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Herb bitter sweet and mint
If mixed for too short a time, the cocktail will be very harsh when you sip. When ready, the taste of alcohol should be prominent but soft, with subtle
Amaretto sour was invented to Cyprus as the story says! A special dedication to the Cypriot bartender who created the cocktail and recently passed on ...
Working on stirred profiles that simulate a Corpse Reviver #2 I came up with this to ease the American palate into straightforward gin and anisette.
A tropical spicy exploration.
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,
Sharp & Dry, Fruty & Floral, long finish
This complex sour was designed to warm your soul with a combination of fresh flavors that elevate the Haymans Old Tom and it is all tied together with
I am in love with the aviation cocktail and kiwis and lavender is such a lovely flavour combo for this summer. Shrubs are an extremely fun and sustainable
Complex flavour with hints of juniper, citrus, bergamot, black tea, creaminess from a milk and silkiness from aquafaba.
Well , this drink is created by me while having a summer hot day at home . And trying to bring this drink out to the world for everyone to enjoy. I wish
I made this cocktail for competition "Hayman's Old Tom"
This cocktail hits first with its aromatics from the sesame oil, smoky and savory. One sip and you encounter a light foam, almost like waves by the sea
Sweet, floral, taste, a warmth of spring and punch of gin
Complex, aromatic, sweet spice with a nice round sweetness and hints of citrus.
It's a perfect mashup of a Mai Tai and an Aviation, with q small twist of smoke, to break the sweetness
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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