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Hayman’s London Dry Gin

Recipes

The 50/50 Martini

Stir with ice:
1.5 oz Hayman’s London Dry Gin
1.5 oz Dolin Dry Vermouth de Chambéry
2 dashes orange bitters.
Strain into a coupe.
Garnish with a lemon peel and an olive.

Admiral Cocktail

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 dash maraschino liqueur
2 dash orange bitters
Strain into a coupe.
Garnish with lemon peel.

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.

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

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)

1.25 oz Hayman’s London Dry Gin
1 oz Mattei Cap Corse Blanc Quinquina
0.25 oz Cocchi Americano Bianco
4 dashes absinthe
Stir with ice.
Strain into a cocktail glass.
Garnish with a grapefruit peel

Aquitania

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 Cocktail

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

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 Cocktail

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 Cocktail

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.

Bee’s Knees

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 Cocktail

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

Shake with ice:
0.75 oz Hayman’s London Dry Gin
0.75 oz Rothman & Winter Orchard Pear Liqueur
0.75 oz Aperitivo Cappelletti
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 Dolin Dry Vermouth de Chambéry
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

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

1.5 oz Hayman’s London Dry Gin
1.5 oz Byrrh
1 dash orange bitters
Stir with ice. Strain into a cocktail glass.
Garnish with a lemon twist.

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
1 oz Cocchi Americano Rosa
Stir to combine.
Garnish with an orange peel.

Darkside Cocktail

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 Cocktail

Stir with ice:
2 oz Hayman’s London Dry Gin
0.5 oz Rothman & Winter Orchard Pear Liqueur
1 bar spoon Dolin Genèpy des Alpes
1 dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.

Empire Cocktail

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.

Fleming’s Wish

Stir with ice:
1.5 oz Hayman’s London Dry Gin
1.5 oz Cocchi Americano Bianco
Strain into a coupe.
Garnish with a lemon peel.

Front Porch Fizz

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

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.

Hanky Panky Cocktail

Stir with ice:
1.5 oz Hayman’s London Dry Gin
1.5 oz Dolin Rouge Vermouth de Chambéry
½ bar spoon Elisir Novasalus
1 dash orange bitters
Strain into a 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

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 Cocktail

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

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
2 dash orange bitters.
Strain into a coupe.
Garnish with lemon peel.

Kojo Cocktail

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

La Contadi

1 oz Hayman's London Dry Gin
1 oz kirsch
1 oz Comoz Blanc Vermouth
Stir with ice. Strain into a cocktail glass.
Garnish with an orange twist.

Last Run Cocktail

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 Cocktail

Shake with ice:
1.5 oz Hayman’s London Dry Gin
0.33 oz Cocchi Vermouth di Torino
0.33 oz orange liqueur
¾ tsp lemon juice
Double-strain into a coupe.
Garnish with lemon peel.

Moll Cocktail

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.

New York Bramble

Shake with ice:
1.5 oz Hayman’s London Dry Gin
0.75 oz orange liqueur
0.5 oz lemon juice
Strain into a collins glass filled with crushed ice.
Top with 0.33 oz Damson Syrup.
Garnish with a lemon wheel.

Night Flights

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.

Nuestra Casa

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

Build in a punch bowl:
juice of 4 to 5 lemons
8 oz lemon oleo-saccharum (1 cup sugar, peels of 4-5 lemons)
Stir to dissolve.
Add:
2.75 cups Hayman’s London Dry Gin
2.75 cups Henriques & Henriques Rainwater Madeira
2.75 cups French sparkling pear cider
1 block of ice
Garnish with citrus fruit.
Garnish with rosemary.

Pale Horse Cocktail

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

Stir with ice:
0.75 oz Comoz vermouth blanc
0.75 oz Mattei Blanc
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
Dash Angostura Bitters
Dash orange bitters
Double strain into a coupe.
Garnish with a lime wheel.

Pendennis Club Cocktail (Improved)

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 Cocktail

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 brut 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.

Repairer of Reputations

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.
Garnish with a sage leaf.

Roslyn Cocktail

Stir with ice:
1 oz Comoz Blanc Vermouth
2 oz Hayman’s London Dry Gin
3 drops Pernod
3 drops rosewater
Strain into a cocktail glass.
Garnish with a lemon twist and a cocktail onion

Self-Starter Cocktail

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.
Strain into the prepared glass.
Garnish with a lemon twist (discard the peel).

Solitude is Bliss

Shake with ice:
1.5 oz Dolin Blanc Vermouth de Chambéry
0.5 oz Hayman’s London Dry Gin
1 oz ruby red grapefruit juice
0.5 oz lime juice
0.25 oz chamomile syrup (1:1)
Strain into a collins glass filled with ice.
Top with 3 oz club soda.
Stir gently.
Garnish with a salted grapefruit wedge.