Birthdays

A Gem Of An Author

November 8th is Bram Stoker’s birthday. As I thought about Bram and his special day, I was drawn to the concept of birthstones and the magical attributes of gems.

A birthstone is a gemstone that represents an aspect of a person’s birthday. When people choose a birthstone, they usually choose one associated with their birth month. However, you can also choose birthstones associated with the day you were born or your hour of birth. The birthstone I was most interested in exploring for Bram was the one associated with his star sign, which is Scorpio.

During my research I discovered there was no consensus about which gems represented Scorpio. I also discovered that many of the gems chosen for Scorpio just didn’t feel right to me. That changed when I read Astrology for Wellness: Star Sign Guides for Body, Mind & Spirit Vitality by Monte Farber and Amy Zerner. They chose Obsidian for Scorpio with Onyx, Ruby and Black Opal as added extras. For me, these gems sing with the essence of Scorpio. These dark and gothic gems inspired me to come up with my own choice for a birthstone for Bram Stoker that symbolises both Scorpio and the dark world of Stoker’s most famous creation, Dracula. The gemstone I have chosen is Jet, in particular, Whitby Jet.

Jet is an organic gemstone which is naturally formed from fossilised wood. It is such a beautiful and intense black colour that it inspired the terms “jet black” and “black as jet.” Jet is smooth, lightweight and can be polished to such a high lustre it can be used as a mirror. 

Jet was used in Roman Britain to make jewellery such as hair pins, pendants, necklaces, bracelets and rings. The Romans also made amulets and talismans out of Jet as they believed it contained magical protective properties and could ward off the evil eye. Pliny the Elder believed that Jet could drive away snakes.

Whitby Jet became popular during the Victorian Era. The new railways brought tourists to Whitby which created a demand for Whitby Jet souvenirs. Whitby Jet was also showcased at the Great Exhibition in 1851. Whitby Jet jewellery became fashionable when Queen Victoria wore Whitby Jet jewellery as part of her mourning dress.

Not only is Whitby Jet associated with the Victorian Era and mourning, but Whitby is the place where Dracula first lands in England. As a Victorian author and creator of the world’s most famous vampire, Whitby Jet is the perfect birthstone for Bram Stoker. 

With my mind on gems, I knew exactly what I would make for Bram’s birthday – gem scones. These delightful treats are not actually scones but light little cakes. Gem scones are traditionally baked in cast iron tins called gem irons but shallow patty pans are good substitutes. They are great served with butter, cream and your favourite jam or preserve. I’m using blackberry jam to reflect the black gemstones associated with Scorpio.

Gem Scones

Ingredients
1 cup plain flour
1 + 1/2 teaspoons baking powder
pinch of sea salt
2 tablespoons caster sugar
20g unsalted butter, melted
1 egg
1/2 cup milk

for serving
butter
jam
cream

Instructions
Preheat oven to 200C / 400F.
Grease your gem iron or patty pan and heat in the oven.
Mix together all the ingredients in a bowl until they form a slightly runny batter.
Carefully remove muffin tin from the oven.
Dollop batter into the holes, filling each about 3/4 full.
Bake for 7 to 10 minutes or until springy to the touch.
Serve warm or cold.

A Taste Of Autumn In Spring

The 8th of November is Bram Stoker’s birthday. Stoker was born in autumn in 1847 during the sign of Scorpio. His most famous creation is the gothic novel Dracula. 

Every year I like to celebrate his birthday by doing something special. This year I treated myself to an autumnal breakfast in the heart of spring.

The Coffeeologist is a cafe which recently opened near me. It’s been getting rave reviews so I couldn’t wait to go. The menu looked good and there were a few items I wanted to try. The Red Velvet Hotcakes were tempting as was the selection of sourdough fruit breads, but the winner was the Spiced Brioche. 

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My plate arrived and it looked beautiful. A pool of burnt apple puree supported a thick slice of spiced brioche French toast topped with a rasher of maple bacon, hazelnut cream and scattered with almond granola. I took one bite and thought “This tastes of Autumn!” Memories of Halloweens past and present and ideas for future Halloweens swirled in my mind while my taste buds were blown away by the cacophony of autumnal delights. I can think of no better way to celebrate the birth of the author of Dracula than with a Halloween treat. 🙂

This is my basic recipe for French Toast. Dress it up with a drizzle of maple syrup or go all out and add as many seasonal accompaniments as you like!

French Toast
Ingredients
1 egg
1/4 cup milk
butter or oil for frying
2 slices of bread*
maple syrup
seasonal accompaniments

Instructions
Lightly beat the egg in a bowl.
Add the milk and beat until combined.
Melt a small knob of butter or heat oil in a frying pan over medium heat.
Dip bread slices in the batter.
Place the bread into the frying pan and cook for 2 – 3 minutes or until golden brown.
Turn the slices over and cook the other side until golden brown, adding more butter or oil as needed.
Place on a serving plate and drizzle with maple syrup.
Add whatever seasonal accompaniments you desire.

*I usually use sliced white bread but you can use whatever bread you like.

Birthday Gifts From Bram Stoker

Thursday the 8th of November is Bram Stoker’s 171st birthday. As I thought about Bram’s birthday, I began to reminisce about my own birthdays, in particular my 21st and 22nd birthdays. Both these days have a special connection to Bram and his famous character Dracula, or in this case, Nosferatu.

I didn’t have a party for my 21st birthday. Instead I visited my mum during the day and was delighted when she surprised me with a stunning birthday cake decorated with an image of Dracula. In the evening I celebrated with a couple of close friends who came to my place with platters of Middle Eastern snacks and chunks of Turkish bread. We ate ourselves into a stupor. We then eyed off my birthday cake. Dracula looked so cute that I didn’t want to eat him. I sliced around him that night but eventually I devoured all the cake including my iced Dracula.

After dinner we sat down to watch a newly released video of F.W. Murnau’s Nosferatu: A Symphony of Horror. This 1922 black and white silent movie is a classic from the German Expressionist period. Nosferatu was an unauthorised adaptation of Stoker’s novel Dracula. Hoping to avoid paying royalties to Stoker’s widow, the makers changed locations and character names so that they were different to the novel. Notably Count Dracula became Count Orlok and the word vampire was replaced by Nosferatu. These changes weren’t enough to stop Stoker’s heirs from successfully suing. A court ruled that all copies of the film be destroyed. Luckily a few prints survived.  

More than half a century after Nosferatu was released and almost destroyed, I finally got to see the film for the first time. I was mesmerised. The cinematography was haunting, the soundtrack unnerving and I loved watching snippets of dialogue appear in quaint, written form. I found the ending beautifully tragic. Love lured the vampire to his death and a part of me felt sad when he died. For a vampire fan like me, this was a truly magical way to celebrate my special birthday.

A year later I invited a small group of friends to celebrate my 22nd birthday at the Valhalla Cinema in Richmond. They were screening Werner Herzog’s Nosferatu the Vampyre, a 1979 remake of Murnau’s film. There are two versions of the film. In one the actors speak English and in the other they speak German. There are other differences between the two films including different scenes and scenes shot with different camera angles. I had seen the English version many times but never the German one. Happily the Valhalla was screening the German version. 

Watching Herzog’s Nosferatu is like watching paintings come to life. It is a sumptuous and hypnotic visual treat accompanied by a bewitching soundtrack. What I love most is the twist at the end. You can view it as a sad or happy ending, depending on how you feel about vampires. I was so happy that I finally got to watch the German version and it was even more awesome that it was on my birthday. I couldn’t have wished for better birthday presents from Bram Stoker than being able to celebrate my birthdays with Nosferatu.

This year I will be celebrating Bram Stoker’s birthday with a special bottle of gin. I recently discovered that there is a gin distillery right here in Melbourne called Nosferatu. Their signature gin is not surprisingly made with blood oranges. I’m not sure what I will be concocting with this gin but I’m sure it will be bloody and sticky 🙂

Some interesting facts related to F.W. Murnau’s Nosferatu:
– Count Orlok is destroyed by sunlight in the film whereas sunlight is harmless to Count Dracula in the novel.
– The Blue Oyster Cult wrote a song about the film called Nosferatu for their 1977 album Spectres.
– In Stephen King’s 1979 miniseries Salem’s Lot, the appearance of master vampire Kurt Barlow is inspired by Max Schreck’s Count Orlok.
– E. Elias Merhige’s 2000 film Shadow of the Vampire is a fictionalised account of the making of Murnau’s film. The surprise premise of the film is that the actor playing Count Orlok, is a real vampire.
– Most deliciously, the film is the inspiration for the Nosferatu Distillery and their Blood Orange Gin.

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A Dark Beginning

The 8th of November will be Bram Stoker’s 170th birthday!

Count of Goblets

The Dracula Tarot

Famous for writing the gothic novel Dracula, Bram Stoker had an interesting start in life. Bram spent the first seven years of his childhood suffering from a mystery illness which left him mostly bedridden. During his long illness, Stoker spent much of of his time alone or being entertained by his mother Charlotte who loved to tell him stories, some of them quite scary. Stoker himself said that the time he spent bedridden as a child deeply influenced his future writing.

When I think of the young Bram and his illness, I think of Lucy Westenra and her battle with Dracula. I also think of Count Dracula himself, alone with his thoughts in his isolated castle far away in Transylvania. I wonder if Dracula would ever have been written if Stoker had not had such a challenging start to his life.

I sometimes imagine what the young Bram Stoker would have been fed during his ailment. I have many foods I go to for comfort and convalescence but one of favourites is porridge. I love rice porridges like congee, cornmeal porridges like mamaliga and classic oatmeal porridges.

Oats were an important crop in Ireland so Bram probably had a few porridges in his day. There are many ways I like to eat oatmeal, but when I’m thinking of Bram Stoker and vampires I like to serve my porridge with a good drizzle of black as night molasses and a dollop of cream 🙂

Steel-Cut Oats

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Ingredients
3 cups water
1/4 teaspoon sea salt
1 cup steel-cut oats*
molasses for drizzling
cream for dolloping

Instructions
Bring the water and salt to a boil in a saucepan.
Add the oats.
Stirring occasionally, cover and simmer for 20 – 30 minutes or until they achieve your desired level of chewiness.
Turn off the heat and allow to rest for 2 minutes.
Place oatmeal in a bowl.
Drizzle with molasses.
Add a good dollop of cream
Cover and refrigerate any leftover porridge. You can reheat it or have it cold.

*Steel-cut oats are known by a few names such as Irish oats, pinhead oats or coarse oatmeal.

Soup For The Soulless

Bela Lugosi was born on October 20th, 1882 in Lugos, Hungary. Bela was most famous for his portrayals of the vampire Count Dracula. As an Hungarian actor famous for playing a Romanian prince, it seems appropriate that his birthplace is now called Lugoj and is in Romania.

In honour of Bela’s Hungarian heritage I wanted to make a traditional Hungarian dish for his 135th birthday. I also wanted it to be blood red. Classic paprika dishes like goulash are an option but I wanted something sweet and liquid. That’s when I discovered meggyleves, a sweet(ish) soup made from fresh sour cherries. The name is a combination of the Hungarian words “meggy” meaning sour cherries and “leves” meaning soup.

To make meggyleves, unpitted sour cherries are simmered in spices before adding sour cream. The soup is then chilled and served cold. I was looking forward to making this soup but our greengrocer didn’t have any fresh cherries as they are out of season. When I got home I started thinking of ways of “resurrecting” the recipe. I had a jar of sour cherries, and although the recipes don’t recommend canned cherries, I thought I would give it a try.

Rather than simmering the already soft cherries I decided I would simmer just the juice in the spices before adding the sour cream. The one thing I was really disappointed with was that the flavour of the cherry stones would be missing. Then I remembered that one of my favourite spices is mahleb which is made from ground cherry stones. I added a dash of mahleb and hoped for the best. The soup is pink rather than blood red but I enjoyed the flavour and could taste the mahleb. I would definitely make it again and am looking forward to making it with fresh cherries when they are back in season.

Resurrected Sour Cherry Soup

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Ingredients
600g (21oz) jar pitted morello cherries
1/2 cup water
1 cinnamon stick
2 cloves
1/3 cup sour cream
1 teaspoon flour
1/4 teaspoon ground mahleb (optional but recommended!)
cream for serving

Instructions
Strain the cherry juice into a saucepan and place the cherries into a bowl.
Heat the cherry juice, water, cinnamon and cloves in a small saucepan.
Bring to a gentle boil.
Cover and simmer for 5 minutes on low heat.
Remove from heat.
Mix together the sour cream, flour and mahleb in a bowl.
Stir a little warm soup into the sour cream mix.
Pour back into the soup and stir until combined.
Cover and allow to cool before straining over the cherries.
Refrigerate until cold.
Ladle soup into bowls and serve with a dollop of cream.

A Birthday Surprise For Bram

Tuesday November 8 is Bram Stoker’s birthday. To celebrate, I have done a guest post over at Cordelia’s Mom Still. Cordelia’s blog is an eclectic mix of personal anecdotes, photos and other interesting things! Feel free to pop by and have a read 🙂 You can also pop round to Not Cordelia’s Mom if you want to see the world from a very different perspective!!

If you’re looking for a recipe, here’s last year’s birthday one for Bram – Irish Coffee Dessert.

 

Three of Goblets

 

A Place Not Far From Home

So last year was my 50th Birthday. To celebrate we did a very special trip. Friends have asked me to write something about it and I’ve been waiting for the anniversary to do so. While I was writing, I saw an opportunity to enter it into a competition. It didn’t win but I liked the way it came out. I hope you do too.

A Place Not Far From Home

“I’ll be spending my 50th birthday in Canberra”, I told my regular travelling companion Trevor.

The look of horror on his face was priceless. “Have you been to Canberra?” he asked, stunned.

I have been to Canberra many times. Unlike a lot of Australians, I like our nation’s capital city. But I knew why Trevor was stunned. Trevor, my partner Paul and I were supposed to be travelling halfway across the world to England to celebrate my birthday, not Canberra, which is only a short flight away.

Ten years earlier, when I was planning my 40th birthday, the three of us started a tradition. We would each choose a holiday destination to travel to for our big birthdays. I chose a trip I called “A Dracula Tour of Romania”. My 50th was supposed to be part 2 – “A Dracula Tour of England”. Whitby was the prize destination. Sadly an ailing elder dog meant I couldn’t travel too far from home. Trevor went to Whitby and Paul and I took a short trip to Canberra.

On the eve of my 50th birthday, I woke to the sound of lions roaring in the night. They were so close. I could picture them walking near my window. I snuggled into the thick duvet, comforted by the warmth of the room and the sound of lions.

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Throughout the night I had been woken by their stirring call. Sometimes the roars were close, sometimes they were distant, every time was hauntingly beautiful. They made me smile. I couldn’t think of a better way to spend my 50th birthday than in the company of wildlife.

When I knew I wasn’t going to Whitby for my birthday, I trusted that I would somehow find the right place to go. Sure enough, a few days later I was viewing an online newspaper when I saw an ad that made me look twice. The ad featured a photo of a woman taking a bubble bath while a European brown bear watched from outside her window. The words “wild”, “down under” and “Canberra” grabbed my attention. I knew immediately that this was where I would be spending my birthday weekend.

The ad was for Jamala Wildlife Lodge – the National Zoo and Aquarium’s new onsite accommodation. We had visited the zoo before, most notably to celebrate the very first International Red Panda Day, but never realised we could stay there. The secluded bungalows scattered around the zoo in the animal enclosures sounded perfect. Floor to ceiling windows gave you views of the animals as they went about their daily (and nightly) meanderings. An “al fresco” style section with heated pads and food treats was used to encourage the animals to come and snuggle down. I just had to choose which animals I wanted to “share” my room with. I chose the white lions for my first night and the European brown bears for my second.

Night one was more about sound than sight. While we caught glimpses of the lions and one came up to the window briefly, we mostly heard them roaring into the night, and were woken again by them in the morning.

 

After a sumptuous breakfast on day two we moved from the lion room to the bear room. There, snuggled warmly by our window, was a European brown bear. I wanted to squeal in delight but restrained myself, scared I might frighten the bear away. Instead, I calmly approached the window and quietly watched. We made ourselves cups of tea, munched on biscuits and relaxed on the couch, all under the watchful eye of a beautiful bear. Finally the bear left to do what bears do.

 

We reluctantly left our room and wandered around the zoo. We laughed when we made it back to the bear enclosure. One of the bears was enjoying a feast of fruit, vegetables and bread by a waterfall. We watched it for a while, before returning to our room. As before, the same brown bear was snuggled in the same place. We watched, mesmerised, as another bear arrived, grabbed some food, gave us a long, hard look and then left. We opened up a bottle of wine and shared the late afternoon with this most accommodating bear. Again, we were reluctant to leave our room, but dinner was calling and we were hungry.

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There are few lights in the zoo overnight and for our own protection, we weren’t allowed to walk around after dark. At a prearranged time, a bus came to collect us from our cabin, taking us through the pitch black of the zoo to the main hotel for dinner and drinks. The bus stopped a couple of times to pick up others from their rooms and we compared notes on our experiences as we rode.

A lavish South African inspired spread greeted us at the communal dinner table. I couldn’t wait to try the bobotie and malva pudding, both of which I’d heard of but never had a chance to try. The food was extraordinary and the wine selection suited it perfectly. We sipped wine and spoke to the other guests, each of us exchanging stories about the animals outside our rooms. The staff told us the main bear visiting our room was a female named Blondie. While we enjoyed the food, wine and the company, we were eager to get back to our room and hopefully a bear. In the meantime, we were entertained by first a pair of white lions and then hyenas as they were let into their dens for the evening. We could see them clearly from the dining room. We suspected that they could see us also, but they ignored us and after exploring their dens, curled up and went to sleep.

There was one birthday wish I deeply wanted granted. To have a bubble bath with a  bear! I really wanted to reenact the ad that got me to Jamala. We arrived home and Blondie had returned to her usual place. I was so excited. It was now or never for my bubble bath. I carefully filled the bath, making small, unhurried movements. I gingerly hopped in, hoping I wouldn’t startle her. I sat in the bath like the woman in the ad, watched by the beautiful brown bear. Then to my surprise and delight, another bear arrived. I lay in the bath, soaking in the soft, warm bubbles, watched by the gentle eyes of two extraordinary creatures. I had surpassed the ad. Not one but two brown bears were sharing my birthday dream with me. It was the most extraordinary birthday of my life.

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While I bathed with bears, Trevor had a drink for me in Whitby. Was I sad that I didn’t get to Whitby? Yes. Did I enjoy myself in Canberra? Immensely.

I didn’t have to travel the world to find a new and exotic place. I found one right here, in a place not far from home.

Cheers Mr Stoker!

Dracula author Bram Stoker was born on the 8th of November 168 years ago. I love remembering the birthday of a man who achieved symbolic immortality by creating an unforgettable immortal being – Count Dracula.

I wanted to create a recipe in his honour. Normally I would go for something more gothic, but I found myself wanting to pay tribute to his Irish heritage. I thought Irish Stew or Irish Soda Bread (or both!) would be great but it’s nearly summer here so hot stews and breads are a bit heavy. Maybe I will make them for his Deathiversary in April – hopefully it will cool down by then.

Thinking of the long, hot days ahead made me think of drinks and as a big coffee fan I thought of Irish Coffee. Early versions of Irish Coffee were simply hot black coffee with Irish whiskey and brown sugar stirred through, topped with thick cream. Later versions added a slug of Irish cream liqueur – yum! Naturally I wanted to add a twist. I played around with a dessert version of the classic drink and decided to make an Irish cream liqueur panna cotta, dotted with cubes of coffee jelly and topped with a whiskey cream.

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An Irish Coffee I ordered in Chengdu, China. 🙂

Working with gelatine is an adventure in itself. I use the leaves as sometimes the powder is difficult to combine and can become grainy. Leaves are great but they come in different strengths and you’re not always sure what strength they are. For jelly I usually follow the recommendations on the packet for the water/gelatine ratios. For panna cotta, I often use a bit less gelatine as I sometimes like my panna cotta creamier and less set. The panna cotta below is soft set so it contrasts well with the jelly. If you like your panna cotta set more firmly, just use more gelatine.

As this recipe is assembled on serving, you can add as much or as little coffee jelly and whiskey cream as you like. You can also choose whether you want the panna cottas to serve two, four or more people.

Irish Coffee Dessert

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Ingredients

for the panna cotta
4g of gelatine leaves
1 + 1/2 cups double cream
1/4 cup sugar
1/2 cup Irish cream liqueur

for the coffee jelly
6g of gelatine leaves
1 cup freshly brewed coffee
1/4 cup sugar

for the whiskey cream
1 cup double cream
2 teaspoons icing sugar, sifted
2 tablespoons Irish whiskey

Method
To make the panna cotta:
Soak the gelatine leaves in cold water for 10 minutes to soften.
While gelatine is soaking heat the cream and sugar together in a saucepan over medium-low heat. Bring to a simmer then remove from the heat.
Squeeze the gelatine leaves to remove any excess water then add them to the cream mixture. Whisk until the gelatine has dissolved. Stir in the Irish cream.
Pour panna cotta into a heatproof jug. Allow to cool to room temperature, stirring regularly with a whisk. Give a final stir then pour evenly into glasses or bowls. Leave some room on the top for the jelly and cream.
Cover and refrigerate overnight or until set.

To make the coffee jelly:
Soak the gelatine leaves in cold water for 10 minutes to soften.
While gelatine is soaking heat the coffee and sugar together in a saucepan over medium-low heat until warm and the sugar has dissolved. Remove from the heat.
Squeeze out any extra water from the gelatine leaves then add to the warm coffee. Whisk until the gelatine has dissolved.
Pour jelly into a square or rectangle container.
Allow to cool before covering and refrigerating until set. Cut into rough squares for serving.

To make the whiskey cream:
Using a wire whisk, beat together the cream and sugar until soft peaks form. Whisk in the whiskey until combined. Cover and refrigerate until cold.

To serve, dot the panna cottas with coffee jelly cubes and pipe or dollop on the whiskey cream.

A Bloody Birthday Drink

October 20th is Bela Lugosi’s birthday. He would be 133 years old if he lived. Considering he is one of the most famous actors who played Dracula, he may still be living – or undead!

As I continue to explore the five taste sensations through drinks, I couldn’t resist creating a Bloody Virgin Mary. Not only is it a drink most appropriate for a vampire, it is also a celebration of umami flavours. Umami is a Japanese word and is used to describe the unique flavour of savoury. Best examples of umami flavours can be found in aged foods such as cheese, cured foods, fermented foods, meats, sauces, seaweed and stocks.

Bloody Virgin Mary
A heady combination of savoury and salty flavours.

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Ingredients
1 + 1/2 cup tomato juice
1/2 cup beef stock
1/3 cup freshly squeezed lemon juice
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
2 spring onions, finely chopped

Method
Place the tomato juice, beef stock, lemon juice, Tabasco sauce, Worcestershire sauce and spring onions in a blender. Blend until combined. Pour into a jug. The mixture will be frothy so chill in the refrigerator until settled before serving.

A Taste For Gin

I’ve been drinking gin since I was 15 years old. Something about the heady aromatics of
juniper berries grabbed me and held on tight. I love the different botanicals in different gins. When I discovered sloe gin I was blown away.

In my younger days I mixed my gin with lemonade or lemon squash. Now I shudder at the thought. Being older and wiser I go for the more traditional gin and tonic with a slice of lemon, lime or cucumber.

A while ago I saw that The Bass and Flinders Distillery in Melbourne’s Mornington Peninsula was offering a Gin Masterclass. I couldn’t wait to enrol in their two hour workshop and quickly booked a place.

I wasn’t sure what to expect when I arrived and was a little nervous. All I knew was that it was a workshop where I would be creating a bottle of gin for myself! I shouldn’t have worried. As soon I walked in the door, I was offered a gin and tonic with a choice of gin. That’s a good start! They make a few different gins here so there was quite a choice. I chose the Monsoon, which is a blend of 8 botanicals featuring coriander, ginger and lemon grass. It was delicious.

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I sat down at a little table and was confronted with an array of small glasses filled with liquid alcoholic botanicals. It was like being in a laboratory. I had a mixing glass in which I poured the juniper berry base. Coriander was added as the balancing element. Now all I had to do was decide which other flavours I wanted for my personal blend of gin!

The botanicals came from three regions – Asia, Australia and Europe and ranged from dry to aromatic. I decided to try and taste all the botanicals but after a few sips I was getting confused. So I just launched in and starting mixing flavours – keeping written notes so I could remember my final blend. I was doing really well until I added lemon myrtle, one of my favourite Australian herbs. Sadly it completely destroyed my gin and turned it into a lemon cough syrup. No amount of coriander could balance out that taste and I was devastated.
Luckily there was a second round.

I decided to punish and banish all the Australian botanicals from the next round and went for a blend I like to think of as The European Panda 🙂 There were only a few European botanicals so I decided to use them all and mixed them with a few Asian botanicals to come up with a very delicious gin. My final concoction was a heady blend of juniper, coriander, barberry, dill, elderberry and cardamon. My job was done!

All I had to do was decide what I wanted on my label and then wait for my very personal bottle of gin to arrive in the mail. The first part was easy as I’d already made up my mind. The second part, not so much. Patience is not my strong point. As the weeks passed I kept checking the mail, getting more and more anxious. Would the gin be as good as I remembered? How long was the process going to take? Had they forgotten me? Where is MY GIN?? were justIMG_0414 some of the thoughts that ran through my mind.

Finally my package arrived. I cracked it open and took a much anticipated drink. It was better than I remembered. It was so good straight that it didn’t need any mixers.

I smiled when I looked at the label. There, draped between two women, were the words – Vintage Vladic Aged 50 Years. This was a 50th birthday present to myself. I couldn’t think of anything more appropriate for an ancient gin drinker 🙂

Gin Alexander
Another one of my favourite drinks growing up was Brandy Alexander. It wasn’t the brandy I liked, but the cream and the chocolate. Naturally I had to try it with gin.

1 part gin
1 part creme de cacao
1 part thin cream
ice cubes
grated dark chocolate for sprinkling

Place all the ingredients in a cocktail shaker with ice and shake well.
Pour into a chilled cocktail glass.
Sprinkle with grated dark chocolate.