COCKTAIL COMPETITION Finalists Book When we started making Ink four years ago in our little farm shed, we never dreamed we would make it to 100 batches in just a few years! This would never have been possible without you guys, our amazing supporters, and the unbelievably talented across Australia who’ve shown our products love. That’s why to celebrate our 100th batch

we put a call out to bartenders on Instagram to create their best Ink Gin cocktail. We received so many inspired submissions, which we managed to whittle down to 18 stand-outs. These are the recipes we thought were both unique and beautiful, just like Ink Gin. @THACKER_RADHIKA 1st Place Curry Collins

Our winner! A classic gin cocktail featuring complementing Indian flavours.

RECIPE 45ml Ink Gin 20ml freshly squeezed lime juice 20ml curry leaf & ginger infused simple syrup Soda water

METHOD Rim a tall glass with lime and dried curry leaf dust. Muddle fresh curry leaves and a slice of ginger in the glass, then fill to ¾ with ice. Add all liquid ingredients except soda, stir gently then top up with soda. Garnish with edible flowers and a slice of ginger. @VINCENT_VALLIERE 2nd Place Velvet

A fun twist on the legendary Aviation cocktail.

RECIPE 45ml Ink Gin 10ml Violette Liqueur 5ml Tio Pepe 20ml lime juice 10ml lemon juice 15ml homemade thyme syrup 30ml aquafaba 3 dashes of grapefruit bitters

METHOD Shake and double strain all ingredients in a coupette. Add a purple edible flower as garnish. @HOWIE_TRAVELS 3rd Place Thalaa Gurrumaynu Buudhaa Yarrin (Where Country Meets The Sea)

Inspired by the beautiful location of Husk Farm Distillery, which overlooks the iconic Wollumbin.

RECIPE 30ml Ink Gin infused with salt bush 30ml Stone & Wood Cloud Catcher 10ml Husk Spiced Bam Bam 15ml Tintenbar Distillery Kumquat Liqueur 15ml sugar syrup infused with native ginger & Tasmanian mountain pepper 1 bar-spoon Tintenbar Distillery Orange Bitters 30ml lemon myrtle infused aquafaba Eucalyptus Leaf

METHOD Fill shaker with all ingredients and ice and hard shake for about 15 seconds. Double strain into a chilled coupe. Garnish with eucalyptus Leaf. @UNPLANNEDADVENTURES Dill You Dance What is a shrub?

An homage to the amazing Shrubs are non-alcoholic syrups drink that is a . made of fruits, aromatics, sugar and vinegar. They can be made using RECIPE any combination of ingredients and 30ml Ink Gin add a distinct taste to , or 15ml Lillet Rose simply mixed with soda water. 15ml Campari 10ml yuzu juice ORANGE AND DILL SHRUB 15ml orange and dill shrub* 1 cup sugar 1 cup water METHOD 1 cup orange pieces* Add all ingredients to a stirring 1 bundle of dill glass and stir over ice. Strain over an ice sphere. Garnish with a burnt 1 cup apple cider vinegar orange peel and fresh sprig of dill. METHOD Simmer sugar and water in a sauce pan until dissolved. Add the sliced oranges (*remove the pith so your syrup doesn’t go bitter) and dill then cook for 10 – 15 mins. Add the vinegar and bring back to a simmer for about 5 – 10 mins. Strain and cool the places in a sealed jar and refrigerate. @UNPLANNEDADVENTURES Hibiskiss @MEGSDOESBEVS Fruity, fresh and beautiful. Ink RECIPE 45ml Ink Gin A funky fizz for when 15ml Ink Sloe & Berry you’re feeling a bit blue. 60ml homemade hibiscus syrup 30 ml fresh squeezed lime juice

RECIPE METHOD 50ml ink gin Add the Sloe & Berry gin, lime 10ml dry curaçao juice and the hibiscus syrup to a 1 bar-spoon of gin & tonic sorbet shaker and shake with ice. Strain 30ml lemon & lime juice cordial into glass over crushed ice. Float Ink Gin on top, and garnish with a 20ml aquafaba lime wheel and a hibiscus flower. 30ml rosemary, lavender & squid ink syrup

METHOD Dry shake, then add ice and shake again. Strain, top up with soda and ice, then garnish with some burnt rosemary and a purple orchid. @SHEEEEEEEEEEV Chaplin Inc. Egg white A twist on the classic or Aquafaba? Charlie Chaplin. EGG WHITE Egg white is a traditional cocktail RECIPE ingredient used in sours, fizzes, 40 Ink Gin or anything that needs a good 10 Ink Sloe & Berry foamy head. But for our vegan friends, or those who simply 10 fino sherry aren’t into egg white in a drink, 20 lemon there is an alternative! 10 peach & pepper syrup 10 auquafaba AQUAFABA The juice that comes in a can of METHOD chickpeas is a vegan’s dream Shake all ingredients hard and substitute. It has the exact same strain into a chilled glass. effect as egg white in creating a cocktail head, and can also be used in baking in place of eggs. @COCKTAILCO.AU *To make tea, steep 1 teabag in about Sloe Gin 250ml hot water. Let sit for about 10 mins for the flavours come through. Take out Sloe Berry tea bag and let tea cool before using. Melting Moments Iced Tea To make a batch to serve more people, multiply the quantities RECIPE FOR ICING above and you can serve out of a Paired with Ink Sloe & teapot or out of a punch bowl. 250g butter 1 cup sifted icing sugar Berry Gin-infused melting 80g icing sugar 2 tbsp butter moments, this tea cocktail 1 cup plain flour 1 tbsp Ink Sloe & Berry Gin 1 cup cornflour totally tastes like a 1 tsp vanilla essence spiked berry iced tea.

METHOD RECIPE Cream butter and sugar. Add flour and essence to mix to a dough. 120ml Dilmah Rose with Preheat oven to 160 degrees. Measure out a teaspoon of batter at a French Vanilla black tea* time and roll into little balls and put onto a lined baking tray. Dust a 100ml Sloe & Berry Gin fork with flour. Press down on each biscuit dough to create the indent. 30ml sweet red vermouth To make the icing, combine 14 tbsp sifted icing sugar, 2 tbsp 15ml lemon juice butter and 1 tbsp Ink Sloe & Berry Gin and whisk until it is stiff but still spreadable. If your batch is too liquidy, add an extra METHOD tbsp of sifted icing sugar at a time until you get the consistency Stir all ingredients over ice, you want. This will make enough to fill around 20 melting then pour into a teacup moments, depending on how much you use per biscuit. with a large cube of ice. Optional: pink food coloring @RED_ROOOO @GINTOPIAINOZ Violette Haze Gin Scone G&T meets scone and tea! Delightfully floral with a little sweetness. RECIPE 60ml Ink Gin RECIPE 30ml lime juice 50ml Ink Gin 1tbls strawberry jam 15ml Pavan 15ml egg white 15ml lime juice 15ml cream 5ml lavender syrup 3 – 4 mint leaves 50ml aloe vera drink 3 – 4 drops grapefruit bitters METHOD Egg whites/Aquafaba Shake all ingredients without ice until frothy. Incorporate ice and METHOD shake until frosted. Double strain all ingredients into a Nick and Dry shake egg whites/Aquafaba Nora glass. Garnish with flowers. for 30 seconds and add the lime juice. Shake again then add ice and the rest of the ingredients and shake until ice cold. Strain into chilled glass and garnish with edible flowers. @BEYOND_BAKES How to Native Ink rim glasses

A lovely cocktail showcasing Jazz up your glassware some unique native products. and add some extra flavour to each mouthful RECIPE by rimming the glass. 20ml butterfly pea simple syrup infused with strawberry gum extract METHOD 60ml Ink gin Take a slice of lemon or lime 60ml finger lime and run it around the lip of the glass. While the lip is moist, 15ml aquafaba dip it in a small pile of sugar, Ice cubes salt or other powder. Get Finger Lime and Davidson creative with flavours, like in Plum powder to rim @native_bakes’ finger lime and Davidson plum powder. METHOD Rim glass with finger lime and Davidson plum powder. Muddle finger lime in a shaker, then add all ingredients except ice and dry shake. Add ice and shake hard. Strain into glass and garnish with eucalyptus leaves and wild flowers. @JONJESSEW Inked C&T

When isn’t a good time for a gin and tonic – with some Tonic added cucumber and thyme? or Soda? RECIPE While the gin & tonic is 50ml Ink Gin a classic as old as time 20ml cucumber water itself, these days more 15ml thyme syrup and more people are 10ml lemon juice opting for gin and soda. Dash of tonic water (or soda, optional) Soda allows the flavour of the gin to come through more, and METHOD also has less calories – a bonus Stir all ingredients excluding the for some! Next time someone tonic over ice until chilled. Strain tells you they aren’t into G&Ts, into a glass with a big ball of ice. offer them a G&S instead. Garnish with cucumber & thyme and whack enough flowers around there to make a rainbow blush. @UNPLANNEDADVENTURES @WHATS.MARISA.DRINKING Tinki Inked Pom A tiki-inspired sour pairing Ink Gin with Husk Pure Cane. RECIPE 60ml Ink Gin RECIPE 30ml lime juice 30ml Ink Gin 20ml honey and butterfly pea 15ml Husk Pure Cane tea syrup (mix equal parts honey and warm butterfly pea tea) 15ml banana liqueur 2 tablespoons pomegranate arils 15ml blackberry liqueur 3 sage leaves 15ml orange juice Egg whites 15ml pineapple juice Lime bitters 30ml lime

15ml falernum METHOD 1 egg white/aquafaba Muddle pomegranate arils and sage leaves with lime juice add METHOD ice and remaining ingredients, Add all ingredients to shaker and shake shake shake, strain dry shake (without ice), then add and garnish with sage leaves, ice and shake hard. Double strain Pomegranate arils and flowers. into a coupe glass and garnish with a dehydrated citrus wheel. @HASHTAGDREW @HASHTAGDREW Old Eucalyptus Fashioned Syrup Koala Bonus recipe!

An Australian twist RECIPE on a classic. 3 – 4 eucalyptus leaves 1/4 cup water RECIPE 1/4 cup white sugar 60ml Ink Gin METHOD 15ml eucalyptus syrup Forage for fresh eucalyptus 2 dash bitters leaves, and wash vigorously. Twist of orange Bring water and white sugar to the boil or until sugar dissolves. METHOD Add leaves and liquidise. Add all ingredients into a rocks Let cool and refrigerate. glass, add ice cubes and stir to chill. Twist orange rind over the glass to (Note: DO NOT use mist citrus, rub rind around the rim Eucalyptus oil, this can be and throw into glass. Add a cherry harmful if ingested). for good measure, sip and enjoy. @KOCKTAILSANDGLAM How to Alluring make syrups Violet Home-made syrups are a super A gin sour, jazzed up. easy and essential addition to any at-home ’s kit. Match the syrup to the existing RECIPE flavours in your cocktail, 60ml Ink Gin or introduce something 30ml lemon juice completely new for a unique 30ml charred lime pineapple syrup blend. Being mostly sugar, 30ml egg white any syrup will add sweetness 4 dashes lime coriander bitters to the drink, so use wisely! METHOD Reverse dry shake all ingredients Simply mix one part sugar and one with ice except egg white. Dump part water in a pan and bring to ice, strain, add egg white. Shake the boil until the sugar dissolves. again and pour into Nick & Nora Add whatever fruit, herb or spice glass. Garnish with flowers. you like, and simmer for at least 10 minutes. Strain the solids out and store your home made syrup in the fridge for up to a week. Layering cocktails

@WHATS.MARISA.DRINKING Layering cocktails is easier than it looks and brings your cocktails to the Blood and Ink next level visually! Using crushed ice makes it much A colour explosion! easier, but if you don’t have access to crushed RECIPE ice there are a couple 45ml Ink Gin tricks that can help you. 15ml blood orange liqueur For multiple layers, add the 30ml blood orange juice heavier ingredients first – i.e. 20ml freshly squeezed lemon juice syrups, liqueurs or dense fruit 15ml sugar syrup juices before straight spirits splash of tonic water or sodas. Gently rest a bar spoon on the top of the drink METHOD and pour the next layer slowly Fill half a glass with crushed ice. onto the spoon for a float. Shake all ingredients except for the Ink Gin; strain over ice. Add some Once you’ve finished taking more crushed ice, float the Ink Gin, pictures of your creation, add a splash of tonic and garnish make sure you stir the with blood orange and flowers drink up before sipping! @GINTOPIAINOZ Violette Haze

Delightfully floral with a little sweetness. Get Inspired RECIPE 50ml Ink Gin 15ml Pavan Keep up to date with the latest Ink recipes 15ml lime juice 5ml lavender syrup INSTAGRAM 50ml aloe vera drink @ink_gin 3 – 4 drops grapefruit bitters WEBSITE Egg whites/Aquafaba inkgin.com METHOD Dry shake egg whites/Aquafaba for 30 seconds and add the lime juice. Shake again then add ice and the rest of the ingredients and shake until ice cold. Strain into chilled glass and garnish with edible flowers.