|Mentha spicata 'Blue Eye'|
Bar owners have realized that all ice isn’t the same. Commercial ice, as well as ice out of the ice machines, contains air and minerals. Ice with air melts faster and the minerals change the flavor of the drink. Many high-end establishments now have full-fledged “Ice programs” which produce ice for their cocktails that are better tasting, more attractive and, yes, worthier of premium prices.
According to Nation’s Restaurant News, bartenders at Trump International Hotel create house-made cubes formed in pastry molds and blast-frozen and include such items as rose petals with raspberry, elderflower, mint, basil, lemon verbena and others. Their signature drink this year is the Opulence 5, which is a medley of Champagne, artisan vodka, elderflower liqueur served over five different herb-flavored cubes which slowly melt, adding new layers of flavor. It can be added to your tab for a mere $55.
|Mint 'Berries and Cream'|
|Mint 'Fruit Salad'|
All of the Westefield new patented mints can be found only at Richters Herbs. You can find these amazing trendy new mints on-line and Richters has an exclusive contract for these exciting new mints.
And that mint I posted at the top of the page, Mint 'Blue Eye'? That's one I discovered growing beside a woodland spring near Blue Eye, Missouri, 34 years ago. It's an especially good tasting mint and withstands more frost than most. In the fall, at the first frost, I like walking in the garden and picking the frost-covered leaves of this mint for a cool, minty flavor. 'Blue Eye' mint can be gotten from Mountain Valley Growers where my friend, V. J. Billings is growing my mint for sale.