Heads up, gin lovers: there’s a new way to serve the classic G&T. Place your tumblers and Tom Collins glasses back on the shelf, because this year we’re trading them in for something altogether more chic and refined. Set to take over as the drink of summer, gin bowls are the sophisticated version of a gin and tonic, crafted from boutique ingredients and assembled in tall, rounded and Insta-worthy Copa glasses.
According to gin folklore, the Copa de Balon glass has been used to serve gin in the Basque region of Spain since the 1700s. The unique rounded shape is said to trap the botanical aromas of your precious G&T, while also preventing the ice cubes from melting too quickly, thereby diluting your drink. Clever, huh?
Inspired the Mediterranean and decorated with luscious fruits and fresh botanicals, gin bowls have swiftly been taking over the cocktail bar at the recently opened Saké Restaurant & Bar, which is located on the rooftop at Manly Wharf. And to give you a taste of what we’re talking about, we’ve got a recipe for one of Saké’s most popular gin bowls to share with you.
Below, the recipe for Tommy Strange, one of Saké’s bestselling gin bowls.
- 40ml Poor Toms Sydney dry gin
- 10ml Poor Toms Strawberry gin
- 100ml Fever-Tree Elderflower Tonic
- 1 strawberry, topped and thinly sliced
- ¼ Pink Lady apple, thinly sliced
- Pinch of juniper berries
- 6 mint leaves, slapped to release the oils
- 1 mint sprig
- In a Copa glass, or similar rounded glass, add botanicals, then both gins and stir to infuse flavours. Add tonic, increasing the volume by a maximum of two thirds to avoid dilution.
- Next, add plenty of ice and churn so that the botanicals are evenly distributed. Top with a mint sprig and enjoy.