Velvetine Nights
- Bartender: Keath Stewart
- Bar: Navy Proof Food & Spirits, Long Beach, CA, United States
Serve in
Flute glassGarnish:
Garnish the cocktail with a semi-transparent pear chip.
How to make:
Begin by adding 0.5oz Red Wine Vinegar and 0.50oz of Tawny Port followed by 0.75oz Rhubarb liqueur, then 0.25oz Allspice Dram, and finally 1.5oz Hayman's Old Tom Gin, and lastly to a mixing glass. Add ice and stir. Strain into a Perigord flute and garnish with dehydrated pear slice.
| 1 1/2 fl oz | Hayman's Old Tom Gin |
| 3/4 fl oz | Rhubarb liqueur |
| 1/2 fl oz | Red wine vinegar |
| 1/4 fl oz | Pimento dram/Allspice liqueur |
| 1/2 fl oz | Tawny port |
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.
