The cocktail is fresh, easy to drink, with rich notes of saffron. Perfect for an Italian sunset aperitif
MAGO means magician in Spanish. When I know this competition I quickly thought this name for my cocktail because of Hayman has a 150-year history but
It tastes sour,sweet and refreshing Rich ginger and cinnamon flavor and it has a faint black tea flavor
This cocktail is definitely created for connoisseurs of bitter taste
Fresh citrus and berry flavors old tom gin Embodies the elegant balance Slightly sweet taste and alcohol feel suitable after a meal
Flavor-profile adjustments: Replace Sprite with Soda or Lemonade
The Lapsang tea adds a touch of earthy smoke while fino sherry balances out the richness of the Italian Vermouth and the Old Tom Style Gin. The Orange
floral, herby
Inspired by the flavors of spring.
Bright and fruit forward with deep undercurrents of herbal smokiness and velvety texture from the honey and rooibos. These flavors create an incredibly
Inspired by the Chronicles of Narnia, the lion Aslan and the Fire Flower Juice, it instantly heals any pain and tastes like Turkish Delight.
floral, with a sweet finish
2023.3.22日在上海的一家不起眼的bar中品尝到这杯鸡尾酒得简易版后突发奇想进行改动,原材料为海曼金酒,柠檬汁加菠萝汁,因本人觉得杏仁的甜味更符合这杯Cocktail后选择加入杏仁糖浆,然后紫罗兰利口可为这杯酒添加更漂亮的颜色,在童话故事里,紫色总是会让人想到独角兽?️,所以将这杯酒起名为unicorn...
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
Dedicated to my mother who loves berries!!!
This cocktail was designed for a cocktail on an arrival for a Valentine's Day dinner. A perfect blend of masculine & feminine traits for both parties
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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