Elevation
- Bartender: Jay Hawman
- Bar: Gaucho Newcastle, Newcastle Upon Tyne, United Kingdom
Serve in
Nick & Nora glassGarnish:
Star Anise
How to make:
Kiwi Shrub - Macerate kiwi rings and star anise in a jar with the sugar at a 2:1 ratio. Allow to sit for minimum of 1 day max of 2. After this time, filter all leftover fruit and bottle up the liquid. Once done add vinegar at a 2:1 ratio with the liquid extracted. Then you have your shrub.
Infuse the gin with blueberries for 24 hours and extract the blueberries.
40ml blueberry infused gin
25ml lavender syrup
20 ml kiwi shrub
12.5ml vermouth
Shake and Double Strain
Nick and Nora
Star Anise Garnish
| 1 1/2 fl oz | Hayman's Old Tom Gin |
| 1/3 fl oz | Dry vermouth |
| 5/6 fl oz | Lavender sugar syrup |
| 1 cupful | Blueberries (fresh) |
| 10 ring | Kiwi fruit (fresh) |
| 2/3 fl oz | White wine vinegar (Chardonnay) |
| 3 cupful | Powdered sugar (white sugar ground in mortar and pestle) |
| 1 wedge | Star anise |
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.
