For this creation I focused on its ease of reproduction at home. When something is good, balanced and easy to make, you want to try it and share it with
none.
Garnish with a couple of green peppercorns, otherwise your mouth will feel numb
This is a very gin, juniper forward cocktail with slight sharp citrue notes, but makes for a balanced and rich finish.
I think presenting the layered drink is a must but also making sure the guest mixes before drinking so they don't just get a shot of floral gin right
I wanted to accentuate the floral, citrusy and fruity notes of the Hayman's Old Tom, and utilise British ingredients to emphasise tradition, making
When it came to the idea of a modern classic, what defines a classic in my head is accessible ingredients, a simple spec, standout flavours and something
Don't put too many mint leaves into the shaker. 6 leaves are enough to get a nice refreshing aroma for this cocktail. If your leaves are very small,
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.
Refreshing, summery, balanced, sweet, sour.
Almond, Cherry, Apricot
Cheers!
The palate can readily discern the amalgamation of ingredients in the taste profile, while Tabasco assumes a distinctive role in the beverage's aftertaste."
Sanontou sugar is preferred when making the simple syrup.
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
Named for the deep reddish purple colour of the blackberries that gives the cocktail its pink hue, this cocktail was originally designed as a Valentine's
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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