Almond, Cherry, Apricot
I'm useing kyoho grapes, all red grapes are acceptable. I'm useing sweet basil leafs, the most popular basil.
Citrus forward from the clarified grapefruit juice with spice and fruity notes coming from the clarified kiwi juice and saffron and pomegranate molasses.
前调白桃乌龙茶香,中调茉莉花清香,尾调秘鲁圣木木质及甘草味道收尾。 Aroma of white peach oolong tea in the front, and sacred
Came up with the idea while planning a new cocktail menu to our bar.
I wanted to marry a flower with Hayman's Old Tom gin. Living in Nice, I sometimes walk around the flower market on Cours Saleya (one of the main streets
In the process of tracing the history of old Tom, I am very fond of its own flavor and characteristics. What I want to do is not to change such a good
A sweet & sour cocktail with fair amount of acerbic and a touch of bitterness. Flavour starts with soft mint freshness and develops with nice and
Elder flower has long been regarded in China as a symbol of beauty and a symbol of a new beginning. I would like to use the syrup impregnated with 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
This is balanced cocktail whit dry taste.
来自海边生活的清晨,一片芝士一片全麦面包,一点虾酱
The cocktail should have fresh dill floating on top. The Notta Big Dill offers a choose your own adventure with two really interesting tasting profiles.
Cloudy or Nigori sake is best used when selecting sake for this recipe
Balanced sweet and bitter, with mild tartness. Distinct herbaceous and woody notes come together almost tea-like, brightened by the strawberry. Floral
If not using a house strawberry syrup, reduce simple to 1/4 oz.
Launched in 2008 and a classic London Dry gin in style, it is distilled with ten botanicals: juniper berries, coriander seed, nutmeg, cinnamon, angelica
Hayman's Old Tom is a modern-day recreation of an original family recipe dating from the 1860s. It is made with the same ten botanicals that feature in
This traditional sloe gin liqueur is made by steeping wild English hand-picked sloe berries, harvested in the Autumn in Hayman's Gin for several months.
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