Hayman’s Cocktail Competition 2025

In June 2025, the final of Hayman’s The Original Gin Cocktail Competition, in partnership with Difford’s Guide, took place at the Distillery in London. Judged by Simon Difford, Giulia Cuccurullo, Sandrae Lawrence and James Hayman.

From an incredible 915 entries, here are the top 15 finalists (in no particular order). Congratulations to all those who took part, our two runners-up and the winner George Roufidis from The Netherlands!

 

The Winner

‘Crimson Reverie’ – George Roufidis

From: The Netherlands

With: 45ml Hayman’s London Dry, 25ml Cocchi Americano Bianco,  15ml Amaro Montenegro, 10ml Merlet Crème de Framboise, 2 dashes orange bitters, lemon peel to garnish.

 

Runner up

‘Tuxedo1863’ – Rain Zheng

From: Shanghai, China

With: 30ml Hayman’s Old Tom, 10ml Hayman’s Vibrant Citrus, 20ml Mancino Vermouth di Torino Secco, 10ml Mancino Vermouth di Torino Bianco Ambrato, 10ml Italicus liqueur, 1.25ml saline solution, frozen grape and lemon peel to garnish.

 

Runner up

‘The Heritage Pearl’ – Saldrin Mascarenhas

From: London, England

With: 60ml Hayman’s Old Tom Gin, 15ml Akashi-Tai Diaginjo Genshu sake, 5ml green charteuse liqueur, 2.5ml elderflower liqueur, grapefruit peel to garnish.

‘Soft Dew’ – Ka Wing Chan

From: Dio, Hong Kong

With: 40ml Hayman’s Sloe Gin, 30ml Hayman’s Old Tom, 15ml Muyu Jasmine Verte liqueur, 15ml sherry, 3 drops saline solution, 2 drop teapot bitters, orange zest spray to garnish.

 

‘Pale Signal’ – Cal Ross

From: Panacea, Auckland, New Zealand

With: 45ml Hayman’s London Dry, 20ml rice wine, 10ml sherry, 10ml Cocchi Americano Bianco, 5ml Giffard Orgeat Syrup, 1.25ml sesame oil, sesame oil spray to garnish.

 

‘The Hourglass’ – Xin-Rui Wan

From: Bar Often, Tainan, Taiwan

With: 50ml Hayman’s London Dry, 15ml Benedictine D.O.M., 15ml sherry, 10ml Giffard Crème De Cassis Imperiale, 3 dash chocolate bitters, rosemary sprig to garnish.

 

‘Zeppelin’ – Chen TsungWen

From: FReNCHIE FReNCHIE, Taichung, Taiwan

With: 45ml Hayman’s Sloe Gin, 22.5ml Luxardo Aperitivo, 22.5ml Disaronno amaretto, 22.5ml lemon juice, 3 drops cocktail foamer or egg white, a few drops of aromatic bitters to garnish.

 

‘Hay’groni’ – Alex Dzombak

From: Lobby Hamilton, Hamilton, Canada

With: 30ml Hayman’s London Dry, 22.5ml Amaro Montenegro, 22.5ml Disaronno amaretto, 15ml sherry, 1dash saline solution / pinch of salt, orange peel to garnish.

 

‘Nick & Sloe’ – Burak Yilmanz 

From: Maison Dali, Dubai

With: 40ml Hayman’s Sloe Gin, 20ml Benedictine D.O.M., 10ml Italicus liqueur, 15ml lemon juice, 1 dash aromatic bitters, lemon peel to garnish.

 

‘Fruit & Nut’ – Isaac Birdsall

From: American Bar, London

With: 30ml Hayman’s London Dry, 20ml De Kuypwe Brown Creme de Cacao, 20ml double or heavy cream, 10ml Lustau Palo Cortado Peninsula sherry, 10ml Lustau San Emilio Pedro Ximenez sherry, 5ml sugar syrup.

 

‘Double Feature’ – Ryan Gannon

From: Inga’s Bar, Brooklyn, New York

With: 37.5ml Hayman’s London Dry, 22.5ml Cappelletti aperitivo, 22.5ml Cocchi Storico vermouth di Torino, 7.5ml mezcal Vago Elote, 3.8ml apricot liqueur, orange peel to garnish.

 

‘Hey Man’ – Robert Cooper

From: The Plotting Parlour, Brighton, England

With: 40ml Hayman’s Old Tom, 20ml cognac, 15ml lemon juice, 10ml lavender syrup.

 

‘Everlasting Pear’ – Eric Maldonado

From: Clementine Bar, Manhattan, New York

With: 37.5ml Hayman’s London Dy, 22.5ml dry vermouth, 15ml Lustau East India solera sherry, 10ml Clear Creek pear liqueur, 10ml Nardini acqua di Cedro liqueur, 7.5ml Aveze racines ameres sauvages (20%), circle punched pear and shiso flower to garnish.

 

‘To Peach Their Own’ – Sarah Foley

From: Bar Sur Mer, Seattle, Washington

With: 60ml Hayman’s Old Tom, 30ml egg white, 22.5ml lemon juice, 15ml Giffard Crème de Peche de Vigne liqueur, 15ml Chamomile / camomile tea syrup, 8 basil leaves, dehydrated lemon for optional garnish.

 

‘Bell of the Ball’ – Alex Koehl

From: Isla & Co., Brooklyn, New York

With: 45ml Hayman’s Old Tom, 30ml red pepper juice, 15ml lemon juice, 15ml Giffard Crème de Cacao white, 15ml hazelnut liqueur, bell pepper slice to garnish.