WINNER: Old Tom New Cocktail Competition 2023
You will need…
- 37.5ml Hayman’s Old Tom Gin
- 3 drops Saline solution 4:1 (20g sea salt to 80g water)
- 15ml Génépi liqueur
- 15ml Rothman & Winter Orchard Pear liqueur
- 7.5ml Dry vermouth
- 15ml Dolin Blanc Vermouth de Chambery
Steps to make…
Stir and serve in a chilled coupe.
Enjoy!
The Beast Martinez with Hayman’s Old Tom
You will need…
- 60ml Hayman’s Old Tom Gin
- 25ml sweet vermouth (Lustau Vermut Rojo)
- 5ml Maraschino
- 2 dashes of Angostura bitters and a fresh lemon twist
Steps to make…
Stir with ice and strain into a coupe glass.
Enjoy!
You will need…
Steps to make…
Top with Fever Tree’s Raspberry Rose Soda and garnish with a raspberry.
Enjoy!
You will need…
Steps to make…
Stir with ice and then strain into a coupe.
Enjoy!
You will need…
Steps to make…
Muddle the raspberries and blueberries in the bottom of a Collins or highball glass. Fill with crushed ice, then add Hayman’s Old Tom Gin, lemon juice, simple sugar syrup and stir gently. Top with soda and garnish with more berries and a lemon slice.
Enjoy!
You will need…
- 50ml Hayman’s Old Tom Gin
- 25ml lemon juice
- orange marmalade
- 100ml soda water
- dehydrated orange wheel to garnish
Steps to make…
Add the Hayman’s Old Tom Gin, lemon juice and 2 teaspoons of marmalade into a tall glass. Mix in with a spoon to dissolve the marmalade slightly. Fill the glass with ice and stir to mix all the ingredients. Top with soda water and give it a quick stir (you don’t want to lose all the beautiful bubbles) Garnish with dehydrated orange wheel (or a wedge of orange).
Enjoy!
You will need…
Steps to make…
Fill a highball glass with cubed ice. Pour in the gin. Top up with Sicilian lemonade. Garnish with a lemon wedge.
Enjoy!
You will need…
- 35ml Hayman’s Old Tom Gin
- 25ml Cocchi Americano Vermouth
- 20ml Suze Bitters
- 2 dashes grapefruit bitters
Steps to make…
Fill a rocks tumbler with cubed ice. Build the ingredients over the ice. Garnish with a wedge of orange.
Enjoy!
You will need…
Steps to make…
To make the sherbet, muddle the peel of 2 lemons and 2 oranges with 230g of caster sugar in a Kilner jar. Leave for several hours (ideally overnight), shaking the mixture occasionally, until it becomes a syrup. Remove the peel, add 100ml lemon juice and 85ml orange juice and stir until dissolved. Keep in the fridge for 2-3 weeks. Pour the gin into a champagne flute, followed by the sherbet. Slowly top with the sparkling wine. Garnish with a twist of orange zest.
Enjoy!
You will need…
Steps to make…
Add all these ingredients into a cocktail shaker. Stack with ice. Shake hard. Double strain into a chilled glass (already filled with crushed ice). Garnish with a wedge of lemon and fresh basil leaves.
Enjoy!