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If there’s one meal worth doing properly, it’s Christmas lunch in our subtropical Australian summer. We have a very big family, so Christmas is never exactly relaxing. But it is always fun, full of beach time at Kingscliff, cricket in the paddocks at Husk Farm, and of course plenty of delicious drinks & food. Everyone always pitches in to help, and the priority is always to make sure no one stuck in the kitchen for too long.  We had a mini Christmas lunch on the farm with some friends and family a few weeks ago, so we thought we'd share some recipes, tips & tricks on how we make everything go smoothly. Rule 1: Keep Drinks Simple & Central A self-serve Ink G&T Station is the easiest way to keep everyone happy without overthinking it. Set it up right near the lunch table so guests can help themselves and stay part of the atmosphere. Download our printable G&T station menus here. Rule 2: Do a few dishes well Christmas food doesn’t need to be complicated, it just needs to be generous. 2 proteins and 3 sides/salads will normally do the trick. Plus prawns, because of course we need prawns.  The host normally looks after the proteins and we commission some guests to look after a salad each.  We always have a free range Northern Rivers ham as the centrepiece, glazed with our Husk Bam Bam Rum. These are so easy to make, and will feed lots of people.  Rule 3: Finish with Something Fun Christmas desserts are made for rum, and our sister brand Husk Rum delivers. Whether it's Paul's famous rum soaked flaming Christmas pud or rum spike tiramisu, Husk Bam Bam is the perfect spirit to spice up your Christmas desserts.   Rum balls are a classic, but this year we turned them into a Husk Bam Bam Rum Ball Christmas Tree. It looked amazing! We made it the day before, and everyone just helped themselves on the day. Full recipe is below...  Husk Bam Bam Rum Ball Christmas Tree 🍫🎄 Ingredients 250g biscuits (Marie or Milk Coffee) 1 cup desiccated coconut ¼ cup cocoa powder 1 tin condensed milk (395g) 80ml Husk Bam Bam Optional: nuts, choc chips, orange zest Method Crush biscuits Mix with coconut, cocoa and condensed milk Add Bam Bam and combine Chill for 20–30 minutes Roll into balls and coat in extra coconut Chill for 1 hour Use toothpicks to spike strawberries and rum balls into a foam cone Prep a day ahead and keep refrigerated until ready to serve. At the end of the day, the best Christmas lunches are the ones that feel relaxed, with full tables, full glasses, and plenty of time together. However you’re doing Christmas this year, we hope it’s filled with great food, good company, and plenty of Ink Gin. From our family to yours, cheers!    

We’re calling it: champagne towers are out, espresso martini towers are in. And while we’ll always have love for champagne, there’s something about 8pm that calls for something a little deeper, richer, and more energising. After trialling this ourselves at a recent event, we can confidently confirm, this one’s a show-stopper. You’re probably wondering: how does the foam work when you’re pouring from the top?Good question. There are actually two ways to do it, which means you get the best of both worlds. The Jaffa Espresso Martini (1 serve) 45ml Ink Bitter Orange Gin 60ml cold brew coffee 15ml Mr Black 10ml sugar syrup Shaken very very hard on ice and double strained.  Garnish: freshly grated orange zest (and chocolate, if you’re feeling extra).  Building the Espresso Martini Tower Here’s how we did it. We worked in two-espresso batches, with two people shaking at once, because espresso martini foam only holds for around 5 minutes at its peak. Our tower was 4 tiers (30 coupes total), so we poured all the liquid into the glasses first, then stacked the tower once they were filled. At first, it’s stunning. Rich crema, glossy foam, the whole moment. And while the foam does naturally settle over time, that’s where the final move comes in. In true champagne-tower style, we shake one last espresso extra hard for maximum foam and pour it right at the top, letting it cascade down through the tower. It’s beautiful, dramatic, and feels genuinely unique. And honestly? We don’t know about you, but we’d take an espresso martini over champagne any day. For more, head to @ink_gin on Instagram.   

If you’ve got friends or family popping over this summer, a little G&T station is the easiest help-yourself moment. It looks beautiful, feels effortless, and honestly takes no time to set up. What we used: 1 x Tablecloth 1 x bag of ice, an esky & an ice scoop  1 x Ink Gin 700ml 1 x Tonic bottle 1 x Soda bottle 6 x Stemless glasses A handful of dehydrated citrus A handful of cranberries A handful of rosemary 3 x pretty bowls to display the garnish  How we put it together: Start with a small table and lay down your favourite tablecloth.Tip your bag of ice into a little esky and slide it underneath the table. We all know how fast ice melts in the Australian summer. The tablecloth can hide the esky - just tell guests where it is.  If you like, gently pour your tonic and soda into prettier bottles (ours were literally $1 from Kmart) and place them at the back of the table clearly labelled. Line up your glasses on one side, pop your garnishes into the three silver dessert bowls, and then the hero of the whole thing, your Ink Gin, goes right in the centre. Cute, simple, summery perfection. 🍋✨   PRINTABLE MENUS We've put together an easy printable menu for your station. You can view and edit the menu at this link. 

There are two types of Christmas mornings: the chaotic, wrapping paper everywhere kind, and the slow, morning sun drenched “let’s make something cute and delicious” kind. This one’s for the second crew! We’re talking homemade blueberry bagels fresh from the oven and a fresh Ink Sloe Sunset in hand. Trust us, this combo couldn't work better.  Screenshot this for later 🌲✨ Ink Sloe Sunset Your new favourite “breakfast cocktail.” It's like a Mimosa - light, fresh, and a little bit boujeeee. You’ll need: Ice to the top  Orange juice  A dash of soda  60ml Ink Sloe & Berry Gin A slice of orange to garnish  Build in the glass, starting with LOTS of ice. Half fill the glass with orange juice, add a big dash of soda water, and then very slowly pour the gin over the top of the mix, so that it gently floats on top of the ice.  Homemade Blueberry Bagels These look impressive but they’re honestly surprisingly simple - and the warm blueberry aroma is chef’s kiss on Christmas morning. Ingredients: 450g bread flour 2tsp instant yeast  50g sugar 1½ tsp salt 240ml warm water 200g blueberries 1 tbsp honey (for boiling)  Method: Mix flour, yeast, sugar + salt in a bowl. Add warm water + blueberries and bring it together into a dough. Knead for 5-8 minutes until smooth. Let it rise for 1 hour. Shape into 8 cute little bagels. Boil each side for 1–2 minutes in honey water (this is what makes them chewy). Bake at 220°C for 20–25 minutes until golden. Serve warm, Sloe Sunset in hand, and you're ready for some present opening!!

An easy, beautiful and lower-alcohol gin cocktail made with fridge ingredients - fresh orange juice, soda and Ink Sloe & Berry Gin.

Buttery scones, making fresh strawberry jam, and shaking up a bonus cocktail - the Ink Strawberry Jamz made with Ink Sloe & Berry Gin.

  If you’re looking for a cocktail that’s equal parts zesty and chic, the Marmalade Martini is your go-to! It’s fresh, slightly tangy, and has that subtle sweetness that only marmalade can bring. Perfect for impressing at brunch or lunch, or for a high tea!  Edwina (part of the founding family of Ink Gin) is an incredible baker. She pulled together a high tea which included this delicious martini perfect for brunch. Here's the full recipe, and it's super easy...  Ingredients 15ml or a generous teaspoon of orange marmalade 30ml lemon juice 60ml Ink Gin Method Add all ingredients into a mixing glass with ice. Stir down gently until everything is chilled and beautifully blended. Strain into a martini glass. Garnish with edible flowers or a twist of orange rind for that final touch. Serving Tip This cocktail looks gorgeous served up in a crystal martini glass, and a pop of orange rind or flower garnish makes it a total showstopper. Watch the reel on our IG @ink _gin and check out @edwinajane__ for more at home recipes.

These no-fuss mini pavlovas are the perfect sweet treat for your next spring gathering. Made with store-bought pavlova bases, dollop cream and seasonal fruit, they’re as pretty as they are easy. Pair with a floral Ink Gin spritz and you’ve got instant garden party magic. This is the ultimate dessert hack to bring the colour (and the compliments) to your table.

Hosting a spring party? This guide has everything you need to throw a beautiful garden gathering — complete with jugs of colourful Ink Gin spritzes, a dreamy olive oil and lemon cake, cheat’s mini pavlovas, and a whimsical floral tablescape. Whether it’s a baby shower, birthday or just an excuse to celebrate the season, discover how to bring the colour to your next afternoon affair with this easy, elegant menu and styling inspiration.