2023年3月2日 在苏州 我工作的酒吧里 为了参加海曼老汤姆鸡尾酒大赛而创作的一杯原创鸡尾酒
I am in love with the aviation cocktail and kiwis and lavender is such a lovely flavour combo for this summer. Shrubs are an extremely fun and sustainable
I have always loved using Balsamic Vinegar in cocktails and i wanted to do a twist of the classic Strawberry and Balsamic, and I find both Raspberry and
能过店内鸡尾酒创新
Darren Mynes, CLIPPER Bar, Auckland New Zealand, 2023
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
Silky taste with complex layers of herbal and fruits, sweet and sour
Prep coupe with ice to keep cold. Muddle 2 fresh strawberry's and 15ml of cranberry juice in a separate Boston for 10 seconds, then fill with ice
As a bartender who has arisen from the world of craft beers, it comes as no surprise that I find hops to be the perfect spice. In The Evening We Herb is
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
入口清爽解腻,回味有茶香的高级感,其中有浓厚的梅子风味有着1+1=3的感觉
Shake all ingredients with ice. Fine strain into a chilled glass.
This cocktail, some alcohol, coffee flavor, fruity, some sweet and sour with a bit of bitterness, comfortable layers, sea salt balance the other ingredients
I've drawn inspiration from one of my favourite classics - the Bees Knees and built a riff around it based on the idea of creating a longer drink.
I love the idea of crushable summer cocktails but don't like a glass full of juice. In Georgia, there isn't anything more significant of summer
you can taste some floral. And the texture is light. But not very complex
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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