Gin Bar

An exciting pop-up art bar is coming this June.

For three evenings, local Hobart bar personalities and will take over our space alongside artist Jacquelyn Little, to present 'WAITING ROOM'.

Embrace your dark desires and come along to explore the visual and liquid temptations on offer from this unsurpassable trio.

When: 22nd, 23rd, 24th June
From 6pm until late
Walk-ins only

CLASSIC GIN COCKTAIL: THE LAST WORD*

“A four-way car crash in which no one is hurt, and everyone’s glad they met afterward.” That’s how Phil Ward, a former bartender at New York City’s Pegu Club, now the owner of Mayahuel described the Last Word.

According to cocktail lore, this drink was originally invented at the Detroit Athletic Club in the early 1900s and was popularised by the Vaudevillian performer, Frank Fogarty who is assumed to have taken the recipe back with him to New York. Over the next 30 years it remained popular enough to make it into publication in Ted Saucier’s 1951 cocktail book, “Bottoms Up!” But then it was lost to history.

Fast forward to 2003 when Seattle bartender Murray Stenson discovered it in an old copy of Saucier’s book and put it on his list at Seattle’s Zig Zag Café. The drink was a hit and its popularity quickly spread to the East Coast and onto the list of many of the world’s leading venues, including Audrey Saunders’ Pegu Club in New York. Enter Phil Ward and the car crash analogy along with his famous reinterpretation, The Final Ward (but that’s another story for another bar).

With equal parts gin, Green Chartreuse, maraschino liqueur and lime juice it is easy to make and stands up to serious interpretation. Like the Negroni, another equal parts classic, The Last Word has spanned many variations on its original theme. They are all great, but you can’t go past the original.

To make this at home, shake 20ml of Forty Spotted Classic gin, 20ml Green Chartreuse, 20ml of Luxardo Maraschino liqueur, 20ml of lime juice in a shaker over ice. Strain into a chilled glass. To garnish, zest with a twist of lime, then discard and garnish with a maraschino cherry.

*Each week we will celebrate a classic gin cocktail from the lexicon of modern drinks. Let us know if there’s a drink you’d like to see featured…

(MODERN) CLASSIC GIN COCKTAIL: LONDON CALLING*

London Calling is a modern classic and there’s a fair chance it’s your bartender’s favourite drink when off duty. The name references the iconic song by the Clash written in 1979 by Joe Strummer and Mick Jones in response to a feeling of helplessness in a rapidly changing world. The song perfectly captured the mood of the British youth reeling against police brutality, the Cold War and rising inflation.

Two decades later the future for young people in London seemed entirely different. Emerging from the vibrant Cool Britannia period with the Cold War over, peace in Northern Ireland and a sense of a bright future for all, creativity flourished across the culture, including the world-class London bar scene.

At the forefront of that creativity was the iconic bar, Milk and Honey. Bartender Chris Jepson invented the London Calling in 2002 while working there, and this drink came to symbolise the energy and hope of this exciting era. An instant modern classic, the drink spread quickly around the globe and was featured on every Milk and Honey list from then on.

To make this at home, shake 45ml of Forty Spotted Citrus and Pepperberry gin, 15ml fino sherry, 15ml sugar syrup, 15ml lemon juice and 2 dashes of orange bitters over ice and strain into a chilled coupette. Garnish with a twist of grapefruit.

*Each week we will celebrate a classic gin cocktail from the lexicon of modern drinks. Let us know if there’s a drink you’d like to see featured…

CLASSIC GIN COCKTAIL: NEGRONI*

When U.S. Congress passed the Wartime Prohibition Act in 1918 which banning the sale of alcohol in the U.S under the guise of protecting grain production for the war effort (a precursor to the Volstead Act and Prohibition) wise Americans flocked to Europe rather than face a life without liquor. At the time Italians drank Campari and soda and it was believed that the Americans would find this concoction too bitter. Vermouth was added to sweeten the palate and the Americano was born.

But what has this got to do with the Negroni? Let me tell you.

While there is no official historical account to verify this, it is widely accepted that the Negroni was born in 1919 at the Caffè Casoni in Florence. A local count by the name of Camillo Negroni requested the bartender make his Americano a little stronger, substituting gin for soda. With that a modern classic was forged into the zeitgeist. Thanks Camillo!

To make this at home, stir down 30ml of Forty Spotted Classic gin, 30ml of Campari and 30ml of sweet vermouth over ice and strain over a big chunk of ice. Garnish with an orange peel.

*Each week we will celebrate a classic gin cocktail from the lexicon of modern drinks. Let us know if there’s a drink you’d like to see featured…

CLASSIC GIN COCKTAIL: SOUTHSIDE*

Like many classic cocktails, the true birthplace of the Southside is shrouded in mystery. There are several tales about its creation, and even legendary bartenders can’t agree on its exact recipe or origin.

One account traces it back to Hugo Enslinn’s 1917 Mixed Drink book, where it appeared as the “South Side Fizz.” Enslinn’s version included gin, lemon and lime juices, sugar, mint, and club soda.

Another story links it to the Long Island South Side Sportsmen’s Club. Regardless, this century-old craft cocktail remains enigmatic.

But the drink truly found its identity and popularity during Prohibition. Chicago was a city divided between rival gangs—the north side controlled the high-quality spirits market by smuggling liquor from Canada, while the south side had to make do with locally produced spirits (often referred to as “bathtub gin”).

The south side’s liquor was notorious for its terrible taste and even causing illness. To mask its flaws, resourceful bartenders began adding sugar, citrus, and mint to create a more palatable concoction.

And thus, the “Southside” cocktail was born—a refreshing blend that transformed subpar spirits into a delightful drink.

To make this at home, shake 7 mint leaves, 60ml of Forty Spotted Classic gin, 25ml of lime juice and 15ml of sugar syrup in a shaker over ice. Fine strain into a chilled glass and garnish with a mint leaf.

*Each week we will celebrate a classic gin cocktail from the lexicon of modern drinks. Let us know if there’s a drink you’d like to see featured…

CLASSIC GIN COCKTAIL: THE AVIATION COCKTAIL*

The Aviation was invented in 1916 by Hugo Enslinn while working at the Hotel Wallick in New York City. Manned flight was a relatively new and fashionable concept and the crème de violette gave the drink a light blue hue like the sky and its name, The Aviation. It then made its print debut in 1917, in Enlinn’s book, “Recipes for Mixed Drinks.” This was incidentally the last cocktail book published before Prohibition.



In 1930, the recipe appeared in print again in Harry Craddock’s “The Savoy Cocktail Book”, but without the crème de violette. Partially because of this omission by Craddock and partially because crème de violette was so hard to find for many decades, but his is the version most bartenders know today.

Whichever recipe you choose, this drink is bright, delicious and complex.

To make this at home, shake 45ml of Forty Spotted Classic gin, 12.5ml of Luxardo Maraschino liqueur, 5ml of crème de violette, 15ml of lemon juice and 5ml of sugar syrup in a shaker over ice. Strain into a chilled glass and garnish with a twist of lemon.

*Each week we will celebrate a classic gin cocktail from the lexicon of modern drinks. Let us know if there’s a drink you’d like to see featured….

CLASSIC GIN COCKTAIL: THE CLOVER CLUB*

The Clover Club gained its name from the gentlemen’s club that met in the Bellevue-Stratford Hotel in Philadelphia from the early 1880s up until prohibition. It was invented there and served to its members at many of the club’s famous dinners.

While originally served to captains of industry behind heavy mahogany doors, this classic cocktail has found a firm place in the modern cocktail world for its vibrant colour and delicious zingy palate.

To make this at home add 5 fresh raspberries, 45ml of Forty Spotted Wild Rose gin, 15ml vermouth blanc, 15ml lemon juice, 10ml sugar syrup and an egg white to your shaker and shake vigorously. Strain through a fine strainer. To garnish, zest a twist of lemon over the glass, then discard and serve n**e.

*Each week we will celebrate a classic gin cocktail from the lexicon of modern drinks. Let us know if there’s a drink you’d like to see featured…

CLASSIC GIN COCKTAIL: THE MARTINEZ*

Some claim that Jerry Thomas invented a drink he called the Martinez while working at the Occidental Hotel in San Fransisco. It is claimed he made it for passengers departing on the ferry to the town of the same name. However, while most drinks historians agree this delicious gin cocktail evolved from the Manhattan in America sometime in the 1860s, they doubt Jerry Thomas had anything to do with bringing it into form. Whoever did invent this drink is lost to history, but we can thank O.H Byron for ensuring its survival by including it in his 1884 publication, the “Modern Cocktail Guide”.

London Dry gin didn’t make its way to America until the 1890s so The Martinez was most likely made originally with Dutch genever, and later with Old Tom gin, but we think it works beautifully with our Forty Spotted Citrus and Pepperberry gin.

To make this at home, stir down 45ml of Forty Spotted Citrus and Pepperberry gin, 20ml sweet vermouth, 10ml dry vermouth, 5ml of orange curacao and a dash of Angostura bitters. Garnish with a twist of orange and enjoy…

*Each week we will celebrate a classic gin cocktail from the lexicon of modern drinks. Let us know if there’s a drink you’d like to see featured

GIN ERA GROUP BOOKING DISCOUNT!
$99pp for groups over 3
Offer ends April 6th

Gather your group of besties, dress up, and embrace your inner swiftie at this guided gin tasting and gin making special event.

Ticket link in bio

*GIN MAKING SPECIAL EVENT*

End your week on high rotation! Join us as we infuse Forty Spotted Gin with the glitz glam and unforgettable groove of all things pop! Join us April 12th to create your own Fearless gin from a selection of botanicals as vibrant as Taylor's discography.

Book your spot now and unleash your inner swiftie, link in bio!

SOMETHING SPECTACULAR IS IN THE MAKING!

Shake it off with us from 6pm Friday April 12th
More details coming soon....

Gift buying or grabbing something to share this holiday season?
You can get the entire range downstairs !! Open from 3pm daily

We’re closed this weekend for a couple of Christmas parties, but downstairs at they’ll be rocking the gin vibe with Martini’s and Oysters from from 4pm Friday.
A perfect knockoff option!!

TASTING COLOURS 🌈
NOV. 10TH - 13TH
5PM UNTIL LATE

Two veteran Hobart bartenders are taking over our space from tomorrow. Visit Tasting Colours, and immerse yourself in the captivating world of synaesthesia.

No reservations, walk-ins only

TASTING COLOUR / NOV 10TH - 13TH

Join us for a pop-up cocktail experience that aims to immerse you in the captivating world of synaesthesia. Hosted by renowned Hobart drinksmiths Jack Turner and Rohan Massie!

No reservations, walk ins only.

NEGRONI WEEK AT GIN(BAR) 🍊

Our Negroni Bar takeover has landed for

Join us from 5pm this evening and tomorrow for $16 Negroni specials and contribute to a good cause with every sip! Funds raised over the weekend go towards supporting the Negroni Week charity partner Slow Food 🌍.

NEGRONI WEEK AT GIN(BAR) 🍊

Our Negroni Bar takeover returns tomorrow. Sip classic Negronis for just $16 for !

Dive into our Forty Spotted Gin Negroni menu on Sept 22nd & 23rd and support the Slow Food initiative. Join us, drink well, and make a difference🌍

🍊 NEGRONI WEEK AT GIN(BAR)

Heard the buzz? Negroni Week is just around the corner, and we're tickled orange about it.

Join us in the spirit of sipping and giving as we revive our Negroni Bar takeover on September 22nd and 23rd.

The takeover will be a celebration of one of the globe's most adored cocktails, while raising money in support of Slow Food.

Dive into our $16 Negroni specials and raise your glass for a good cause.

NEGRONI WEEK 2023

This , every sip at Gin(bar) goes towards supporting the incredible Slow Food initiative. Drink well and make a difference!🌍

Join us from 5pm on Sept 22nd & 23rd as our Negroni Bar takeover returns with a special Forty Spotted Negroni menu. Savor a classic Negroni for just $16 or explore further afield with several delicious iterations on this iconic drink.

NEGRONI WEEK 2023
Sip classic Negronis for just $16 with the return of our Negroni Bar takeover for !

Dive into our Forty Spotted Gin Negroni menu on Sept 22nd & 23rd and support the Slow Food initiative. Join us, drink well, and make a difference🌍

NEGRONI WEEK 2023

Our much-loved Dark M**o Negroni Bar takeover is back! It's making a grand return for

Join us from 5pm on Sept 22nd & 23rd and relive the magic with a Negroni menu crafted using Tasmania's favorite, Forty Spotted Gin.

Drink well and feel even better, as every negroni sipped over the weekend supports the Negroni Week charity partner Slow Food.

Drink, and make a difference this Negroni Week  🌍

We are closed for a couple of private events this weekend - send us a message if you’re looking for somewhere to hold an intimate cocktail event!

Gin(bar) High Tea? Yes, please. Build memories this Mother’s Day and treat mum to a unique Forty Spotted gin blending experience inclusive of a delicious High Tea and 2 hours of complimentary Gin and Tonics. Taste, blend and explore the world of gin before creating your very own hand-blended bespoke to take home.

Only 18 spots available so be quick!

https://ginbarhobart.com/mothers-day

Gin Bar's cover photo

Gin Bar