuked.

Project Manhattan — a rich, end-of-evening hug, harmonised by zapping (nuking!) the classic to integrate those perfect little flavour accents.

On the menu at both Seed Library NYC and Silver Lyan, this rounded Manhattan leans into American produce, drawing out and amplifying the notes found in an American single malt.

As for the name — the Manhattan Project was a collaborative research effort between the United States and Canada that led to the creation of the first nuclear bombs, ultimately playing a pivotal role in ending World War II.

That nuclear reference nods to the microwaving process used to bring the drink together — a technique first developed by Mr Lyan, and now used across the Lyan universe!

Westland Whisky, Laird’s Applejack, Vermouths, Blackcurrant: Nuked.

Project Manhattan — a rich, end-of-evening hug, harmonised by zapping (nuking!) the classic to integrate those perfect little flavour accents.

On the menu at both Seed Library NYC and Silver Lyan, this rounded Manhattan leans into American produce, drawing out and amplifying the notes found in an American single malt.

As for the name — the Manhattan Project was a collaborative research effort between the United States and Canada that led to the creation of the first nuclear bombs, ultimately playing a pivotal role in ending World War II.

That nuclear reference nods to the microwaving process used to bring the drink together — a technique first developed by Mr Lyan, and now used across the Lyan universe!

Westland Whisky, Laird’s Applejack, Vermouths, Blackcurrant: Nuked.

Hokusai Snap!

In this spirit-forward and bright sipper, we’re paying tribute to a bunch of lab accidents that ended up changing the world — both in art and in medicine.

When Prussian Blue was accidentally discovered in Germany, it became the first synthetic blue pigment, making the colour far more accessible to artists. It eventually made its way to Japan, where Hokusai used it in his Thirty-Six Views of Mount Fuji series — including The Great Wave off Kanagawa, still one of the most reproduced artworks in the world.

And then on the scientific side, you have penicillin — discovered through mould — which completely transformed medicine!

The knock-on effects of cultural expression (even when accidental!) often take unexpected turns, inspiring us to new creative heights and the occasional life-saving invention.

Fords Gin, starfruit fino, bleu curacao, fuji apple, damson plum EDV.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

🌸 Festival of Friendship — the finale!

We have so enjoyed spending the past month decked out in pink, celebrating one of our favourite times of year! Huge thanks to the pals who’ve come down to visit — many of whom attend our cherry blossom pop-ups every year — and massive Lyan love to the incredible local bars who helped to bring this collab to life, y’all are the best!

This is your last chance to enjoy our limited edition drinks and snacks, before we return to normal service next week. Stop in for Bar Betsie’s Cuatrifolio paired with a Buffalo Chicken Patty Melt, Barmini’s Matcha Tiramisu with a Black Truffle Grilled Cheese, Moon Rabbit’s Spring Euphoria with Madeleines & Five-Spice Pate, Your Only Friend’s Whiskey & Cola with Swedish Pintxo — and more.

We can’t wait to welcome you.

Hokusai Snap — Fords Gin, starfruit fino, bleu (not a typo!) curacao, fuji apple, damson plum EDV

This spirit-forward aperitif plays on a mix of funky and fruity flavours inspired by how lab accidents have created the modern world in more ways than one.

In 1704, Johann Jacob Diesbach accidentally created a pigment that would be named Prussian Blue, marking the first affordable blue dye. Europe went crazy for the new colour, and 100 years later when it finally reached Japan, woodblock master Hokusai used it in his “Great Wave of Kanagawa” – today the world’s most-replicated artwork.

Inspired by Hokusai, 58 years later Van Gogh would use Prussian Blue as the basis for “Starry Night,” cementing the pigment in the artistic canon. On a related note, a similar lab accident resulted in the birth of the first antibiotic, when chemist Alexander Fleming’s notoriously lax cleaning habits led to his discovery of Penicillin.

As always, we nod to these stories with our ingredients, which we’ll be diving into in a two-part video series, coming next!

Hokusai Snap — Fords Gin, starfruit fino, bleu (not a typo!) curacao, fuji apple, damson plum EDV

This spirit-forward aperitif plays on a mix of funky and fruity flavours inspired by how lab accidents have created the modern world in more ways than one.

In 1704, Johann Jacob Diesbach accidentally created a pigment that would be named Prussian Blue, marking the first affordable blue dye. Europe went crazy for the new colour, and 100 years later when it finally reached Japan, woodblock master Hokusai used it in his “Great Wave of Kanagawa” – today the world’s most-replicated artwork.

Inspired by Hokusai, 58 years later Van Gogh would use Prussian Blue as the basis for “Starry Night,” cementing the pigment in the artistic canon. On a related note, a similar lab accident resulted in the birth of the first antibiotic, when chemist Alexander Fleming’s notoriously lax cleaning habits led to his discovery of Penicillin.

As always, we nod to these stories with our ingredients, which we’ll be diving into in a two-part video series, coming next!

Hokusai Snap — Fords Gin, starfruit fino, bleu (not a typo!) curacao, fuji apple, damson plum EDV

This spirit-forward aperitif plays on a mix of funky and fruity flavours inspired by how lab accidents have created the modern world in more ways than one.

In 1704, Johann Jacob Diesbach accidentally created a pigment that would be named Prussian Blue, marking the first affordable blue dye. Europe went crazy for the new colour, and 100 years later when it finally reached Japan, woodblock master Hokusai used it in his “Great Wave of Kanagawa” – today the world’s most-replicated artwork.

Inspired by Hokusai, 58 years later Van Gogh would use Prussian Blue as the basis for “Starry Night,” cementing the pigment in the artistic canon. On a related note, a similar lab accident resulted in the birth of the first antibiotic, when chemist Alexander Fleming’s notoriously lax cleaning habits led to his discovery of Penicillin.

As always, we nod to these stories with our ingredients, which we’ll be diving into in a two-part video series, coming next!

The Beeswax Old Fashioned, says Sam, is another chapter in the story of a drink that goes back to White Lyan.

Back then, we introduced the technique of waxing whisky with beeswax, which adds texture, a light florality, and lets us really focus on the whisky itself — without needing to rely on lots of sugar.

Our (current!) version leans into the fruitiness of Hibiki Harmony, adding a little raspberry eau de vie, some dates, and a touch of rhubarb.

It’s light and ethereal, but still carries weight from the beeswax — an Old Fashioned reimagined, and Lyan classic for good reason!