I stumbled into Gold Bar tonight and declared, "I've just worked a twelve hour day and I want to die." The bartender told me to take a seat and he'd take care of everything. Unfortunately for him, I had to explain the unique challenge that Ginuary brings with it—something new. Something I haven't had before. … Continue reading Ginuary 3rd: Boeing 314 @ Gold Bar Hobart.
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 20th: Preview.
Holy dooley, if this drink was a lady I would not want to make her angry. Preview 45ml gin 15ml Cointreau dash of absinthe Shake well and strain into cocktail glass. This classy dame comes to us from Ginuary's hot pocket of 2014, Ted Saucier's Bottoms Up, where I'm told it's in honour … Continue reading Ginuary 20th: Preview.
Ginuary 14th: Corpse Reviver #2.
Last night's Duniettes got a bit enthusiastic. I woke up this morning and knew that a hair of the dog was going to do it for me. That hair of the dog? The Corpse Reviver #2. Corpse Reviver #2 30ml gin 30ml Cointreau 30ml Lillet Blanc 30ml fresh lemon juice dash of pastis (I used … Continue reading Ginuary 14th: Corpse Reviver #2.
Ginuary 