LYANESS, LONDON

Where? On the ground floor of the Sea Containers Hotel by Blackfriars, this cocktail bar has a smart and welcoming interior with glorious views over the Thames, especially as the evening draws in. The space feels elegant enough for a special occasion without being fussy.

What to order? Award-winning Ryan Chetiyawardana, aka Mr Lyan, has built a team of skilled bartenders who have worked collaboratively to create their latest menu – The Lyaness 3.0 Cookbook. This new menu takes inspiration from flavour and the stories it evokes. Try the Vampire Fizz made with tequila, enriched chicha and persimmon, or the highly refreshing and leafy Safety Frappe made with a shisho absinthe. The Faux Fruit Sour was developed to taste like a tropical fruit whisky sour but instead is made with parsnips. It’s inspired by a tale from the Second World War, when parents would make a mixture of softly mashed parsnips with banana essence to mimic banana sandwiches for their children while the fruit was unavailable. If you need a snack, don’t miss out on the blistered peppers and welsh rarebit, or try the venison sausage rolls with damson ketchup. lyaness.com

Bartender’s tip Louis Macpherson, head bartender, Lyaness: “Making cocktails at home shouldn’t feel like a daunting task. It should be something that excites and brings people together. Especially in group settings, the aim should be to get the work done ahead of time so that you can enjoy the moment with your guests. Punches are your friends here. Make use of any large jugs or pitchers that you have, pre-batch the ingredients and get them in the fridge. Then, when the time comes to serve, you can pour over ice in glasses and finish with any last flourishes such as sparkling wine or a mixer and a garnish.”