Lyre's Absinthe & Lemonade One night I imbibed an excess of Absinthe, hallucinated I was a toad and would not stop licking myself. These days I enjoy a Lyre’s Absinthe & lemonade (wormwood free of course). It’s a superb pre-dinner pick me up: All the fun, without the fairies. View Recipe
Lyre's Geppetto A zingy, zesty cocktail using Absinthe, Dry London Spirit and Aperitif Rosso and named Geppetto. With no Mrs. Geppetto on the scene and no Tinder back then, he had to carve his only son out of wood. View Recipe
Lyre's Bianco Spritz Pitcher The key to sustaining a superlative summer is staying cool at all times. For those without the affluence for a quick jaunt to the arctic like me, nothing chills the frills like a Bianco Spritz by the pool. Too cool! View Recipe
Lyre's Contessa Negroni This delicious concoction is a wonderful version of the famed Negroni. The Lyre’s Contesea replaces the heavy bitter amaro for the lighter, orangey Italian Spritz, and the Aperitif Dry substitutes the Rosso. View Recipe
Lyre's Bianco Spritz Delightfully refreshing with a hint of orange and a slice of cucumber, legend has it that the Bianco Spritz was the favoured beverage of the 1st Cavalry Regiment. This was before horses had been invented, so they had plenty of spare time on their ... View Recipe
Lyre's Spritz De Passione A wonderful combination of lightly bitter orange, summer fruits and fresh citrus with a touch of fizz in one mouthful. This is literally sunshine on a deserted beach, in a glass, cold. You. Are. Welcome. View Recipe
Lyre's Dry Martini Dear Jameshh. Thereshh shhomething you need to know. The perfect Dry Martini should actually be ssshtirred, not ssshhaken. Yoursssh Sinssherely, Mish Moneypenny. View Recipe
Lyre's Rosa Negroni The key to success is to find something great and make it greater still. Innovation is imperative, mio amico. Like an extendable back scratcher that goes where no itch has scratched before. Or perhaps a humble Negroni with a fragrant coastal twist. View Recipe
Lyre's Sazerac Born in New Orleans from the union of American Malt and Absinthe, the Sazerac is stiff like a voodoo skeleton and as dense as a sultry Southern night. Pray you find one on your doorstep after midnight, rather than a scattering of chicken bones. View Recipe