If you can't find Batavia Arrack, any funky white rum that's at least 100 proof will work.
While working on for recipes for the spring menu at Atchafalaya in New Orleans, I was inspired to make a Vesper riff with classic New Orleans style improvements.
Amaretto sour was invented to Cyprus as the story says! A special dedication to the Cypriot bartender who created the cocktail and recently passed on ...
I love the idea of crushable summer cocktails but don't like a glass full of juice. In Georgia, there isn't anything more significant of summer
Complex,unique and balanced taste, with a botanical flavor from the Hayman's Old Tom gin, herbal and floral notes from the Chartreuse, sweetness and
Herb/fresh grass/berries/black pepper/ginger/
none.
Refreshing
I began making this after tasting the Combier Rose liqueur and instantly knowing it would pair perfectly with Hayman's Old Tom Gin in 2018. It has
I drink like this at home.
The bright, vegetal bell pepper works with the fino to complement the Old Tom's earthy characteristics and gives it a beautiful savoury element, whereas
This cocktail hits first with its aromatics from the sesame oil, smoky and savory. One sip and you encounter a light foam, almost like waves by the sea
The kaffir lime leaves need to be shredded in the shaker to better incorporate the aroma
I decided to create a simple classic cocktail that pays homage to the past, inspired by the Haymans family's revival of Old Tom gin using their 160-year-old
Well all the around the World women rules as bartenders! So this is dedicated to my lovely girlfriend who likes her cocktails fizzy, refreshing and spicy
A combination of spices, floral and tea aromas and a fresh and sweet taste
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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