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

Kendra's Secret

Add all the ingredients to cold shaker and shake gently for 18-20 seconds. Double strain into the sling glass after adding fresh ice. Enjoy!

Tom Calling

full of port and passion fruit aromas, and the old tom gin provides a good base, thick and full

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 ...

Old Tom Bliss

Old Tom Bliss is exotically flavoured , The first sip of the cocktail broadens and taste buds all in one sip. Perfect cocktail to showcase gin rich, rounded

Green Velvet

Better to enjoy it without out the use of a straw. This way u will enjoy all the flavours as well the fizzy effect of the tonic .

Tom's cake

The unique aroma of Tom's wine, with the aroma of Asian plants, is the foamy taste similar to the cake

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.

London by way Jerez y Asti

My take on a more fruit forward and savory Vesper.

Hello, Stranger

This is a very gin, juniper forward cocktail with slight sharp citrue notes, but makes for a balanced and rich finish.

Green Tom

I wanted to marry a flower with Hayman's Old Tom gin. Living in Nice, I sometimes walk around the flower market on Cours Saleya (one of the main streets

Tom and Sherry

Introducing "Tom and Sherry", a refreshing and complex cocktail that perfectly balances the fruity and floral notes of Hayman Old Tom Gin with

the teochiew mermaid

We serve traditional teochiew food in our bar which combines the fresh flavors of sweet, sour and emphasizes on using all natural ingredients. All of our

Mountain Walk

A sweet & sour cocktail with fair amount of acerbic and a touch of bitterness. Flavour starts with soft mint freshness and develops with nice and

Three Wisemen

Negroni alternative

The Silence

For the almonds, pan roast them until they were golden, I used a 2:1 ratio of sugar to water to create the syrup. I then boiled them in the syrup for 20

Apiology

Herbaceous, strong honey and citrus notes. Hint of spices, almost creamy. I suggest using a raw honey syrup instead of standard processed honey as it