Smoky Martini 75ml gin (I used Tanqueray No. Ten) 5-10ml (a splash) of scotch whisky Add both ingredients to a mixing glass and stir with ice. Strain into a chilled cocktail glass and garnish with a lemon twist. Welcome to a very dry martini but with scotch instead of vermouth. I had other … Continue reading Ginuary 29th: Smoky Martini.
Ginuary 28th: Sloe Gin Fizz.
Since acquiring some sloe gin earlier this month, all I've done is make a ridiculously delicious dessert with it, so tonight I thought it time I address a classic, while also giving a quick educational spiel on sloe gin. See, the thing is, sloe gin isn't technically gin. Well, kind of. Look—it is, but technically … Continue reading Ginuary 28th: Sloe Gin Fizz.
Ginuary 25th: Navy Four Christmas.
Ok, I'm going to post today's recipe with the minor tweak that I made, to give myself a bit of confidence. That's exciting! Navy Four Christmas 30ml navy strength gin (I used Four Pillars) 15ml Campari 15ml Domaine de Canton ginger liqueur 15ml sugar syrup juice of half a lime Shake all ingredients together, strain … Continue reading Ginuary 25th: Navy Four Christmas.
Ginuary 24th: Beetroot Collins @ Ash & Besters.
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 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 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 4th: Gin Sour @ Frank.
After a very long day of work today I rolled up to dinner with a group of wonderful people and was momentarily distressed when I found my restaurant selection didn't have any gin cocktails on their short menu. As soon as I mentioned that, I was quickly informed that the pisco sour could easily morph … Continue reading Ginuary 4th: Gin Sour @ Frank.
Ginuary 31st: Death in the Gulf Stream.
Feeling much like a troubled writer myself on waking this morning, I turned to Hemingway's other hair of the dog. Death in the Gulf Stream 60ml genever 45ml lime juice 4 dashes angostura bitters 5ml sugar syrup Take a tall thin water tumbler and fill it with finely cracked ice. Lace this broken debris … Continue reading Ginuary 31st: Death in the Gulf Stream.
Ginuary 28th: Velvet View.
Sometimes the idea of a drink gets straight into my soul and I can't shake it until I've made that drink. I got so stuck on this tweet from the Last Word Saloon in Edinburgh, Scotland. I had the Darnley's View, I had the Cointreau, I had the almond milk... I needed the pineapple juice. … Continue reading Ginuary 28th: Velvet View.
Ginuary 