Entries to 2023 Hayman's Old Tom, New Cocktail Competition

Yuzu Anonymous

Sanontou sugar is preferred when making the simple syrup.

Alpine star

The origine in London at the sky bar and reeds the big bag.

Lavender Haze

floral, with a sweet finish

Old Man About Town

Created by Stuart Hudson in March 2023 for the Hayman's Old Tom Gin Cocktail Competition

Balham Gin Fizz

A vegan twist on a classic Ramos Gin Fizz with tropical flavours coming from the apricot and coconut cream. This nicely compliments the liquorice notes

Miss Norris

The drink is difficult to classify in a classic category. The Tawny Port and the Orgeat give the drink the right amount of sweetness and depth. The pomegranate

Days of Being Wild

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

Notta Big Dill

The cocktail should have fresh dill floating on top. The Notta Big Dill offers a choose your own adventure with two really interesting tasting profiles.

Lone Pine Mall

Whip shake is imperative to give a silky texture and impressive foam on top.

Hayman's Eden

I have always loved using Balsamic Vinegar in cocktails and i wanted to do a twist of the classic Strawberry and Balsamic, and I find both Raspberry and

Sherry Hill Gang

Made it with stuff in house for cocktail hour to celebrate both of us leaving our jobs. Dried cherries with pits from Pakistani market. Can't eat them.

Strawberry Spring

If not using a house strawberry syrup, reduce simple to 1/4 oz.

India to London

Aromatic of kaffir leaves lil bit sour ,spicy ,dry ,and refreshing finished .

Acacia

Whether to choose rose salt edge If you like the feeling of salt, you can dip the mouth of the cup all rose salt

All fours

The flavour itself is incredibly similar to a stroop waffle, sweet caramel notes, light and fluffy, with the bright gin notes pushing through and elevated

Velvetine Nights

Tasting notes: The juniper and licorice of Hayman's pairs effortlessly with the rhubarb liqueuer, before sour red wine vinegar come to the fore front,