A GIN bar in Penarth has created a new range of outrageous menus which allow you to grow your own herbs and gin garnishes from home.

Gin 64, on the town’s Victoria Road, has come up with the revolutionary idea of giving their menus a second lease of life by inserting plant seeds into the paper - which can then be torn up and put into the ground, or a pot, and from it will grow luscious garnishes for your drinks at home.

Owner of Gin 64 Jacques Aviles says they could be one of the first gin bars in the industry to use this form of menus.

He explained how they work.

“The customers get to take the menus home for free,” said Mr Aviles.

“From there, tear the menus up, plant them in the sun, give them a bit of water and around a month to grow, then pick them and garnish your drink.”

Penarth Times:

The menu is taken home, torn up, planted and from it will come garnishes for your drink

Penarth Times:

Owner Jacques Aviles (left) and manager Elliot Davies outside the bar with the menu

Manager of the bar Elliot Davies said the menu is a brand-new cocktail list in addition to their classic cocktail menu, which includes delicious creations such as ‘the 64 hold up’ (gin, passionfruit and pineapple), and the ‘Steepholm ’ (gin, lime, elderflower and mint).

He said the menus were a fun and innovative way for Gin 64 to do their bit for the environment.

“It’s a nice way of reusing the menus to make us all that little bit greener instead of simply throwing them in the bin,” said Mr Davies.

“We thought, it would be a cool concept to give to the customer, and it’s something they can then take away tell their friends about.”

Watch the video below to see more about the new menu:

Penarth Times:

The new biodegradable menu next to the old A4 paper one

Penarth Times:

Gin 64 is an award winning gin bar in Penarth

Since opening in 2018, Gin 64 has gone from strength to strength, having featured in the Sunday Times ‘must go to gin bars’ and was the subject of an episode of a BBC documentary series, Young, Welsh and Pretty Minted.

Gin 64 is famous for distilling its own gin, conveniently named ‘Penarth gin’, in the beautiful surrounds of  Hensol Castle.

Mr Aviles went on to say customers have loved the new concept of the menus and recognise the importance of using biodegradable materials which give something back to the environment.

“Business has been great,”  said Mr Aviles. “We’re starting to put on more tasting events and customers have been blown away by the new menus.”

Gin 64 are hosting a Penderyn whiskey and cocktail tasting session on April 27. Go to www.gin64penarth.co.uk to find out more and book on.