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 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 21st: Watermelon with Gin.
Margaret Fulton, you huge filthy cop out. This isn't a recipe. This is chucking gin at some watermelon balls and leaving them in the fridge for a few hours, then shoving a couple of mint sprigs in it. No, I refuse to post your "recipe", Margaret Fulton. But also thank you because this was just … Continue reading Ginuary 21st: Watermelon with Gin.
Ginuary 20th: gin-dressed oysters two ways @ Bangor Wine & Oyster Shed.
Fortune favoured me with today's gin. First let me show you a lovely photo of it, then let me tell you a tale. I promise it'll be brief. Brief-ish. What you're looking at here is, as the title of the post will tell you, gin-dressed oysters two ways, with two kinds of gin, even, because … Continue reading Ginuary 20th: gin-dressed oysters two ways @ Bangor Wine & Oyster Shed.
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 18th: Gin & Earl Grey Cured Salmon.
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 