Aguita de Playa (Beach Water)
Serve in a
Martini (large 10oz) glassGarnish:
Olive and Roasted coconut flakes
How to make:
Firts, lets prepare the glass. If the glass is cold in advance, perfect, if not, add some ice and let it sit until the glass gets cold. Afterwrds, spray or wet the glass with absinthe without discarding. You want to have that little bit of absinthe in your cocktail.
In a shaker, add the the rest of the ingrediets (egg white first to make sure there is no yolk in it) and dry shake. Pour some ice (enought to make it really cold) and shake with style. Pour over your absinth glass and garnish. Enjoy!
| 1 1/2 fl oz | Hayman's Old Tom Gin |
| 1/2 fl oz | Montelobos Joven Mezcal |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Coconut sugar syrup |
| 1/8 fl oz | Olive brine (from jarred olives) |
| 1 fl oz | Egg white |
| 3 dash | Absinthe verte |
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.
