In our Italian restaurant in the heart of Copenhagen, we combine Italian dishes with a little inspiration and ingredients from Japan. As such we wanted
When coming up with this cocktail for the Hayman Old Tom Gin competition, I was inspired while reading the rules when it said it can be blended. Frozen
This drink starts sweet with the slightly bitter ending of dubonnet leaving the taste buds
Frist test is freshly and finish with fruit and any aroma
来自海边生活的清晨,一片芝士一片全麦面包,一点虾酱
This cocktail is meant to be enjoyed by everyone, and so it is exceedingly replicable. You don't even need cocktail equipment! Likewise, if unavailable,
It is a boozy dessert drink. It has It tastes like a Tokyo Banana with fragrant from Hayman Old Tom's Gin and herbal coming from the Yellow Chartreuse.
This cocktail, some alcohol, coffee flavor, fruity, some sweet and sour with a bit of bitterness, comfortable layers, sea salt balance the other ingredients
Introducing "Tom and Sherry", a refreshing and complex cocktail that perfectly balances the fruity and floral notes of Hayman Old Tom Gin with
Hayman's Old Tom...
Tasting Notes: Fresh Apples, Citrus, Baking Spice If your falernum skews sweet (like John D. Taylor's), omit or scale back the agave syrup. The almond,
Almond, Cherry, Apricot
Shake quickly, the temperature of the cup should not be too high, and drink briefly
Friends from Haymans: Greetings. I am Jiamin "Jimmy" Niu From SpeakLow, Shanghai. I was following your Chinese account Hayman of London.
The Dead Flowers cocktail is a modern twist on the classic Corpse Reviver #2. It was created by blending the traditional ingredients of the Corpse Reviver
We serve traditional teochiew food in our bar which combines the fresh flavors of sweet, sour and emphasizes on using all natural ingredients. All of our
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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