Rossa PR was tasked with creating a special experience for key accounts (restaurants) and media to celebrate Hayman’s Distiller’s 50th Anniversary. Christopher and James Hayman flew in from London for the event and Rossa PR curated a white glove experience for them complete with VIP chauffeur and activities in addition to the event. We welcomed 20 key account head bartenders and sommeliers and 15 media to Oretta Restaurant for a unique Gin masterclass. Christopher Hayman walked the group through 50 years of innovation in gin making while simultaneously tasting through Sloe Gin, London Dry Gin, Old Tom Gin and a special 50th anniversary release, Rare Cut. Guests left with a custom engraved bottle and key account orders jumped following the event. Media were quick to also pick Hayman’s up for Holiday 2019 stories.

Recipe for Jasmine Cured Salmon Ingredients 1 side of fresh salmon 1 cup sugar 1 cup kosher salt 1 cup ground Jasmine tea Directions Combine sugar and salt. Cover salmon with ground tea. Pour enough sugar/salt mixture into pyrex dish to cover the bottom. Lay salmon on top of mixture and cover with remaining salt/sugar. Wrap well with saran and place in refrigerator for at least 24hrs. Place something heavy on salmon to weigh it down. When ready to serve, remove salmon from mixture and wipe off salt/sugar and tea.