Guest post: Everyday is like Ginuary.

Hello there, fellow gin devotees.

Miss Ginuary has kindly asked me to share with you my experiences of Ginuary so far.

I must say, come January 1st, after an evening of free-flowing New Years pina coladas, I was perhaps a little hesitant about joining the Ginuary festivities. But after a day or so, I was back on the gin-soaked bandwagon. By no means am I as dedicated to the cause as our intrepid leader, Miss Ginuary, but I have been enjoying frequent ginny adventures this month.

My lapcat and I launch into Ginuary.

My lapcat and I launch into Ginuary.

Last year, I bought a bottle of St Germain during Ginuary, so I’ve been trying to use that in a few drinkies this month. This first one was a Tanqueray/St Germain/cranberry combination. (My cat does not drink gin, although he doesn’t mind sticking his little paw in my Bailey’s when I’m not watching).

The thing you make with leftover pineapple juice and basil in your fridge.

The thing you make with leftover pineapple juice and basil in your fridge.

One of the challenging things I find with Ginuary is that a lot of cocktail recipes call for elaborate and obscure ingredients, and my liquor cabinet isn’t terribly impressive.  This little pineapple and basil cocktail was so yummy and didn’t require anything other than gin and what was already floating around in my refrigerator.

The French 75.  ("was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun")

The French 75. (“was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun”)

The day of the French 75:  I came home after a terrible day at work.  I had a bottle of champagne in the fridge and a new bottle of Hendricks, and some lemons.  It didn’t take long to find out that this potent combination had a name and was in fact very nice and a way to make everything a whole lot better.

The no-brainer, G&T.

The no-brainer, G&T.

Of course, sometimes a G&T is really all you need.

Peach-gin cocktail with thyme syrup.

Peach-gin cocktail with thyme syrup.

Some days I just get a bee in my bonnet about something.  This time, it was about peach.  Specifically, a peach and gin cocktail.  I asked Google for help and was rewarded with a recipe for this little number.

A boozy evening at Junk Bar, with The Pink Panther

A boozy evening at Junk Bar, with The Pink Panther.

Junk Bar in Ashgrove has become one of my favourite haunts of late.  Lovely Mia and Oscar were working there when I went last week, and Oscar made this amazing watermelon/mint/lime concoction.  They were playing George Harrison and Patsy Cline records, which complemented the gin very nicely.

The Very Hot Day Cocktail.

The Very Hot Day Cocktail.

I’m not very good at tolerating the heat.  The heat makes me really lazy.  Last weekend I just knew I needed gin and some kind of minimum-effort cocktail with the cooling effects of the ice-bath they keep referring to at the Australian Open.  My bf and I made these ginger beer/lime/mint cocktails and moaned about the heat all afternoon.

I could almost convince myself that the health properties of this cocktail require me to drink it EVERY DAY.

I could almost convince myself that the health properties of this cocktail require me to drink it EVERY DAY.

This is my proudest achievement of Ginuary so far – the beetroot gin and tonic.  I have had a long-term obsession with beetroot juice.  I started hearing about people using beetroot juice in cocktails and knew that I had to go to that place and stay a while.

I found this recipe here and I like to think that in some way, this cocktail has made me a better person.

So, that’s a little alcohol map of my journey through Ginuary so far.  I’m hoping to squeeze in a few more little gin experiences before the month is out.