Hayman’s London Dry Gin
RECIPES
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:
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:
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
0.5 oz lime juice
0.5 oz orgeat
Double strain into prepared glass.
Alpine Martini
Stir with ice:
1.5 oz Hayman’s London Dry Gin
1.5 oz Dolin Dry Vermouth de Chambéry
1 barspoon Zirbenz Stone Pine Liqueur
Strain into a coupe.
Garnish with a lemon peel.
Alpine Negroni
(Adapted from Naren Young, NYC)
Stir with ice:
0.75 oz Salers Gentian Apéritif
0.75 oz Cocchi Americano Bianco
0.5 oz Dolin Génépy le Chamois Liqueur
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 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
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:
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:
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:
1 oz Dolin Dry Vermouth de Chambéry
4 dashes grenadine
Strain into a coupe.
Garnish with a lemon peel.
Aviation
Shake with ice:
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:
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 Dolin Blanc Vermouth de Chambéry
Strain into a double rocks glass filled with ice.
Garnish with a grapefruit peel.
Blue Moon
Shake with ice:
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 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 Comoz Blanc Vermouth de Chambéry
Strain into a cocktail glass.
Garnish with an orange twist.
Continental Breakfast Martini
(Adapted from Salvatore Calabrese)
Dry shake:
0.5 oz Etter Raspberry Eau-de-Vie
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 Cardamaro Vino Amaro
Stir to combine.
Garnish with an orange peel.
Darkside
(adapted from a drink by Adam Bernbach)
Stir with ice:
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:
0.5 oz Rothman & Winter Orchard Pear Liqueur
1 barspoon Dolin Génépy le Chamois Liqueur
1 dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.
Elderberry Bramble
(Adapted from Dick Bradsell)
Shake with ice:
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 dashes Angostura Bitters
Fine strain into cocktail glass.
Garnish with lemon wheel.
French 75 (modern)
Shake with ice:
0.75 oz lemon juice
0.75 oz simple syrup
Fine strain into flute
Top with 3 oz sparkling wine.
Garnish with a lemon twist.
Front Porch Fizz
(adapted from a drink by Kellie Thorn, Atlanta, Georgia)
Shake with ice:
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
Express and discard a lemon peel.
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
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, Seattle, WA)
Stir with ice:
1.5 oz Hayman’s London Dry Gin
0.5 oz Zirbenz Stone Pine Liqueur
1 tsp Amaro Alta Verde
2 dashes 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 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 dry oloroso sherry
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz lemon juice
0.25 oz simple syrup
1 dash 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 Dolin Dry Vermouth de Chambéry
1 dash orange bitters
Strain into a coupe.
Garnish with lemon peel.
Negroni
Stir with ice:
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:
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 Gentian Apéritif
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, 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
1.5 oz Hayman’s London Dry Gin
Strain into a coupe.
Garnish with a lemon peel.
Pegu Club
Shake with ice:
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, NYC)
Shake with ice:
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:
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 dash Islay malt whisky
Strain into a coupe.
Garnish with a lemon peel.
Prairie Pooch
Stir with ice:
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:
0.5 oz lemon juice
8 dashes Worcestershire sauce
5 dashes 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, Brooklyn, NY)
Shake with ice:
1 oz Hayman’s London Dry Gin (or mezcal)
0.75 oz lemon juice
0.75 oz Amaro Alta Verde
0.75 oz sage syrup
0.25 oz orange curaçao
Strain into a coupe.
Garnish with a lemon wheel and a sage leaf.
Roslyn Cocktail
Stir with ice:
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:
1.5 oz Mattei Cap Corse Blanc
0.75 oz Mezcal Espadin
0.25 oz Salers Gentian Apéritif
0.25 oz London Dry Gin
Strain into 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
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, 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 peel.
Strange Brew
(adapted from a drink from Death & Co., New York City)
Shake with ice:
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.
The Summer Rose
(Nole Garey - Oh So Beautiful Paper, Imbibe Magazine)
Shake with ice:
8-10 blueberries
0.75 oz Sevez Honey Lavender Liqueur
0.25 oz simple syrup
1 oz lemon juice
Fine strain into cocktail coupe.
Garnish with lemon wheel.
Tarocco Spritz
(Baiocchi & Pariseau)
Shake with ice:
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:
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:
Strain into a double rocks glass filled with ice.
Garnish with a lemon peel.
Water Lilly
(Little Branch, New York City)
Shake with ice:
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.
Wild Strawberry Negroni
Stir with ice:
1 oz Aperitivo Mazzura
1 oz Chambéryzette Strawberry Aperitif
Strain into a double rocks glass filled with ice.
Garnish with an orange peel.
Yale Cocktail
(Eric Felten, Wall Street Journal)
Stir with ice:
⅓ oz Rothman & Winter Crème de Violette
⅓ oz Dolin Dry Vermouth
1 dash Angostura Bitters
Strain into a coupe.