Stir & Strain
BA2043 is a reimagined Hoffman House with Hayman's Old Tom gin replacing London dry, Ancho Reyes Verde replacing vermouth and Fever Tree Slimline
inspired by one of my favorite cocktails (paper plane) the soft subtle flavors of Old Tom Gin are enhanced by the funky smoke of a salmiana based mezcal
This drink is a tribute to love and has it's origins in the First Epistle to the Corinthians. Specifically the famous verse in 1 Corinthians 13:13,
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
I used Fonseca Siroco Extra Dry White Port & Rothman and Winter Apricot Liqueur.
Created by Scott Swain in 2023 for the Hayman's Old Tom New Cocktail Competition. The cocktail is named after the famous children's song of
Created for the Haymans old tom competition!
Fresh, crisp and piquant.
Be mindful of adding too much tonic, it can become bitter if so. We keep our wash line lower for this reason.
Inspired by the 1st diplomatic mission by Japan that came to Europe in 1872, The Iwakura mission. The cockrail takes ingredients from countries visited
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 used Nestle Malted Milk Powder, and Fever Tree Club Soda, and had great results!
full of port and passion fruit aromas, and the old tom gin provides a good base, thick and full
The Archangel is a modern classic containing muddled cucumber, gin & Aperol served up in a coup. I was inspired to make a refreshing springtime spritz
Tribute to agroculture. Made fully from natural ingredients. Simple cocktail to respect our mother nature.
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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