Ginuary 31st: Blue Moon.

I came very, very close to doing this one earlier in the month, because I was in a bit of a rush that day and happened to have all the ingredients at hand. Thankfully my partner in crime reminded me that I had a perfect opportunity on the very near horizon to drink a Blue Moon—tonight, the night of a blue moon, and a lunar eclipse. Very moon-themed! Very on trend!

Blue Moon

  • 60ml/2oz gin (I used Poor Toms)
  • 15ml/0.5oz creme de violette
  • 15ml/0.5oz lemon juice

Shake well with ice and strain into a chilled glass. Garnish with a lemon twist.

And that’s another Ginuary done and dusted! This year felt easy, maybe because I had last year off? Maybe because it just was! I had a blast, and a lot of grapefruit juice and green chartreuse. What will next year bring? Enjoy 2018, friends!

Ginuary 30th: Demeter cologne.

When you’re too busy to drink gin, you can at least smell like you’re not too busy to drink gin. Right? I think that’s how it works. Works for me!

Ginuary 29th: Lady Hester doughnuts.

One of the best things about walking in the door of Ginuary Hobart on Saturday was being handed a sampling glass, a program, and a mini Lady Hester doughnut filled with apricot jam and gin. Hello, yes. Delicious. (Ok, so I didn’t get handed one of these because I was madly stuffing programs into sampling glasses but I got mine later.)

I also quickly ferreted away a bigger doughnut each, because I couldn’t possibly choose just one when faced with fig, gin & vanilla custard ripple vs gin & lime curd. I couldn’t. I’m such a sucker for citrus curd, and an even bigger sucker for gin.

But then I got a bit carried away during the latter half of the evening and on Sunday I couldn’t quite face the doughnuts I’d ferreted. I could barely face getting out of bed.

Today, though… today was another story. DELICIOUS. I just wish they were a regular market feature! Booze doughnuts every week, please.

Ginuary 28th: Antarctic Negroni @ Institut Polaire.

I struggle a little bit with this drink in the same way I struggle a bit with the bar and the brand. Institut Polaire is, at heart, a glorified showroom for Sud Polaire gin and Domaine Simha wine. Sud Polaire advertises as “Antarctic Dry Gin”, but is it in a London Dry style or is it a new make? And an Antarctic Negroni? Is just a white negroni with a branded name.

Still, it was an opportunity to drink a white negroni without having to purchase a bottle of Suze or Lillet. I won’t post a recipe because I’m not sure what exact measures the Institut use in their drink, suffice to say it’s likely either equal measures of gin and Lillet Blanc (or a bit more gin if anything) and around half that of Suze, to round out the negroni’s well-known and loved bitterness.

The vibe in the space is cold and expensive. Too expensive for me. Thankfully the Antarctic Negroni was at the lower end of the expensive drinks, and now I’ve ticked Institut Polaire off my list. Onward and upward!

Ginuary 27th: Gin-uary Hobart Gin Festival.

Where and how do I start with today’s festivities?

Maybe you’ll just have to make do with photos today, instead.

I’ll come back and write more when I’m less hungover.

(So I guess you could say it was a good day with plenty of samples.)

The demographic was all over the place, which was pretty delightful to see.

And everyone seemed to have a blast, which was the most important part.

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