Golden Hour
Serve in
Collins glassGarnish:
Cassis liqueur is to be layered at the bottom of the cocktail (can be done by slowly pouring cassis over the spear ice or using a bar spoon). Express a twist of lemon peel over the cocktail.
How to make:
1. Prepare Collins glass with a spear ice and 30ml of soda water
2. Add bitters, absinthe, lemon juice, pineapple juice, ginger syrup and Hayman's Old Tom Gin into a shaker tin.
3. Perform a whip shake with 4-5 ice cubes
4. Strain the cocktail into the Collins glass
| 4 dash | Hendrick's Absinthe |
| 1/3 fl oz | Lemon juice (freshly squeezed) |
| 1 fl oz | Pineapple juice |
| 2/3 fl oz | Ginger syrup |
| 1 1/2 fl oz | Hayman's Old Tom Gin |
| 1 fl oz | Thomas Henry Soda Water |
| 5/6 fl oz | Crème de cassis liqueur |
| 2 dash | Angostura Aromatic 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.
