Seed Library, the neighbourhood bar in Shoredirch by award-winning mixologist Ryan Chetiyawardana, aka Mr Lyan, will unveil its fourth cocktail menu on February 12, 2025.

The "Pathways" menu, which includes four non-alcoholic options, experiments with unexpected ingredients from sheep's pancreas to haricot beans.

Highlights include the Orkney Breezer, combining Highland Park 12 whisky with seaweed ferment and coastal herbs, and the Asteroid Garden, which features Fords Gin, shochu and pink meteor wine. "This 'origin' point idea allowed us to not only cast off a lot of our bias and usual way of thinking, but to really explore what things could look and taste like if we didn't just stick to what we already know," says Ryan Chetiyawardana, also known as Mr Lyan.The Breakfast Bellini offers a particularly bold interpretation, mixing Patrón tequila with century beans, breakfast fruits and Champagne.

The drink takes inspiration from century eggs, the preserved Asian delicacy, to create an unexpectedly savoury profile.
Located in One Hundred Shoreditch hotel, the wood-panelled bar features custom furniture in orange and red hues, with vinyl records and rotating DJs providing the soundtrack.

The venue opens Wednesday through Sunday, with both bookings and walk-ins welcomed.

The menu in full:

Asteroid Garden

Fords gin, shochu, pink meteor wine, apple blossom, tundra tea

A gimlet-inspired cocktail featuring a living ferment of apples and apple blossom, paired with blackberries, minerals, and microbes - reflecting the impact of meteors on Earth’s early life conditions. It is clean, herbal, zesty, and boasts a silky smoothness that adds lasting depth.

Orkney Breezer

Highland Park 12, rare breed sheep, native tropical garum, whipped citrus

A fruity whisky fizz celebrates the unexpected tropical vibes of Scottish shores. Layered with a seaweed ferment, coastal herbs, and fruits, it’s reminiscent of the joy of beachside ice cream: delicious, playful, and surprisingly moreish.

Breakfast Bellini

Patrón tequila, century beans, breakfast fruits, Champagne

Through an unexpected combination of flavours, this fruity morning fizz combines bubbles with haricot beans. Inspiration comes from the transformation of century eggs, in this case it blends strawberry, tomato, and apricot with an alkaline twist. Bright and clean, with impressive length and a savoury finish.

Nuka Cocktail

Maker’s Mark, quince ripened in a bed of microbes, aperitivo blend, sunflower

This drink uses a living partner to transform something simple into something special. By bringing out the floral and tropical notes of underripe quince without added sugar, it offers a fresh twist on the classic Boulevardier-style with a creative use of microbes to make it even more exciting.

20th Century Swizzle

Grey Goose, cocoa fruit & pod whey, Lillet Blanc, turbo citrus

A cocktail that explores the idea of refreshingness, with comforting note flavours like chocolate. By using the full fruit and letting it unfold in a brighter direction, it brings out guava and white flower notes, creating a light yet complex drink that surprises you at every sip.

Cloud Sour

Botanist gin, fluffy citrus, faux gras koji, elderflower, melon without melon

This cocktail showcases the brilliance and delicate florality of koji, one of the team’s favourite transformative agents originally grown by Silo, and its transformative properties. By feeding koji to itself five times, the team pushes its transformation to the extreme, unlocking an intense fruit note balanced by bright, zesty freshness. Like a cloud, it is a light drink, surprising, and full of depth.

Pink + Green Daiquiri

Eminente three-year-old rum, nitro ripened grapes, lime

Inspired by the way nature transforms flavours over time, this drink embraces the process of ripening and fermentation. It brings out fresh, bright flavours from simple ingredients, resulting in a fruity daiquiri that’s full of character, without the fuss.

Corn Yuzu Mule

Bruichladdich Classic Laddie, NP hot sauce, very cool cucumber, lime, ginger soda

A bright highball that celebrates Seed Library’s collaboration with Noma Projects in Copenhagen. It showcases their ingredients in a whole new way, highlighting how spice can be complex and multidimensional when perfectly balanced with the fresh, mineral notes of ice-filtered cucumbers.

Boozeless Coriander Seed Gimlet

Everleaf NA Aperitif, coriander seed cordial

Boozeless Pink + Green Daiquiri

Seedlip Garden, nitro ripened grape, lime

Boozeless Orkney Breezer

Everleaf Marine, rare breed sheep, native tropical garum, whipped citrus

Boozeless Corn Yuzu Mule

Seedlip Spice, NP hot sauce, very cool cucumber, lime, ginger soda

Image credits: Seed Library; Caitlin Isola