PRTY SZN | Ink Bitter Orange Spritz + Gin Oysters
We teamed up with our neighbours Australian Bay Lobster to bring you a series of gin cocktail and seafood recipes, perfect for entertaining large crowds this summer season.
There’s nothing better than freshly shucked oysters. Except freshly shucked oysters paired with a gin mignonette and spritzes…
Ink Bitter Orange Gin Mignonette & Fresh Oysters
1 Doz Fresh Oysters
½ Shallot - finely diced
Small piece of cucumber - finely diced
Pinch of chives - finely chopped
30ml Red Wine Vinegar
15ml Ink Bitter Orange Gin
30ml Blood orange juice
Pinch of sugar to balance
Combine ingredients, and reserve in the fridge until serving. Dress the oysters with a small amount of the mignonette.
Ink Bitter Orange Gin Spritz JUG
Makes 6
180ml Ink Bitter Orange GIn
120ml fresh lemon juice
120ml simple syrup*
540ml prosecco
Big splash of soda
In a large jug, add the gin, lemon and syrup. You can make this the day before & keep it in the fridge until you’re ready to serve. Just before serving, fill the jug with ice and add the prosecco and soda. Enjoy!
*To make simple syrup, mix equal parts sugar and water in a jar and shake until dissolved.
