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 [email protected] 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!
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.
Sunday Lyan — True Laurel!
Cherry Blossom season might be over, but we’ve heaps more on the horizon, starting with this, on May 3rd, from 5pm - 9pm.
True Laurel celebrates the beautiful bounty California and the West Coast have to offer, both wild and cultivated, honouring Ohlone land and embracing the diversity of San Francisco.
Led by founder Nicolas Torres, the bar was named No. 14 on North America’s 50 Best Bars 2026 (making them Best in The West), won the Sustainable Bar Award at World’s 50 Best Bars 2024, and has previously been shortlisted for Best Bar Team and Best Cocktail Bar at Tales of the Cocktail.
Catch Nicolas and Fox Wong 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!
Hokusai Snap — Fords Gin, starfruit fino, bleu curacao, fuji apple, damson plum EDV.
In this spirit-forward and bright sipper, Starfruit fino, explains Clint, nods to Starry Night, used alongside bleu curacao, made by taking blue cheese, blending it into cream, and fat-washing it for savoury depth.
Damson plum eau-de-vie, made by our very talented friends at Capreolus, echoes that Prussian Blue colour, while our garnish of fresh and pickled blueberries ties everything back to our colour theme, and the happy lab accidents that changed the world.
It’s super funky, lightly fruity, served like a Martini — savoury and mineral-driven.
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.
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!
Festival of Friendship — our collaborative pop-up celebrating D.C.’s cherry blossom season — was due to end this week! But we’re enjoying it so much that it’s been extended until April 19th, giving you even more time to enjoy it… and yes, us too.
Come through for drinks and snacks created alongside our talented pals at Bar Betsie, Barmini, Moon Rabbit, and Your Only Friend, all served beneath very pink, very floral decorations.
Reservations for parties of up to 6, or semi-private seating for groups of 10 - 12, are available as usual via the link in bio.
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!
