Think the gin equivalent of a Oaxaca Old Fashioned and Penicillin lovechild.
Fresh basil is key for this recipe, bright and fragrant leaves will work best for this build. This cocktail is perfect to enjoy on a breezy spring afternoon
Taste it before it melts
The bright, vegetal bell pepper works with the fino to complement the Old Tom's earthy characteristics and gives it a beautiful savoury element, whereas
Balanced sweet and bitter, with mild tartness. Distinct herbaceous and woody notes come together almost tea-like, brightened by the strawberry. Floral
A tropical spicy exploration.
The Dead Flowers cocktail is a modern twist on the classic Corpse Reviver #2. It was created by blending the traditional ingredients of the Corpse Reviver
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
Sweet yet balanced and refreshing
Smoothy texture with sour little sweet and hint of kaffir for refreshment
A little bit of Campari is the perfect ingredient for toning down the sweetness of the cocktail. Not to mention the fun color!
If mixed for too short a time, the cocktail will be very harsh when you sip. When ready, the taste of alcohol should be prominent but soft, with subtle
If you can't find Batavia Arrack, any funky white rum that's at least 100 proof will work.
Rich and full flavoured, vanilla, coffee and banana provide plenty of depth and sweetness that's balanced by the lively refreshing bitterness of gin
I have had Old Tom Gin in my bar for a while, but I noticed lack of demand towards it, so I wanted to find a way to popularise it by introducing it through
This cocktail has a rich and complex flavor. First, you will experience the deep and intense aroma of the Hayman's Old Tom gin, with its subtle oak
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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