The Ivy League
Serve in a
Coupe glassGarnish:
Garnish with a fresh basil leaf.
How to make:
In a mixing tin, add the raspberries, basil, a simple syrup and muddle until all juice is extracted from the berries.
Add Hayman's Old Tom Gin, Chambord. Lillet, Amaro Nonino, lemon juice and egg white and dry shake for 10 seconds. Add ice and then shake again. Double train cocktail into a couple glass. Spritz the surface of the cocktail with absinthe.
| 1 1/2 fl oz | Hayman's Old Tom Gin |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 3/4 fl oz | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 1⁄4 cupful | Raspberries |
| 1 fl oz | Egg white (pasteurised) |
| 1/2 fl oz | Absinthe verte |
| 1/2 fl oz | Aromatized wine (e.g. Lillet Blanc) |
| 3/4 fl oz | Amaro Nonino Quintessentia |
| 1/4 fl oz | Black raspberry liqueur (e.g. Chambord) |
| 2 leaf | Basil leaves |
Hayman's London Dry Gin
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 Gin
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
Hayman's Sloe Gin
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.
