BA0243
Serve in
Nick & Nora glassGarnish:
A finely sliced jalapeño pepper floated on the meniscus of the cocktail (cross section to create a circle)
How to make:
BA0243
55ml Hayman's Old Tom Gin
20ml Ancho Reyes Verde
10ml Fever Tree Light Tonic Water Reduction
2.5ml Tio Pepe Palamino Fino Sherry
5ml Pickled Jalapeño Brine
*Fever Tree Light Tonic Water Reduction
Simply add 1 bottle of Fever Tree Light Tonic Water to a sauce pan and reduce on a medium heat for about 5mins to 50% of it's original volume.
(200ml to 100ml thus creating ample reduction for multiple serves, store chilled)
| 1 5/6 fl oz | Hayman's Old Tom Gin |
| 2/3 fl oz | Ancho Reyes Verde chili liqueur |
| 1/12 fl oz | Gonzalez Byass Tio Pepe Palomino Fino Sherry |
| 1/3 fl oz | Fever-Tree Light Tonic Water |
| 1/6 fl oz | Pickling vinegar/brine from Silverskin onion jar |
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.
