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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:
1.5 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 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:
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 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.
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 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:
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
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.