1901

Bartender: Armando Garza
Bar: The Roosevelt Room, Austin, United States

Serve in

Garnish:

Fresh lemon peel, oils expressed over the glass and inserted behind the ice spear.

How to make:

Built in a chilled glass over an ice spear. Add 1.5oz (45ml) Hayman's Old Tom Gin, .5oz (15ml) Manzanilla Sherry, .5oz (15ml) white creme de cacao, and a bar spoon (about 5ml) of Absinthe. Top with tonic water, zest and garnish with a fresh lemon peel.

1 1/2 fl oz	Hayman's Old Tom Gin
1/2 fl oz	Manzanilla sherry
1/2 fl oz	Giffard Creme de Cacao White Liqueur
3 fl oz	Fever-Tree Mediterranean Tonic Water
1 twist	Lemon peel
1 barspoon	Absinthe verte

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.