50/50 Savory Martini

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Timbal Vermut de Reus Extra Dry

Strain into a coupe.

Garnish with a lemon peel and an olive.

Admiral

(variation of a drink from David Embury, The Fine Art of Mixing Drinks)

Shake with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Cherry Liqueur

0.25 oz lime juice

Double-strain into a coupe.

Garnish with a cherry.

Affaire de Familie

Stir with ice:

1 oz Byrrh Grand Quinquina

1 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Bianco

2 dashes maraschino liqueur

2 dashes orange bitters

Strain into a coupe.

Garnish with lemon peel.

Almond Blossom Crusta

(Charles Baker, 1951)

Prepare Nick & Nora glass with a sugared rim.

Shake with ice:

1.5 oz cognac

1 oz Hayman’s London Dry Gin

0.5 oz lime juice

0.5 oz orgeat

Double strain into the glass.

Alpine Martini

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Dolin dry vermouth

1 bar spoon Zirbenz Stone Pine Liqueur of the Alps

Strain into a coupe.

Garnish with a lemon peel.

 

Alpine Negroni

(Adapted from Naren Young, NYC)

Stir with ice:

1 oz Hayman’s London Dry Gin

0.75 oz Salers Gentiane

0.75 oz Cocchi Americano Bianco

0.5 oz Dolin Génépy le Chamois

1 barspoon white crème de menthe

3 dashes lemon bitters

Strain into a double rocks glass over a large ice cube.

Garnish with a rosemary sprig.

Angel Face

(Savoy Cocktail Book)

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Calvados

1 oz Rothman & Winter Orchard Apricot Liqueur

Strain into a coupe.

Garnish with an orange twist.

Apparent Cocktail (variation)

(Sarah Ip, Houston, TX)

Stir with ice:

1.25 oz Hayman’s London Dry Gin

1 oz Mattei Cap Corse Blanc Quinquina

0.25 oz Cocchi Americano Bianco

4 dashes absinthe

Strain into a cocktail glass.

Garnish with a grapefruit peel.

Aquitania

(David Embury, The Fine Art of Mixing Drinks)

Shake with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz lime juice

0.25 oz simple syrup (1:1)

Strain into a coupe.

Garnish with lemon peel.

The Artist

(Sarah Goyne)

Stir with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Crème de Violette

0.5 oz Dolin Blanc Vermouth de Chambéry

1 dash orange bitters

Strain into a coupe.

Atta Boy Cocktail

(Savoy Cocktail Book)

Stir with ice:

2 oz Hayman’s London Dry Gin

1 oz Dolin Dry Vermouth de Chambéry

4 dash grenadine

Strain into a coupe.

Garnish with a lemon peel.

Aviation

Shake with ice:

2 oz Hayman’s London Dry Gin

0.5 oz lemon juice

0.5 oz maraschino liqueur

0.25 oz Rothman & Winter Crème de Violette

Double-strain into a coupe.

Barbary Coast

(variation of a drink from the Savoy Cocktail Book)

Shake with ice:

0.75 oz Tresmontaine “Tabacal” Rancio

0.75 oz Hayman’s London Dry Gin

0.75 oz white crème de cacao

0.75 oz heavy cream

Double-strain into a coupe.

Garnish with grated nutmeg.

 

Basil Spritz

(Erik Hakkinen, Seattle)

Shake lightly with ice:

0.5 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Pear Liqueur

0.5 oz lemon juice

3-4 basil leaves

2 oz soda water

Fine strain into wine glass filled with ice

Top with 3 oz prosecco

Garnish with a basil leaf

Bee’s Knees

(Frank Meier, Ritz Carlton, Paris)

Shake with ice:

2 oz Hayman’s London Dry Gin

0.75 oz honey syrup (2:1)

0.75 oz lemon juice

Double strain into a coupe.

Garnish with a lemon peel.

Blond Negroni

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Dolin Blanc Vermouth de Chambéry

1 oz Salers Gentian Apéritif

Strain into a double rocks glass filled with ice.

Garnish with a grapefruit peel.

Blue Moon

Shake with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Crème de Violette

0.5 oz lemon juice

Double-strain into a coupe.

Garnish with a lemon peel.

Bosc Word

(Variation of a drink by Scott Holliday, Boston)

Shake with ice:

0.75 oz Hayman’s London Dry Gin

0.75 oz Rothman & Winter Orchard Pear Liqueur

0.75 oz Aperitivo Mazzura

0.75 oz lime juice

Strain into a coupe.

Catalan Cocktail

Build in a highball glass filled with ice:

2.5 oz Byrrh Grand Quinquina

0.75 oz Hayman’s London Dry Gin

3 oz tonic water

Garnish with lemon peel.

Claridge Cocktail

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Cocchi Vermouth di Torino Extra Dry

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.25 oz Pierre Ferrand Dry Curaçao

1 dash orange bitters

Strain into a coupe.

Clover Club

(Adapted from Julie Reiner, NYC)

Dry shake:

1.5 oz Hayman’s London Dry Gin

0.5 oz lemon juice

0.5 oz Dolin Dry Vermouth de Chambéry

0.5 oz raspberry syrup

1 egg white

Shake again with ice and strain into a coupe.

Garnish with a raspberry.

Cold Byrrrrh

(John Wabeck, Pittsburgh)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Byrrh Grand Quinquina

1 dash orange bitters

Strain into a cocktail glass.

Garnish with a lemon twist.

La Contadi

(Tyler Jay Wang, Boston)

Stir with ice:

1 oz Hayman's London Dry Gin

1 oz Etter Kirsch

1 oz Comoz Blanc Vermouth de Chambéry

Strain into a cocktail glass.

Garnish with an orange twist.

 

Continental Breakfast Martini

(Adapted from Salvatore Calabrese)

Dry shake:

1 oz Hayman’s London Dry Gin

0.5 oz Etter Raspberry

0.5 oz orange liqueur

0.5 oz lemon juice

1 teaspoon lemon curd

Shake with ice.

Fine strain into cocktail glass.

Garnish with orange peel and 2 raspberries.

Corpse Reviver #2

Prepare a coupe rinsed with absinthe.

Shake with ice:

0.75 oz Hayman’s London Dry Gin

0.75 oz Cocchi Americano Bianco

0.75 oz orange liqueur

0.75 oz lemon juice

Strain into the prepared glass.

Crosstown Traffic

Build in a rocks glass filled with ice:

1 oz Hayman's London Dry Gin

1 oz Cardamaro Vino Amaro

1 oz Cocchi Americano Rosa

Stir to combine.

Garnish with an orange peel.

Darkside

(adapted from a drink by Adam Bernbach)

Stir with ice:

2 oz Hayman’s London Dry Gin

1 oz Cocchi Barolo Chinato

2 dashes Peychaud’s Bitters

Strain into a coupe.

Garnish with a lime peel and a star anise pod.

 

Elder Statesman

(Variation on “Statesman,” Erick Castro, 2008)

Stir with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Pear Liqueur

1 bar spoon Dolin Genèpy le Chamois

1 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Elderberry Bramble

(Adapted from Dick Bradsell)

Shake with ice:

2 oz Hayman’s London Dry Gin

1 oz lemon juice

0.5 oz rich simple syrup

Strain over crushed ice in collins glass.

Drizzle together over top of crushed ice:

0.5 oz Rothman & Winter Orchard Elderberry Liqueur

0.25 oz rich simple syrup

Garnish with lemon peel.

Empire

(Savoy Cocktail Book)

Stir with ice:

1.5 oz Hayman's London Dry Gin

0.75 oz Calvados

0.75 oz Rothman & Winter Orchard Apricot Liqueur

Strain into a coupe.

Garnish with a lemon peel.

 

Fitzgerald

(Dale DeGroff)

Shake with ice:

1.5 oz Hayman’s London Dry Gin

0.75 oz lemon juice

0.75 oz simple syrup

3 dash Angostura Bitters

Fine strain into cocktail glass

Garnish with lemon wheel

French 75 (modern)

Shake with ice:

1 oz Hayman’s London Dry Gin

0.75 oz lemon juice

0.75 oz simple syrup

Fine strain into flute

Top with 3 oz champagne

Garnish with a lemon twist

Front Porch Fizz

(adapted from a drink by Kellie Thorn, Atlanta, Georgia)

Shake with ice:

1 oz Hayman’s London Dry Gin

0.75 oz Aperitivo Cappelletti

0.75 oz watermelon syrup (1:1 watermelon juice to sugar)

0.75 oz lemon juice

Double-strain into a coupe.

Top with 2 oz sparkling wine.

Gin Blossom

(Adapted from Julie Reiner, NYC)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

0.75 oz Dolin Blanc Vermouth de Chambéry

0.75 oz Blume Marillen Apricot Eau-de-Vie

2 dashes orange bitters

Strain into a Nick & Nora glass.

Garnish with a lemon peel.

 

Gin Stinger

(Charles Baker)

Shake with cracked ice:

1.5 oz Hayman’s London Dry Gin

1 oz crème de menthe

0.5 oz cognac

5 drops grenadine

Strain off ice

Dry shake with egg white

Strain into chilled coupe

Hayman’s Hot G&T

Build in a warm mug:

1.5 oz Hayman’s London Dry Gin

0.75 oz tonic syrup

4.5 oz hot water

Lemon peel—express and discard.

Hop To It Collins

(adapted from a drink by Jim Meehan, Gramercy Tavern, New York City)

Shake with ice:

0.75 oz Hayman’s London Dry Gin

0.75 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz lemon juice

Strain into a collins glass filled with ice.

Top with 3 oz IPA.

Improved Vesper

Shake with ice:

1.5 oz Hayman’s London Dry Gin

0.5 oz vodka

0.5 oz Cocchi Americano Bianco

Double-strain into a coupe.

Garnish with lemon peel.

Into the Woods

(Lindsay Matteson, The Walrus and the Carpenter, Seattle)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1 oz Cocchi Americano

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

1 tsp Amaro Alta Verde

2 dash Scrappy’s Aromatic Bitters

Strain into a coupe.

Garnish with red-vein sorrel.

Jewel Cocktail

Stir with ice:

1 oz Dolin Génépy le Chamois Liqueur

1 oz Hayman’s London Dry Gin

1 oz Cocchi Vermouth di Torino ‘Storico’

2 dashes orange bitters

Strain into a coupe.

Garnish with lemon peel.

 

Kojo Cocktail

(Derek Brown, Washington D.C.)

Shake with ice:

1 oz Hayman’s London Dry Gin

1 oz dry oloroso sherry

0.5 oz John D. Taylor’s Velvet Falernum

0.5 oz lemon juice

0.25 oz simple syrup

Dash of Angostura Bitters

Double strain into a coupe.

Garnish with a grapefruit peel

Last Run

Shake with ice:

0.75 oz Dolin Génépy le Chamois Liqueur

0.75 oz Hayman’s London Dry Gin

0.75 oz maraschino liqueur

0.75 oz lime juice

Double-strain into a coupe.

Leap Year

(Savoy Cocktail Book)

Shake with ice:

1.5 oz Hayman’s London Dry Gin

0.375 oz Cocchi Vermouth di Torino ‘Storico’

0.375 oz orange liqueur

0.125 oz lemon juice

Double-strain into a coupe.

Garnish with lemon peel.

Moll Cocktail

(Savoy Cocktail Book)

Stir with ice:

1 oz Hayman’s Sloe Gin

1 oz Hayman’s London Dry Gin

1 oz Dolin Dry Vermouth de Chambéry

1 dash orange bitters

Strain into a coupe.

Garnish with lemon peel.

Negroni Rosa

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Rosa

1 oz Aperitivo Cappelletti

Strain into a coupe.

Garnish with orange peel.

 

Negroni

Stir with ice:

1 oz Hayman's London Dry Gin

1 oz Aperitivo Mazzura

1 oz Timbal Vermut de Reus Sweet Red

Strain into rocks glass over large cube.

Garnish with orange peel.

New York Bramble

Shake with ice:

2 oz Hayman’s London Dry Gin

0.75 oz lemon juice

0.75 oz simple syrup

Strain into a collins glass filled with crushed ice.

Top with 0.5 oz Damson Syrup

Garnish with a lemon wheel.

Night Flights

(Andra Johnson, Washington D.C.)

Stir with ice:

1.5 oz Hayman's London Dry Gin

1 oz vodka

0.5 oz Salers Gentiane

0.5 oz Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with a lemon peel and a cherry.

Nod to Ada Coleman

(Ada Coleman)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Dolin Rouge Vermouth de Chambéry

0.5 bar spoon Elisir Novasalus

1 dash orange bitters

Strain into a coupe.

Nuestra Casa

(based on a drink by Caitlan Doonan, Toro, NYC)

Build in a collins glass filled with ice:

1.5 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Pear Liqueur

0.5 oz lime juice

0.25 oz St. Elizabeth Allspice Dram

Stir.

Top with 3 oz tonic water.

Garnish with an orange wedge.

 

Orchard Punch

(Kellie Thorn)

Build in a punch bowl:

juice of 4 to 5 lemons

1 cup lemon oleo-saccharum (1 cup sugar, peels of 4-5 lemons)

Stir to dissolve.

Add:

1 bottle Hayman’s London Dry Gin

1 bottle Henriques & Henriques Rainwater Madeira

1 bottle dry sparkling pear cider

1 block of ice

Garnish with citrus fruit.

Garnish with rosemary.

Pale Horse

(Brett Bassett, Little Rock, Arkansas)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

0.5 oz Salers Gentian Apéritif

0.5 oz maraschino liqueur

0.5 oz Dolin Dry Vermouth de Chambéry

1 dash orange bitters

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Parfait Parfait

(Kelly O’Hare, Austin, TX)

Stir with ice:

0.75 oz Comoz Blanc Vermouth de Chambèry

0.75 oz Mattei Cap Corse Blanc Quinquina

1.5 oz Hayman’s London Dry Gin

Strain into a coupe.

Garnish with a lemon peel.

Pegu Club

Shake with ice:

2 oz Hayman’s London Dry Gin

0.75 oz orange curaçao

0.75 oz lime juice

1 dash Angostura Bitters

1 dash orange bitters

Double strain into a coupe.

Garnish with a lime wheel.

 

Pendennis Club (Improved)

(Toby Cecchini, The Long Island Bar, NYC)

Shake with ice:

2 oz Hayman’s London Dry Gin

0.75 oz Rothman & Winter Orchard Apricot Liqueur

0.25 oz Blume Marillen Apricot Eau-de-Vie

1 oz lime juice

0.25 oz rich simple syrup

3 dashes Peychaud’s bitters

Strain into a coupe.

Pendennis Club

Shake with ice:

2 oz Hayman’s London Dry Gin

1 oz Rothman & Winter Orchard Apricot Liqueur

0.75 oz lime juice

3 dashes Peychaud’s bitters

Strain into a coupe.

Garnish with lemon peel.

 

Pheasant Pursuit

Stir with ice:

2 oz Henriques & Henriques Rainwater Madeira

1 oz Hayman’s London Dry Gin

1 dash Islay malt whisky

Strain into a coupe.

Garnish with a lemon peel.

Prairie Pooch

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Rosa

1 oz Dolin Blanc Vermouth de Chambéry

0.25 oz Rothman & Winter Crème de Violette

Strain into a coupe.

Top with 1 oz dry sparkling wine.

Garnish with lemon peel.

Purple Globe

Stir with ice:

1.5 oz Hayman’s London Dry Gin

0.75 oz Averell Damson Gin

0.75 oz Pasubio Vino Amaro

Strain into a coupe.

Garnish with a lemon peel.

 

Red Snapper

Stir with ice:

2 oz Hayman’s London Dry Gin

0.5 oz lemon juice

8 dash worcestershire

5 dash hot sauce

1 pinch celery salt

1 tsp fresh horseradish (to taste)

4.5 oz tomato juice

Strain into a tall glass.

Repairer of Reputations

(Ty Williams, Sisters, Brooklyn)

Shake with ice:

1 oz Hayman’s London Dry Gin (or mezcal)

.75 oz lemon juice

.75 oz Amaro Alta Verde

.75 oz sage syrup

.25 oz orange curaçao

Strain into a coupe.

Garnish with a lemon wheel.

Garnish with a sage leaf.

Roslyn Cocktail

Stir with ice:

2 oz Hayman’s London Dry Gin

1 oz Comoz Blanc Vermouth de Chambèry

3 drops Pernod

3 drops rosewater

Strain into a cocktail glass.

Garnish with a lemon twist and a cocktail onion.

 

Salers Delight

(Sienna Hembrooke-Mann, Seattle, WA)

Stir with ice:

0.25 oz Salers Gentian Apéritif

0.25 oz Hayman's London Dry Gin

0.75 oz mezcal espadin

1.5 oz Mattei Cap Corse Blanc Quinquina

Strain in coupe.

Garnish with cocktail onion, olive and grapefruit twist.

 

Self-Starter

(based on a drink in the Savoy Cocktail Book)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Bianco

0.25 oz Blume Marillen Apricot Eau-de-Vie

0.25 oz simple syrup (2:1)

Strain into a coupe.

Garnish with grapefruit peel.

Sloe Gin Fizz

Prepare a collins glass.

Add 1 oz club soda.

Combine in a shaker:

0.75 oz Hayman’s Sloe Gin

0.75 oz Hayman’s London Dry Gin

0.75 oz lemon juice

0.5 oz simple syrup (1:1)

1 egg white, optional

Dry shake.

Shake again with ice.

Strain into the prepared glass.

Garnish with a lemon twist (discard the peel).

Spruce Goose

(adapted from a drink by Alexander Mouzakitis, William Hallet, New York City)

Shake with ice:

1 oz Averell Damson Gin

0.5 oz Hayman’s London Dry Gin

0.5 oz maraschino liqueur

0.5 oz lemon juice

Double-strain into a coupe.

Garnish with a lemon zest.

Strange Brew

(adapted from a drink from Death & Co., New York City)

Shake with ice:

2 oz Hayman’s London Dry Gin

0.75 oz John D. Taylor’s Velvet Falernum

1 oz pineapple juice

0.5 oz lemon juice

Strain into a collins glass filled with crushed ice.

Top with 2.5 oz IPA.

Garnish with a lemon peel.

Tarocco Spritz

(Baiocchi & Pariseau)

Shake with ice:

1 oz Hayman’s London Dry Gin

0.5 oz Aperitivo Cappelletti

0.75 oz blood orange juice

0.5 oz lemon juice

0.5 oz vanilla syrup

Fine strain over ice into glass.

Top with 2 oz prosecco.

Garnish with a blood orange wheel

 

Thorny Affinity

Stir with ice:

1.5 oz Hayman’s London Dry Gin

0.75 oz Hayman’s Sloe Gin

0.75 oz Cocchi Vermouth di Torino ‘Storico’

2 dashes orange bitters

Strain into a coupe.

Garnish with an orange peel.

 

Tuxedo

Stir with ice:

2 oz Hayman’s London Dry Gin

1 oz fino sherry

2 dashes orange bitters

Strain into a coupe.

Garnish with an orange peel.

Twentieth Century

Shake with ice:

1.5 oz Hayman’s London Dry Gin

0.75 oz Cocchi Americano Bianco

0.75 oz lemon juice

0.5 oz white crème de cacao

Double-strain into a coupe.

Garnish with lemon peel.

Violet Negroni

Stir with ice:

1 oz Hayman's London Dry Gin

1 oz Byrrh Grand Quinquina

1 oz Salers

Strain into a double rocks glass filled with ice.

Garnish with a lemon peel

Water Lilly

(Little Branch, New York City)

Shake with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Crème de Violette

0.5 oz curaçao

0.5 oz lemon juice

Strain into a coupe.

White Lady

Dry shake:

1.5 oz Hayman’s London Dry Gin

0.75 oz orange liqueur

0.75 oz lemon juice

1 small egg white

Shake again with ice.

Strain into a cocktail glass.

Garnish with lemon peel.

Yale Cocktail

(Eric Felten, Wall Street Journal)

Stir with ice:

2 oz Hayman’s London Dry Gin

⅓ oz Rothman & Winter Crème de Violette

⅓ oz Dolin Dry Vermouth

1 dash Angostura Bitters

Strain into a coupe.