Singeing the King's Beard
- Bartender: Perry Scalfano
- Bar: Electric Belle, Huntsville, AL, United States
Serve in
Collins glassGarnish:
Flamed Lemon Peel: Using a wide peeler, draw a 3-4 in. long swatch of lemon peel, light a match, express peel oils through lit match's flame over cocktail's surface. Carve clean edges on flamed peel if desired Tuck peel into drink, along with bouquet of fresh arugula Serve w/o straw, unless on request
How to make:
1. If using whole peppercorns, give them a light muddle in tin first, just to crack them open, otherwise skip to 2.
2. Lightly press arugula and pepper in tin with muddler
3. Add rest of non-carbonated ingredients into tin
4. Add chilled Lemon Tonic to collins glass.
5. Add ice to tins and shake for around 5 sec.
6. Double strain (Hawthorne&Fine mesh) into collins,
7. Add crushed ice, garnish
| 2 fl oz | Hayman's Old Tom Gin |
| 3/4 fl oz | Manzanilla sherry |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 3 dash | Saline solution 4:1 (20g sea salt to 80g water) |
| 4 gram | Black pepper |
| 10 gram | Rocket/Arugula salad leaves |
| 2 1/2 fl oz | Bitter lemon tonic |
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.
