Ginuary 21st: Detroit Athletic Club, Honey.

Here’s one from Bottoms Up that I’ve butchered slightly to use up some of that Honey Jim Beam I’ve had in my cabinet for a while. How did that even get there? A moment of weakness? A gift? Bourbon sprites in the night? I danced around the original recipe for this for a couple of weeks before deciding tonight that I wouldn’t be buying any bourbon any time soon, so it was now or never. (Not really never… that Honey Jim Beam isn’t going anywhere fast.)

Detroit Athletic Club, Honey

  • 65ml gin
  • 45ml honey bourbon liqueur
  • 45ml lemon juice
  • 1 egg white

 

Dry shake all ingredients and frappé in a cocktail glass.

 

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There are so many fun things to talk about tonight! Bottoms Up gives kudos to Walter S. Cummings for this recipe, manager of the bar it was created in and named for. A quick google search brings up reference to Mr Cummings as being the manager during prohibition, so I’m assuming he was in charge before and after as well. Exactly when this drink was created, I can’t be sure—as every reference I’ve found to “Detroit athletic club cocktail” points to the club’s superior recipe going through a grand resurgence of recent years—the Last Word. That’s right, that beautiful equal-measured gin/green chartreuse/maraschino/lime juice beauty (I love her so much that I know her off by heart) is bred from the same stable as tonight’s original drink. Fun fact!

Now, I say “original drink” because the original recipe (just called a Detroit Athletic Club) calls for regular ol’ bourbon and around 20ml simple syrup instead of my subbed honey bourbon liqueur. I mashed the two ingredients together, assuming the honey in the liqueur would add enough sweetness without the syrup, and as far as my tastes are concerned, I’m dead right. (Ok, I told a white lie: I added around 10ml simple syrup but the drink is quite sweet. If I make this again it will definitely be without added sugar.)

The other fun thing about tonight was the frappé step. I haven’t done a frappé since the Bramble, and I haven’t ever done a frappé in a cocktail glass! Thankfully I’ve obtained an ice crusher since my Bramble attempt, so tonight it was a lot easier to get crushing. I chose the cocktail glass rather than a tumbler because of the notes in Bottoms Up directing me thus.

I am having so much fun with this book this Ginuary; I can hardly believe it was a random find at a second-hand bookstore in town last year. So many more recipes to explore yet!

Ginuary 19th: Damson Fizz Punch.

One of the many amazing things about living in Hobart is being surrounded by people who love Hobart and all the delights that the little island has to offer as much as you do. A few months ago, Pauline made some damson gin and was kind enough to offer me some, so naturally I held onto (most of) it until I could really highlight it.

It took a little bit of digging through the internet to find something I felt like using the damson gin in today—so many recipes for damson gin are just for how to make the liqueur itself, as it’s such a classically homemade beverage. I finally came across something by Four Pounds Flour guest-posted on Cocktail Sluzza, and it hit all my buttons for a summer Sunday afternoon tipple.

Damson Fizz Punch

  • 30ml damson gin
  • 30ml strong green tea
  • 30ml lemon juice
  • 15ml simple syrup

 

Stir and serve over ice in short tumbler. Top with club soda.

 

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Yum. I’ve just finished my first glass and I’m going back for round two! I made my “strong green tea” from some sencha leaves (a gift from a dear friend) and I brewed up a 250ml cup of tea with 2tsp instead of the standard 1tsp, then put a shot of that into the punch. It could probably be stronger, as the green tea isn’t overly evident in the drink, but at the same time I don’t think it’s supposed to take over. (As an experiment I’ve put 60ml of the brewed tea into my second drink and it’s a little more evident in aftertaste only.)

A good drink is the sum of the parts exceeding the parts themselves and I really think this has achieved that. A little sweet, a little tart, very easy and very refreshing. This one’s a keeper.

Ginuary 11th: ginspresso martini?

I’ve made it back to Australia! It is stinking hot! Solar flares almost ruined everything but thanks to some sort of Ginuary miracle, I’ve arrived almost the whole way home (one night in Sydney before the last leg tomorrow morning, early). I’m so messed up from time zones right now. Landed at 1:45pm and needed to stay awake until normal bedtime, so I recruited a friend to entertain me for the evening.

Her way of doing this and keeping me awake was to make an espresso martini for me, but with gin instead of vodka.

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Definitely added some weird floral notes… but the clear positive was that it was after 10pm when I finally said, “I need to sleep.” So now I’m going to go and do that.

Ginuary 5th: Window Box Negroni @ The Marshal.

Today is possibly the best day of Ginuary, because it’s my birthday. Hooray! And I turned THIRTY today. Finally. Suck it, twenties.

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I came across The Marshal by pure luck when I was trawling Yelp reviews and trying to find the perfect place for my birthday dinner. Everywhere else I’d looked at in the nearby area didn’t add up for me, but this place ticked all my boxes.

The Window Box Negroni is one of The Marshal’s ‘Market Cocktails’, made with ingredients to make a locavore smile. Brooklyn gin, sweet vermouth, orange bitter liqueur and fresh rosemary made a really lovely take on a negroni. The rosemary was interesting, though it was most present on the nose—I don’t think it was muddled into the drink at all, mostly garnish. Still a cool effect for the photo.

I can’t give this little restaurant enough props for a wonderful evening in general. Great menus, excellent setting, sassy staff. Killer trifecta.

Ginuary 5th: Kiwi Martini.

I love how when a bar comes up with a cocktail recipe, if they put it in a cocktail glass then it’s like they can justify calling it a “[something] martini”.

Shockingly, the venue I chose for my birthday dinner and drinks this evening had removed their only gin-based cocktail from their menu book, so I had to get creative.
I took the National Hotel’s “Kiwi Martini”: vodka, kiwi fruit muddled with elderflower liqueur and lemon juice. I told them to get rid of the vodka and replace it with gin (Bombay Sapphire seemed a good choice). It was delicious. Stop fearing gin, bars!

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Ginuary 28th: Raspberry-Rose Gin Rickey.

So many fresh raspberries. What to do with them? Shove most of ’em in a mixing glass.

Raspberry-Rose Gin Rickey

  • 60ml gin
  • 30ml sugar syrup
  • 30ml lime juice
  • 2/3 cup fresh raspberries
  • 2-3 dashes rosewater

 

Throw everything into a mixing glass. Let stand 1 hour at room temperature, occasionally stirring and crushing some of berries. Then pour over a collins glass filled 3/4 with crushed ice. Don’t strain!

 

Ginuary 28th: Raspberry-Rose Gin Rickey.

I found this recipe the other night while browsing iPhone app Punchfork with the search term “gin”. Teamed with the fact that I had a fresh punnet of raspberries in my fridge, it was rock and roll time.

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Ginuary 19th: Monkey Taxonomy.

Tonight I had the good fortune of taking myself out to Salon Lounge in Teneriffe. The cocktail menu there is something worth pouring over, as it ranges from basic cocktails through improved martinis through liquid nitrogen. Forty-three pages of joy, wonder and alcohol (well, forty-two – the last page is mocktails). Salon has a house cocktail – two, actually (they’re brothers) – and as soon as I read that the base was Beefeater 24, I knew I’d come to the right place.

Monkey Taxonomy

Gin, grenadine glaze, blood orange juice, absinthe. . . secrets.

 

Salon Lounge’s spin on the classic Monkey Gland cocktail, allegedly named for the surgical technique performed by Dr Serge Voronoff that may or may not have involved (note: it did) grafting monkey testicle tissue to human testicles “for longevity”.

 

Ginuary 19th: Monkey Taxonomy.

Yes, that is a surgical glove, filled with a delicious cocktail.

Unfortunately I can’t tell you what’s in the Monkey Taxonomy, or I’d have to kill you. That’s not entirely true, but that’s what I took away as I watched Joseph work cocktail magic in front of me. I may be easily impressed, but anyone who can freepour (without needing to measure amounts) is a wizard, as far as I’m concerned.

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Ginuary 18th: Aperol Negroni.

This one goes out to Aaron, AKA The Gin is In. Dude is pretty serious about his negronis. I couldn’t even bring myself to buy Campari, so I’m sorry, Aaron, but this Negroni is a bastard child.

Aperol Negroni

  • 30ml gin
  • 30ml Aperol
  • 30ml sweet vermouth

 

Pour all three ingredients into an ice-filled mixing glass. Stir until the glass is cold. Strain into a chilled cocktail glass. Garnish with an orange peel first rubbed around the rim of the glass and then floated.

 

Ginuary 18th: Aperoni.

The negroni (the proper one) allegedly found its way into the world when a guy that went by the name of Count Negroni (as you do) asked for an Americano – campari, sweet vermouth and club soda – but with gin instead of club soda. RISKY BUSINESS! WHO DID THAT GUY THINK HE WAS!? A Count, is the answer. I’d ask for crazy stuff all the time too if I was a Count.

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Ginuary 17th: Gin-Gin-Gin Mule.

I needed something relatively quick this afternoon, as I had a dinner to get to. It needed to be quick and it needed to contain one of the two flavoured sugar syrups I’d made up on the weekend because I was super keen to try them out. Hunting around brought me to Cocktailia, and from the list of ingredients, I was sold.

Gin-Gin-Gin Mule

  • 60ml gin
  • 22.5ml fresh lime juice
  • 15ml ginger simple syrup
  • ginger beer
  • 6-8 mint leaves & a garnish sprig

 

Muddle the mint leaves with the lime juice and simple syrup in a mixing glass. Add ice and gin and shake until cold. Strain into an ice-filled collins glass and fill with ginger beer. Garnish with a mint sprig.

 

Ginuary 17th: Gin-Gin-Gin Mule

Super fresh and delicious. The Gin-Gin-Gin Mule is a riff off the Gin-Gin Mule, which is a riff off the Moscow Mule, a vodka recipe that played a big part in the vodka craze that hit the USA in the 1950s. Keeping up? Cool. The extra “Gin-” (or is it “-Gin”?) is in there for the use of ginger sugar syrup instead of just plain ol’ sugar syrup.

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