Kendal Mint Cake reborn as alcoholic liqueur
Famous confectionery Kendal Mint Cake is set to have a major rebirth as an alcoholic liqueur.
The cake, traditionally made from peppermint, sugar and glucose, is popular with explorers for its high energy and was carried by Sir Edmund Hillary and his team on their ascent to the summit of Mount Everest in 1953.
But now today's climbers can enjoy the liqueur form - 24% alcohol by volume - as they wind down after a long day in the hills.
The idea was the brainchild of Mike Pennington, owner of Burgundy's Wine Bar & Brewhouse in Kendal, Cumbria.
After he acquired the mint cake recipe 20 years ago, he used his mixing skills to create an alcoholic liqueur and has been selling it to his customers since.
Due to growing demand a company was set up 18 months ago to market the product worldwide and the recipe was recently honed.
The liqueur, with its distinctive green colour, contains mint, cacao and secret ingredients fused with alcohol and sugars, said Mr Pennington.
Water from Kendal Mint Mine is also infused into the recipe.
In June, 10,000 bottles were produced to meet orders with exports to Australia, Thailand, Switzerland and Germany.