能过店内鸡尾酒创新
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The botanicals from Hayman's Old Tom are are the forefront, giving structure and nuance, while the flavors of the teas, coconut, and pandan transform the
pickled food
Inspiration for the cocktail: The Old Tom Gin showcase the brilliancy of an incredible design for a "speak-easy" style of drinking during the
Light, bright, herbaceous and citrusy. The mint bouquet adds a subtle refreshing scent as you begin to sip the cocktail before you indulge in the beautiful
As a bartender, I love experimenting with different cocktail recipes. One day, I was particularly inspired by the versatility of gin and decided to create
The flavour itself is incredibly similar to a stroop waffle, sweet caramel notes, light and fluffy, with the bright gin notes pushing through and elevated
The berry notes of rose mixed with dates draw you into the cocktail, then the dates blend seamlessly with the herbal notes of old Tom gin, and the floral
If you can't find Batavia Arrack, any funky white rum that's at least 100 proof will work.
When it came to the idea of a modern classic, what defines a classic in my head is accessible ingredients, a simple spec, standout flavours and something
It's a perfect mashup of a Mai Tai and an Aviation, with q small twist of smoke, to break the sweetness
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.
Best for before dinner
Fresh, herbal
lovely botanical notes in the gin are given contrast by the chocolate and sherry, all lengthened by the tonic water and the absinthe reinforces the licorice
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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