a 12 Bottle Bar original
3 oz Gin-Key Lime Sorbet
2-3 dozen Micro Melon Balls
2 oz Leopold’s Gin
4 oz Tonic
1 large stalk Mint
Make the sorbet per the Hot-Frozen Gin Fizz recipe, substituting key lime juice for the lemon
Scoop out the melon balls, making them small enough to fit through the boba straw
When the sorbet is ready, add approximately 3 ounces of it to the bottom of a large glass
Return the glass to the freezer, allowing the sorbet to set and the glass to thoroughly chill
Just before serving, add the melon balls to the glass
When serving, pre-mix the gin and tonic, then add to the glass
Add the mint and boba straw
* * *
If there’s one thing I can tell you, having run through a number of drinks for today’s Mixology Monday post, it’s that if you’re dead set on serving your drink in a scientific beaker or flask, don’t make the drink yellow. It’s a small point but one which I quickly realized as I poured a pineapple syrup-based cocktail into my vessel of choice. As this month’s theme is “Come to Your Senses” – chosen by us, given that Paul Clarke was kind enough to allow us to host the August mixer – and the goal is to create a drink which inspires a sense beyond just taste, a beaker full of frothy golden liquid arouses reactions best left unspoken.
Fortunately for everyone involved, we ditched the pineapple and went in a different direction. As the ones who set the theme, we of course figured that we should challenge ourselves to incorporate as many of the five senses – sight, smell, touch, taste, hearing – as possible into our entry. This meant breaking out the molecular mixology playbook and working our way through gels, foams, mists, solids, cotton candy, deconstruction, reconstruction, and many other big words. After several false starts and abandoned recipes (the pineapple concoction), we decided to think outside the science kit.