PARKIN' IN LEEDS w/ NORTHERN MONK // DSSOLVR
BLENDED HEAVEN HILL BA IMPERIAL STOUT w/ MOLASSES, COOKIE, GINGER, CINNAMON, VANILLA & BROWN SUGAR
For the second NMB collab, we wanted to recreate a timeless dessert from their side of the pond: The Parkin, a dense Spiced Cake known for it’s use of Treacle, Oatmeal, and Ginger. Typically compared to Gingerbread Cake in the US, it is often served with Custard. So we shot a few ideas back and forth on how to recreate this beast, and once again, the team crushed it. (Also, we heard parking in Leeds actually sucks real bad, haha.)
This is exactly what it is described to be: A liquid version of a ooey-gooey Parkin, but with Brandy instead of Custard, and pebbled with Ginger and Cinnamon, with JUUUST enough Nutmeg to bring it all together. Big BAKED GOOD vibes, layered in wet Oaky vanillin and robust Brandy.
13% ABV // 473ML
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Description
BLENDED HEAVEN HILL BA IMPERIAL STOUT w/ MOLASSES, COOKIE, GINGER, CINNAMON, VANILLA & BROWN SUGAR
For the second NMB collab, we wanted to recreate a timeless dessert from their side of the pond: The Parkin, a dense Spiced Cake known for it’s use of Treacle, Oatmeal, and Ginger. Typically compared to Gingerbread Cake in the US, it is often served with Custard. So we shot a few ideas back and forth on how to recreate this beast, and once again, the team crushed it. (Also, we heard parking in Leeds actually sucks real bad, haha.)
This is exactly what it is described to be: A liquid version of a ooey-gooey Parkin, but with Brandy instead of Custard, and pebbled with Ginger and Cinnamon, with JUUUST enough Nutmeg to bring it all together. Big BAKED GOOD vibes, layered in wet Oaky vanillin and robust Brandy.
13% ABV // 473ML
