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 dash maraschino liqueur

2 dash 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, Tongue-Cut Sparrow, Houston)

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

(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 by 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, Poulet Bleu and DeShantz, Pittsburgh)

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.

La Contadi

(Tyler Jay Wang, Kirkland Tap and Trotter, Boston)

1 oz Hayman's London Dry Gin

1 oz Etter Kirsch

1 oz Comoz Blanc Vermouth

Stir with ice. 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

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, Empire State South, 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 dash 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.

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 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

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

.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

 

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).

 

Solitude is Bliss

(adapted from a drink by Chris Bostick, Half Step, Austin, Texas)

Shake with ice:

1.5 oz Dolin Blanc Vermouth de Chambéry

.5 oz Hayman’s London Dry Gin

1 oz ruby red grapefruit juice

.5 oz lime juice

.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.

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 dash 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

1 oz Salers

Strain into a double rocks glass filled with ice. Garnish: 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