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The Pentatonic
Serve in a
Highball (max 10oz/300ml)Garnish:
Grapefruit Peel & Pearl Onions.
How to make:
Start by shaking everything except the tonic water with ice. Strain it into a highball glass over ice cube, then top it off with a splash of tonic for that crisp fizz and a touch of quinine aroma. Twist a pink grapefruit peel over the drink to release the oils, then rest it right on top. Finish it off with two pickled pearl onions on a cocktail pick.
| 1 fl oz | Hayman's Old Tom Gin |
| 1 fl oz | Hayman's Sloe Gin |
| 1 fl oz | Gonzalez Byass Tio Pepe Palomino Fino Sherry |
| 1/2 fl oz | Italicus liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| Top up with | Fever-Tree Premium Indian Tonic Water |
| 1 twist | Grapefruit peel/zest |
| 2 unit | Cocktail onions |
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.
