We're back, baby! It's always fun to introduce myself to a bartender during Ginuary with, "hello, how are you with challenges?" Mercifully, a good bartender is ALWAYS good with challenges. Harry, working at the Tasmanian Craft Distillers Bar stall at the Taste of Tasmania, was quick enough to whip up one of the specials the … Continue reading Ginuary 1st: Twin Turbo Negroni @ the Taste of Tasmania.
Ginuary 2017: the relaxed edition.
So, here's the thing. I've got five completed Ginuarys under my belt, and what an achievement that's been! I went from suggesting Ginuary as a joke one October (or Ocsober, which is what set me off) to completing gin a different way every day for five years, or for 155 days in total. That's heaps … Continue reading Ginuary 2017: the relaxed edition.
Ginuary 31st: sloe on the rocks.
And once again we've come to the end of the road! I marked the occasion today by heading to the end of another road, to drop into Nonesuch Distillery for my first visit. You'll find the distillery around half an hour out of Hobart, just past Sorell. Nonesuch currently exists as a humble wee thing … Continue reading Ginuary 31st: sloe on the rocks.
Ginuary 30th: Pink Lady Sugar Cookies.
Today's a busy one! No time to muck about! Squeeze that gin in where you can! Ah, a bit of prepared baking. Perfect. Nailed it. Pink Lady Sugar Cookies 225g unsalted butter, room temp 1.5 cups caster sugar 1 egg 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 tsp vanilla … Continue reading Ginuary 30th: Pink Lady Sugar Cookies.
Ginuary 29th: Monkey Gland.
I have so many things to say about today's choice that I don't quite know where to begin, so let's wait until I'm drunk to write it all out. Here's the drink! Monkey Gland 50ml gin (I used Bombay Sapphire) 30ml fresh orange juice 2 drops absinthe 5ml grenadine Shake well over ice, double strain … Continue reading Ginuary 29th: Monkey Gland.
Ginuary 28th: the Twenty-Eighth.
I had another plan for tonight, but then it was a beautiful, rainy evening and I wanted somebody else to do the work for me. So I texted my pal Barnes and went down to say hi to him at South Seas Cocktail Lounge. The name 'Barnes' may ring a bell—he made me a beautiful … Continue reading Ginuary 28th: the Twenty-Eighth.
Ginuary 27th: Baked Martini Olives.
This one's up a bit late because I spent the day entertaining a couple of gal pals at my place! I could have served them up a cocktail or two each but instead I went with finger food. Not the best choice for card games but we polished them off pretty darn quickly, nonetheless... Baked … Continue reading Ginuary 27th: Baked Martini Olives.
Ginuary 26th: Sloe Pimm Fizz.
Today was a national public holiday in Australia, so like all good Australians I... worked a full day for public holiday penalty rates. My drink choice was based around a couple of Aussie (Tasmanian, to be exact) favourites I could throw in! Originally found on instagram, thanks to @haywardgary. Sloe Pimm Fizz 22.5ml gin (I … Continue reading Ginuary 26th: Sloe Pimm Fizz.
Ginuary 25th: Perfect Martini.
No, I'm not going to tell you how to make the perfect combination. Everyone has their own perfect combination, and that's absolutely fine. Experiment to find what YOUR perfect martini is, ok? Having said that, this is how to make a Perfect Martini, where "perfect" means equal parts of sweet and dry vermouth. Perfect Martini … Continue reading Ginuary 25th: Perfect Martini.
Ginuary 24th: Café Americano @ the Void Bar.
I finished work at MONA two hours before close today, which meant that I rewarded myself with a knock-off down in the void bar while most of my workmates were still busy working. It was grand. The Void Bar's current cocktail menu is quite impressive: a couple of punches to share, a page of creative … Continue reading Ginuary 24th: Café Americano @ the Void Bar.
Ginuary 