I returned from a holiday in the US to sniffer dogs, soaring temperatures and a city in lockdown. The G20 is on this weekend in Brisbane, which means lots of fences and checkpoints, a massive police presence, disrupted public transport and an opportunity for the British PM to show up Australia’s Prime Minister by Acknowledging Country in Parliament, something Abbott failed to do. Much of Brisbane’s population has departed for the Gold or Sunshine Coasts or, with temperatures predicted to creep up into the high 30s, they have stayed inside their air-conditioned bunkers to binge watch Mad Men or The Walking Dead on pirated Netflix.
Indeed, there’s a hint of The Walking Dead about the empty streets of Brisbane and in our own pantry. After a seven week absence, we are living on dry goods and small gifts of fresh food from family. Who wants to accede to background checks just to get to the supermarket? The heat, the riot gear, the anti-climax of absolutely nothing newsworthy yet endless footage of motorcades. It’s enough to drive a girl to drink. In the spirit of those who endured the Blitz and their make do and mend attitude, I have created a cocktail based on rations to hand, to relieve the boredom and make time pass a little quicker.
I can’t lay claim to the clever name #Gin20. That must go to my friend and libation expert Stuart or, as he is known around town, The Vinsomniac. The recipe however, is my own.
- 30 ml gin
- 20 ml elderflower cordial
- 1/2 tspn fresh ginger, grated
- 6 mint leaves
- twist of cucumber peel
- soda water to top up (approx 120ml)
- Place mint leaves in bottom of glass and gently bruise
- Add ice cubes if using, grated ginger, elderflower cordial and gin
- Top with soda water and give a gentle stir. Add cucumber peel to garnish
Best enjoyed on the porch in the breeze, far from the madding crowd.