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 27th: Army Barrel.
WELP, this wasn't supposed to happen. But it was delicious, and that's always the end goal, so here's to wonderful mistakes. Army Barrel 60ml barrel aged gin (I used Four Pillars) 40ml fresh lemon juice 20ml orgeat syrup Shake all ingredients over ice, then strain and serve in a cocktail glass with a dash … Continue reading Ginuary 27th: Army Barrel.
Ginuary 26th: Pavlova Gin Fizz.
So this is the second year in a row now I've spent my 26th of Ginuary up at my friends' place, celebrating us all having a day off and yet not being particularly patriotic because I don't think Australia Day is entirely appropriate. Anyway. This isn't a political blog, it's a gin blog. This year … Continue reading Ginuary 26th: Pavlova 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 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 