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 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 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 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 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 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 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 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 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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