British Cookbook

What unites us is more common than what divides us. Global approaches to flavour have been created by nature, and the cultures that have inhabited various lands, spaces and ecosystems. But creations often co-exist, or are mirrored across regions. What repulses and what intrigues can be harmonised when put into new contexts, or interpreted through different forms.

Utilising a global approach to flavour and balance, we’ve explored these forms, and put them through a British lens. Not focussing on geography, technique or ingredients, we’ve looked to flavours that have a global resonance, to bring a new set of directions to some of our favourite cocktails; a deep dive into the variety of flavour balances nature creates. Each are expressed in three forms to reflect their complexity, but they can easily be folded into everyday drinks to give a side step of balance and flavour camps.

Oyster Honey—

Blood Curaçao—

Green Sauce Liqueur—

Malt & Grass Amazake—

Fruit Furikake—

3 cocktail expressions

5 different ingredients

Showcasing how each ingredient can add nuance and depth to everyday drinks and beyond.

Mari —gold Gimlet

£14

Palm Tree— Daisy

£14.5

Bacardi Ocho, Oyster Honey,

white verjus, brioche, apple blossom

5

Patron Silver, Oyster Honey, dry grenadine, Martini Bitter, tropical wine

Boozeless £7.5: Seedlip Grove,

Aecorn Dry

Oyster Honey

Brack —ish

Rickey£14.5

Martell VSOP, Oyster Honey,

smoked passion fruit, ocean soda

Boozeless £7.5: Aecorn Aromatic

6

1 6

Plum America

—no£13.5

Lillet Blanc, Blood Curaçao, Empirical Plum,

burnt shoyu, Sipello, soda

Blood Curaçao

7

Blood Brown—

Derby£14

Mc— Master

Fizz£14

Maker's Mark, Blood Curaçao,

grapefruit honey, fermented rose

Bombay Sapphire, Blood Curaçao,

crystal dairy, Fierfield 'Barberry',

szechuan

8

18

Green —Rayu Punch

£14.5

21st— Daisy

£14

Toki whisky, Green Sauce Liqueur,

masa,cashew milk rayu,

bubbles

Grey Goose, Green Sauce Liqueur,

white cacao,passion fruit,

crystalised verbena

Green Sauce Liqueur

9

Chest —nut

Rabble£14.5

Hendrick's Gin,Green Sauce Liqueur,

St. Germain,beeswax, chestnut, pineapple leaf soda

10

20

Three Spirit Livener,Grass Amazake,

gentian & pine brew

Boozy £14.5:Porter's Orchard

Malt & Grass Amazake

1— UP

£7.5

11

Lo-Fi Hard—shake

£14.5

(Im)—perfect Martini

£15

Compass Box, Artist's Blend,

Grass Amazake, fermented coconut,

lemon

Boozeless £7.5:Three Spirit Nightcap

Discarded Grape Skin Vodka,

Grass Amazake, Fierfield 'Birch',

over-ripe 'nectarine'

12

22

Duff—town

Manhattan£15

"Green" —Spritz

£14

Glenfiddich 15, Fruit Furikake,

green peppercorn vermouth,

koseret bitters

Boozeless £7.5:Palette Bold

& Seedlip Spice

Roku Gin,Fruit Furikake,

Martini Ambrato, 'green' strawberry

kombucha, jasmine, bubbles

Fruit Furikake

13

Moon—walk

£14.5

Tapatio Tequila, Fruit Furikake,

pomelo cordial, buckwheat, melon soda

14

24

Drinks— Menu←

→ Ingredient

—Notes

With this being our British Cookbook, we wanted to really get into the details to layer lots into our ingredients. This section shines a light on the full nerdistry of Team Lyaness—these are things we've researched, trialled, made proprietary and pioneered as a collective. These are flavours you won't find anywhere else. We're super proud of these ingredients, and all they can help us explore in terms of flavours and combinations.

If you want to try them neat to understand their complexity first hand, tap your nearest member of the team, they'll be able to answer any geeky questions too!

↑ D

rink

s M

enu

Ingr

edie

nts

↓

Oyster— Honey

17

Ingredients Oysters—a balance of maritime, creamy and zesty flavours often used to bring a sense of decadence and coastal richness to dishes. Here paired with the tart fruity notes of blackberry that often accompanies them.

Honey—a journey through deep, waxy and funky through to floral and citrussy. Often used to give a more golden sweetness and depth.

Flavour profile Coastal and funky with a maritime fruitiness. Can be pulled into classical forms to balance, but also bring a salinity and depth. Or can be used to brighten giving an underlying funk.

Cocktails (see page 4) —Marigold Gimlet —Palm Tree Daisy —Brackish Rickey

An exploration of seemingly contradictory flavours, and the ability that animals – here, bees and oysters – have to transform elements from their environment into a unique physical form. An expression of biodiversity, of humble ingredients that were often elevated to the heights of luxury depending on who was valuing them.

Taster£2—10ml— Boozeless

18

Blood —Curaçao

19

Ingredients Pig’s blood—a, sadly, often discarded consequence of good animal rearing, but an ingredient that brings incredible sweetness, richness and depth.

Wood and oranges—deeper spice tones that reinforce complexity and body, giving and oily grip and sweetness to classical drinks.

Flavour profile Unctuous and warming, with an autumnal warmth that brings body to richer serves, and contrasts zestier ones, bolstering the fruitiness.

Cocktails (see page 6) —Plum Americano —Blood Brown Derby —McMaster Fizz

Blood has often been used to give richness and body to many dishes in cultures around the world. Here in Britain, it was used as part of our historic ‘nose to tail’ approach to avoiding waste. Now it meets as much taboo and repulsion as it does reverence. However, the fruitier richness and luxurious weight it can bring to dishes is something we’ve embraced.

Taster£2—10ml

20

GreenSauce—Liqueur

21

Ingredients Green herbs and sour fruits—ranging from citrussy and anise, to vegetal and tropical – to give a wide range of complexity and zestiness.

Fungi—to give umami depth, underpin and give greater length to the flavours.

Flavour profile Green to start, followed by a sherbety brightness and salinity to cut through richest serves.

Cocktails (see page 8) —Green Rayu Punch —21st Daisy —Chestnut Rabble

A classical form in many cultures, combining local herbs, acidity and umami depth into a green, deep sauce to accompany richer dishes and cut through fattiness. Playing to the flavour profile’s strength, but pulling different herb forms and contrasting with a deeper umami note, creating a chameleon liqueur that brings a similar approach of the eponymous sauce to cocktails.

Taster£2—10ml

22

Malt & Grass—Amazake

23

Ingredients: Grasses—cellulose and greener notes as a young plant, and nuttiness and transformative enzymes as a seed form.

Cereals and pumpkin seeds—protein rich but with a vegetal sweetness.

Flavour notes: Unctuous, biscuity but with a rich creaminess and brightness. A lighter sweetness in zestier forms, and a unique depth when paired in richer serves.

Cocktails (see page 10) —1-UP —Lo-Fi Hardshake —(Im)perfect Martini

An exploration of the abundance of resources we have in the world’s most ubiquitous plants, but also examining the way that different cultures have used transformative ingredients – koji in Asia, citrus in South America and malt in Europe – to uncover other flavour forms.

Taster£2—10ml— Boozeless

24

Fruit —Furikake

25

Ingredients: British Seaweeds—abundant, green and maritime, with the ability to add sweetness and kokumi notes to the ingredients they interact with.

Local fruits and vegetables—bringing a variety of flavours from green to tropical, to overlay with maritime and spice notes. Finished with gentian and burdock root for a touch of bitterness.

Flavour notes: Coastal and funky, brightened with fruit. Can be pulled into classical forms to balance, but also bring a salinity and depth. Or can be used to brighten giving an underlying savoury richness.

Cocktails (see page 12) —Dufftown Manhattan —"Green" Spritz —Moonwalk

Taster£2—10ml— Boozeless

Seaweeds have been used by many cultures to convert flavours and also add a unique contrast of sweetness, salinity and richness to dishes. British seaweeds have been used in similar forms over the years, paired with other domestic and international ingredients, they can form a unique seasoning with a very flexible application.

26

Light—er

Rich—er

"Green" —Spritz

Palm Tree— Daisy

Plum America

—no

Brack —ish

RickeyChest —nut

Rabble

Blood Brown—

DerbyGreen

—Rayu Punch

21st— Daisy

— A comparative guide to taste (light vs rich) & suggested drinking times (daytime to late evening)

Day

27

Light—er

Rich—er

Night

Mc— Master

Fizz

(Im)—Perfect Martini

Moon— walk

1— UP

Lo-fi Hard— shake

Duff— town

Manhattan

Mari —gold Gimlet

boozeless option available

28

Allergy Information— For food allergies and intolerances, please speak to a member of our team about your requirements before ordering.

A full list of all allergens contained in each drink is available upon request. We craft our cocktails in house, and use a variety of ingredients to create the complexity of our serves which may mean certain ingredients are not listed.

Prices —All prices are in £ and inclusive of VAT at the current prevailing rate. Please note that a discretionary service charge of 12.5% will be added to your bill.

@Lyanessbar@MrLyan#IngredientSlayerwww.lyaness.com