I seem to have fairly terrible luck with ordering drinks at the Void bar in the heart of the Museum of Old and New Art. It seems that any drink I really get my hopes up for, despite being listed on their printed menu, isn't available. It happened last month with a Corpse Reviver #2, … Continue reading Ginuary 25th: Organic Rosemary Martini.
Ginuary 24th: Gin & Lavender Dark Chocolate Truffles.
INDULGENCE ATTACK. I've been hanging onto the original recipe for this since JULY 2012, when a friend threw the link on my facebook wall with "OMG" as her only comment. Made sense. She was visiting earlier this month, but at that stage I was still trying to track down some culinary lavender, so I heartbreakingly … Continue reading Ginuary 24th: Gin & Lavender Dark Chocolate Truffles.
Ginuary 23rd: Neville Longbottom.
Harry Potter fans, hollaback. There are some awesome clever folk out there on the internet who happen to be a) nerds for certain things and b) clever with a cocktail recipe, and while I'm definitely a), I'm not quite b) yet. But I'm definitely c) ready with a home bar and willing to take your … Continue reading Ginuary 23rd: Neville Longbottom.
Ginuary 22nd: the Riviera.
Dear neighbours, I'm sorry if you heard me crying today. I hope you were able to ascertain that they were tears of joy and not sadness, because today I achieved the Riviera. Yes, achieved. Sometimes a little bit of forward planning just makes your day. The Riviera 60ml pineapple-infused gin 22.5ml fresh lemon juice 22.5ml … Continue reading Ginuary 22nd: the Riviera.
Ginuary 21st: the Jasmine.
My second favourite part of Ginuary is the research. (My first favourite part is the drinking, obvs.) When I stumbled across this serious eats article about essential gin cocktails, this drink caught my eye, because it was the only one on the list that I'd not heard of. The Jasmine 45ml gin 22.5ml lemon juice … Continue reading Ginuary 21st: the Jasmine.
Ginuary 20th: Antidote (modified).
Tonight was the final night of MONA FOMA. David Byrne & St. Vincent performed and it was absolutely incredible (I highly recommend you listen to their album and if you have, then I highly recommend you see them live). However, I'd staked out the festival on previous days and noted two things: 1. there was no … Continue reading Ginuary 20th: Antidote (modified).
Ginuary 19th: Gin Penne Pasta.
Cooking with gin! Tonight I was determined to do a better job than my last and most tragic kitchen adventure. You can't really go too wrong with pasta sauce, especially when it's so well laid out for you like in the original recipe. I was super excited to try this and, spoiler alert, it was … Continue reading Ginuary 19th: Gin Penne Pasta.
Ginuary 18th: Velvet Muse.
I gave Hobart another chance to impress me tonight and was lucky to meet Ben behind the bar at the Mill on Morrison. The Mill has a short but fun cocktail list—some old things, some new things, a number of infused things. I decided on a new thing: the Velvet Muse. It's Yellow Chartreuse, Bombay … Continue reading Ginuary 18th: Velvet Muse.
Ginuary 17th: Cucumber Gin Gin Ice-Cream.
Watch out, it's another "I Love Hobart" post. Not long after moving to town, I heard magnificent things about a little neighbourhood cake shop called Sweet Envy. It took a new friend coming to visit with some moon pies that really sealed the deal; the very next day I went to visit for myself. Sweet … Continue reading Ginuary 17th: Cucumber Gin Gin Ice-Cream.
Ginuary 16th: Martinez.
Another day, another pre-prohibition cocktail. The Martinez is a hotly debated drink, for it's origin (and alleged roots in the origin of another little cocktail called the Martini) and also, as with a lot of drinks that come from the pre-prohibition era, for it's quantities. Martinez 45ml gin 30ml sweet vermouth 7.5ml maraschino liqueur 1 … Continue reading Ginuary 16th: Martinez.
Ginuary 