Amiable Samurai
Serve in a
Coupe glassGarnish:
Garnish with deep fried Vietnamese Spring Roll paper +Yuzu salt, Plum powder
How to make:
(Yuzu salt + plum powder mixture ) Rim the glass and chill in refrigerator
1. Add 1 basil leaf into shaker and mash it
2. Add 60 ml Hayman's old Tom gin
3. Add 22.5 ml tomato juice
4. Add 30 ml Japanese yuzu liqueur
5. Add 2 dash of rhubarb bitters
6. Add 2 dash of Tabasco sauce
7. Lime juice for 15 ml
Garnish with deep fried Vietnamese Spring Roll paper
| 2 fl oz | Hayman's Old Tom Gin |
| 1 fl oz | Yuzushu liqueur |
| 3/4 fl oz | Tomato juice |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 2 dash | Tabasco Chipotle Pepper Sauce |
| 2 dash | Fee Brothers Rhubarb bitters |
| 1 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.
