Some of Gingerella's finest cocktails from our friends around the globe, as featured in our Zine.
40ml Tanqueray gin
20ml ginger liqueur
Dash of egg white
20ml lemon juice
Dash of sugar syrup
60 ml Noble Spirits Quinoa Vodka
30 ml Ransom Gin
15 ml Dry Curacao
30 ml Coco Lopez
15 ml Pineapple Syrup
(from an organic can is fine although Hew uses a
Cracked black pepper
1/3 bottle of Gingerella
This one’s from our friends at Longrain, Sydney,
who’ve successfully combined communal eating, banging mixology, Asian cuisine and a generous spirit, by supporting
a host of Sydney’s social projects and making a proper difference. They had a bartender battle to see who could make the best cocktail with Gingerella. Jordan won...
Method: Combine the gin, ginger liqueur, egg white, lemon juice and sugar syrup in a shaker. Shake heartily. Strain into a
margarita glass and top with Gingerella. Garnish with a dribble of peychard bitters and the julienned ginger.
Enjoyed by blondes and brunettes everywhere @longrain
We made this drink for Thomas Knights’ Red Hot 100 book
launch in London at Conrans store. It was served to a throng of hot red-headed males and females, and slightly intimidated brunettes and very humbled blondes. The drink was so tasty we rolled it out again for Thomas’ exhibition opening in Sydney.
Method: In a tall glass, pour the vodka over ice, squeeze in a wedge of lime and pour in half the Gingerella. Garnish with freshly ripped mint and stripy straw.
Union Electric Bar
in Chinatown, Melbourne, is known for it’s brassy Latin-jazzy tunes and sassy, ball blowing cocktails. Huw, one of the owners transported us to San Salvador with this concoction making us yearn for a dirty cigar and plate of pupusas.
Method: Shake the gin, curacao, coco lopez, syrup and pepper in a shaker. Strain over ice in a high ball glass. Top with Gingerella and garnish with pineapple spear and violets