Terhölla
- Bartender: Christopher Seaton
- Bar: Over the Yardarm, Sheffield, United Kingdom
Serve in
Coupe glassGarnish:
From a fennel flower, remove one of the stalks and flower heads. This is then placed on top of the drink, slightly to the side and should float. No part of the flower should be submerged (but one or 2 yellow nibs are fine to be touching it).
How to make:
Place your coupe glass in the freezer for a minimum of 2 hours.
In a pre-chilled stirring glass, add in your ingredients.
Fill the stirring glass with ice and stir, it should take 2 minutes, by that point the glass should be frosten and the flavours taste less harsh.
Remove your coupe from the freezer and add an ice cube in the centre, each side should measure at 2.5cm.
Strain your cocktail into the coupe and place the garnish.
| 1 fl oz | Hayman's Old Tom Gin |
| 1/2 fl oz | El Bandarra Blanco vermut |
| 1/3 fl oz | Cocchi Storico Vermouth di Torino |
| 1/2 fl oz | O.P. Anderson Original Aquavit |
| 3 dash | Fee Brothers Aztec Chocolate bitters |
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.
