<![CDATA[EXSPEARMINT - EXSPEARMINT BLOG]]>Tue, 25 Apr 2023 02:39:22 -0700Weebly<![CDATA[Route 40]]>Fri, 16 Dec 2016 05:50:45 GMThttps://www.exspearmint.com/exspearmint-blog/route-40
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Route 40
A few years ago I drove across the country from Tennessee to San Francisco. While on the journey, I stopped off for a road side stand and ate a delicious, sweet and tangy pod like fruit called tamarind. The fruit originally grows on trees native to Africa. The naturally tangy sweet flavors of the tamarind legume fruit is worth a try especially with a spicy dusted kick of Cayenne. This road side adventure inspired the following cocktail.

Spicy, sweet, and tangy.
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COMPONENTS:
Muddle tamarind and cayenne powder (to taste) in mezcal tequila. Strained, adding fresh squeezed grapefruit and a few spoonfuls of pomegranate molasses. Sweeten to taste with simple syrup (optional). Shake on the rocks served in a smoky salt rimed glass. Enjoy!
]]><![CDATA[Pink Sour Bomb]]>Mon, 25 Jul 2016 21:31:46 GMThttps://www.exspearmint.com/exspearmint-blog/ribisel-gin-sour
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Went to the local supermarket and picked up some ribisel berries, which is the Austrian name for red current berries. The market's in Germany and Austria have such a beautiful selection of cheeses, meats and fruits which can inspire the creative bartender in you. It's been a pleasure shopping and tasting so many great foods. Staying at friends houses all over Europe has been a great addition to keep things interesting. So using what is available at the moment, today I found gin, lemons and we bought honey and paired it with my supermarket finds. This drink is one of my most sour drinks yet, while still being quite delicious. 

​Pink sour  bomb.
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COMPONENTS: A handful of red currents muddled with gin and a couple big squeezes of lemon. Add elderflower syrup and honey to taste and then top off with tonic water and ice. 


]]><![CDATA[Sun Kissed Fig]]>Sun, 17 Jul 2016 19:29:43 GMThttps://www.exspearmint.com/exspearmint-blog/sun-kissed-fig
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​About to hop on the next train to Denmark and found some delicious veggies and figs in the supermarket before I set out on traveling. Though the figs were meant as an afternoon delight on the train, inspiration began as I looked down on these fresh figs.

Summer fresh and light.
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COMPONENTS: I decided to go with a fresh muddled peach and fig infused vodka. Muddling the fruit together in a mortar and pestle with the vodka then straining all the pulp out. I added a semi-sweet elderflower/rhubarb juice to add a summer kick. Garnish with a sprig of mint and ice. Another variation for sweet wine drinkers, try combining with a bubbly champagne.
]]><![CDATA[Swedish take on the Moscow Mule]]>Fri, 15 Jul 2016 09:49:30 GMThttps://www.exspearmint.com/exspearmint-blog/july-15th-2016
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Traveling through Sweden for a wedding, my Swedish friend and I got excited talking about Moscow Mules. She had never had one.  So the adventure began to create this refreshing drink for her. It's funny how while traveling around the world you soon become aware of the different availability of food in the stores. It was difficult to find ginger beer at the supermarket, which is a very essential component to the Moscow Mule. But never mind that, we felt like champs. Finally coming out of the store with a bubbly apple and ginger tonic and plenty of fresh ginger to spice things up. My favorite was finding frozen gooseberries in the freezer that she had picked. We needed a substitute for more ice since we were running out and these berries complimented the drink and were quite tasty.

A different take on the Moscow mule. Refreshingly tasty. 
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COMPONENTS: Mint, fresh ginger (to taste) and lime muddled up into vodka of choice. Apple and ginger tonic drink mixed with in a garnish of gooseberries and mint. Add a lime/raw sugar rim and ice to top it all off.
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