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Gin Tonic Glass America's 20
Gin Tonic Glass America's 20
In stock
Generous capacity
Embark on a nostalgic journey to the vibrant era of the 1920s with our exquisite Balloon Gin and Tonic Glass. Unveiling a generous capacity, this sizeable cocktail glass is a canvas for creating the ultimate refreshing gin cocktail. Whether adorned with ice cubes or garnishes, it ensures a delightful drinking experience that's both visually appealing and palate-pleasing.
Practical and stunning
Its captivating textured pattern and meticulously sculpted glass stem not only elevate the gin glass's aesthetics but also serve a functional purpose – preventing the rapid transfer of heat from your hand to the gin balloon glass. This ensures your drink remains at the ideal temperature for an extended indulgence.
Laser-cut lead-free crystal glass
Every piece within this collection is impeccably laser-cut from lead-free crystal glass, featuring delicate rims and guaranteeing exceptional purity, clarity, and brilliance. Raise a toast to the past while savoring the present – this is more than glassware; it's a sensory journey through time.
Material: crystal glass
Volume: 745mL
Dimensions: 22.6cm x 10.9cm
Care Instructions: hand wash recommended
Made in Italy
Product Specifications
Product Specifications
Material: Star Glass
Capacity: 745ml
Weight: 295g
Height: 22.6cm
Length: 10.9cm
Width: 10.9cm
Country of Origin: Italy
Care Instructions
Care Instructions
Dishwasher safe, top shelf recommended
Shipping & Returns
Shipping & Returns
We deliver to anywhere inside Australia, excluding Northern Territory. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. Flat Rate Metro Delivery of $14.95 + FREE SHIPPING on all Metro orders over $149* More Info here.
BUY WITH PEACE OF MIND
We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below* You can read our full terms and conditions here.
BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs.
WEBSITE: Contact Us Here
EMAIL: website@wheelandbarrow.com.au
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SKU:119714
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Serves 4-6 INGREDIENTS 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish METHOD 1. Prepare the chicken Place the chicken pieces in a large dish pour over the red wine. Cover refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt pepper. Working in batches, coat the chicken pieces in the seasoned flour cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot cook until softened. Add the garlic cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions) mushrooms cook for a further 3–4 minutes. Stir in the tomato paste cook for about 2 minutes, allowing it to darken slightly. Add the brandy deglaze the pot, scraping up any browning from the base. 4. Combine cook Return the chicken speck to the pot. Pour in the reserved wine add the bay leaves thyme. Bring to a gentle simmer. Cover the pot transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through the vegetables are soft. Remove from the oven. Discard the herbs bay leaves, then remove the chicken set aside. Place the pot back on the stovetop simmer the sauce to reduce thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce warm through. TO SERVE Serve garnished with chopped parsley a creamy bed of mashed potatoes.
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