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

Orsettogufo

Working on stirred profiles that simulate a Corpse Reviver #2 I came up with this to ease the American palate into straightforward gin and anisette.

Peach sour!

Amaretto sour was invented to Cyprus as the story says! A special dedication to the Cypriot bartender who created the cocktail and recently passed on ...

Fenway Park Swizzle

Entered after consulting with our Winebow Rep in Orlando: Meghan Mccaskill.

Midnight garden

So I started drinking hot toddy's before I knew anything about bartending. My favourite memory of them was when I turned 21 on Christmas my mum decided

Cat Eyes

A slightly sweeter cocktail with a touch of salinity to balance. The dry sherry & briny olive accent the citrus notes of the Hayman's Old Tom.

The Ivy League

The Ivy League was inspired by spring walks through my local botanical gardens, with the fragrance of anise scented herbs and plump summer berries.

Tom And Coco

The concept behind the Tom and Coco is the singularity of two cocktails - the Valencia Martini and the Highball, that combines the best elements of two

Mataaho's Libation

The expression of the orange peel can help tie all the components of the cocktail together, complimenting each one. Although if you wanted a tiny bit of

Snowe

This cocktail represents the history of the 19th century and the creation of all things that continue to thrive in today's world. Each ingredient

Bizarre Love Triangle

I was looking for some boozy, stirred gin-based cocktails and did not find much outside of the Negroni and it's variants. I developed this drink for

Yuzu Anonymous

Sanontou sugar is preferred when making the simple syrup.

Old Tom Reviver No.23

I decided to create a simple classic cocktail that pays homage to the past, inspired by the Haymans family's revival of Old Tom gin using their 160-year-old

Pom Queen

Shake with larger format ice to improve aeration and foaming. Additionally, any french style dry vermouth, and quality absinthe verte should suffice

Omakase

It's better to have sashimi

Vegetable energy

In the wall breaker add 30ml beetroot juice 5 fresh spinach leaves 10g lemon zest 15ml lemon juice 15ml syrup and strain the residue to make super

Aguita de Playa (Beach Water)

Citrus, coconuts hints, salty and mineral notes, smooth.