Ginuary 18th: Kaffir Gin Fizz @ Ti Ama.

It was so hot today that working in a shipping container was one of the more bad things I could have done, and it fried my brain.

So a Kaffir Gin Fizz at Ti Ama on my way home from work was necessary, to soothe me.

But also I still need sleep to repair while unconscious. RIP me. The end.

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 13th: Tas Berry Sour @ The Den Salamanca.

Ok. Let’s talk about the Den. It’s been open for around a month and still smells deliciously like pine or some other lovely wood, because it’s got a ridiculously expensive fitout that’s around 97% wooden. If that scent never leaves, it will be too soon. I would go to the Den just to take a nice big deep breath into my lungs. I would, and I have, and I will again.

The cocktail list is my second favourite thing about the Den (my first being that smell). I’m even saying that when only two of the drinks on the (short) list (of thirteen) are gin-based. Everything is full of creativity and components that I can’t do easily in my home bar and that’s just what I want from a cocktail bar, because if I could make it easily at home, why wouldn’t I just do that? Give me house infused gin, Fernet Branca, and flavoured syrups. Give it to me in a drink called a Tas Berry Sour.

I’ve been to the Den three times now, and I’ve had this drink two of those times. It’s good. It’s very good, and perching upstairs at the Den looking down at the plebs is my favourite spot from which to drink it. Beautiful!

Ginuary 11th: Grapefruit Vieux Mot.

Yesterday I said I wanted to use up a bunch of Green Chartreuse this year, and after re-sorting all my Pinterest drink links, I’ve realised I also want to make a bunch of drinks with grapefruit juice. Like… a bunch. I’m glad Pinterest Boards can now have sub-boards because one within my gin board is now called Grapefruit Juice. I kid you not.

So, grapefruit juice and green chartreuse for 2018.

Never together, I don’t think.

I don’t think

Not today, anyway.

Grapefruit Vieux Mot

  • 45ml gin (I used Hendrick’s)
  • 30ml St-Germain
  • 90ml strained pink or red grapefruit juice
  • 30ml Meyer lemon juice
  • 7.5ml simple syrup

Shake all ingredients with ice and strain into a rocks glass or short tumbler. Garnish with a grapefruit twist.

This one comes from Bojon Gourmet, who tweaked the recipe from Calvaleigh Rasmussen, who tweaked a classic Vieux Mot recipe, and I’ve piled on top with a minor tweak of my own, being that I had some pre-made rosemary simple syrup in the fridge and couldn’t have been bothered making up some fresh plain simple, so I just used that instead—briefly considering that the flavour might actually be nicely complementary. I was totally right, quite luckily, but then again the drink contains less than a couple of teaspoons, so maybe it didn’t really matter what flavoured simple was used.

I like to think it did, though. And yet I’m not updating the recipe, because the poor thing’s gone through enough adjustments. Speaking of adjustments though, this from Bojon Gourmet’s post is worth considering:

Since fruits vary in terms of sweetness/acidity, don’t be afraid to tweak this drink to your taste, adding more lemon or simple syrup if needed. If you only have regular lemons, you can experiment with using less lemon juice and more simple syrup.

Always remember to try your drink before you serve it up so you can tweak if it needs it!

This is the kinda thing I want to just keep drinking all summer. The alcohol totally hides in the tartness and sweetness of the juice and sugar, and this is a little TOO easy to drink. I’m kinda glad that fresh grapefruit juice is an effort or I might just help myself to another four of them right now.

Ginuary 8th: Ye Almighty Martini @ Faro Tapas.

The last birthday hurrah for me is tonight at MONA’s new wing, Pharos. It’s a little undiscovered as yet but here’s a hint from someone in the know: the hands-down best way to experience the new wing is via a dinner booking at Faro Tapas, the restaurant located within Pharos. You can just come for dinner or you can come for a FART. That’s the way they refer to the Food + Art Experience and may never not be funny? You pay a $25/pp deposit, which covers the cost of the exclusive artwork viewing, and then you just order whatever tapas you want, a la carte. Amazing.

Another excellent thing that’s happening in Pharos is bottled cocktails. Adam Turner, MONA’s resident bar guru, has devised some delicious batch cocktails for bottling. They come in a set of four Unholy Waters. The Ye Almighty Martini is but one of them, though it was an easy choice for me to make this month (ok, let’s face it, any month—but I do want to try all of them, and half of them don’t contain gin).

The bottle’s inscription reads thus:

And David said unto his barman: ‘Make me an extremely strong cocktail of cold-smoked gin and honey-spiked vermouth with a dash of lemon and pepperberry bitters, for I no longer wish to feel my face.’ And it was so.

And it WAS so.

Ginuary 3rd: Boeing 314 @ Gold Bar Hobart.

I stumbled into Gold Bar tonight and declared, “I’ve just worked a twelve hour day and I want to die.” The bartender told me to take a seat and he’d take care of everything. Unfortunately for him, I had to explain the unique challenge that Ginuary brings with it—something new. Something I haven’t had before. And I’ve had over 150 different days of Ginuary now.

We finally found something when he mentioned a variation on a Pan American Clipper.

“I haven’t had one of those before!”

“Then that’s what you’re having!”

Dylan mostly stuck with the original measures for lime juice, grenadine and absinthe, subbed in 7K Distillery‘s Aqua Vitae for the original’s apple brandy, and the Boeing 314 was born. (Boeing 314 is the designation for the Pan American Clipper. See what we did there?)

Ginuary 1st: Twin Turbo Negroni @ the Taste of Tasmania.

We’re back, baby!

It’s always fun to introduce myself to a bartender during Ginuary with, “hello, how are you with challenges?” Mercifully, a good bartender is ALWAYS good with challenges. Harry, working at the Tasmanian Craft Distillers Bar stall at the Taste of Tasmania, was quick enough to whip up one of the specials the team had used on a previous day to satisfy my requirements, AKA “gin in a way I haven’t had before” (or at least haven’t blogged for a day of Ginuary—sometimes I need to do research, you know).

One benefit of my relaxed Ginuary schedule in 2017 was that the world of mixology has kept turning pretty quickly since Ginuary 2016 and I’ve got a few trends to catch up on! There seem to be a few turbo drinks out there these days, where a drink is turbo-charged by having cold brew coffee added to it.

The Twin Turbo Negroni is a negroni (hoo boy has my palate come a long way since that first year!) supercharged with cold brew coffee—and a splash of chocolate bitters to finish it off. Well, what I’ve described is technically just a turbo negroni. This particular drink becomes a twin turbo when teamed with Adams Distillery’s navy strength Turbo gin. Zing!

(Please look beyond the presentation. The joy of a festival drink is that it can’t be presented as beautifully as in a bar, because it has to come in that classic festival cup. I finished my drink and popped that cup straight into the organic recycling bin. Nice.)

Have you tried a turbo-charged drink? If yes, what did you think? If no, why don’t you get on board? Drop a shot of cold brew into your next G&T!

Ginuary 26th: Sloe Pimm Fizz.

Today was a national public holiday in Australia, so like all good Australians I… worked a full day for public holiday penalty rates. My drink choice was based around a couple of Aussie (Tasmanian, to be exact) favourites I could throw in! Originally found on instagram, thanks to @haywardgary.

Sloe Pimm Fizz

  • 22.5ml gin (I used Bombay Sapphire)
  • 15ml sloe gin (I used McHenry Distillery)
  • 30ml Pimm’s No.1
  • 15ml fresh lemon juice
  • 1 egg white

Shake well with ice for a minute or so (dry shake first to emulsify the egg if you like—I did like).

Strain into a highball glass, leave to settle and then top (VERY) carefully with ginger beer.

Garnish with expressed lemon peel and discard.


Henry’s and McHenry!

Watch out folks, this one is SUPER fizzy! Lots of fun. No extra sweetening in here, just the sugar from the sloe gin and the Pimms, so it’s definitely a sassy drink full of flavour. I really enjoyed sipping this down and continuing to top up with ginger beer as I went.

Now to finish the leftover ginger beer (my favourite!) with a meat pie for dinner, cos Straya.

Ginuary 24th: Café Americano @ the Void Bar.

I finished work at MONA two hours before close today, which meant that I rewarded myself with a knock-off down in the void bar while most of my workmates were still busy working. It was grand. 

The Void Bar’s current cocktail menu is quite impressive: a couple of punches to share, a page of creative things, and a page of classics. I’d had everything from their classics list but that was ok—drinking on location is generally a time to try something fun.

Can’t beat that sandstone.

From what I could gather, the Café Americano is just a negroni with some cold drip coffee and chocolate bitters. Sorry, I shouldn’t say “just”—it was awesome. The bartender at the Void Bar poured out Poltergeist gin, Maidenii sweet vermouth, Campari, and coffee, splashed a couple dashes of chocolate bitters, stirred it all and then poured it over the beautiful big cube of ice you see above. 
It was a very, very good way to end a work day. 

Ginuary 3rd: Süd Polaire Frozen Negroni @ the Taste of Tasmania. 

Historically, the third of Ginuary is the day I celebrate at the Taste of Tasmania (3/5 years now, with exceptionally good excuses for the other two). The festival itself is getting a bit same-same for me—things don’t appear to change much year to year, the real challenge is in scanning the stalls for any new and appealing treats.

The main thing that’s kept the Taste exciting for me is watching the gin offerings expand each year, to be honest, because they have! The first year I went (2013), literally the only thing gin-flavoured inside was McHenry Distillery’s stall that wasn’t even touting itself as McHenry’s, but rather “the Spirit of the Tasman”, and gin certainly wasn’t the focus of that stall! It just happened to be there. These days McHenry’s stall is out on the beautiful lawn with a big lovely “Bathtub Gin” banner. This year I noticed that they had some boozy sorbets on offer there! But I was so busy, I missed trying them. A terrible error on my part. But that’s enough about McHenry Distillery, oops!

This post is to sing the praises of the 2016 festival’s saving grace, the Frozen Negroni.



All hail!


I had been so underwhelmed (while expecting to be) by the festival on my first scan through (prior to Ginuary) that I completely missed this nugget. Bless one of my Instagram friends for mentioning it! On my next lunch break, I made a beeline for Domaine Simha’s stall and snaffled one with great joy. It was a hot day, too, so it was an absolute treat. A negroni-flavoured snow cone, if you will. And I will. I mean, I did. And I continued to each time I was near the festival grounds.

Today marks the finale of the Taste this year, but I very much look forward to finding out more about the brand new Tasmanian gin used in the frozen Negroni. I’ll be honest, when I first saw the bottle of Süd Polaire on the stall counter, I thought it was a bottle imported from Iceland or somewhere Scandinavian. But no. Of course, as it was at Domaine Simha’s stall, the logical explanation is that they’ve branched out from luxe wines to include a luxe gin!

Süd Polaire is handcrafted from a triple-distilled wine (no surprise) spirit. Individually vapour infused with ten different botanicals, some of which are top secret but of course Tasmanian pepperberry is on the list. It’s billed as an “Antarctic Dry Gin”, so I’m yet to find out if they’ve just cheekily renamed a London Dry style, or if it’s more New Wave. Though with a wine base, would it instead have a comparison with Gin Xoriguer? Having said that, Süd Polaire uses a wine spirit base (tell me more!).

Like I said, I’m very much looking forward to spending a little more time getting acquainted with Tasmania’s newest gin (this title doesn’t last long these days, to my utter delight).

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