Matcha "scoop" should be 1/4 tsp. Alternately, make a Matcha Syrup by combining 1 cup hot water, 1 cup sugar, and 1 tbsp Matcha powder. Stir
淡淡的甜美咖啡香气掺杂椰子太妃糖的圆润口感,法兰绒滤掉了部分浓缩的酸苦,以及奶洗留下的奶清,shake完后会在十几秒内呈现焦色的的色彩...
a number of substitutes can be made for the falernum, so long as they are ginger forward. We mostly make this drink with house made falernum liqueur, or
Floral fruity spiced refreshing
I was looking for some boozy, stirred gin-based cocktails and did not find much outside of the Negroni and it's variants. I developed this drink for our
It's better to have sashimi
The Ivy League was inspired by spring walks through my local botanical gardens, with the fragrance of anise scented herbs and plump summer berries.
lovely botanical notes in the gin are given contrast by the chocolate and sherry, all lengthened by the tonic water and the absinthe reinforces the licorice
Use whatever shake method works best for you to create a light, frothy gin fizz style drink. Additionally, rather than pouring the champagne straight from
I have had Old Tom Gin in my bar for a while, but I noticed lack of demand towards it, so I wanted to find a way to popularise it by introducing it through
Refreshing
Shake with larger format ice to improve aeration and foaming. Additionally, any french style dry vermouth, and quality absinthe verte should suffice
Almond, Cherry, Apricot
The cinnamon syrup should be concentrated made with Sri Lankan cinnamon sticks and few pieces of Star Anise ( ratio is 250 gr cinnamon sticks , 5 pics
The tasting profile is a balanced, almost spring-like taste. Gin and citrus forward with slight essence of chamomile.
For Hayman's Old Tom New Cocktail Competition 2023
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 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
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.
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