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Hayman’s Royal Dock Navy Strength Gin

RECIPES

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, Tulsa, Oklahoma)

Build in a tall glass filled with crushed ice:

1.5 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Dolin Génépy le Chamois Liqueur

0.5 oz lime juice

0.5 oz demerara syrup

1 dash absinthe

2 dashes orange bitters

2 dashes Bittercube Jamaican #2 Bitters

Swizzle.

Top with more crushed ice.

Garnish with cocktail cherries and an orange slice.

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 dashes orange bitters

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Fogarty's Highball

Build in collins glass:

0.75 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Dolin Génépy le Chamois Liqueur

0.75 oz Etter Kirsch Eau-de-Vie

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 de Chambéry

0.75 oz Dolin Dry Vermouth de Chambéry

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, Little Rock, AR)

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 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 Navy Strength 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 Navy Strength Gin

0.5 oz Etter Raspberry Eau-de-Vie

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 passionfruit purée

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 Navy Strength 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 and 8 oz club soda.

Garnish with grapefruit slices and cinnamon sticks.