Entries to 2023 Hayman's Old Tom, New Cocktail Competition

Hazelnut Rush

This is my first herbal cocktail. When I began to become an independent bartender, I thought I should try to create more cocktails with my own flavour,

Entstation.Eden

Light and refreshing, taste of the herbals, because of the Chartreuse and the complexity of the Old Tom Gin.

Sea And Palm Trees

The kaffir lime leaves need to be shredded in the shaker to better incorporate the aroma

Sympathy For Nature

An herbivorous yet balanced drink.

Old Tom Roney

Shaking fo Make

Cheers, Tom

Returning to the history of Old Tom gin, I wanted to popularize it again through a cat. Therefore, he took Chartreuse liqueur (by the way, it was from

Miss Norris

The drink is difficult to classify in a classic category. The Tawny Port and the Orgeat give the drink the right amount of sweetness and depth. The pomegranate

London Elder

I was looking for a clear and simple recipe that would be applicable all over the globe with easy access to the ingredients that I have chosen. Casual

Middle of the road

Tasting notes will be a citrus forward cocktail with herbal and savory from banana and basil. And my recommended is sipping the cocktail and take a bite

Predecesor

Este cóctel tiene aromas florales, en boca es bastante cítrico y fresco.

Amukan

Amukan is a word that comes from the Mapudungun, an ancient Chilean Mapuche culture, which means to travel. I want amukan to be able to reach all parts

Tea Rex

Matcha "scoop" should be 1/4 tsp. Alternately, make a Matcha Syrup by combining 1 cup hot water, 1 cup sugar, and 1 tbsp Matcha powder. Stir

Opera Length

A mix of .50-.50 Regans Orange Bitters to Angostura Orange Bitters are preferable, for best seasoning and highlighting of the spice and citrus within the

afternoon sun

題目：創造現在經典Old Tom Gin Old Tom Gin 至少30ml 總液體至少 90ml 裝飾物必須可食用 Old Tom Gin 香氣：甘草、紅茶、杜松子、香葉、橙皮

brod und wein

闻香柠檬皮的清爽和厚重的酒液形成的反差 口味金巴利和old tom厚重口感haymans old tom gin 突出独特柑橘杜松子...

The Macao Cocktail

Herbal from Old Tom gin and Absinthe, well pairing with the aroma of coffee and chocolate. Ending with spice, nuts and bitter aftertaste. The Macao cocktail.