Jade Cloud
Serve in a
Highball (max 10oz/300ml)Garnish:
Pandan leaf coin on the foam.
How to make:
Combine all ingredients in a Boston shaker.
Give it a good dry shake to incorporate air.
Fill the tin with about 4 cubes of ice and give it another good, long shake till the ice feels it is disintegrating.
Fill the highball glass with 90 ml of soda water.
Strain out the drink into the glass till the brim.
Top up with a little more soda, if needed.
Garnish with a pandan leaf coin.
| 1 2/3 fl oz | Hayman's London Dry Gin |
| 1 1/3 fl oz | Coconut milk |
| 1 1/3 fl oz | Pineapple juice |
| 1 fl oz | Pandan liqueur |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 2/3 fl oz | Egg white |
| 1/24 fl oz | Orange bitters |
| 3 fl oz | Soda (club soda) water |
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.
