Here's another one I prepared earlier! But I had to, because that's how cured salmon works. I'd never tried this before, which is another thing I love about Ginuary. Trying new things! Gin & Earl Grey Cured Salmon 85g caster sugar 70g coarse-ground sea salt 2 tsp Earl Grey tea 2 Tbsp gin 500g salmon … Continue reading Ginuary 18th: Gin & Earl Grey Cured Salmon.
Ginuary 17th: Gin Caramels.
Today I have another treat from Aviation Gin's wonderful blog. I didn't intend to do back to back gin foods, let alone from the same source, but I've been struck down by a lurgy (honestly, who gets a cold virus in the middle of summer? This guy) and these delicious morsels just happened to be … Continue reading Ginuary 17th: Gin Caramels.
Ginuary 16th: Cherries Jubilee.
My farewell to the cherry season this year was to literally set them on fire. Gin & Tonic Cherries Jubilee 1/3 cup gin 500ml lemon sorbet 500g fresh sweet cherries 1/2 cup caster sugar 1 lemon 3 Tbsp tonic syrup Scoop sorbet into bowls and place in freezer until ready to serve. These ingredients … Continue reading Ginuary 16th: Cherries Jubilee.
Ginuary 15th: Breakfast Martini.
This year is the first year of Ginuary where I've been presented with some fairly well-known gin concoctions, done a quick check to see if they've been already ticked off the list, and discovered that they haven't been. Unblogged territory. The gin sour on the 5th was a startling discovery, and more recently I realised … Continue reading Ginuary 15th: Breakfast Martini.
Ginuary 13th: Casino.
Ohhhhh, I'm in trouble. While trying to pin down a gin for tonight after a long day at work I got stuck between two quite different recipes, one from the Bitter Truth and one from CHOW. The same ingredients, yes, but that's where the similarity ends. Different measures of supporting ingredients. Different prep methods (one's … Continue reading Ginuary 13th: Casino.
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 9th: Genever Blue.
I've got a bunch of fresh berries kicking around in my fridge right now, so I'm going to do what I can to shove them into some drinks, because summer! Ginuary in Australia is pretty tops, and far better than a cold Ginuary in the northern hemisphere would be, I imagine. Huh. I've never really … Continue reading Ginuary 9th: Genever Blue.
Ginuary 8th: Gin, Ginger & Garlic Stir-fried Sprouts.
SO MANY GEES! Hello, I'm cooking with gin. Hooray! I wanted to do more of that this year but we'll see how that goes, because it takes more preparation and that's something that even four years into this joyous event I'm still not good at. Ah. Gin, Ginger & Garlic Stir-fried Sprouts 1 kg sprouts, … Continue reading Ginuary 8th: Gin, Ginger & Garlic Stir-fried Sprouts.
Ginuary 7th: White Cargo.
Ok, so I'm easing back into some home bar stuff this year (after the rampaging success of the new year's punch, that is) with something ridiculously simple. Look, it's from the Savoy Cocktail book so hush up, it had to be ticked off the list sooner or later. And yet. White Cargo 1/2 gin 1/2 … Continue reading Ginuary 7th: White Cargo.
Ginuary 