Ginuary 28th: Antarctic Negroni @ Institut Polaire.

I struggle a little bit with this drink in the same way I struggle a bit with the bar and the brand. Institut Polaire is, at heart, a glorified showroom for Sud Polaire gin and Domaine Simha wine. Sud Polaire advertises as “Antarctic Dry Gin”, but is it in a London Dry style or is it a new make? And an Antarctic Negroni? Is just a white negroni with a branded name.

Still, it was an opportunity to drink a white negroni without having to purchase a bottle of Suze or Lillet. I won’t post a recipe because I’m not sure what exact measures the Institut use in their drink, suffice to say it’s likely either equal measures of gin and Lillet Blanc (or a bit more gin if anything) and around half that of Suze, to round out the negroni’s well-known and loved bitterness.

The vibe in the space is cold and expensive. Too expensive for me. Thankfully the Antarctic Negroni was at the lower end of the expensive drinks, and now I’ve ticked Institut Polaire off my list. Onward and upward!

Ginuary 26th: Bleuberry Uckas @ Street Eats Franko.

Another non-premeditated gin evening at Franko!

Charles Oates Apple Blanco was the guest star of the week at Spirit People, and yet my eyes still went directly to the drink with “cucumber gin” listed as one of its ingredients. The Bleuberry Uckas features the Apple Blanco as well as a cucumber skin infused gin. And blueberries. Lots of blueberries. And I don’t know what else because I forgot to take a photo of the board and was having too much fun filling my arms with treats and getting my dance on to the tunes of the Bad Dad Orchestra.

Ah, Franko. Don’t go anywhere soon.

Ginuary 25th: Green Eyes.

Green Eyes

  • 45ml/1.5oz gin (I used Tanqueray)
  • 22.5ml/0.75oz green Chartreuse
  • 22.5ml/0.75oz fresh lime juice
  • 15ml/0.5oz rich simple syrup (2:1)
  • 15ml/0.5oz egg white

Dry shake all ingredients to combine, then add ice and shake again until chilled and foamy. Double-strain into a chilled rocks glass over ice and garnish with a cherry and a lime wheel.

Back on my green Chartreuse wagon. Not much to say today except that I needed this drink and I gotta work on my dry shake game. Definitely not fluffy enough. Drink still delicious. This one in particular is one I’ll be adding to the regular list!

Ginuary 22nd: the Bohemian, with Elderflower Foam.

Thanks to a generous Peychaud’s donation, I finally got to tick this one off my list. Thanks to Pinterest, it was on my list in the first place (very pretty, Kitchen Swagger!). Yet again I could have done some googling and just made a plain ol’ Bohemian, which would have been delicious. Unless the gin/grapefruit/elderflower combo is getting a little tired already? Have I just been reading this recipe over and over? Am I still just hungover from yesterday? Who can really say?

The Bohemian

  • 30ml/1oz gin (I used Williams Chase Pink Grapefruit)
  • 30ml/1oz St-Germain
  • 22.5ml/0.75oz fresh grapefruit juice
  • 2 dashes Peychaud’s bitters

Shake ingredients with ice, strain into a chilled cocktail glass.

For the Elderflower Foam, dry shake (no ice!) one egg white with 15ml/0.5oz elderflower liqueur for 30secs, then pour on top of your cocktail.

Any time I’ve made a drink with egg white in the past, the egg white has been shaken in with the other ingredients, and I think that’s one of the reasons I was drawn to try this recipe! Obviously the foam is separated to flavour the egg white with the elderflower liqueur. Plopping the foam on top of the drink left it a bit lumpy (a bit like how my cappuccinos turn out…) but I’m it still tasted delicious. With or without foam, this is a good drink!

Ginuary 21st: Hendrick’s Summer Punch @ Mona Foma.

“Do you want to check out the festival?”


“Good, because I need to find the gin tent.”

“Gin tent?”

“Gin tent.”

Hendrick’s Gin is one of Mona Foma’s sponsors and gives me a very specific reason to look forward to festival season.

Official sponsors mean official cocktail recipes, so it means we’ll be able to easily recreate the Hendrick’s Summer Punch at home whenever we feel like it! (Also the Hendrick’s Floradora, but I have to keep that one up my sleeves for some other time.)

Last night was also the official end of the festival so I may have gotten a little carried away at the afterparty, hence the late blog post! Though I’m happy to report I stuck to my guns with Summer Punches through till 3am. Early bedtime tonight, I think.

Ginuary 19th: Golden Peach Nelly @ Gold Bar Hobart.

Mofo weekend is here and that means some weird hours over the next few days! I’m at work until 3:30am tonight! Here is a drink that Ian, the legend behind Gold Bar Hobart, concocted for me! It is delicious and custardy and creamy and I’m a happy girl.

The Golden Peach Nelly is made of barrel aged bathtub gin, mandarin eau de vie, peach bitters, chocolate & cinnamon bitters, egg yolk and a bit of simple syrup. I can’t tell you any more or I’d have to kill you.

Have a great day.

Ginuary 15th: Pink Victrola.

Tonight I went out but just to the local pub so expecting something new for Ginuary there was a bit much to ask. (The cheeseburger was terrific, though.) I had to remain sober enough to put something together once I got home. I may have succeeded?

Pink Victrola

  • 30ml gin (I used Hendrick’s)
  • 15ml lemon juice
  • 15ml simple syrup
  • barspoon of grenadine

Ice, shake and strain into a long iced glass. Top with Daylesford & Hepburn Mineral Springs Co’s pink grapefruit. Garnish with a grapefruit peel or small wedge.

I was sure to use Hendrick’s gin for this because the recipe is theirs! I did not stick to the original, which is why I didn’t strictly call it the “Hendrick’s Gin Pink Victrola”. The original recipe says to use 30ml pink grapefruit juice in the shaker and top with plain soda, but why would you bother to do that when you can get your hands on a deliciously pre-flavoured beverage? Plus, the Mineral Springs Co drinks aren’t obnoxiously fizzy, just nicely effervescent. It makes for a fancier drink all around.

Mind you, it’s far too easy to drink. Be careful doubling your gin measure. Dangerous. Deliciously dangerous. YUM!

Ginuary 14th: the Lumière.

The Lumiére

  • 45ml gin (I used Never Never Triple Juniper)
  • 30ml St-Germain
  • 22.5ml Green Chartreuse
  • 22.5ml fresh lime juice
  • dash of orange bitters

Stir all ingredients together over ice and strain into a chilled coupe glass.

Some nights you win and some nights you think you know what you’re doing and stop reading halfway through the ingredients, before the instruction, and you don’t really do it right but there’s too much of it on a school night for you to get through a second one without things getting silly.

This is one of the Green Chartreuse drinks on my list! Originally composed by Jen Marshall from Nitehawk Cinema, in celebration of Oscar-nominated 2011 film Hugo.

Maybe I’ll try it the right way tomorrow night…

Ginuary 12th: Guns Babes Lemonade @ Street Eats Franko.

Hobart summer Friday nights are good nights, because of Street Eats @ Franko. Friday night food markets! Cheap dinner in town with some good live music.

And Spirit People’s cocktail stall.

It’s a good place run by good people! The drinks change every week, and every week I hope there’s something with gin in it, and tonight there was! I was so overwhelmed by the idea of food on the horizon that I didn’t even check what the local and international gins that went into my drink were, but it’s also got other good stuff in it, and I drank it.

I then kept drinking because it’s Friday night, so… bye!

Ginuary 6th: Honey Martini.


One for the home bar today on a lazy relaxing morning. Two things inspired this one: firstly, I had the ingredients at hand. Secondly, there have been bumblebees all over the Escallonia I was given for my birthday yesterday! Right up until I wanted to take a photo with them in the background, of course. Then they all disappeared. Never mind. They’ll be back, and I have this drink to keep me company in the meantime.

Honey Martini

  • 60ml gin (I used Poor Toms)
  • 30ml fresh lemon juice
  • 30ml orgeat syrup
  • a drop of honey

Stir all ingredients over ice and strain into a chilled glass. Garnish with a chunk of honeycomb (or a strawberry if that’s all you have handy and you’ve used Poor Toms).

This is a candy cocktail! Very, very sweet—which I should have anticipated thanks to that much orgeat, but what the heck, it needs using. My boyfriend’s gonna love this one. I think if I make it again tonight I’ll half the orgeat and check it out. It’s still a beautiful drink, don’t get me wrong! It’s just a whole lotta almond that the lemon doesn’t quite cut through. Or does it? I guess playing around with the measures will help me to find out.

Thanks to @nipofcourage for posting this one some time in 2017!

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