Smoky Martini 75ml gin (I used Tanqueray No. Ten) 5-10ml (a splash) of scotch whisky Add both ingredients to a mixing glass and stir with ice. Strain into a chilled cocktail glass and garnish with a lemon twist. Welcome to a very dry martini but with scotch instead of vermouth. I had other … Continue reading Ginuary 29th: Smoky Martini.
Ginuary 27th: Army Barrel.
WELP, this wasn't supposed to happen. But it was delicious, and that's always the end goal, so here's to wonderful mistakes. Army Barrel 60ml barrel aged gin (I used Four Pillars) 40ml fresh lemon juice 20ml orgeat syrup Shake all ingredients over ice, then strain and serve in a cocktail glass with a dash … Continue reading Ginuary 27th: Army Barrel.
Ginuary 26th: Pavlova Gin Fizz.
So this is the second year in a row now I've spent my 26th of Ginuary up at my friends' place, celebrating us all having a day off and yet not being particularly patriotic because I don't think Australia Day is entirely appropriate. Anyway. This isn't a political blog, it's a gin blog. This year … Continue reading Ginuary 26th: Pavlova Gin Fizz.
Ginuary 24th: Beetroot Collins @ Ash & Besters.
A lot can happen in twelve months. Almost exactly a year ago, I went in to Ethos Eat Drink for a pretty delicious apricot gin sour. Twelve months (and two days) later, Ethos has expanded... and expanded... and expanded. Out the front of the restaurant is a providore and a frozen yoghurt joint... and underneath … Continue reading Ginuary 24th: Beetroot Collins @ Ash & Besters.
Ginuary 12th: Lemon Lavender Fizz.
There's this lavender bush that I walk past every day on my way home and sometimes I'll grab a sprig or two of lavender to carry with me. Sometimes I shove them in my hair. In Ginuary I shove them in a drink. Lemon Lavender Fizz 60ml gin 40ml fresh lemon juice 20ml lavender sugar syrup* … Continue reading Ginuary 12th: Lemon Lavender Fizz.
Ginuary 11th: the Cherry Fling.
The berry influx continues with today's recipe! On my birthday I bought 2kg of the juiciest and most delicious cherries in the world (I will fight you if you dispute this) from the Huon valley down here in Tassie, and I knew I had to turn some of them into a cocktail. Teamed with finally … Continue reading Ginuary 11th: the Cherry Fling.
Ginuary 22nd: Apricot Gin Sour @ Ethos Eat Drink.
When people visit Hobart and want a delicious local food experience, I send them in the direction of this restaurant. They've recently added some super cool cocktails to their menu, which meant I couldn't not stop by Ethos for a drink this month. This evening, Chloe and Alice treated me to a gin sour using … Continue reading Ginuary 22nd: Apricot Gin Sour @ Ethos Eat Drink.
Ginuary 21st: Detroit Athletic Club, Honey.
Here's one from Bottoms Up that I've butchered slightly to use up some of that Honey Jim Beam I've had in my cabinet for a while. How did that even get there? A moment of weakness? A gift? Bourbon sprites in the night? I danced around the original recipe for this for a couple of … Continue reading Ginuary 21st: Detroit Athletic Club, Honey.
Ginuary 19th: Damson Fizz Punch.
One of the many amazing things about living in Hobart is being surrounded by people who love Hobart and all the delights that the little island has to offer as much as you do. A few months ago, Pauline made some damson gin and was kind enough to offer me some, so naturally I held … Continue reading Ginuary 19th: Damson Fizz Punch.
Ginuary 11th: ginspresso martini?
I've made it back to Australia! It is stinking hot! Solar flares almost ruined everything but thanks to some sort of Ginuary miracle, I've arrived almost the whole way home (one night in Sydney before the last leg tomorrow morning, early). I'm so messed up from time zones right now. Landed at 1:45pm and needed … Continue reading Ginuary 11th: ginspresso martini?
Ginuary 