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full of port and passion fruit aromas, and the old tom gin provides a good base, thick and full
Smoothy texture with sour little sweet and hint of kaffir for refreshment
This cocktail was made to explore different ways of adding acidity to a cocktail, here in the form of malic and lactic acid (blackberries and yogurt, respectively).
MAGO means magician in Spanish. When I know this competition I quickly thought this name for my cocktail because of Hayman has a 150-year history but
Came up with the idea while planning a new cocktail menu to our bar.
A mix of .50-.50 Regans Orange Bitters to Angostura Orange Bitters are preferable, for best seasoning and highlighting of the spice and citrus within the
Floral fruity spiced refreshing
Complex, aromatic, sweet spice with a nice round sweetness and hints of citrus.
Herb/fresh grass/berries/black pepper/ginger/
A sweet & sour cocktail with fair amount of acerbic and a touch of bitterness. Flavour starts with soft mint freshness and develops with nice and
The berry notes of rose mixed with dates draw you into the cocktail, then the dates blend seamlessly with the herbal notes of old Tom gin, and the floral
Inspired by Negroni, with note of pomegranate added to enhance the taste of sweet and bitter.
The cinnamon syrup should be concentrated made with Sri Lankan cinnamon sticks and few pieces of Star Anise ( ratio is 250 gr cinnamon sticks , 5 pics
Matcha "scoop" should be 1/4 tsp. Alternately, make a Matcha Syrup by combining 1 cup hot water, 1 cup sugar, and 1 tbsp Matcha powder. Stir
Cheers!
I would highly recommend using RinQuinQuin and Pink Peppercorns for this drink. That being said, any alternatives will still be delicious.
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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