Inspired by once fresh imports to old London this well balanced sipper will leave you thinking of sea air and new opportunity.
Give this a good hard shake to really wake up the carrot!
floral, sweet, and refreshing
Give the drink a dry whisk with bar spoon to avoid tiny white dots from cream.
The drink is velvety and balanced. Not too tart, not too sweet, lovely and herbal with a little pine character shining through from the Old Tom.
Cheers!
Complex, aromatic, sweet spice with a nice round sweetness and hints of citrus.
Tasting note citrus oil, herbal, fruity
MUDDLE mint leaves and tart cherries in the base of the shaker. Add other ingredients, SHAKE with ice, and fine strain into a glass filled with crushed
Named for the deep reddish purple colour of the blackberries that gives the cocktail its pink hue, this cocktail was originally designed as a Valentine's
Spiced, Refreshing
1 Sour plum powder must be from Guangdong, which is very common in China.2 need to stir it a little bit longer 3 Tasting It starts with dark berries, then
I began making this after tasting the Combier Rose liqueur and instantly knowing it would pair perfectly with Hayman's Old Tom Gin in 2018. It has been
The Rosemary, Apple and Elderflower really pair beautifully with the gin, the flavours have depth and the rosemary provides just enough 'herb-iness' to
The classic cocktail I was hoping to play off of is an 'Army and Navy.' The last few weeks I have been away from my home and bar, spending time with my
The inspiration came from the legend of Captain Dudley Bradstreet who hung a sign with a tomcat in his shop window. It is said that this bootlegger helped
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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