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Our Address

Hayman’s Distillery
8a Weir Road
London
SW12 0NA

How to get to us

We are a 12-minute walk from Balham station (Northern line, zone 3 Overground and Underground) or a 15-minute walk from Clapham South station (Northern line, zone 2 Underground).

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Est. 1863

World Bartender Day

It’s World Bartender Day, and we’re celebrating across the globe, enjoying internationally inspired cocktails created by our talented bartenders. It’s been a tricky year, especially in the hospitality industry, so we want to celebrate the amazing bartenders out there and thank them for their glorious cocktail creations.

We’re raising a toast to our fellow bartenders and look forward to all sharing a drink together again soon!

To mark World Bartender Day, some of our favourite bartenders have created some superb Hayman’s cocktails. Whilst you can’t go on holiday at the moment, enjoy bringing an international touch to your evening wind down, with these delicious cocktails.

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The Golden Fox by Thomas Hay-Owens, True North Brew Co., UK

50ml Hayman's Peach & Rose Cup
35ml Pineapple Juice
20ml Lemon Juice
10ml Sugar Syrup
3 Dashes Salt water
Absinthe to coat your glass
Lemon Zest

Add all the ingredients to an ice filled shaker. Shake vigorously and fine strain into a Nick & Nora glass that's been rinsed in absinthe. Garnish with lemon zest.

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Soho Garden by Ali Bamdad, Watson's Liquid Kitchen, Toronto Canada

50ml Hayman's London Dry
25ml Passion Fruit & Mango Puree
25ml Fresh Lemon Juice
5ml St Germain (or your chosen Elderflower Liqueur)
5ml Saffron Extract (or Turmeric)

Add all ingredients into an ice filled shaker and shake vigorously. Double strain and garnish with a raspberry.

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Bittersweet Symphoney by Jay Sebode, Mr Fogg’s tavern & Gin Parlour, UK

40ml Hayman's London Dry
35ml Beesou (or Honey Water)
20ml Lemon Juice
15ml Sugar Syrup
6 Mint Leaves
2 Dashes of Angostura Bitters

Add all ingredients into a shaker, shake and pour over a large ice cube. Garnish with a mint sprig and cracked pepper.

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Purple Rain by Bohdan Petryshyn, The Room Wine Bar, Uktaine

45ml Haymans Old Tom Gin
15ml Infused Clitoria Tarnetea Dolin Blanc Vermouth
15ml Chambord Liqueur
15ml Lemongrass Syrup
25ml Lemon Juice
1 dash of Fee Brothers Plum Bitter

Add all ingredients into an ice-filled shaker. Shake vigorously and double strain. Garnish with a lime wheel and edible flower.

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Bartender’s Breakfast Martini by Jerry Chen, Bar Straight, China

40ml Hayman’s Old Tom Gin
10ml Suzu
10ml Yellow Chartreuse Liqueur
10ml Bitter Bianco Vermouth (or Suze)
20ml Lemon Juice
40ml Orange Juice
1 tbsp Apricot Jam Top with Tonic

Add all ingredients to a shaker and shake vigorously. Strain into a lowball and top with tonic. Garnish with an orange wheel and sage.

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Saturn by Silas Nørgaard, Mac Y Bar, Denmark

45ml Hayman’s Old Tom Gin
20ml Freshly squeezed Lemon Juice
7.5 ml Passionfruit Syrup
7.5 ml Orgeat Syrup (or Almond Syrup)
7.5 ml Velvet Falernum Liqueur (or Sugar Syrup)

Add all ingredients to an ice filled shaker and shake vigorously. Strain into a crushed ice filled highball glass. Garnished with a lemon peel and cherry (or Hayman’s pin), shaped like the planet Saturn.

A special thanks to our importers and their bartenders in China, Canada, Denmark, Latvia, Lithuania and the UK that took part. Cheers!

To discover more Hayman’s inspired cocktail creations, head to our Instagram @haymansgin.

 

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