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Happy New Lunar Year

 

The second animal of the Chinese zodiac, the Ox denotes the hard work, positivity and honesty.

People born in the Year of the Ox are strong, reliable, fair and conscientious, inspiring confidence in others. They are also calm, patient, methodical and can be trusted. Although they say little they can be very opinionated. They believe strongly in themselves, but are also stubborn and hate to fail or be challenged.

So if you're looking for gifts or something for yourself, start the Lunar New Year in fine fettle form by simply choosing Lyre’s.
 

RING IN THE NEW YEAR

 
Why not try one of these delicious red cocktails from a perfect pitcher to a Winter spritz by our friends at the by Lobster Bar, Island Shangri-La Hong Kong or try the Lyre's Rhubarb by Caprice Bar,
Four Seasons Hong Kong.
 

Lyre's Breakfast Club
Punch Pitcher


Whether you’re a rebel, outcast, geek, jock or a homecoming queen, you should always start the day with a good hearty breakfast. This punch contains all the essential fruits food groups, along with London Dry Spirit and a splash of Cranberry Juice. Just don’t forget about me.

INGREDIENTS
120mL Lyre’s Dry London Spirit
60mL peach juice
150mL cranberry juice
150mL orange juice
4 orange slices
4 strawberry slices heaped
TBSP blueberries

METHOD: Add ingredients in carafe, fill with ice, stir

GLASS: 1 Litre carafe

GARNISH: Plump Mint Spring

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Lyre's Winter Spritz by Lobster Bar,
Island Shangri-La Hong Kong


INGREDIENTS
45 ml Lyre Spritz or Aperol infused Pine Needle
75 ml Chilled Shiso Tea
75 ml London Essence Grapefruit & Rosemary Tonic Water

METHOD: Place a big ice cube in a wine glass. Add the Lyre’s Spritz, the tea, then the tonic water

GLASS: Large red wine glass

GARNISH: With a shiso leaf

SHISO TEA: Makes about 1¾ cups, enough for just over 4 drinks, 1⅓ cups packed fresh red shiso leaves, ⅔ cup packed fresh green shiso leaves, 4 large fresh basil leaves, 10 fresh mint leaves

Pour 2 cups water into a small saucepan and bring to a boil over medium-high heat. Add the red and green shiso leaves, the basil leaves, and the mint leaves, stir to submerge the herbs, decrease the heat, and gently simmer for 5 minutes. Strain the tea, pressing on the solids to extract as much liquid as possible. Discard the solids. Let the tea cool to room temperature, then chill thoroughly. Store in an airtight container in the refrigerator for up to 3 days.

@boblouison @lobsterbarhk @islandshangrila @50bestbars @worldsbestbars

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Lyre's Be You by Camille Vidal,
La Maison Wellness


Refined and revolutionary low abv cocktail inspired by Coco Chanel that captures the everessence taste of the rich blood orange taste of Lyre's Apéritif Rosso and natural. Served to perfection allowing aromatic flavours that is perfect for the palaté! Lovingly crafted by Camille Vidal.

INGREDIENTS
25mL Lyre's Apéritif Rosso
10mL red wine reduction
25mL champagne
Top up with London essence rhubarb
and Cardamon soda

METHOD: Built by adding all of the ingredients then topped up with soda.

GLASS: Rock glass

GARNISH: Rose Petal

* FOR A LOWER ALCOHOL OPTION, POUR 500ML BOTTLE OF A GOOD QUALITY RED WINE INTO A PAN

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Lyre's Rhubarb by Caprice Bar,
Four Seasons Hong Kong


The NO/LOW movement in spirit making or cocktails is the reflection of what's happening in the society.

People are generally more sensitive to an healthier lifestyle: knowing where food comes from, eating cleaner, drinking better. It's great to see that consumers have more choices nowadays when it comes to mindful drinking; having the opportunity to choose withouth give up on taste and deliciousness.

INGREDIENTS
30mL Lyre's Aperitif
15ml Rhubarb Shrub*
( 2 parts white sugar : 1 part apple cider vinegar : 1 part freshly pressed rhubarb juice)
15ml Tio Pepe Sherry
50ml Soda Water

METHOD: Built

GLASS: Wine

GARNISH: Fresh rhubarb stripes

@lorenzoantinori_ @fshongkong

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Don't turn up empty handed

If you’re feeling generous, what better way to show someone you care than giving them a bottle or 3 of the finest non-alcoholic spirits ever made.

Libations!

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WELCOME

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