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 into a chilled cocktail glass. Garnish with your favourite fruit and a single lovely ice cube because this is a strong one.


Too hipster? Or just hipster enough?

My only tweak* was to swap out standard gin for navy strength, because I wanted to use Four Pillars but I didn’t want to open my precious remaining Batch No_1 Rare Dry bottle (I’ve already drunk the other one, of course). I do have an open bottle of Gunpowder Proof, though. So I changed the measurement from 45ml gin to 30ml navy strength, just in case. TASTES GREAT.

Ginger twitch? Yup.
Campari bite? Present.
Navy strength punch? Holler.

Garnished with a white flesh peach, one of my many favourite fruits, and a delightfully wonderful choice considering the colour that the shake resulted in!

I also had to name the thing, because I got the recipe from Four Pillars’ twitter account back on Christmas eve, where it was just referred to as “our xmas day cocktail“. So I’ve called my tweak the Navy Four Christmas, and if you say it out loud, it lines up beautifully and phonetically with “day before Christmas”, and that happened accidentally. So cheers, and because I have work to do, I’m going to have another one.

*A slight lie, but my only other tweak was to use 7.5ml of 2:1 sugar syrup instead of 15ml 1:1 because I have a batch of that in the fridge. Forgive me.

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 the restaurant, next to its beating heart, is Ash & Besters. Ash & Besters do cocktails, and they do cocktails good. Tonight Barnes sorted me out with a Beetroot Collins.


Chocolate and beetroot and ginger, oh my!

“We recreate this venerable tall drink with Lark’s Godfather dry gin, beetroot, chocolate, house-made ginger liqueur and Bittermens habanero chilli shrub.”


And fizz. I mean, Collins. Same guy.

I wish I had more photos to share of this beautiful space but I headed in here after a full day of work (I hope the rest of Australia is enjoying their long weekend, sure) and my phone battery didn’t quite survive the full sitting—plus we had a full house at the bar and I didn’t want to startle anyone with any paparazzo activity (it’s pretty intimate down in the belly of the beast).


Sneaky peek at some lustworthy shelf contents, ai.

I know one thing’s for sure: I’ve updated my New Years resolutions to include “hang out at Ash & Besters more often”, because that’s all I want to do now.

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 or-ZHAHt; it’s French) is a non-alcoholic syrup made from almonds, sugar and either rose water or orange flower water. You can make it yourself but it’s a detailed process and during Ginuary, time is precious. (Excuses, excuses: I’m also just lazy.)


  • 30ml genever
  • 30ml triple sec
  • 7.5ml orgeat syrup
  • 2 dashes angostura bitters
  • 2 dashes orange bitters
  • 10ml absinthe


Chill a mixing glass with ice and the absinthe. Strain out and discard the absinthe before adding the other ingredients. Stir until chilled and strain into an ice-filled rocks glass.


This drink is but one of many on the orgeat to-do list—I was surprised to find how quickly that list grew when I was coming up with possibilities for this year (hence why I had to get my hands on some). The Foolproof was also on the genever list, something else I’ve badly been wanting to play with for a while! And yet it wasn’t too complicated: a rinse and a stir and drink it up.

And by gosh was it sweeter than expected. So sweet. SO sweet! YEESH. I’m glad that I drank it, but it was far too sweet for me to return to it.

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 drink needed to be simple, because I’ve been ready for bed since I got home. Luckily, I just picked up some awesome new jam while I was out at Bangor the other day.

Gin & Jam

  • 60ml gin (I used Tanq No. Ten)
  • 30ml lemon juice
  • 15ml sugar syrup
  • 1 tsp raspberry jam (& spoonful for garnish)


Shake all ingredients with ice, and strain over crushed ice in a double old fashioned glass, or something of that ilk.
Top with a spoonful of jam, and stir it in while you drink.


For some reason I thought there would be some soda water top up or something involved with this, but NOPE! Simple and delicious and straight forward. I love a classic booze/sugar/lemon/FUN hit. So many possibilities. And yet still simple. Perfect choice; just what today needed.

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 right on a 30°C day when I didn’t feel like doing much else. I’m proud to say that I made those watermelon balls using a shot measure, and I’m not proud to say that I momentarily regretted not having been invited to more Tupperware parties at this stage in my life as I’d probably have a free Tupperware melon baller by now if I’d been to more and sat in the right place to get a decent pick at the freebie stash.


I’m watching you, Margaret Fulton, you old biddy.

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