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 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 23rd: Hotel Chocolat gin truffles.

I’m a known hoarder, and I’m not an absolute fiend for chocolate, which means when I’m gifted something delicious in July, if I really, really want to, I can save it until January. Some of it, anyway. (Half of it, to be exact.)

This sweet set of treats was lovingly posted to me from a dear friend who lives interstate but thought of me while holidaying in Scotland. She’s not the first friend who’s thought of me while on the other side of the freaking world and dragged gifts all the way home for me. I am surrounded by very good people (and I make it very easy for them to buy gifts for me because my interests are pretty well known).

Those are Hotel Chocolat’s gin chocolate truffles, and can I just say, there is definitely gin in these. Hoo boy! You can’t miss that alcoholic zang in your mouth. “A lively, floral gin, with plenty of juniper, sealed in dark chocolate.” I ate one in July. I ate another two some time between July and now. And today? Today, friends… I ate the remaining three.

If there were another dozen, I would have eaten them, too. Thank you, Bri!

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!

© Copyright Ginuary - Theme by Pexeto