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Cookies & Cream
Serve in
Collins glassGarnish:
Crumble of Graham cracker cookies
How to make:
This is a whipped cocktail. It's important to double shake this drink, meaning once without ice and once with ice.
Place all ingredients apart from the club and dry shake vigorously for approximately 45 seconds.
Add 4 cubes of Cold Draft ice to the shaker and shake for 2 minutes. You will notice that the ice will slowly break down and dilute the cocktail while whipping the egg and cream.
Add 22.5ml of soda to the bottom of a chilled collins glass.
Double strain the cocktail on top of the soda.
Add cocktail to freezer for 30 seconds. To firm the head.
Remove from freezer, poke hole through the foam of the cocktail and pour soda slowly until the foam head rises just above the rim of the glass.
Garnish with crumble of graham cracker cookie.
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 1/2 fl oz | Kahlúa coffee liqueur |
| 1/2 fl oz | Espresso coffee (freshly brewed & hot) |
| 1/4 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 7/12 fl oz | Condensed milk |
| 1 fl oz | Double cream / heavy cream |
| 1 fl oz | Egg white (pasteurised) |
| 2 fl oz | Soda (club soda) water |
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.
