Golden Oasis
Serve in a
Rocks glassGarnish:
Kiwi Slice
How to make:
STIR all ingredients with ice and strain into a rocks glass with a large ice cube.
Clarified Kiwi Juice: 1. 1 Litre Kiwi Juice to 0.25 grams of Pectinex. 2. Blend together with an immersion blender. 3. Using a coffee filter, strain the liquid. 4. Bottle liquid.
Clarified Grapefruit Juice: 1. 1 Litre of Grapefruit Juice to 0.25 grams of Pectinex. 2. Blend together with an immersion blender. 3. Using a coffee filter, strain the liquid. 4. Bottle liquid.
Saffron Infused Pomegranate Molasses: 1. 3 grams of saffron fronds to 500ml of pomegranate molasses. 2. Vacuum seal the liquid and place in the sous vide. 3.In a soups vide at 55 degrees Celsius for 4 hours 4. Strain out liquid. 5. Bottle liquid.
| 1 2/3 fl oz | Hayman's Old Tom Gin |
| 5/6 fl oz | Kiwi fruit puree |
| 5/6 fl oz | Grapefruit juice (ruby red) |
| 1/2 fl oz | Pomegranate molasses |
| 3 gram | Saffron fronds |
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.
