A balance between the smoked flavours of the lapsang tea, the orange bitter and the herbals flavours of the old tom gin. Cheers !
A twist from the classic cocktail "Breakfast Martini", use salad materials (cucumber, tomato, yogurt, etc.) to bring fresh flavor
The unique aroma of Tom's wine, with the aroma of Asian plants, is the foamy taste similar to the cake
The cocktail is definitely dry, with a distinct herbal note and cherry accent. A drink with a high alcohol content, so it is important to dilute it properly
This is my swoonworthy riff on a Poet's Dream. I wanted to capture the nostalgic feeling of young love, longing, dislocation, and the search for human
My inspiration was take all of the autumm flavors like a Merlot wine and green apples, mix with Old Tom Haymans gin because walking together, I'm infused
Add crashed ice in a martini glass . Add ice in a boston shaker. Add all the ingredients and shake gently for about 20 seconds. Remove the ice amd water
Give the drink a dry whisk with bar spoon to avoid tiny white dots from cream.
Floral on the palate with a zesty finish
Designed as a take on a Vesper / Martinez Hybrid showcasing both Hayman's Old Tom Gin and Hayman's Sloe Gin
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All the ingredients will make a perfect balance, feeling the notes of the gin, refreshing blackberries, with a dry end at the palate. You will have more
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Citrusy, bright, floral, and just a little sweet, this cocktail is best enjoyed in between bites of the edible garnish. If the olive oil is not fully emulsified,
This cocktail, some alcohol, coffee flavor, fruity, some sweet and sour with a bit of bitterness, comfortable layers, sea salt balance the other ingredients
Best for before dinner
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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