Tag Archives: ginfriday

#GinFriday: Roses in the Snow

Thanks to Serious Eats for this one. The perfect girlie tipple for Snow-mageddon.

  • 1 1/2 ounces gin
  • 3/4 ounce freshly squeezed juice from one lemon
  • 1/2 ounce simple syrup
  • 3/4 ounce rosewater
  • 1 egg white
  • 2 ounces club soda
  • 3 dashes Peychaud’s Bitters

  1. Add gin, lemon, simple syrup, rosewater, and eggwhite to a cocktail shaker. Dry shake (without ice) to incorporate eggwhite, about 30 seconds. Fill shaker with ice and shake until frothy, about 30 seconds longer.

  2. Double strain by pouring through a bar strainer into a fine-mesh or conical strainer set in a highball glass filled with ice. Top drink with club soda and bitters. Gently stir and serve.



This week’s Gin Cocktail is a G&T with an interesting twist, namely coconut water! Try it to believe it…

Thanks to She Knows for this one…


  • 4 ounces gin
  • 6 ounces coconut water


  1. Add ice to a cocktail shaker, filling three-quarters full. Add all the ingredients, cover and shake. Strain into a small cocktail glass filled with fresh ice.

Editor’s Tip: try using delicious organic Buko coconut water in the mix – a percentage of profits go towards protecting the rainforest so you can feel good from the inside to the tips of your karma…


We had a few weeks off due to attempting a Jan Detox, but back by popular demand we thought we’d make this one a bit special.

So come 4pm today, pull on those heels, dab on some lippy and crack open the bubbly …and stir yourself the Hendrick’s Eden Special Fizz


500ml Hendrick’s Gin
150ml Homemade Cherry Liqueur or Cherry Heering (to taste)
1 Bottle Champagne
1 Lemon (sliced)

PREPARATION:Steep sliced lemon in first 3 ingredients overnight* Pour into punch bowl over a block of ice and add champagne just before serving.

(*not likely in our world, but we doubt it matters – Ed)



Today’s Gin O’Clock comes courtesy of Blackwoods Gin and is the gorgeously seasonal Norse Daisy… Blackwoods is made from Shetland botanicals including Wild Water Mint, Meadowsweet and Pink Sea flowers.

Norse Daisy

37.5ml Blackwoods

12.5ml Calvados

25ml Fresh Lemon

15ml Damson and Rosemary Syrup

1 Egg White


Add all ingredients to a shaker, dry shake (without ice) then wet shake (with ice) before double straining into a coupette. Garnish with rosemary sprig.