portfolio ➜ spirits ➜ Gin/Gin Liqueur
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 the 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:
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
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.
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.