@theapo_ Thank you to everyone who came along to GIN SANITY! Here is just a sample of photos from the event. Check out The Apo’s or My Bakery Lane’s FB for the full 180 photos. It was a fabulous event. If you missed out last weekend the next event in the lane is by Laruche Bar DRAGONFRUIT BY DAY and then the CHIKI THIKI RUM FESTIVAL which is just around the corner. Tickets are on sale now!!
Our @brookiesgin garden is poppin’ up at @beachhotelbyronbay this weekend for @byronbaysurffestival we’re bringing some epic byron rainforest infused gin cocktails 🍸 with our mates @thebuchaofbyron and @stoneandwood to keep your whistles w(h)et 😋all weekend long 🤙🏾🌱🌿😎
Lately I’ve been thinking about those friends I grew up with. High school pals who I would create a lot of unforgettable nights with, the ones you used to do crazy stuff with until 4 in the morning, and of course, the ridiculous parties that would happen. I don’t miss the parties, but I like to think about them from time to time. Thinking about those friends, some of which I’ll be honest, their names escape me entirely. Maybe because of those very same drinks we created memories with. My drink of choice during those times was....Sambuca. Yeah, a 17 year old kid and I absolutely loved sambuca. And lemon gin. Clearly my tastes have evolved. Or at least, I like to think they have. And so anyway...the other night I had the @njmurphy_ album Built On Glass playing and he has this song ‘1998’ that always sparks this memory of old friends and every time I hear that song I think about the kids we used to be, and who we have all become now. So I crafted a drink for those friends who got me through high school, to the fights, and the mistakes, and the drunk tank, and the sloppy first kisses. It’s a riff on a favourite of mine, the Sazerac as the absinthe, I find, has just become by more refined sambuca. And I made this with gin, as well as a lemon peel expressed and dropped in the drink to get a hint of who we used to be, and where we are now. It’s called “We Used To Be Friends”
1/4oz Green @chartreuse_australia
Chill a coupe.
In mixing glass muddle a sugar cube with 4 dashes of bitters and a bar spoon of water. Add in the gin and chartreuse. Stir until cold.
Rinse a bar spoon of absinthe around the inside of the chilled coupe. Strain the drink into the coupe and serve with a lemon peel. 📸thanks to @curiously.captured