The story of Hayman’s Old Tom
Following calls from bartenders wanting to revive the classic gin cocktails such as the Martinez, Tom Collins and Ramos Gin Fizz – Hayman’s launched
Spirit: Old Tom Gin
The Beast Martinez
The Beast Martinez with Hayman’s Old Tom
by Alba Vazquez – head bartender at Beast London.
You will need…
- 60ml Hayman’s Old Tom
- 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.
Hayman’s Elderflower Blossom
You will need…
- 35ml Hayman’s Old Tom
- 10ml elderflower cordial
Steps to make…
Top with Fever Tree’s Raspberry Rose Soda and garnish with a raspberry.
Hayman’s Old Tom Martinez
You will need…
- 40ml Hayman’s Old Tom Gin
- 20ml Cocchi Vermouth di Torino
- ¾ tsp maraschino liqueur
- 2 dashes orange bitters
Steps to make…
- Stir with ice
- Strain into a coupe.
- And enjoy!
Hayman’s Berry Collins
You will need…
- 50ml Hayman’s Old Tom Gin
- 25ml Lemon juice
- 25ml Sugar syrup
- Raspberries and blueberries
- Soda Water
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.
Hayman’s Marmalade Collins
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).
Bobbing For Apples
Apple Bobbing is a popular game played traditionally in England for Halloween. Players must use just their mouths to catch apples from a bucket of water, with the quickest player crowned the winner.
This recipe used a homemade cassia sugar syrup. Cassia is one of the Hayman’s ten botanicals used to add delicate spice and warmth. Just like our True English Gin, this requires one day to steep in order for the flavours to fully develop.
You will need…
- 50ml Hayman’s Old Tom Gin
- 40ml Cloudy Pressed Apple Juice
- 25ml Cassia Sugar Syrup (recipe below)
- 25ml Lemon Juice
Steps to make…
- Add all the ingredients into a cocktail shaker full of cubed ice.
- Shake and double strain into a highball glass full of cubed ice.
- Garnish with Marzipan Apples, or cubes of apple for an allergen-free substitution.
Cassia Sugar Syrup – For 4 serves
You will need…
- 100g Granulated Sugar
- 100ml Water
- 5 g Cassia Bark
Steps to make…
- Boil the water.
- When just boiled, add the sugar into a jug and pour in the water.
- Stir until the sugar has dissolved and water is clear again.
- Add the Cassia Bark and stir well.
- Leave to steep in a bottle for 24 hours before use.
Easy Tom Collins
You will need…
- 50ml Hayman’s Old Tom Gin
- Premium Sicilian lemonade
Steps to make…
- Fill a highball glass with cubed ice.
- Pour in the gin.
- Top up with Sicilian lemonade.
- Garnish with a lemon wedge.
For the true taste
It may sound counter-intuitive, but make sure your glass is full to the brim with ice, to ensure that your drink doesn’t become diluted. The more ice in your glass, the slower it melts, meaning less risk of dilution.
White Negroni
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
For the true taste
The nuanced world of bitters is at the heart of a Negroni. Experimenting with different types of bitters will add a range of subtle twists to this classic cocktail. A drop of Peach Bitters will create a soft, rounded mouthfeel whilst Orange Bitters will enhance the drink’s natural sweetness.
Sherbet Mimosa
You will need…
- 35ml Hayman’s Old Tom Gin
- 20ml Homemade Lemon and Orange Sherbet
- English Sparkling Wine
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.
For the true taste
Making your own sherbet will not only take you back to your childhood, but it allows you to capture your own perfect balance of sweet and sour that embodies a classic sherbet. If you’re after a truly mouth-puckeringly sour finish, add a bit of extra lemon zest and juice.
Basil Smash
You will need…
- 50ml Hayman’s Old Tom Gin
- 25mls Lemon Juice
- 15mls Sugar Syrup
- 5-6 large, fresh basil leaves.
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.
Bartenders Tip
How do you make crushed ice? You can get small handheld machines … but it is also easily made with things you already have at home. Place ice in a tea towel, fold it in half, then in half again. Then hit it for about a minute with a rolling pin, and viola – crushed ice!
