Flavor-profile adjustments: Replace Sprite with Soda or Lemonade
I came up with this drink for the Haymans Old Tom competition, I love a Negroni and I love Cream Soda.
Very citrus forward with orange, lemon and lime flavours before the old tom gin takes over.
Please try the Hayman Old Tom cocktail by itself before you move onto the cherry portion. Really smell the drink as you are sipping. Take note of the froth
This cocktail represents the history of the 19th century and the creation of all things that continue to thrive in today's world. Each ingredient in this
All most Indian cuisine
Be sure to use bergamot yellow fruit, be sure to have enough carbon dioxide, be sure to ice the finished product。 Ask the judges to treat this as a
I'm useing kyoho grapes, all red grapes are acceptable. I'm useing sweet basil leafs, the most popular basil.
The drink is difficult to classify in a classic category. The Tawny Port and the Orgeat give the drink the right amount of sweetness and depth. The pomegranate
Put all ingredients into shaker with ice, hard shake for 10 - 15 seconds Using strainer pour drink into glass, top with Soda, garnish and serve
This is a very gin, juniper forward cocktail with slight sharp citrue notes, but makes for a balanced and rich finish.
Darren Mynes, CLIPPER Bar, Auckland New Zealand, 2023
Citrusy, bright, floral, and just a little sweet, this cocktail is best enjoyed in between bites of the edible garnish. If the olive oil is not fully emulsified,
I was doing research for a sake cocktail in my bar a few weeks ago and wanted to adapt a sake martini. So played around with some combinations and really
Tasting Notes: Fresh Apples, Citrus, Baking Spice If your falernum skews sweet (like John D. Taylor's), omit or scale back the agave syrup. The almond,
A tropical spicy exploration.
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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