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 24th: Millionaire Cocktail No.1 @ Gold Bar Hobart.

Sometimes there are these classic cocktails that exist in the Savoy Cocktail Book that you’ll probably never get around to ticking off at the home bar because there’s that one ingredient that you’ll probably only use for that one drink and until you’ve actually had the drink you just can’t know if it’s worth it or not, and then Ian at Gold Bar makes it for you and you curse because it’s really good and now you want to be able to make it at your home bar and how much is a bottle of apricot brandy? Do I even want apricot brandy when Ian made it with quandong liqueur because he’s all about Australian spirits wherever possible? How much is quandong liqueur? Wait, how much? And I’m only going to use it for this drink? Hmm. This drink might be a millionaire but I’m sure not. Here’s Harry Craddock’s recipe.

Millionaire Cocktail No.1

  • 30ml/1oz sloe gin
  • 30ml/1oz spiced rum
  • 30ml/1oz apricot brandy (or quandong liqueur)
  • 30ml/1oz lime juice
  • barspoon of (proper) grenadine

Shake with ice and a great amount of enthusiasm. Strain into a chilled glass and garnish with a lime twist (or a wheel if you’re Ian).

This is a big drink with a lot of flavour and I’m here for it. I’m also here for beautifully measured drinks—there’s something about equal parts that delight me (see The Last Word, one of my all-time favourites). In searching for the recipe online I found this handy post from Australian Bartender which references the kinda jumbled history to this one, and Serious Eats touches on it as well (with their non-gin recipe, pah). The joys of pre-prohibition recipes and the webs they weave!

I’m also kind of tickled to post about drinking a Millionaire at Gold Bar. Millionaire, Gold Bar. Game, set, match. Now, where’s my first million? Any time now. I’m waiting.

Ginuary 17th: Seventh Heaven.


Seventh Heaven (No.2)

  • 22.5ml/0.75oz dry gin (I used Patient Wolf)
  • 7.5ml/0.25oz maraschino liqueur
  • 15ml grapefruit juice

Stir well with ice and strain into a chilled glass. Garnish with a mint sprig.

It’s not Ginuary if I don’t have a comparison day, where there are at least two different recipes floating around on the internet. Today was a fun one because Cup of Zest referenced the original Savoy Cocktail Book recipe in their post with their own measures, so I didn’t have to go far to find the comparison. So that first one’s Harry Craddock’s take on it—the original in writing from the master. But I came across Cup of Zest’s post while on a whirling dervish of a Pinterest pinning session, so naturally I had to compare the two recipes.

Seventh Heaven

  • 60ml/2oz gin (I used Chase Pink Grapefruit)
  • 30ml/1oz grapefruit juice
  • 15ml/0.5oz maraschino liqueur

Shake vigorously with ice and strain into two chilled cocktail glasses. Garnish with maraschino cherries.

Cup of Zest rejigged the measures to suit their taste and switched to shaking based on the higher grapefruit content. The Food52 article they linked based on shake vs stir was a pretty fascinating read! The comparison definitely showed the dense and silky Craddock version and the light and frothy CoZ version. Having to choose between the two is a bit like splitting hairs, so I’m just not going to. So there.

(I didn’t keep googling once I’d read Cup of Zest… there are a bunch more different measured recipes out there. Eep. Maybe we can tackle the rest some other time, because I have to work today.)

Ginuary 10th: Green Ghost.


So there’s this thing in my home bar called Green Chartreuse and I bought it purely so I could make myself a Last Word whenever I want. This is all well and good, however I also own maraschino liqueur for similar reasons, and that one’s ended up being used for a few other cocktails over the years, which means my maraschino to chartreuse ratio is a little unbalanced.

Cue 2018, and my attempt to find other gin drinks that contain the ol’ green.

Green Ghost

  • 60ml gin (I used Patient Wolf)
  • 15ml Green Chartreuse
  • 15ml fresh lime juice

Shake all three with ice and strain into a chilled cocktail glass.

This one’s been around since some time before 1937, but that was the year it was published in the Cafe Royal Cocktail Book, alongside other good eggs like the Twentieth Century.

Anyway, the main reason I picked it today is because I had all three easy ingredients readily available and I was lazy, but also because one of those ingredients was Green Chartreuse. The drink definitely is all about the herbal Chartreusey taste, but use a good strong gin to buoy it, because that’s pretty important. This was my first taste of Patient Wolf and I was not mad. Herbal, fresh, and punchy as hell. May not have walked an entirely straight line into town after this one.

Stay tuned for some more Green Chartreuse inclusions this month, I’m pretty stoked with what I’ve found!

Ginuary 4th: Angler’s Cocktail.

Angler’s Cocktail

  • 60ml gin (I used Manly Spirits Coastal Citrus)
  • 15ml grenadine
  • 1-2 dashes orange bitters
  • 1-2 dashes angostura bitters

Stir with cracked ice and strain into an old fashioned glass over ice. Garnish with a lemon twist or a lime twist if you don’t have any lemons at home and you’re pressed for time.

Some googling also suggests the recipe should be shaken or stirred and strained into a cocktail glass. Maybe I’ll need to try this other version when I get home from dinner?

I have to admit, I’m pretty excited to have an excuse for a bottle of the Manly Spirits Coastal Citrus—@thepatronsaintofgin used it in her post yesterday, which is the whole reason I made the drink today (I’m very suggestible). It’s about time for me to have some new bottles to play with on the shelf, and I’d already been eyeballing this one. Botanicals are inspired by the Australian coast and its native pantry, the most notable being sea parsley! I’m interested to compare this to other coastal-inspired gins and see if there’s a noticeable theme to them…

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 Sapphire)
  • 30ml fresh orange juice
  • 2 drops absinthe
  • 5ml grenadine

Shake well over ice, double strain into a chilled cocktail glass or coupe.

Nice placemat, tell me more!

That was easy. Now let’s talk about how I got here.

Back late last year I was recapping the first four Ginuarys on instagram, in both an effort to flesh out the new account and a way to hype myself up for the new month and try to maybe sorta kinda be a little bit planned, as opposed to previous years. Both ideas worked, much to my delight. But in recapping and reliving the past months, I discovered a few glaring holes in my history of Ginuary. I’ve done a few drinks inspired by or expanded on classic drinks, without blogging those classic drinks themselves. The Southside was one, and I hit that up earlier this month.

Monkey Gland was another. Way back during the first Ginuary, I had a Monkey Taxonomy at the now-defunct Salon bar in Brisbane. It was an “improved” version, a riff of the classic, with blood orange juice, a grenadine glaze, a big fat frozen plum, a very large and impressive block of ice. The drink came served inside a latex glove, and you snipped a finger off to pour it into its glass. If you know the origin of the Monkey Gland cocktail, this all makes more sense: the drink is named after a surgical technique of grafting monkey testicle tissue into humans. Yes, you read correctly. The procedure was vogue in the 1920s, and the drink came from that same decade.

But to this day I’d never given its predecessor a day of Ginuary. It almost fell by the wayside this year, too… until the fabulous Gin Monkey sent me a copy of her beautiful new book, the Periodic Table of Cocktails. I’ve been slowly amassing a collection of cocktail books, and those written by fellow bloggers are personal favourites before I’ve even read them, to be honest. Monkey’s combines cocktails and science in a wonderful way of reflecting two facets of her life. Straight from the Monkey’s mouth: The idea behind the book is to take the concept and principles behind the periodic table (that orders all of the known elements that make up the world by atomic number and therefore chemical properties and behaviour), and apply them to the topic of cocktails. The book is therefore structured around the table that sits at the front of the book (and at the back in a fold out colour poster), and the cocktail recipes within are ordered as such.

Speaking as someone fairly geeky, I’m tickled by the way each of the drinks was meticulously chosen for this book and sits so well in its element. Naturally I thumbed through in search of gin drinks, but with over a hundred recipes, this book covers all bases—no matter what your preferred spirit (and individual spirit preferences are very easy to navigate to using the index at the back). Each included drink has a short spiel, and most are classics. It’s a beautiful introduction to cocktails for a new home bartender, and a classy addition for the rest of us.

For Ginuary, though, it was straight to the index for gin. I worked my way down the list, ticking off each one I’d done. I started to worry. But wait. Of course. Monkey Gland from the Gin Monkey. It was almost too perfect.

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 said that, this is how to make a Perfect Martini, where “perfect” means equal parts of sweet and dry vermouth.

Perfect Martini

  • 45ml gin (I used the Retiring)
  • 45ml dry vermouth (I used Maidenii)
  • 45ml sweet vermouth (I used Dolin)

Stir over ice. Strain into a chilled cocktail glass. Garnish as you like.

Ok, look. I don’t really know what what I’m doing. Today’s drink was inspired by Alamagoozlum’s tweet a couple of days ago, recommending equal thirds of all three drinks. That’s what was stuck in my head. I tried to search the web to confirm the recipe but YOU try searching “perfect cocktail”, ok!? You’ll primarily get a bunch of websites recommending their opinion of the perfect balance.

Of course, it was only after I made (and photographed) my drink that I drilled my search down a little further and found that “perfect” really only means an equal split of vermouths, not necessarily an equal amount of gin too! So I drank my original (and photographed) drink, enjoyed it very much, then made another with 10ml of each vermouth and around maybe 60ml of gin, I don’t know. Not an actual comparison post because I didn’t have them side by side but I… yes. The gin-forward version is also very delicious. They’re both delicious. I think I like the gin-forward one better but I can’t lock that in because I didn’t try them side by side and the first one was also very delicious.

Yes, I am a bit tiddly.

Ginuary 21st: the Southside.

Southside? South Side? Lemon? Lime? Here’s the problem with classic cocktails… who knows? Or maybe we know, but the improved version is actually better, which is why it’s better known? All I know is when there’s such a clear divide of opinions in recipes, I’ve got no choice.

I have to do a comparison post, and probably get a bit drunk in doing so.

The things I do for Ginuary.

The Southside

  • 60ml gin (I used Sipsmith)
  • 15ml lime juice
  • 15ml lemon juice
  • 15ml simple syrup
  • 6-8 mint leaves

Shake ingredients over ice and double strain into a cocktail or coupe glass. Garnish with another mint leaf or two.

Here’s what I did. One with lemon. One with lime. One with half/half. I will fight you. Half/half won. I know, I was surprised too! I actually expected lime to be the winner, and it was winning for me until I thought to try the half/half blend. Maybe it was also the glass choice—the first two I did in cocktail glasses and they don’t come anywhere near to filling the glass, but in a coupe it’s kind of perfect.

Look, I’m still really tired and I have now had six shots of alcohol and it’s bedtime and I don’t have to be anywhere tomorrow morning. BYE.

Ginuary 12th: the Gibson @ Society Salamanca.

One of the best things about this Ginuary is the excuse to finally get to a couple of newer venues in my city of Hobart. Society Salamanca opened in the second half of 2015 and as soon as it was on my radar I knew it was a place I needed to visit!

Spot the gin shelf.

Society’s Instagram taunted me with wonderful things but it was this post that pushed me over the line—I had a Gibson tagged for this Ginuary and there it was, waving at me. Sign me up, Society, I’m yours.

Too popular for a non-crowded photo.

Take a look at that pickled onion! No baby cocktail onion for a Society Gibson—you get a Tasmanian classic Blue Banner pickle as big as a bull’s eye sitting in your glass. Not only that but here they like to make their Gibsons with McHenry barrel-aged gin, adding further to the beautiful savoury flavour of the drink. I also timed my first visit well for Tapas Tuesday, where $2 pintxos hit the bar from 6pm. First in, best dressed for some wonderful snacks that I definitely paired with the right drink!

I was able to have a chat with Angela, one of the legends running Society, about their incredible selection of gins. The bar has a strong, proud focus on Tasmanian and craft Australian products, and Angela knows her stuff, too—she has an opinion on every gin on the shelf, and knows what garnish best suits each one. I got a cheeky peek at an upcoming offering from the bar, but I’ll be keeping that up my sleeve until later in the month—suffice it to say it’s possibly the most fun I’ve had yet this month, and I can’t wait to do it again!

For now, I’ll leave you with a challenge.

Can you pick them all?

Ginuary 10th: the Bloodhound.

I’ll be honest here, I had much more exciting plans for today but then I picked up a shift at work and my free time became significantly reduced. Bless a Ginuary to-do list.

The Bloodhound

  • 45ml gin (I used Plymouth)
  • 22.5ml sweet vermouth
  • 22.5ml dry vermouth
  • 2-3 muddled strawberries

Shake ingredients with ice and double strain into a cocktail glass. Garnish with another strawberry or three. 


Simple. Easy. A strawberry perfect martini, I suppose. This drink will depend on the quality of your strawberries and mine may have been a bit beyond ripe, but still… still good. 

It’s been a big day, I don’t have any other floral words. Enjoy!

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