Ink Gin 100 Cocktail Competition
Finalists
Congratulations to all the finalists in the Ink Gin 100 cocktail competition.
Vote for the most original, beautiful cocktail using the form below.
THANK YOU TO ALL WHO VOTED AND CONGRATULATIONS TO THE WINNERS.
1st PLACE: CURRY COLLINS @thacker_radhika
2nd PLACE: VELVET MARTINI @vincent_valliere
3rd PLACE: THALAA GURRUMAYNU BUUDHAA YARRIN (Where Country Meets the Sea) @howie_travels
Download a free e-book featuring all the winning recipes in full, including information on syrups and techniques at the link below.
WINNER: 2ND PLACE
@vincent_valliere
-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
Shake and double strain all ingredients in a cool coupette and add a purple edible flower as garnish
-50ml ink gin
-10ml dry curaçao
-Bar spoon of gin & tonic sorbet
-30ml lemon & lime juice cordial
-20ml aqua faba
-30ml rosemary, lavender & squid ink syrup
-Burnt rosemary
-Purple orchid
Dry shake, wet shake, strain, top with soda, fill with ice, garnish, ENJOY!
-30ml Ink Gin
-15ml Lillet Rose
-15ml Campari
-10ml Yuzu Juice
-15ml Orange and Dill Shrub
Add all ingredients to a stirring glass and stir over ice. Strain over an Ice Sphere and garnish with a flamed Orange Peel and fresh Dill sprig
- 45ml Ink Gin
- 15ml Ink Sloe and Berry
- 60ml Homemade Hibiscus Syrup
- 30 ml Fresh Squeezed Lime Juice
Fill glass with ice. Shake all but the classic Ink Gin. Single strain over ice. Float 45ml Ink Gin. Top with soda and crushed ice, garnish with hibiscus and lime.
-Ink Gin
-In-house Shimmer Liqueur (Pink Moscato, Pisco, Peach & Orange Blossom)
-Blueberry Vinegar
-Citric Acid
-Life Of Cha Crystal Tea
Head down the rabbit hole for an interactive Alice in Wonderland themed cocktail experience. This Tea Party changes colour multiple times as you put it together yourself. The drink is chilled using liquid nitrogen and served from a billowing teapot into a crystal teacup to reveal a magical glittery cup of tea like no other
-40ml Ink Gin
-10ml Ink Sloe
-10ml Fino Sherry
-20ml Lemon
-10ml Peach & Pepper Syrup
-10ml Auquafaba
Shake hard and strain into a chilled glass.
WINNER: 1ST PLACE
-45 ml @ink_gin
-20 ml freshly squeezed Lime juice
-20 ml curry leaf & ginger infused simple
-syrup
-To top up Soda water
Take a tall glass, apply lime on the side of the glass and cover it with dried curry leaf dust (garnish). Muddle Fresh curry leaves & slice of ginger in a tall glass. Fill up the glass 3/4th with 2-3 large ice cubes. Pour curry leaf & ginger infused simple syrup & lime juice , give it a good stir. Pour @ink_gin & top it with soda water. Garnish with curry dust, edible flowers & slice of ginger.
-20ml butterfly pea simple syrup infused with strawberry gum extract
-60ml Ink gin
-60ml Finger Lime
-15ml Aquafaba
-Ice cubes
-Finger Lime and Davidson Plum powder to rim
Run finger lime around the rim of glass and dip in finger lime and davidson plum powder. In a shaker muddle finger lime. Add remaining ingredients except ice and dry shake. Add ice and shake hard. Strain into glass and garnish with eucalyptus leaves and wild flowers.
-120ml Dilmah Rose with French Vanilla black tea
-100ml @ink_gin Sloe & Berry Gin⠀
-30ml sweet red vermouth ⠀
-15ml lemon juice⠀
Stir all ingredients over ice, then pour into teacup with a large cube of ice.⠀
*To make tea, steep 1 teabag in about 250ml hot water. let sit for about 10 mins for the flavours come through. Take out tea bag and let tea cool before using.⠀
**To make a batch to serve more people, multiply the quantities above and you can serve out of a teapot or punch bowl
-50ml Ink Gin
-15ml Pavan
-15ml Lime juice
-5ml Lavender Syrup
-50ml Aloe Vera Drink
-3-4 drops Grapefruit Bitters
-Egg whites/Aquafaba
Dry shake egg whites/Aquafaba 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.
-60ml ink gin
-30ml lime juice
-1tbls strawberry jam
-15ml egg white
-15ml cream
-3-4 mint leaves
Shake all ingredients without ice until frothy. Incorporate ice and shake until frosted. Double strain all ingredients into a Nick and Nora glass. Garnish with flowers. Think high tea and scones in a glass.
-30ml Ink Gin
-15ml Husk Pure Cane
-15ml Banana Liqueur
-15ml BlackBerry Liqueur
-15ml Orange Juice
-15ml Pineapple Juice
-30ml Lime
-15ml Falernum
-1 Egg White / or Aquafaba
Dry shake, wet shake, double strain
-60ml Ink Gin
-30ml Lime Juice
-20ml honey and butterfly pea tea syrup (mix equal parts honey and warm butterfly pea tea)
-2 tablespoons Pomegranate Arils
-3 Sage leaves
-Egg Whites
-Lime Bitters
Muddle pomegranate arils and sage leaves with lime juice add ice and remaining ingredients, shake shake shake, strain and garnish with sage leaves, Pomegranate arils and flowers.
-50ml inked gin
-20ml cucumber water
-15ml thyme syrup
-10ml lemon juice
-Dash of tonic water (or soda, optional)
Stir all ingredients excluding the tonic over ice until chilled, strain into a glass with a big ball of ice, garnish with cucumber & thyme and whack enough flowers around there to make a rainbow blush.
-2 oz. @ink_gin
-1.0 oz Lemon Juice
-1.0 oz Charred lime-Pineapple syrup
-1.0 oz Egg white
-4 dashes @thebitterhousewife Lime Coriander Bitters
Reverse Dry shake all ingredients with ice except egg white. Dump ice/Strain, add egg white Shake again and pour into Nick & Nora glass. Flower GarnisH
-60mL Ink Gin
-15mL Eucalyptus syrup
-2 dash Bitters
-twist of orange
Add all ingredients into a rocks glass, add ice cubes and stir to chill. Twist orange rind over the glass to mist citrus, rub rind around the rim and throw into glass. Add a cherry for good measure, sip and enjoy.
WINNER: 3RD PLACE
-30ml Ink Gin infused with Salt Bush
-30ml Stone & Wood Cloud Catcher
-10ml Husk Spiced BamBam 💥
-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
-Garnish With Eucalyptus Leaf
Measure all ingredients into the cocktail shaker in no particular order. Fill shaker with good quality ice. Give a nice long hard shake for about 15 seconds. Double strain with Hawthorn Strainer & Fine Strainer. Pour the silky smooth cocktail into a chilled coupe. Wait for the frothy head to settle
-45ml Ink Gin
-15ml Blood Orange Liqueur
-30ml Blood Orange Juice
-20ml freshly squeezed Lemon Juice
-15ml sugar Syrup
-Splash of Tonic Water
Fill half a glass with crushed ice, shake all ingredients except for the Ink Gin, strain over ice. Add some more crushed ice, float the Ink Gin, add a splash of Tonic and garnish with blood orange and flowers