Yes, I woke up this morning with a slightly dry brain. But then I had a lovely day off work, including an expedition to line up a day for later this month, and then my first ever #NLNL event! How do you recover from an hour of dancing on your own in a dark room, … Continue reading Ginuary 14th: Gin Pin @ TQ.
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 10th: Bespoke Tasmania Gin Workshop @ McHenry Distillery.
Today I thought I'd died and gone to heaven. Turns out I was just on Bespoke Tasmania's Gin Workshop tour at McHenry Distillery. This is the first time I've added "gin event" to the category list, but it makes perfect sense to me for something like this to count as a different way to experience … Continue reading Ginuary 10th: Bespoke Tasmania Gin Workshop @ McHenry Distillery.
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 6th: Barrel Aged Gin.
I heard about barrel aged gin and barrel aged cocktails a couple of years ago—I've even tried a couple of barrel aged negronis in my time. But up until this Ginuary I hadn't tried plain old barrel aged gin. I did, however, have some in the cupboard. I managed to acquire a bottle of the … Continue reading Ginuary 6th: Barrel Aged Gin.
Ginuary 5th: TCBC’s Gin, Tang & Spice.
Trust me to find a bottle with Batch #1 on it when it comes to gin. I spotted this with my eagle eye at the Taste festival the other day and grabbed it for safekeeping, but then birthday adventures got away with me today and I had to crack it open sooner than expected! The … Continue reading Ginuary 5th: TCBC’s Gin, Tang & Spice.
Ginuary 