What’s on the new menu at Seed Library NYC?
The Manhattan sibling of the Shoreditch cocktail bar has unveiled 10 new signature serves, including a drink inspired by its East London roots.
Following a successful first six months in Manhattan, Seed Library NYC has unveiled a new cocktail menu shaped by its experience in the city and its growing connection with New York’s bar community.
The venue, founded by Ryan Chetiyawardana and located at Hotel Park Ave NYC, will launch the new menu on 9 June. The development follows the bar’s opening in November 2025 and its placement at No. 66 on the extended list of North America’s 50 Best Bars 2026.
Created by Lyan Group Managing Director Alex Lawrence Milia and Head of Creative Adrian Forde-Beggs in collaboration with Bar Manager Natasha Bermudez, head bartender Isaiah Sergeant and the wider Seed Library team, the collection features 10 new signature serves inspired by ingredients and styles that have resonated with the team during their time in New York.
Inspired by the city
While the launch menu paid tribute to New York flavours and hospitality, the latest line-up focuses on the present moment. According to the team, the drinks draw on overlooked and underutilised ingredients while maintaining the balance of complexity and accessibility associated with the Lyan Group.
Among the new additions is the Pink Pear Spritz, made with Lalo blanco tequila, green tea, grapefruit wine and prickly pear. The drink is also available in a no and low format using Pathfinder non-alcoholic botanical elixir in place of tequila.
Other new serves include the Musa Daiquiri, which combines Pa’lante rum, plantain mead, chartreuse and lime, and the Sunflower Fizz, made with Fords Gin, sunflower seed orgeat, marigold, lemon and soda. The Triple Passion Mizuwari features vodka alongside passion fruit whey, passion berry aperitif and Passiflora.
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The menu also includes White Sazerac, described as an all-American interpretation of the classic cocktail, combining Maker’s Mark with nixtamalized coconut and woodruff absinthe. Elsewhere, the Freekeh French Martini blends Bruichladdich and Port Charlotte whiskies with miso, raspberry and sour pineapple, and is also available as a non-alcoholic option using Seedlip Spice.
The Omakase Frappe combines enzyme’d sushi rice, jasmine tea, red amaranth and black cardamom with a Hibiki Harmony base.
London influence remains
Several drinks reference Seed Library’s East London roots. The Celery Daisy uses Hendrick’s Gin, extracted celery, peppercorn fino and citrus, while the Smoked Salsa Penicillin combines mezcal with smoked tomatillos, hot honey, ginger and lime. Grape + Honey Wine rounds out the list, pairing Suyo pisco with fermented honeysuckle and Cocchi Americano.
The new signatures will sit alongside eight Lyan Classics, including the Coriander Seed Gimlet, first created at Seed Library’s Shoreditch site, and the BC3 Negroni, which uses aged honey and ceylon arrack.
The drinks offering is accompanied by additions to the food menu, including a Corn Dog (minus the corn), described as a bacon-wrapped all-beef dog served with spicy mustard, giardiniera aioli, crispy shallots and kimchi. Existing favourites, including the Chocolate Chip Cookies and Lyan Burger, remain available. The food programme has been developed in collaboration with Renwick Hospitality.
Commenting on the new menu, Chetiyawardana said: “For this menu, the team have reflected on the ideas and conversations that have flowed through the bar over the last 6 months, and we have gathered together observations about ingredients and drinks that have felt reflective of our philosophy at Seed Library – and things that are exciting us most just now. We cannot wait to share these new creations with the community here in New York who have been so welcoming and have inspired us so much through their own storytelling and collaboration.”
Located at Hotel Park Ave NYC, Seed Library NYC opened in November 2025 as the New York outpost of the Seed Library concept first launched at One Hundred Shoreditch in London. The venue aims to reinterpret the traditional Manhattan cocktail bar while drawing on both London and New York drinking culture.
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