WE MADE IT! Well, I made it. Did you make it? This drink's name isn't a typo. The Dutchess 45ml genever 15ml lemon juice 30ml strained pineapple juice 22ml orgeat syrup 15ml Angostura bitters Shake all ingredients with ice until very cold. Strain and serve immediately. This one comes from Theo Lieberman via … Continue reading Ginuary 31st: the Dutchess.
Ginuary 30th: Alexander.
Tonight I needed a comfort drink that would get me through the Parenthood finale. This one filled that quota exceptionally. Kinda cool, this one. You've heard of a Brandy Alexander, I'm sure. Even if you don't know the drink and its contents, you've at least heard the phrase (Feist's song—and Ron Sexsmith's song in response—is … Continue reading Ginuary 30th: Alexander.
Ginuary 29th: Smoky Martini.
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 28th: Sloe Gin Fizz.
Since acquiring some sloe gin earlier this month, all I've done is make a ridiculously delicious dessert with it, so tonight I thought it time I address a classic, while also giving a quick educational spiel on sloe gin. See, the thing is, sloe gin isn't technically gin. Well, kind of. Look—it is, but technically … Continue reading Ginuary 28th: Sloe Gin Fizz.
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 25th: Navy Four Christmas.
Ok, I'm going to post today's recipe with the minor tweak that I made, to give myself a bit of confidence. That's exciting! Navy Four Christmas 30ml navy strength gin (I used Four Pillars) 15ml Campari 15ml Domaine de Canton ginger liqueur 15ml sugar syrup juice of half a lime Shake all ingredients together, strain … Continue reading Ginuary 25th: Navy Four Christmas.
Ginuary 23rd: Foolproof.
So excited that my orgeat syrup finally arrived today, after dreaming of it all month. Each year I seem to fixate on one particular ingredient: this year is the year of the orgeat. Orgeat (pronounced or-ZHAHt; it's French) is a non-alcoholic syrup made from almonds, sugar and either rose water or orange flower water. You … Continue reading Ginuary 23rd: Foolproof.
Ginuary 22nd: Gin & Jam.
I'm finally on the upswing from this darn head cold, so much so that today was my first day back at work. Not enough so that I could handle a full day... I was ready to pass out about three hours before the end of my shift. Ah well. Maybe tomorrow. That meant that tonight's … Continue reading Ginuary 22nd: Gin & Jam.
Ginuary 19th: Sloe Roasted Plums.
It's a delight to finally have some sloe gin in the cupboard to play with, and thank gosh for having this recipe on hand while I'm still on my cold virus deathbed. I spotted some amazing-looking plums on my one voyage out of the house this weekend and thus today's gin seemed fated. Sloe Roasted … Continue reading Ginuary 19th: Sloe Roasted Plums.
Ginuary 