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Thursday 5pm - 12am Friday 5pm - 12am Saturday 5pm - 12am

Lyaness

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Flavours of the East Mediterranean region and panoramic views of the East End alongside killer cocktails, and experimental urban & electronic sounds.
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DJs every weekend until late.

30/10/2026

🍸 Our Special Editions menu features five cocktails, showcasing some of our favourite producers, some mad techniques, or a scarcity that links to their production – mostly, all three!

Created by Mr Lyan, The Score celebrates a very rare spirit – Belvedere 10 – eschewing any additives, oils, flavourings or sugar – highlighting a single field of double diamond rye from a long-term partner farmer of the distillery, from a single harvest, distilled and then rested to mellow over ten months.

We combine this with other special (and delicious!) ingredients, including Ch*****ne, true Canadian maple syrup, sea salt, and single estate olive oil to add a final aromatic.

Rich, layered and complex – a crisp Vodka Martini masquerading in Old Fashioned territory.

23/10/2026

Forty-Fruit Hook — featuring every season of the year!

We’ve got Frankenstein (or four-season!) Kombucha, a little bit of vermouth, apple brandy, and a lovely Scotch wh**ky — Glendronach 12.

The garnish of the drink is a really cute apple, which we infuse with the kombucha — and yes, you can eat it.

Every time you take a sip, you can taste different flavours from the kombucha, not just all in one.

So, if you take one sip today, you can taste the fruity notes. But the next day, maybe you think that it’s quite dry, with a pine needle, woody flavour. The different flavours stand out, but they also combine really harmoniously.

Glendronach 12 wh**ky, four-season kombucha, apple brandy, white vermouth, bitters.

20/10/2026

The inspiration for Forty-Fruit Hook comes from Sam Van Aken, an Associate Professor in the School of Art at Syracuse University. He grafted 40 different varieties of fruit onto a single tree, and throughout the seasons, you’ll see different parts of it blooming, flowering, or bearing fruit.

So, we created a special ingredient featuring spring tea, summer tea, autumn tea, and winter tea, all combined with a super-healthy SCOBY to make our Four-Season Kombucha.

The result is a delicate, elegant drink that takes you through every season, with different flavours coming to the forefront each time you take a sip.

A really tasty, boozy, stirred-down wh**ky sipper — delicious!

Glendronach 12 wh**ky, four-season kombucha, apple brandy, white vermouth, bitters.

16/10/2026

🌳 The concept of a tree with multiple blooms and several different fruits seems far-fetched — and it was, until Sam Van Aken created the Tree of 40 Fruit, grafting 40 different varieties of fruit onto a single tree, capable of producing fruit from all 40. Yes, it’s real!

This concept is encapsulated in our Four-Season Kombucha, featuring seasonal plant varieties from across the year, co-fermented and stitched together to exist as one — the perfect fruity backbone for our Forty-Fruit Hook.

The drink takes you on a journey through the seasons, with a grounding juiciness that ties everything together. Rich in pumpkin and pine, but bright with berries and florality, it’s boozy, yet fresh and heaps of fun.

For daytime, nighttime, any time!

Glendronach 12 wh**ky, four-season kombucha, apple brandy, white vermouth, bitters.

09/10/2026

Picky eating actually protects us, and it’s also helped really ingrain connection. You’ve got all these foods that are really popular in some places, and then portions of the population in other countries are completely different; for example, not everyone can digest things like milk.

Inspired by this, Multi Milk combines Grey Goose vodka with Thunder Mushroom, a really fun ingredient we made to explore rapid oxidisation.

We have a really umami-rich base of a few different rices and teas, altered with koji, then hooked up to a car battery and rapidly oxidised. You get all those flavours you’d get from ageing something for a really long time, but way, way, way quicker.

And then we have the milk w**e, cultured milk liqueur, burnt milk, and lemon posset vodka.
All of those things come together — shaky shaky shaky — and you get this really delicious Wh***ey Sour-style drink that has all of that milky goodness, but with none of the heaviness that you would associate with it.

Grey Goose vodka, whiskies, thunder mushroom, burnt milk, cultured milk liqueur, milk w**e.

01/10/2026

🥛 Multi-Milk — A celebration of the complexity of milk, but also of zapping things with a car battery.

This Lyan classic looks at picky eating as a habit and where it comes from.

There’s a common misconception that fussy appetites come from having too much choice and being spoiled — but in reality, it’s more of a defence mechanism — a survival instinct to avoid things that might be toxic.

Cultures and communities have their own preferences — the ingredients they lean toward and the ones they lean away from — and that’s a universal experience. We wanted to explore an ingredient that’s contentious in a modern sense — lactose and milk — using it in different ways.

The drink itself is rich and unctuous but very light on the palate, surprisingly fruity and not overloaded with dairy richness.

Grey Goose vodka, whiskies, thunder mushroom, burnt milk, cultured milk liqueur, milk w**e.

04/09/2026

Mamie Taylor first came to life on our second menu — a lifetime ago — and it’s back for menu 7!

Bees, explains Luke, use something called invertase when they pollinate, which essentially flips the sugar content upside down. It’s part of what makes honey sweet – they’re a miracle.

For our brighter take on the classic, we wanted to give the bees a day off, and create our own vegan honey using that same principle, but pulling in all the different aspects of the global terroir of honey — juicy, acidic, floral, deep nutty tannins, spice, smoke, and more!

We start with Bruichladdich Classic Laddie from Islay — it’s not too smoky, so it brings a really nice, neutral platform for the honey to build on, before accenting everything with a little galangal, fresh date, and bubbles.

Bruichladdich Classic Laddie wh**ky, vegan honey, fresh date, galangal, ginger soda.

01/09/2026

🐝 We all love bees! They are some of the most effective (and lovable) global pollinators, helping to produce our food, support entire ecosystems, maintain plant diversity, and more.

Here, we pay tribute to our buzzy friends by recreating honey rather than pinching it off the bees, paying homage to this magical wonderfood with our own vegan version.

Our take on honey (in its full, natural form) uses proprietary processes and a helping hand from the lovely folks at Bermondsey Bees, capturing its complex sweetness, waxiness, and richer spice.

Mamie Taylor — a rich wh**ky highball underpinned by warming spices and honeyed florality — Bruichladdich Classic Laddie wh**ky, vegan honey, fresh date, galangal, ginger soda.

25/08/2026

Classics are classics because they’re class, says Serge. Green Ray Punch was a banger before, and it’s still a banger now.

It’s a lovely, fresh punch with a green zestiness to it. The core ingredient is Green Sauce, inspired by green sauces from around the world, like chimichurri and pesto. We’ve created our own version and turned it into a liqueur, making that green flavour the heart of the drink, rather than simply adding a few top notes.

We use mint, parsley and a bunch of other herbs. That’s combined with mushroom pickle for some umami acidity, then finished with some lovely bubbles — because who doesn’t love bubbles?

22/08/2026

🌱 Green Rayu Punch — every culture has its own version of green sauce.

Think salsa verde, pesto, chimichurri — regional solutions to the same problem: cutting through richness and bringing freshness to deeply flavoursome dishes.

Here, we've taken flavours from predominantly Asian and Central American cuisines and created a punch that’s decadent and nutty, lifted with a bright, zesty, and herbaceous profile.

Our green sauce liqueur begins with herbs including tarragon, parsley, mint, basil, dill, and bay, infused into alcohol before being filtered and blended with capers and mushroom vinegar for salinity, acidity, and umami.

Alongside it, we wash Johnnie Walker Black Ruby with toasted sesame oil, add a chipotle tincture, then clarify everything with cashew milk. A toasted masa harina syrup brings nutty sweetness — and finally — the drink is batched and carbonated, creating a fresh, rich serve, with green sauce lifting every sip.

Johnnie Walker Black Ruby wh**ky, green sauce liqueur, masa, cashew milk rayu, bubbles.

Address

100 Shoreditch High Street
London
E16JQ

Opening Hours

Thursday	5pm - 12am
Friday	5pm - 12am
Saturday	5pm - 12am

Telephone

+442037471063

Website

https://www.onehundredshoreditch.com/eat-drink/kaso-rooftop/?utm_source=facebook&utm_medium=local&utm_campaign=bar-thero

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