Is Kendal Mint Cake Liqueur set to become the new drinking craze?
PUBLISHED: 00:00 16 October 2015 | UPDATED: 23:45 23 October 2015
Having your cake and drinking it
Kendal Mint Cake has had a dramtic make-over and it’s causing a stir among drinkers around the world.
The idea was the brainchild of Mike Pennington, owner of Burgundys Wine Bar & Brewhouse in Kendal, for the last 30 years.
After acquiring the Kendal Mint Cake recipe 20 years ago, he used his mixing skills to create an alcoholic liqueur from the peppermint cake recipe and tested it on his customers.
A company was set up to market it worldwide and Mike, sales director Annie Brownhill and finance director Roger Gilbertson have been frantically working to keep up with demand. As well as local outlets, like Low Sizergh Barn, Tebay Services and Rheged, they have been talking to distributors for British Airports, London pubs, and agents in China, Singapore, Vietnam, Scandanavia and Spain.
Export orders have been sent to Australia, Switzerland, Thailand and recently an order was received from Germany after the liqueur was a hit at the Speyside Whisky festival.
Mike said he came up with the idea while mixing cocktails behind the bar of Burgundy’s. ‘Being a Kendal lad, I was brought up with Mint Cake. I experimented with different flavours until I came up with the right recipe. We started with just 100 bottles, but they went so well that in July we produced 10,000.’