This one's up a bit late because I spent the day entertaining a couple of gal pals at my place! I could have served them up a cocktail or two each but instead I went with finger food. Not the best choice for card games but we polished them off pretty darn quickly, nonetheless... Baked … Continue reading Ginuary 27th: Baked Martini Olives.
Ginuary 9th: G+T iceblocks.
Hot dang, am I glad I made these up last night or what! This afternoon was warm, and I couldn't think of anything I wanted more. I polished one off for the photoshoot and then strolled to work eating a second one, because summer is here. G + T Iceblocks Or G + T Popsicles. … Continue reading Ginuary 9th: G+T iceblocks.
Ginuary 2nd: the Time Traveller.
One downside to spending the last four months recapping on Instagram is that now Ginuary is finally here again, I'm out of habit. I've gotten used to updating IG once a day (sometimes with a recipe) and looking back fondly on that day... but not actually drinking it. I'm all out of content! I gotta … Continue reading Ginuary 2nd: the Time Traveller.
Ginuary 1st: Happy Monday!
Hello, world! I'm so ready for Ginuary the fifth! I'm pumped! I'm firing on all cylinders! I think counting down on my new instagram account really helped to get me into gear this time around—I may not actually be more organised but I feel more organised, and that's the important thing. I celebrated this new … Continue reading Ginuary 1st: Happy Monday!
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 16th: Cherries Jubilee.
My farewell to the cherry season this year was to literally set them on fire. Gin & Tonic Cherries Jubilee 1/3 cup gin 500ml lemon sorbet 500g fresh sweet cherries 1/2 cup caster sugar 1 lemon 3 Tbsp tonic syrup Scoop sorbet into bowls and place in freezer until ready to serve. These ingredients … Continue reading Ginuary 16th: Cherries Jubilee.
Ginuary 15th: Breakfast Martini.
This year is the first year of Ginuary where I've been presented with some fairly well-known gin concoctions, done a quick check to see if they've been already ticked off the list, and discovered that they haven't been. Unblogged territory. The gin sour on the 5th was a startling discovery, and more recently I realised … Continue reading Ginuary 15th: Breakfast Martini.
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 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 