Entries to 2023 Hayman's Old Tom, New Cocktail Competition

Spicy kiss !

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

Earl Grey Cocktail

Give the drink a dry whisk with bar spoon to avoid tiny white dots from cream.

Pink Perfection

A sweet cocktail, reminiscent of the taste of raspberry ice cream with an almond aftertaste. The color is gentle, milky pink Pink perfection - words that

Queen of hearts

This drink starts sweet with the slightly bitter ending of dubonnet leaving the taste buds

Aslan

Inspired by the Chronicles of Narnia, the lion Aslan and the Fire Flower Juice, it instantly heals any pain and tastes like Turkish Delight.

Not Quite Negroni

I came up with this drink for the Haymans Old Tom competition, I love a Negroni and I love Cream Soda.

Hayman's Fragaria

Prep coupe with ice to keep cold. Muddle 2 fresh strawberry's and 15ml of cranberry juice in a separate Boston for 10 seconds, then fill with ice

Gin Lane

Make sure to breathe in and smell the aroma of the drink before taking the first sip to embrace the full experience and natural taste of the Cocktail

Berry Mary

One day, a customer wanted coffee, but he wanted to make a coffee cocktail with old Tom gin, and wanted to drink the flavor of coffee, so I replaced the

Middle of the road

Tasting notes will be a citrus forward cocktail with herbal and savory from banana and basil. And my recommended is sipping the cocktail and take a bite

Hay Hay Man

Designed as a take on a Vesper / Martinez Hybrid showcasing both Hayman's Old Tom Gin and Hayman's Sloe Gin

Refreshing

DRINK WITH ICE WILL BE GOOD

Treasure of Earth

Tribute to agroculture. Made fully from natural ingredients. Simple cocktail to respect our mother nature.

一抹阳光

前调白桃乌龙茶香，中调茉莉花清香，尾调秘鲁圣木木质及甘草味道收尾。 Aroma of white peach oolong tea in the front, and sacred

A lazy cat

The aroma of gin blends with the refreshing blend of elderberry and coffee sweet

Le Chiffre

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.