Gin Hayman's Old Tom Recipe

Dry shake

Add 60 ml Hayman's Old Tom Gin, 22 ml fresh lemon juice, 12 ml simple syrup and one fresh egg white to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify the egg white and create a froth.

Wet shake

Open the shaker and add 4–6 ice cubes (about 4 if using crushed, 6 if cubed). Seal and shake very hard for 10–15 seconds until the shaker is very cold to the touch and the outside is frosted.

Double strain

Using a fine mesh strainer and the shaker's built-in strainer, pour the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and achieve a silky texture.

Bitters finishing

Place 2 dashes of Angostura bitters onto the foam. Using a toothpick or cocktail pick, gently drag the bitters into a simple pattern if desired.

Express a lemon twist over the cocktail by holding the twist over the glass and giving it a quick squeeze so the oils spray onto the foam, then rub the rim with the peel and drop the twist onto the foam.