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 Australia Day is entirely appropriate. Anyway. This isn’t a political blog, it’s a gin blog.

This year I found what I thought was going to be a slightly ridiculous and potentially kinda gross recipe.

Pavlova Gin Fizz

  • 45ml gin (I used my Bespoke gin)
  • 10ml lemon juice
  • 10ml lime juice
  • 5ml sugar syrup
  • AND A CHUNK OF LEFTOVER PAVLOVA

 

Add all ingredients with a heap of ice to the shaker and shake until you are blue in the face. Literally – as hard and as long as at least two people can handle. Gotta emulsify that pav, fellas.
Double strain into a glass full of crushed ice and top with about 20ml soda water.

 

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HELP ME. THIS WAS DELICIOUS. I WAS AND CONTINUE TO BE OVERWHELMED BY HOW TASTY THIS WAS.

The pavlova is a fairly iconic dessert for Australia, despite its origin being New Zealand and its name being Russian. Hey, for those who’ve come across the seas, right? This was actually the first pavlova I’ve ever made (read: decorated; I totally used a store-bought base after discovering that was A Thing only last month). I was very excited about it. Look at it! It’s lovely.

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Passionfruit was drizzled just prior to serving. Good first effort?

You can only ever make a pav when you know it’s all gonna get eaten, because they don’t keep. So the pavlova gin fizz is a perfect way to use up your leftover pav and TASTES LIKE HEAVEN. I opted to fill a jar I’d been drinking from earlier, leaving some muddled fruit in the bottom and covering that with crushed ice before straining the drink in.

I’m still having a lot of feelings, thinking about that drink. I think I’ll hope for leftover pav every time pav makes an appearance in the future. Because oh my.

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Dear pavlova, who knew you could become something EVEN MORE magnificent!?