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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, 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 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:
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.
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.