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Ginuary 28th: Sloe Gin Fizz. @ Ginuary
http://ginuary.com/2015/01/ginuary-28th-sloe-gin-fizz.html
Ginuary 28th: Sloe Gin Fizz. Since acquiring some sloe gin earlier this month, all I’ve done is make a ridiculously delicious dessert. With it, so tonight I thought it time I address a classic, while also giving a quick educational spiel on sloe gin. Shrubs. They’re a relative of plums, but the berries are a lot smaller and in the same way that cumquats are the smaller, tarter cousin of mandarins, so are sloes to plums. That’s my analogy and I’m sticking to it. 60ml sloe gin (I used McHenry Old English.
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on location @ Ginuary
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Ginuary 31st: sloe on the rocks. And once again we’ve come to the end of the road! I marked the occasion today by heading to the end of another road, to drop into Nonesuch Distillery for my first visit. Funnily enough, despite having a big chat with Nonesuch’s head distiller Rex, I don’t think I really got an answer to that. Don’t you need to lead with gin to make sloe gin? Yes, of course… and can adding sloe and sugar hide a bad base product? No, not really. You have to start strong! I had another plan ...
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Ginuary 19th: Sloe Roasted Plums. @ Ginuary
http://ginuary.com/2015/01/ginuary-19th-sloe-roasted-plums.html
Ginuary 19th: Sloe Roasted Plums. It’s a delight to finally have some sloe gin in the cupboard to play with, and thank gosh for having this recipe on hand while I’m still on my cold virus deathbed. I spotted some amazing-looking plums on my one voyage out of the house this weekend and thus today’s gin seemed fated. 12 plums, halved and stoned. Juice of 1 orange, plus a little extra. 60g golden/raw caster sugar. Preheat the oven to 200 C (fan, 180 gas). Serving suggestion: with shortbread and ice cream.
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FAQ @ Ginuary
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It’s official: Gin and I are getting hitched. Okay, it’s not official at all. Sorry to all the other gin-lovers out there. We can all continue our affairs without feeling like dirty rotten cheaters, because gin still belongs to all of us. Read More ». Ginuary 31st: sloe on the rocks. Ginuary 30th: Pink Lady Sugar Cookies. Ginuary 29th: Monkey Gland. Ginuary 28th: the Twenty-Eighth. Ginuary 27th: Baked Martini Olives. Cocktail – classic. Cocktail – improved. Cocktail – modern. A History of Ginuary.
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cocktail - improved @ Ginuary
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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. 225ml gin (I used Bombay Sapphire). 15ml sloe gin (I used McHenry Distillery). 30ml Pimm’s No.1. 15ml fresh lemon juice. Garnish with expressed lemon peel and discard. The Void BarR...
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Ginuary - gin a different way every day
http://ginuary.com/page/2
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. 225ml gin (I used Bombay Sapphire). 15ml sloe gin (I used McHenry Distillery). 30ml Pimm’s No.1. 15ml fresh lemon juice. Garnish with expressed lemon peel and discard. 45ml sweet vermo...
ginuary.com
Ginuary 29th: Smoky Martini. @ Ginuary
http://ginuary.com/2015/01/ginuary-29th-smoky-martini.html
Ginuary 29th: Smoky Martini. 75ml gin (I used Tanqueray No. Ten). 5-10ml (a splash) of scotch whisky. Add both ingredients to a mixing glass and stir with ice. Strain into a chilled cocktail glass and garnish with a lemon twist. Welcome to a very dry martini but with scotch instead of vermouth. I had other plans for today but got a bit sidetracked plus, I haven’t been able to stop thinking about this one ever since Jenn did it. During Ginuary 2014. My brain gets stuck on certain things in weird ways.
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Ginuary 27th: Army Barrel. @ Ginuary
http://ginuary.com/2015/01/ginuary-27th-army-barrel.html
Ginuary 27th: Army Barrel. WELP, this wasn’t supposed to happen. But it was delicious, and that’s always the end goal, so here’s to wonderful mistakes. 60ml barrel aged gin (I used Four Pillars). 40ml fresh lemon juice. Shake all ingredients over ice, then strain and serve in a cocktail glass with a dash of Angostura bitters floating on the top. Looks good, right? Sounds good too, yes? Cocktail buffs, have you spotted yet what I’ve done? Click here to cancel reply. Email(will not be published). Cocktail ...
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Ginuary 30th: Alexander. @ Ginuary
http://ginuary.com/2015/01/ginuary-30th-alexander.html
Tonight I needed a comfort drink that would get me through the Parenthood finale. This one filled that quota exceptionally. Kinda cool, this one. You’ve heard of a Brandy Alexander, I’m sure. Even if you don’t know the drink and its contents, you’ve at least heard the phrase ( Feist’s song. And Ron Sexsmith’s song in response is just great). Here’s the thing… it’s an offshoot of the gin grandpappy beverage. Gin is the original. That’s a sentence I like. 45ml gin (I used Hendrick’s). 45ml creme de cacao.
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Ginuary - gin a different way every day
http://ginuary.com/author/memily
Ginuary 31st: sloe on the rocks. And once again we’ve come to the end of the road! I marked the occasion today by heading to the end of another road, to drop into Nonesuch Distillery for my first visit. Funnily enough, despite having a big chat with Nonesuch’s head distiller Rex, I don’t think I really got an answer to that. Don’t you need to lead with gin to make sloe gin? Yes, of course… and can adding sloe and sugar hide a bad base product? No, not really. You have to start strong! Pink Lady Sugar Coo...
