Month: July 2024

In July 2024, the final of Hayman’s The Original Gin Cocktail Competition, in partnership with Difford’s Guide, took place at the Distillery in London. Judged by Simon Difford, Giulia Cuccurullo, Sandrae Lawrence and James Hayman.

From an incredible 642 entries, here are the top 15 finalists (in no particular order). Congratulations to all those who took part, our two runners-up and the winner Juanyunes Fuentes from Chile!

 

The Winner

‘The Spaniard’ – Juanyunes Fuentes

From: La Roneria, Santiago de Chile, Chile

With: 45ml Hayman’s Sloe Gin, 20ml Hayman’s Old Tom, 15ml Palo Cortado Sherry, 10ml Benedictine D.O.M., 1 dash orange blossom water, 1 dash Saline solution 1:1.

 

Runner up

‘Sloe Scarlet’ – Brett Nebauer

From: 11e cave, Canberra, Australia

With: 40ml Hayman’s Sloe Gin, 20ml Fino Sherry, 5ml agave syrup, 1.25ml Peychaud’s Bitters, 3 dash Tempus Fugit Crème De Menthe, 27.5ml Verjuice.

 

Runner up

‘Earl Tom’ – Arran Lin

From: BarDionysus, Jiangmen, Guangdong, China

With: 60ml Hayman’s Old Tom Gin, 22.5ml Amaro Nonino, 15ml Luxardo Bitter Bianco, 7.5ml Giffard Earl Grey Syrup.

 

‘Peerless Street’ – Emmy Pip Knight 

From: The American Bar, The Savoy, London, England

With: 40ml Hayman’s London Dry, 15ml Chartreuse Jaune (Yellow Chartreuse) liqueur, 10ml Dutch Cacao liqueur, 15ml lemon juice, 15ml sugar syrup ‘rich’, 2.5 ml passionfruit purée.

 

‘Rhuby Sipper’ – Michael Vander Horn

From: Queen Jayne’s Lounge and Royal Drinkery, Somers Point, New Jersey, USA

With: 52.5ml Hayman’s Old Tom, 15ml Rabarbaro liqueur, 22.5ml Punt E Mes, 3 dash Scappy’s Chocolate Bitter.

 

‘Taste of Time’ – Harshit Agarwal

From: Beno, Goa, India

With: 60ml Hayman’s London Dry, 2 gr Coriander/Cilantro leaves, 15ml lime juice, 15ml agave syrup.

 

‘Sloepoke’ – Adam Chase

From: The Aviary & The Office, Chicago, USA

With: 45ml Hayman’s Sloe Gin, 15ml Velvet Falernum, 7.5ml Luxardo Maraschino liqueur, 30ml pineapple juice, 15ml lime juice, 22.5ml egg white, 50ml Fever-Tree Pink Grapefruit Soda.

 

‘Rabbit Hole’ – Ray Liu

From: Mocoo bar, ChenDu, China

With: 50ml Hayman’s London Dry, 15ml Gewurztraminer wine white, 15ml St. Germain Elderflower Liqueur, 15ml Tio Pepe Fino Sherry, 3 splash Chartreuse Verte (Green Chartreuse) to coat the glass.

 

‘Olive + Oolong’ – Matthew Galloway 

From: Three Sheets Soho, London, England

With: 35ml Hayman’s London Dry, 5ml olive oil, 10ml Oolong tea, 3.75ml honey, 10ml sugar syrup ‘rich’, 20ml lemon juice, 15ml egg white.

 

‘Peach Treaty’ – Lauren McKenna

From: Libre, Pamerston North, New Zealand

With: 30ml Hayman’s Old Tom, 15ml Peach Schnapps liqueur, 10ml Pisco, 20ml honey syrup (1:1), 60ml lemon juice, 3 dash Fee Brothers Peach Bitters, 3 drops cocktail foamer.

 

‘Gold Kissed’ – Daniel French

From: Ham Yard Bar, London, England

With: 50ml Hayman’s Old Tom, 10ml Bergamot Liqueur, 15ml Cocchi Americano Bianco, 2 dash grapefruit bitters.

 

‘Spice Girl’ – Paulina Hoppe

From: Woods, Cologne, Germany

With: 50ml Hayman’s London Dry, 15ml Chartreuse Green, 10ml dry vermouth, 5ml jalapeño brine from pickled jalapeños.

 

‘Pharmacist’ – Siang-Cheng Li

From: BarReviver, Hsinchu City, Taiwan

With: 45ml Hayman’s London Dy, 15ml Giffard Wild Elderflower, 20ml Noilly Prat Original, 5ml Benedictine D.O.M., 2 drops rhubarb bitters.

 

‘Mole Old-Fashioned’ – Aldo Chiantella

From: Viajante87, London, England

With: 37.5ml Hayman’s London Dry, 2 dash Angostura Cocoa Bitters, 7.5ml Ancho Reyes Verde, 7.5ml Cynar, 7.5ml Nixta liqueur, 15ml The Lost Explorer Espadín.

 

‘Silent Grove’ – Yuki Tanaka

From: CKTL & CO, Toronto, Canada

With: 45ml Hayman’s London Dry, 22.5ml lemon juice, 22.5ml sugar syrup ‘simple’, 7.5ml Bols Peach liqueur, 15ml Lillet Blanc, 5 gr rocket/arugula salad leaves.