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Hayman’s Old Tom Gin
RECIPES
Apricot Beer Collins
Shake with ice:
0.5 oz Hayman’s Old Tom Gin
0.5 oz Rothman & Winter Orchard Apricot Liqueur
0.5 oz lemon juice
Strain into a collins glass.
Top with 6 oz wheat beer.
Garnish with a lemon peel or dried apricot.
Auditing Princeton
(adapted from the Princeton Cocktail, Savoy Cocktail Book)
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.25 oz simple syrup
2 dashes orange bitters
Strain into a coupe.
Garnish with lemon peel.
Bartlett Pear Collins
Shake with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Rothman & Winter Orchard Pear Liqueur
0.5 oz Purkhart Pear Williams Eau-de-Vie
0.75 oz lemon juice
Strain into a collins glass filled with ice.
Top with 3 oz club soda.
Belvedere Cocktail
(Hotel Belvedere, Baltimore)
Shake with cracked ice:
0.75 oz Hayman’s Old Tom Gin
0.75 oz Cocchi Vermouth di Torino ‘Storico’
0.75 oz Irish whiskey
3-4 dashes absinthe
Fine strain into cocktail glass.
Garnish with a lemon twist.
Blanc Martinez
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
1.5 oz Comoz Blanc Vermouth de Chambéry
0.125 oz Etter Kirsch Eau-de-Vie
1 dash orange bitters
Strain into a coupe.
Garnish with orange peel.
Bonal Martinez
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Bonal Gentiane-Quina
0.125 oz maraschino liqueur
Strain into a coupe.
Garnish with a flamed orange peel.
Byrrh Martinez
Stir with ice:
2 oz Hayman’s Old Tom Gin
0.125 oz maraschino liqueur
Strain into a coupe.
Garnish with a flamed orange peel.
Cedar Fever
(Bill Norris, Austin, Texas)
Stir with ice:
2 oz. Hayman’s Old Tom Gin
0.5 oz Zirbenz Stone Pine Liqueur
0.5 oz elderflower liqueur
Strain into a cocktail glass.
Top with 3 dashes Peychaud’s Bitters.
Garnish with a lemon peel.
Club Cocktail
(The Only William, “Flowing Bowl”)
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Dolin Rouge Vermouth de Chambéry
1 barspoon simple syrup or gum syrup
1 barspoon Dolin Génépy le Chamois Liqueur
2 dashes orange bitters
Strain into a coupe.
Dead Parrot Colada No. 2
(Adapted from Simon Difford)
Blend with crushed ice:
1.5 oz Hayman’s Old Tom Gin
0.5 oz Etter Kirsch Eau-de-Vie
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz aquavit
0.5 oz blue curaçao
0.5 oz lemon juice
0.5 oz rich simple syrup
1.5 oz coconut water
Pour into double collins or zombie glass.
Garnish with cherry and lemon wheel.
Diamond in the Rough
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
1.25 oz Bonal Gentiane-Quina
0.25 oz Amaro Alta Verde
2 dashes orange bitters
Strain into a coupe.
Garnish with a grapefruit peel.
Eddie Brown
(adapted from the Savoy Cocktail Book)
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Cocchi Americano Bianco
0.125 oz Blume Marillen Apricot Eau-de-Vie
2 dashes simple syrup
Strain into a coupe.
Garnish with lemon peel.
Elderberry Cup
Shake with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Rothman & Winter Orchard Elderberry Liqueur
0.25 oz lemon juice
0.25 oz lime juice
0.25 oz rich simple syrup
Pour over ice in collins glass.
Fill with 3 oz ginger ale.
Garnish with a lemon peel.
Fairbanks No. 1
Shake with ice:
0.75 oz Blume Marillen Apricot Eau-de-Vie
0.75 oz Hayman’s Old Tom Gin
0.75 oz Cocchi Americano Bianco
0.125 oz lemon juice
0.125 oz grenadine
0.125 oz simple syrup (1:1)
Double-strain into a coupe.
Garnish with a lemon peel.
Ford Cocktail
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
1.5 oz Dolin Dry Vermouth de Chambéry
0.25 oz Bénédictine
2 dashes orange bitters
Strain into a coupe.
Garnish with orange peel.
Future Perfect
Stir with ice:
1 oz Hayman’s Old Tom Gin
1 oz Dolin Dry Vermouth de Chambéry
1 oz Dolin Rouge Vermouth de Chambéry
Strain into a coupe.
Garnish with an orange peel.
Grapefruit Spritz
Build in a highball glass filled with ice:
2 oz Hayman’s Old Tom Gin
0.75 oz grapefruit juice
Fill with club soda.
Garnish with a grapefruit peel.
Hay Good Lookin'
(Jenn Hodges, The Case Room, Lockhart, TX)
Shake with ice:
2 oz Alpeggio Hay Liqueur
1 oz Hayman’s Old Tom Gin
0.5 oz lemon juice
Fine strain into coupe.
Garnish with edible flower.
Improved Surabaya Cocktail
(Dave Wondrich)
Stir well with cracked ice:
1.5 oz Batavia Arrack van Oosten
0.75 oz Hayman's Old Tom Gin
0.5 oz Dolin Blanc Vermouth de Chambéry
0.25 oz Ferrand Dry Orange Curaçao
2 dashes Angostura Bitters
Strain into chilled cocktail glass.
Twist orange peel over the top.
Land Ahoy
(Based on a drink by Rob Ficks, Boston, MA)
Flash blend with crushed ice:
1.5 oz Hayman’s Old Tom Gin
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz Amaro Alta Verde
0.5 oz vanilla syrup
1 oz grapefruit juice
Pour into a tiki mug.
Martinez
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Cocchi Vermouth di Torino ‘Storico’
0.125 oz maraschino liqueur
2 dashes orange bitters
Strain into a coupe.
Garnish with orange peel.
Mid-Ocean Highball
(Charles Baker)
Stir with ice:
2 oz Hayman’s Old Tom Gin
1 oz cognac
1 oz Cocchi Vermouth di Torino Extra Dry
2 dashes orange bitters
Strain into highball glass over cracked ice.
Top with club soda.
Garnish with a lime slice or lemon slice.
Pat’s Old Friend
(adapted from the Pat’s Special, Savoy Cocktail Book)
Prepare a double rocks glass rinsed with Rothman & Winter Orchard Apricot Liqueur.
Stir with ice:
1 oz Bonal Gentiane-Quina
1 oz Hayman’s Old Tom Gin
1 oz Mas Peyre Rancio Sec “Le Démon de Midi”
0.125 oz grenadine
Strain into the prepared glass.
Garnish with an orange peel.
El Poco Loco
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
1 oz Dolin Rouge Vermouth de Chambéry
0.5 oz Nux Alpina Walnut Liqueur
Strain into a coupe.
Garnish with an orange peel.
Ramos Gin Fizz
Prepare a collins glass.
Add 1 oz club soda.
Combine in a shaker:
2 oz Hayman’s Old Tom Gin
0.75 oz heavy cream
0.75 oz simple syrup
0.5 oz lime juice
0.5 oz lemon juice
3-4 dashes orange flower water
1 egg white
Dry shake.
Shake again with ice.
Strain into the prepared glass.
Top with club soda, optional.
The Reconstructionist
(David Burnette, Little Rock, AR)
Shake with ice:
1.5 oz Hayman’s Old Tom Gin
1 oz Bonal Gentiane-Quina
0.5 oz lime juice
0.5 oz gum syrup
1 dash Abbott’s Bitters
Double-strain into a coupe.
Garnish with a lime wheel.
Resolute
(Savoy Cocktail Book)
Shake with ice:
1.5 oz Hayman’s Old Tom Gin
0.5 oz Rothman & Winter Orchard Apricot Liqueur
0.5 oz lemon juice
0.5 oz simple syrup (1:1)
Double-strain into a coupe.
Garnish with a lemon peel.
Seaside Frivolity
(Lee Edwards)
Shake with ice:
1 oz Hayman’s Old Tom Gin
0.5 oz Rothman & Winter Orchard Peach Liqueur
1 oz orange juice
0.25 oz grenadine
Strain into a collins glass filled with ice.
The Spring Cocktail
(adapted from the Savoy Cocktail Book by Erik Ellestad)
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Bonal Gentiane-Quina
0.25 oz Bénédictine
1 dash orange bitters
Strain into a coupe.
Garnish with an olive.
Strasbourg
(Sahil Mehta, Boston)
Stir with ice:
1 oz Hayman’s Old Tom Gin
1 oz Aquavit
1 oz Dolin Dry Vermouth de Chambéry
1 dash Rothman & Winter Crème de Violette
Strain into a coupe.
Garnish with lemon peel.
Suffering Bastard
(Joe Scialom (modified))
Shake with ice:
1 oz Hayman’s Old Tom Gin
1 oz cognac
0.5 oz lime
2 dashes Angostura Bitters
Pour into a collins glass.
Stir in 4 oz ginger beer.
Garnish with an orange slice and a mint sprig.
Tom and Jerez
(Adapted from cocktail by Tim McCarthy, London, England)
Shake with ice:
0.75 oz Hayman's Old Tom Gin
0.75 oz Rothman & Winter Orchard Pear
0.75 oz manzanilla sherry
0.75 oz lemon juice
0.25 oz orgeat
Fine strain into cocktail glass.
Garnish with olives.
Tom Collins
Shake with ice:
2 oz Hayman’s Old Tom Gin
1 oz lemon juice
1 oz simple syrup
Double-strain into a collins glass filled with ice.
Top with 4 oz club soda.
Garnish with a lemon wheel.
Walk With a Smoke
(adapted from the Swagger Cocktail by Jamie Boudreau, Seattle)
Shake with ice:
1.5 oz Hayman’s Old Tom Gin
0.5 oz Dolin Rouge Vermouth de Chambéry
0.5 oz Amaro Sfumato Rabarbaro
0.5 oz grapefruit juice
Strain into a double rocks glass filled with ice.
Garnish with a grapefruit slice.
Zirbenz Swizzle
(based on a drink by Jamie Boudreau, Seattle, Washington)
Build in a collins glass filled with crushed ice:
1.5 oz Hayman’s Old Tom Gin
0.5 oz Zirbenz Stone Pine Liqueur
0.5 oz Dolin Génépy le Chamois Liqueur
0.5 oz lime juice
1 barspoon simple syrup
Swizzle.