• October 7, 2014

One of the best things about working for a company that crafts wonderful baking essentials, spices and seasonings is experimenting with those flavors! We are often treated to taste tests and samples of new products — it’s hard work but drinkssomeone has to do it. And, it ultimately makes for a better product for our customers. We make sure it tastes like we want it to, and then we move forward with selling it — so once it gets to your kitchen, it has been back and forth in ours several times. Quality control, people.

We also like to experiment with different applications of our favorite products: savory, sweet and spirits are where we usually head with these experiments. We’ve also been known to throw some vanilla in bath scrubs, or make candles for gift guides. So, it just goes to show that with a little creativity and a new perspective, you can teach an old dog new tricks.

Coming up on the holiday season, we felt the need to shake things up and give a new twist to some of our ingredients and come up with some cocktail recipes. A team of mixologists at a popular local restaurant offered to help out, and we willingly handed over a few products to get their juices flowing.

With Rodelle ingredients, the team at Jay’s Bistro came up with:

  • The Steve Miller
  • Pumpkin Spiced Mulled Wine
  • Orange Pisco Hot Chocolate
  • Almond Poppy Toddy
  • Thyme Square
  • 3G’s
  • Blood Orange Vanilla Margarita

After much sampling and debating, we are going to start with the Pumpkin Spiced Mulled Wine, and the recipe for that will be on our website next week! But, keep your eyes peeled for another cocktail recipe coming soon after.


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