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COCKTAIL COMPETITION Finalists Cocktail Book When we started making Ink Gin 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 bartenders 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 Martini 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 negroni. 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 cocktails, 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 Fizz 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 Sour 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.

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