Hosted Blog

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.

Add a bold pop of pink to your cheeseboards or sliders with these quick pickles infused with rosella flowers – the same tart botanical that gives Ink Sloe & Berry its vibrant colour. Tangy, crunchy, and deeply addictive, these bougie pink pickles are easy to make and even easier to show off at your next long lunch or picnic.

Celebrate the season with three vibrant Ink Gin spritz recipes that are light, bright and ready to pour. From a floral elderflower fizz to a bittersweet orange spritz and a juicy sloe berry fizz, these drinks are made for sunshine, playlists and long afternoons with friends. Style them in jugs, serve over ice, and bring the colour to your next garden party.

HOSTED | By Ink – Italian Dinner Party Edition So, you’re hosting. You want the food to be delicious, the drinks flowing, and the vibe chef’s kiss - but you also want to enjoy the night, not spend it chained to the kitchen. This menu is built for that. It’s all about seasonal flavour, easy prep, and big family-style energy. Serve the food with flair, keep the Negronis on ice, and let the night unfold. To Drink You don’t want to be pouring drinks while you’re plating pasta. Set up a self-serve drinks station with a printed menu and everything guests need On the menu, batched Negronis served on ice with orange twists - keep the cocktail in a bucket of ice and let guests help themselves. Since you have the gin, you may as well offer Ink Gin & Tonics. Put tonic on ice, and a small plate of rosemary sprigs ready to garnish with a sign saying “Top yourself up”. Sides First Set the table with bread, whipped or salted butter, and both salads. Make these well ahead of time and refrigerate. Have them ready to place on the table just before you start cooking the pasta water - these can sit beautifully on the table, ready to scoop onto plates as the pastas roll out. Crusty Bread + Salted Butter Get some good bread from the bakery and serve with softened salted butter or olive oil + balsamic. Checkerboard Salad This marinated fetta and cucumber salad is a showstopper. Get the full recipe here. Heirloom Tomato Salad Layer slices of red, yellow and orange heirloom tomatoes on a large platter. In a bowl make a quick marinade to pour over the top: olive oil, red wine vinegar, lemon juice, minced Red Onion, herbs, garlic, salt and pepper. This is the recipe we used. You want this to sit in the fridge for a good few hours to marinate.  Optional: Add a spoonful of burrata or stracciatella if you’re feeling extra. To Plate & Serve Hot If you follow this plan, you'll only have to cook the pasta and the burnt butter sauce during the evening - everything else would be done in advance. Once everyone’s ready, bring out the pastas. Serve both family-style on the table or plate them up in rounds - whichever suits your vibe. Burnt Butter & Sage Pasta Based on this 10-minute wonder from The Burnt Butter Table, this dish is buttery, nutty and beautifully simple.  How to make:– Melt butter in a pan until golden and fragrant– Add fresh sage leaves and fry until crisp– Toss with al dente pasta (fresh is best) andfinish with cracked pepper and parmesan – Serve immediately, hot and glossy Slow-Cooked Bolognese Ragu Make this up to 2 days before - it only gets better. Of course we used Queen Nagi's recipe for this and it was elite.  To serve:– Toss through fresh pasta – Top with grated parmesan and cracked pepper– Pour yourself a G&T and sit down already Fresh pasta bonus round:Make your own if you’re game - or turn it into a group activity. Just pre-make most of the pasta ahead of time, and let guests shape one type (like orecchiette or pappardelle) as a fun ice-breaker. That way it’s interactive, not a disaster, and doesn't take too long.  Hosting Flow Before guests arrive: Set out bread, salads and drinks station. Set the table. Keep pasta water hot and ragu warming gently. When guests arrive: Pour Negronis, mingle, nibble. Let people snack and chat while you do the pasta final touches. Dinner: Plate or serve pastas. Keep salads and bread on the table to graze. After: Sit back, sip something icy, and bask in the compliments. This is dinner party hosting done right:Beautiful food, great drinks, and enough breathing room to actually enjoy your own party.

HOSTED | By Ink – Italian Dinner Party Edition The Negroni is a classic for a reason. Strong, stylish, and bitter in the best possible way. It tastes great, looks cool, and makes you feel like you’ve got your life together — even if you definitely don’t. And when you’re hosting? Even better. Negronis are made to be pre-batched. No shaking, no muddling — just pour and serve. The Classic Ratio The beauty of the Negroni is its simplicity. Equal parts: – Ink Gin– Campari– Sweet (red) vermouth For one serve:30ml of each. Stir over ice until chilled, strain into a short glass with fresh ice, garnish with orange. Done. How to Batch Negronis Hosting a dinner party? Save yourself the faff and mix them ahead of time in a jug, bottle or carafe. Hosting tip: For bonus style points, decant into a vintage crystal decanter (check your local op shop). Sit it in a bucket of ice and let guests help themselves. It’s very nonna-but-make-it-chic. Optional: Pre-dilute to Save Time Negronis are strong, so they’re usually stirred over ice to add a little dilution. But when batching, you can do that step ahead of time. Add 10–15% cold water to your batch so all you need to do is pour over ice and garnish. Important: If you pre-dilute, keep the batch as cold as possible — in the fridge, freezer, or on ice — so it stays fresh and balanced. Batching Cheat Sheet (Equal Parts) Serves Ink Gin Campari Sweet Vermouth Optional Water (10–15%) 2 60ml 60ml 60ml ~20ml 4 120ml 120ml 120ml ~40ml 6 180ml 180ml 180ml ~60ml 8 240ml 240ml 240ml ~80ml 10 300ml 300ml 300ml ~100ml Batching a Full Bottle Go big or go home, right?If you’re using a full bottle of Ink Gin, here’s how that scales: Bottle Size Ink Gin Campari Sweet Vermouth Optional Water (10–15%) Approx. Serves 700ml 700ml 700ml 700ml 210–315ml 23–25 drinks 1L 1000ml 1000ml 1000ml 300–450ml 33–35 drinks   How to Serve If pre-diluted:Pour roughly 90ml straight from the decanter over fresh ice in a short glass. Garnish with an orange twist.  If not pre-diluted:Measure 90ml / serve into mixing glass filled with ice - don't do more than 3 serves per glass. Stir down well to chill and dilute, then strain into short glasses with fresh ice. Garnish with an orange twist.  Either way — no shaking, no stress. Negronis are the ultimate host hack: bold, balanced, and ready when you are.

HOSTED | By Ink – Italian Dinner Party Edition If you haven’t seen this salad yet, prepare to become that host. It’s chic, it’s fresh, it looks like a design object. We made it with low expectations on the taste - honestly, we were just including it in the menu for the vibes. But it actually tasted incredible as well.  Introducing: the checkerboard salad. Cubed cucumber and fetta, dressed with a balsamic-honey vinaigrette, all arranged neatly on a silver tray like the fashion week of appetisers. Here’s how to make it: You’ll need: – 2 large Lebanese cucumber, roughly the same size– 1 block of creamy Danish-style fetta (not crumbly)– A handful of mint leaves– 2 tbsp good quality olive oil– 1 tbsp balsamic vinegar– 1 tsp honey– Cracked black pepper– Sea salt (just a little) How to: Peel and cube the cucumber into bite-sized squares. Same with the fetta – aim to keep them roughly uniform so they sit pretty together. Use a big, sharp knife, and go slowly.  Arrange in a checkerboard pattern (cucumber, fetta, cucumber, fetta...) on a tray or shallow plate.  In a small bowl, whisk together olive oil, balsamic, honey, a generous grind of pepper, and a pinch of salt. Drizzle the dressing evenly over the checkerboard. Garnish the sides with mint leaves – don’t overdo it. This is a statement salad, not a herb garden. Hot tip: Make this one in advance and pop it in the fridge. It’s a bit fiddly, so give yourself time – and letting it sit means the cucumber soaks up all that delicious dressing. It gets better by the hour. Serve with crusty bread and a chilled negroni (obviously).