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
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1 Doz Fresh Oysters
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½ Shallot - finely diced
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Small piece of cucumber - finely diced
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Pinch of chives - finely chopped
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30ml Red Wine Vinegar
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15ml Ink Bitter Orange Gin
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30ml Blood orange juice
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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
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180ml Ink Bitter Orange GIn
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120ml fresh lemon juice
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120ml simple syrup*
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540ml prosecco
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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.
