Nectar of Eden
- Bartender: Jay Hawman
- Bar: Gaucho Newcastle, Newcastle Upon Tyne, United Kingdom
Serve in
Highball (max 10oz/300ml)Garnish:
Sugar Rim
How to make:
1 - Muddle the peaches, gin and syrup in a shaker until the peaches are almost disintegrated and most of the juice is extracted, (use the back of a spoon for our home bartenders)
2 - Add the jam, lemon juice and bitters to the shaker
3 - Add ice and shake
4 - Add cubed ice to high ball and strain the mixture into the glass
5 - Top with champagne or sparking wine
6 - Stir with a bar spoon (or long spoon for those at home)
| 1 1/6 fl oz | Hayman's Old Tom Gin |
| 6 wedge | Fresh ripe peach (skinned & diced) |
| 5 gram | Apricot jam (preserve) |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 2 2/3 fl oz | Brut champagne/sparkling wine |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 3 drops | Peach 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.
