Velvet Green
- Bartender: Alice Prezioso
- Bar: Claridge’s Restaurant Bar, London, United Kingdom
Serve in
Coupe glassGarnish:
Floating mint leave
How to make:
Place all the liquid ingridients in a SHAKER and add from 4 to 6 MINT LEAVES (depends from the size), add the ice and shake energically for few seconds.
After that take a chilled COUPE GLASS and DOUBLE STRAIN the cocktail in the glass. It is preferrable to use a finer strainer to avoid the mint residue inside the cocktail but if you do not have it, it will fine because it is only for apperance purpose, the flavour will not change.
Last but not least add a nice looking MINT LEAVE floating on top of the cocktail for an elegant and sofisticated result.
| 1 1/2 fl oz | Hayman's Old Tom Gin |
| 5/6 fl oz | Chamomile/Camomile liqueur |
| 2/3 fl oz | Akvavit / Aquavit |
| 2 dash | Saline solution 4:1 (20g sea salt to 80g water) |
| 3 dash | Orange bitters |
| 2 drop | Fee Brothers Lemon Bitters |
| 5 unit | Mint leaves |
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.
