A Taste of the Rainbow
- Bartender: Jonathan Beard
- Bar: Flagstaff House Restaurant, Boulder, United States
Serve in
Coupe glassGarnish:
Bordeaux Cherry.
How to make:
Add 45 ml of Hayman's Old Tom Gin, 1/2 oz. of lemon juice, 1/2 oz. of sugar syrup to a pint and tin. Froth with a mini egg beater. Briefly dry shake. Add a coil and shake again. Then add medium ice cubes and shake vigorously with the spring still in the pint and tin. Add a dash of soda and shake again. Fine Strain into the mini coupe. Top with two more dashes of soda. Let the cocktail sit briefly. Add the cherry powder to half the cocktail using a straight line. Instruct judge to try the white side and move to the red side first to see how the cocktail can be easily manipulated.
| 1 1/2 fl oz | Hayman's Old Tom Gin |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Egg white (pasteurised) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 3 dash | Thomas Henry Soda Water |
| 3 drops | Cherry syrup |
| 1/4 fl oz | Maraschino liqueur |
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.
