50/50 Royal Martini

Stir with ice:

1.5 oz Hayman's Royal Dock Navy Strength Gin

1.5 oz Cocchi Vermouth di Torino Extra Dry

Strain into a coupe.

Garnish with lemon twist.

Byrrh Special

Shake with ice:

1 oz Byrrh Grand Quinquina

1.5 oz Hayman’s Royal Dock Navy Strength Gin

0.25 oz lemon juice

Double-strain into a coupe.

Garnish with a lemon peel.

Commodore Swizzle

(Zachary Gensicke, The Saturn Room, Tulsa, Oklahoma)

Build in a tall glass filled with crushed ice:

1 1/2 oz Hayman’s Royal Dock Navy Strength Gin

3/4 oz Dolin Génépy le Chamois Liqueur

1/2 oz lime juice

1/2 oz demerara syrup

1 dash absinthe

2 dashes orange bitters

2 dashes Bittercube Jamaican #2 Bitters

Double Dagger

(Jason Harris)

Stir with ice:

1 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Cardamaro Vino Amaro

0.75 oz Aperitivo Cappelletti

0.5 oz Dolin Blanc Vermouth de Chambéry

2 dash orange bitters

Strain into a double rocks glass filled with ice.

Garnish with orange peel.

 

Fogarty's Highball

Build in collins glass:

0.75 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Dolin Genepy le Chamois

0.75 oz Etter Kirsch

0.5 oz lime juice

0.25 oz rich syrup

Add ice.

Stir to combine.

Top with club soda.

Garnish with lime wheel.

Gimlet

Shake with ice:

2 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz lime juice

0.75 oz simple syrup

Strain into a coupe.

Garnish with a lime wheel.

 

H.S. Special

(Café Royal Cocktail Book)

Stir with ice:

1 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Dolin rouge vermouth

0.75 oz Dolin dry vermouth

0.5 oz KRONAN Swedish Punsch

Strain into a coupe.

Garnish with a cherry and an orange twist.

Haus Negroni

Stir with ice:

1 oz Hayman’s Royal Dock Navy Strength Gin

1 oz Aperitivo Cappelletti

1 oz Dolin Rouge Vermouth de Chambéry

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Havana Cocktail

Shake with ice:

1.5 oz Blume Marillen Apricot Eau-de-Vie

0.75 oz KRONAN Swedish Punsch

0.5 oz Hayman’s Royal Dock Navy Strength Gin

0.125 oz lemon juice

0.125 oz simple syrup (1:1)

Double-strain into a coupe.

Garnish with a lemon peel.

 

Hokey Pokey

(David Burnette, South on Main, Little Rock, Arkansas)

Stir with ice:

1.5 oz Hayman’s Royal Dock Navy Strength Gin

1 oz Cocchi Vermouth di Torino ‘Storico’

0.5 oz Branca Menta

Strain into a coupe.

Garnish with orange peel.

Letter to Elise

(Kellie Thorn, Atlanta)

Shake with ice:

1 oz Cocchi Americano Rosa

0.75 oz Hayman’s Royal Dock Navy Strength Gin

0.5 oz Rose Syrup

0.5 oz lime juice

Strain into a coupe.

Top with 1 oz sparkling wine.

Negroni con Fumo

Stir with ice:

1 oz Amaro Sfumato Rabarbaro

1 oz Hayman’s Royal Dock Navy Strength Gin

1 oz Timbal Vermut de Reus Sweet Red

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Ocean Shore

(Boothby)

Dry shake:

1 oz Hayman’s Royal Dock Navy Strength Gin

1 oz Hayman’s Sloe Gin

0.5 oz orgeat

0.5 oz lemon juice

1 egg white

Shake again with ice.

Strain into a coupe.

Garnish with a lemon peel.

 

Party Monster

(Polite Provisions, San Diego, CA)

Shake with ice:

0.75 oz Dry Gin such as Hayman's Royal Dock Navy Strength Gin

0.75 oz Meunier Génépy 'Altitude' Liqueur

0.75 oz white creme de cacao

0.75 oz lime juice

1 dash chocolate mole bitters

Fine strain into cocktail coupe.

Plum Billet

(variation on the Pruneaux cocktail, Savoy Cocktail Book)

Shake with ice:

1.5 oz Hayman’s Royal Dock Navy Strength Gin

1.5 oz Matifoc Rancio Sec

0.5 oz Byrrh Grand Quinquina

0.5 oz simple syrup

0.75 oz orange juice

4 dashes Angostura Bitters

Strain into a coupe.

 

Polka Dot Negroni

(Adapted from the drink by Toby Maloney)

Stir with ice:

1.5 oz Salers Gentian Apéritif

1 oz Hayman's Royal Dock Gin

1 oz Dolin Blanc Vermouth de Chambéry

3 dashes grapefruit bitters

Strain into a Nick and Nora glass.

Express and discard a lemon peel.

Garnish with a cherry.

Raspberry Rickey

Shake with ice:

1 oz Hayman’s Royal Dock Gin

0.5 oz Etter Raspberry

0.5 oz lime juice

0.25 oz simple syrup

Fine strain into highball glass.

Add ice.

Top with 3 oz club soda.

Garnish with lime twist.

Royal Gin & Tonic

Build in a collins glass or goblet:

2 oz Hayman’s Royal Dock Navy Strength Gin

6 oz Fever Tree Tonic

Garnish with a lime wedge or grapefruit peel.

Royal Hawaiian

Shake with ice:

1.5 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz pineapple juice

0.75 oz orgeat syrup

0.5 oz lemon juice

Double-strain into a coupe.

Garnish with a pineapple wedge.

 

Saturn

(J. Galsini)

Blend:

8 oz crushed ice

1.5 oz Hayman’s Royal Dock Navy Strength Gin

0.5 oz lemon juice

0.5 oz orgeat

0.25 oz passion fruit puree

0.25 oz John D. Taylor’s Velvet Falernum

Pour into a glass

Garnish with a cherry

 

Shore Leave Punch

(Adapted from Matthew Belanger, NYC)

Build in punch bowl:

12 oz Cocchi Americano Rosa

4 oz Hayman’s Royal Dock Gin

6 oz lime juice

6 oz grapefruit juice

4 oz honey syrup

0.75 oz vanilla syrup

0.75 oz St. Elizabeth Allspice Dram

Stir to combine.

Add large ice cubes

Add 8 oz club soda.

Garnish with grapefruit slices.

Garnish with cinnamon sticks.