Poire Old Tom
- Bartender: Chris Allen
- Bar: Travelle @ The Langham Hotel, Chicago, United States
Serve in
Martini glassGarnish:
Pear/Basil/Pear Fan Using a paring knife, cut a firm underripe D'Anjou Pear on one side close to the core. Cut the same piece vertically down the middle, then slice 2 thin strips. Fan one pear slice, one basil leave, then the second pear slice. At the bottom of the fan, strike a bamboo cocktail skewer to hold the fan in place. Cut the excess skewer so that the garnish can sit on the side of the martini glass.
How to make:
Add all ingredients into a mixing glass. Lightly muddle 3 large fresh basil leaves to release oils. Add ice and stir for approximately 20 seconds. Before pouring, assemble the garnish and place inside the martini glass. Using a Julep Strainer, slowly pour the liquid into the martini glass. Express (skin side down) and discard a lemon peel over the top of the liquid.
| 2 fl oz | Hayman's Old Tom Gin |
| 3/4 fl oz | G. E. Massenez Poire Williams eau-de-vie |
| 3/4 fl oz | G.E. Massenez Crème de Pêche Liqueur |
| 1/8 fl oz | The Bitter Truth Pimento Dram |
| 2 dash | Orange Bitters by Angostura |
| 3 leaf | Basil leaves |
| 1 twist | Lemon peel |
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.
