Cooking with gin! Tonight I was determined to do a better job than my last and most tragic kitchen adventure. You can't really go too wrong with pasta sauce, especially when it's so well laid out for you like in the original recipe. I was super excited to try this and, spoiler alert, it was … Continue reading Ginuary 19th: Gin Penne Pasta.
Ginuary 18th: Velvet Muse.
I gave Hobart another chance to impress me tonight and was lucky to meet Ben behind the bar at the Mill on Morrison. The Mill has a short but fun cocktail list—some old things, some new things, a number of infused things. I decided on a new thing: the Velvet Muse. It's Yellow Chartreuse, Bombay … Continue reading Ginuary 18th: Velvet Muse.
Guest post: GINUARY MEANS NEVER HAVING TO SAY AFD
My favourite thing about Ginuary is seeing others playing along, too. I asked a couple of regular contributors to the #Ginuary hashtag on twitter/instagram to write a guest post or two, and Jenn sent her first one through last night (if we encourage her, she may be back to make a final report at the … Continue reading Guest post: GINUARY MEANS NEVER HAVING TO SAY AFD
Ginuary 17th: Cucumber Gin Gin Ice-Cream.
Watch out, it's another "I Love Hobart" post. Not long after moving to town, I heard magnificent things about a little neighbourhood cake shop called Sweet Envy. It took a new friend coming to visit with some moon pies that really sealed the deal; the very next day I went to visit for myself. Sweet … Continue reading Ginuary 17th: Cucumber Gin Gin Ice-Cream.
Ginuary 16th: Martinez.
Another day, another pre-prohibition cocktail. The Martinez is a hotly debated drink, for it's origin (and alleged roots in the origin of another little cocktail called the Martini) and also, as with a lot of drinks that come from the pre-prohibition era, for it's quantities. Martinez 45ml gin 30ml sweet vermouth 7.5ml maraschino liqueur 1 … Continue reading Ginuary 16th: Martinez.
Ginuary 15th: Gin Toddy.
I was at a bit of a loss this morning. I think it was the first morning I sat down and properly thought, "What gin comes next?" Considering we're now halfway through Ginuary, I'd say that's pretty good. Of course, things were even better once I'd had my daily gin. Today's concoction came courtesy … Continue reading Ginuary 15th: Gin Toddy.
Ginuary 14th: G&T cupcakes.
Today is #bakehob day, which means that today I baked something that included gin. Obviously. I'm going to let you know right now that I failed. I failed, and I wish I understood baking more to work out what went wrong, but maybe you can tell me? Gin & Tonic Cupcakes (yumsugar) Cake 2 medium … Continue reading Ginuary 14th: G&T cupcakes.
Ginuary 13th: Cherry Crush.
This is another one of those posts that's mostly Ginuary but with a bit of "I love Tasmania", and it's because today, I went cherry-picking. Cherry Crush 45ml gin 30ml maraschino liqueur 15ml lemon juice 5 x whole (pitted) cherries Muddle four of the cherries in a bar glass with the lemon juice and … Continue reading Ginuary 13th: Cherry Crush.
Ginuary 12th: Pimm’s Cup.
I had an afternoon tea date today with a couple of lovely ladies, and thought that I'd inadvertently get them to join in on my Ginuary adventures with a perfect afternoon tipple. PIMM's Cup 1 part PIMM'S No. 1 3 parts lemonade strawberry, mint, orange, cucumber Fill a jug with the fruit (chopped/sliced) and … Continue reading Ginuary 12th: Pimm’s Cup.
Ginuary 11th: Pegu Club.
I was going to save this for later in the month, but what if I died tomorrow? What then? Live in the present, people. Pegu Club 90ml gin (Plymouth or London Dry) 30ml Cointreau (or Orange Curacao, if you must) 22.5ml fresh lime juice dash of Angostura bitters dash of orange bitters Shake all … Continue reading Ginuary 11th: Pegu Club.
Ginuary 