South Bank London

Lyaness launches its new cocktail menu, the 3.0 Cookbook

12 th March 2024

The multi-award-winning cocktail bar Lyaness at the glamourous Sea Containers London hotel has unveiled its brand-new cocktail menu, titled 3.0 Cookbook.

Lyaness is the flagship bar from the trailblazing Mr Lyan and his team, whose other famous venues include Seed Library in Shoreditch and Super Lyan in Amsterdam. One of the most awarded cocktail bars in the city, Lyaness has frequently been included in the coveted World’s Best Bars list, while Ryan Chetiyawardana (aka Mr Lyan) is one of the most influential mixologists in the business.

Months of invention and experimentation have gone into producing 3.0 Cookbook, Lyaness’s brand-new menu (launched March 2024) which compromises 15 extraordinary drinks, many of which are also available as non-alcoholic versions.

Following on from the deep-dive global explorations of the British and Ancestral cookbooks, for their new menu the Lyaness team have decided to "strip things back and focus on flavour", in all its multi-sensory complexity.

The 3.0 Cookbook promises to blend storytelling with flavour. In addition to colourful cocktail explanations that look at the historical origins of popular tastes, the menu includes a brilliantly geeky index that outlines all of the unusual homemade ingredients used.

Intriguing ingredients from the 3.0 Cookbook include ‘KFC Liqueur’, a bright and spicy house cordial made with a combination of Japanese herbs and spices including sansho, togarashi and kombu. There’s also a 'Cornflake Liqueur', that transforms cornflakes steeped in tea, through extraction, sweetening and fortification, into a golden, nutty booze, and the ‘Magazake’, a form of sweet Japanese amazake (a traditional fermented rice drink) that is made with Diet Coke instead of water.

And that’s just the start... Figs, mallow root, pineapple pulp, peaches, toasted pecans, Szechuan spices, honey, parsnips, black cherries, red quinoa, pumpkin seeds, carrot tops, a variety of potatoes, sushi rice and even toasted bread have all been manipulated to conjure unique spirits, tinctures, cordials, syrups, wines and liqueurs.

The drinks themselves bring this marvellous store cupboard together with premium spirits like The Macallan 12 Double Cask, to create unforgettable cocktails, the likes of which you won’t find anywhere else.

The new 3.0 Cookbook menu is available at the bar from 6 March. Book your table at


We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices.