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Designed as a take on a Vesper / Martinez Hybrid showcasing both Hayman's Old Tom Gin and Hayman's Sloe Gin
Hong Kong (China)/ 2023 March/ Law - Love gin tonic for years, or even just straight gin. Have this opportunity to try this mix at friend's place
Shake all ingredients with ice. Fine strain into a chilled glass.
Best for before dinner
Shake & Strain in a rocks glass with ice. Garnish with lemon zest and cinnamon stick
With each sip, the floral notes danced on the tongue, like a field of wildflowers swaying in the breeze. The elderflower & grenadine gives delicate
Floral, Fruity and Refreshing
Citrus, coconuts hints, salty and mineral notes, smooth.
Sweet and floral notes with a thick creamy texture adding an interesting mouthfeel to this "short but sweet" cocktail
While working on for recipes for the spring menu at Atchafalaya in New Orleans, I was inspired to make a Vesper riff with classic New Orleans style improvements.
Just enjoy!
My recipe based on Mediterranean culture! I want to use Mediterranean ingentients,life,tourism,sun & sea as way to combine Hayman's Old Tom Gin
Tasting Notes: Fruity, refreshing, summer cocktail Tips: Riesling verjuice is recommended, it's has higher acidity.
My inspiration was take all of the autumm flavors like a Merlot wine and green apples, mix with Old Tom Haymans gin because walking together, I'm
When coming up with this cocktail for the Hayman Old Tom Gin competition, I was inspired while reading the rules when it said it can be blended. Frozen
Shake hard both times - you want to ensure the cream and whites thicken nicely. The passion fruit slice should sit on top of the drink nicely.
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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