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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...
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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...
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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…...
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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...
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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...
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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...
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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...
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Ginuary 29th: Smoky Martini.
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...
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Ginuary 30th: Alexander.
Tonight I needed a comfort drink that would get me through the Parenthood finale. This one filled that quota exceptionally. Kinda cool, this one. You’ve heard of a Brandy Alexander, I’m sure. Even if...
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Ginuary 31st: the Dutchess.
WE MADE IT! Well, I made it. Did you make it? This drink’s name isn’t a typo. The Dutchess 45ml genever 15ml lemon juice 30ml strained pineapple juice 22ml orgeat syrup 15ml Angostura bitters Shake...
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Ginuary 22nd: lemon rice pudding with gin syrup.
You wanna know something I love? Yes, ok, gin. But also rice pudding. My nanan used to make the best rice pudding ever when I was little, and now I live in a beautiful cold climate (well, in winter,...
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Ginuary 23rd: Four Pillars Bloody Shiraz Gin.
Bless gin distillers for playing with their craft, honestly. Bless them but also curse them, because despite my meagre earnings I am always keen to own every type of bottle. I feel particularly strong...
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Ginuary 24th: Café Americano @ the Void Bar.
I finished work at MONA two hours before close today, which meant that I rewarded myself with a knock-off down in the void bar while most of my workmates were still busy working. It was grand. The...
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Ginuary 25th: Perfect Martini.
No, I’m not going to tell you how to make the perfect combination. Everyone has their own perfect combination, and that’s absolutely fine. Experiment to find what YOUR perfect martini is, ok? Having...
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Ginuary 26th: Sloe Pimm Fizz.
Today was a national public holiday in Australia, so like all good Australians I… worked a full day for public holiday penalty rates. My drink choice was based around a couple of Aussie (Tasmanian, to...
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Ginuary 27th: Baked Martini Olives.
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...
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Ginuary 28th: the Twenty-Eighth.
I had another plan for tonight, but then it was a beautiful, rainy evening and I wanted somebody else to do the work for me. So I texted my pal Barnes and went down to say hi to him at South Seas...
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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...
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Ginuary 30th: Pink Lady Sugar Cookies.
Today’s a busy one! No time to muck about! Squeeze that gin in where you can! Ah, a bit of prepared baking. Perfect. Nailed it. Pink Lady Sugar Cookies 225g unsalted butter, room temp 1.5 cups caster...
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Ginuary 31st: sloe on the rocks.
And once again we’ve come to the end of the road! I marked the occasion today by heading to the end of another road, to drop into Nonesuch Distillery for my first visit. You’ll find the distillery...
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