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

Sherry Hill Gang

Made it with stuff in house for cocktail hour to celebrate both of us leaving our jobs. Dried cherries with pits from Pakistani market. Can't eat

Balham Gin Fizz

A vegan twist on a classic Ramos Gin Fizz with tropical flavours coming from the apricot and coconut cream. This nicely compliments the liquorice notes

Blossom

floral, sweet, and refreshing

Ginception

As a bartender, I love experimenting with different cocktail recipes. One day, I was particularly inspired by the versatility of gin and decided to create

Up&Up

Enjoy Up & UP with eatable garnish. tasting notes :light-bodied,herbs,friuty,fizzy,slightly spicy

Tomatico

For those who like it more seasoned: Add Salt/Pepper For those who like it spicy: Add a few drops of Tabasco

After The Gold Rush

This cocktail highlights natural and herbal flavors, and the recipe takes its name from the Patti Smith's song, reminding us that no matter what era

Hot Summer Nights

A light and Bright cocktail that mostly everyone can make, and even if I advocate that you shake this cocktail It wouldn't make the cocktail undrinkable

Purple Flower Power

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

October Rust

If the drink is made properly, it should be visually the color of rust & illicit a warm, cozy feeling, bringing the drinker back to October, no matter

New Day New Life

This cocktail, some alcohol, coffee flavor, fruity, some sweet and sour with a bit of bitterness, comfortable layers, sea salt balance the other ingredients

a fruit

Hayman's Old Tom...

Rose on Rose on Rose

I began making this after tasting the Combier Rose liqueur and instantly knowing it would pair perfectly with Hayman's Old Tom Gin in 2018. It has

Lovebug

Floral on the palate with a zesty finish

Tom's Meadow

MUDDLE mint leaves and tart cherries in the base of the shaker. Add other ingredients, SHAKE with ice, and fine strain into a glass filled with crushed

Spring Garden

As an homage to local farms being back in production and bringing us fresh and beautiful ingredients. I wanted to highlight the citrus and vegetal notes