Page 35 - Gin Journal - The Hobart Edition

over ice before straining, or create a fizzy French 75 by pouring 10mL gin, 10mL orange liqueur, 10mL lemon juice and 5mL simple syrup into a coupe glass and top up with chilled prosecco or champagne.
If you’re feeling chilly, ditch the mulled wine in favour of a G&T hot toddy 3 . Combine a generous
amount of cloudy apple juice in a saucepan with a cinnamon stick, vanilla pod (sliced down the middle) and a teaspoon each of star anise, cloves and cardamom pods. Heat the mixture until just before boiling, then ladle into mugs and add 50mL gin per serving. This one is guaranteed to keep the winter blues at bay.
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