Xachoh Blend No. 5 - Non-Alcoholic Spirit in London - has an elegant and complex aroma. The freshness of star anise is the backbone of this drink with its potent yet sweet flavour offering a heady scent, but without being overpowering on the palate. It is beautifully rounded by the spicy warmth and subtle fruitiness of ginger root, which is balanced alongside the fragrance and warmth of long pepper & turmeric, bringing real depth to the drink. The deliciously honeyed notes of chamomile offer the slightest touch of sweetness and helps to bring a gentle creaminess to the palate. Finally, the refreshing acidity of barberry & rosemary cuts through the rich flavours and produces a mouth-watering experience, giving way to a perfectly integrated blend of flavours that linger on the palate.
Xachoh Blend No. 7 - Non-Alcoholic Spirit in London - has a warm and richly spiced aroma. The prominent flavours of ginger root and blades of mace strike a perfect blend of warmth, spice and a subtle fruitiness. The luxurious aroma of cinnamon quills brings sweetness to the nose and palate, balancing perfectly with saffron & the other spices. Dark crystal malt adds delicious toasted notes and a real depth of flavour, similar to that of a well-aged dark spirit. All of these rich and dark flavours are balanced by a refreshing acidity of sumac on the palate, leaving the way for a long finish and an eagerness for that next sip.
Espresso MartiNoMethod: In a cocktail shaker filled with crushed ice add:
-30ml Xachoh Blend No. 5 or Blend No. 7
-35ml espresso coffee
-20ml coffee syrup
Shake well and fine strain into a chilled martini glass
Blackberry MartiNoMethod: Rub one wedge of lime along the rim of a tumbler. Sprinkle a few teaspoons of salt, sugar and dried thyme and mix well on a small plate and then dip the rim of your glass into the mixture so that the entire rim is covered.
-Fill your cocktail shaker with ice,
-Muddle a handful of blackberries in the cocktail shaker till the juice is out.
-Add 50ml Xachoh Blend No. 5,
-Add 20ml lime juice,
-Add 15 ml Orange Syrup,
-Shake till outside of your shaker is chilled,
-Fill your glass
Persian Lagoon ChillerMethod: Pour 50ml Xachoh Blend No. 5 in a gin glass filled with ice. Add 5-10 ml Blue Curaçao. Add 150ml of a premium Indian tonic water. Garnish with a sprig of rosemary, strawberry slice and lemon slice.
-Pour 50ml of ice cold Xachoh blend No. 5 into an ice cold shot glass
-Add 50ml of soda water
Summer fruit punchMethod: In a tall glass filled with ice, add 50ml of Xachoh Blend No. 7 and150ml of sugar free lemonade, now add mint sprigs, sliced (long way) cucumber, sliced orange and strawberries. Garnish with sprigs of mint and strawberry floret.
Passion fruit and raspberry MartiniMethod: Muddle 4 raspberries in a cocktail shaker, add ice, add 1tbsp lime juice, add 1tbsp vanilla syrup, add 30ml passion fruit juice and 50ml Xachoh Blend No. 5. Shake well and strain into a martini glass. Garnish with a half of passion fruit.
Strawberry FieldsMethod: Muddle 4 strawberries in a cocktail shaker, add ice, add 1tbsp lime juice, add 1tbsp vanilla syrup, add 50ml Xachoh Blend No. 7. Shake well and strain into a martini glass. Garnish with a slice of lime, strawberry and a sprig of rosemary.
Virgin MojitoMethod: In a cocktail shaker muddle one lime cut in quarters, 1 tsp granulated sugar and a small handful of mint leaves, crushing the mint as you go then fill with ice, add 50ml of Xachoh Blend No. 5, Shake well and strain into a chilled tall glass. Add 150ml of soda water, stir and garnish with quarter slices of lime and mint.
Dark and stormyMethod: In a tall glass filled with ice, add 50ml of Xachoh Blend No. 7 and 5-15ml simple syrup to taste, stir. Add a dash of lime juice and 150 ml of sugar free ginger beer and stir. Garnish with an orange slice and a stem of barley.
Cucumber & rosemary soda coolerMethod: In a cocktail shaker filled with crushed ice add 50ml of Xachoh Blend No. 5, 5ml lime juice and 15ml of cucumber juice. shake well. Pour into balloon glass filled with ice. add150ml of soda water. Garnish with raspberry, rosemary and cucumber.
Luxury virgin mulled wineMethod: Warm up 50ml of Xachoh Blend No. 7 with 150ml of red grape juice and 5 ml of orange juice in a pan, now pour it into a heatproof glass and add a teaspoon of honey and a pinch of sumac. Stir well. Garnish with cranberries, star anise and cinnamon.
Citrus chillerMethod: In a coupe glass, add 25ml of chilled Xachoh Blend No. 5, add 75ml of chilled premium Indian tonic, 5 ml chilled lemon juice. Garnish with with lemon rind and slices of fresh turmeric.
Old fashionedMethod: Add 25ml Xachoh Blend No. 7 and one ice cube to a short glass. Stir. Add 8ml simple syrup, 2 dashes of Angostura bitters and 1 more ice cube. Stir. Add 25ml more of Xachoh Blend No. 7. Stir. Now pinch an orange peel so the aromatic oils spray over the drink, then use it to garnish the drink.
Barberry sourMethod: In a short glass filled with ice, add 50ml of Xachoh Blend No. 5,100ml soda water, 50ml of chilled barberry tea, 5 ml of simple syrup (optional). Garnish with a slice of lime.
Cola, Lemon & Orange TwistMethod: Fill a short glass with ice. Add 50ml of Xachoh No. 7, 7.5ml of the juice from a lemon and top with 150ml of your favourite cola. Garnish with a twist of orange.
Persian-SeccoMethod: In a tall flute glass , add 50ml of chilled Xachoh Blend No. 5, add150ml of chilled barberry and rose sparkling tea. Garnish with lemon and rose florets.
Ginger Ale & Pink GrapefruitMethod: Fill a short glass with ice. Add 50ml of Xachoh No. 7, 5ml of freshly squeezed grapefruit juice and top with 150ml of ginger ale. Garnish with quarter slices of pink grapefruit.
CosNopolitanMethod: In a cocktail shaker filled with ice, add 50ml of Xachoh Blend No. 5, 50ml of freshly squeezed orange juice and top with 100ml of cranberry juice. add 5ml simple syrup. Shake well and strain into a chilled glass. Garnish with quarter slices of lime and mint.
Tonic, Lime & MintFill a short glass with ice. Add 50ml of Xachoh Blend No. 7, 5ml of lime juice and top with 150ml Indian tonic water. Garnish with a twist of lime and a sprig of mint.
Ginger Ale & CucumberFill a glass with ice. Add 50ml of Xachoh Blend No. 5 and top with 150ml of ginger ale. Garnish with slices of freshly cut cucumber.
Spiced hot apple warmerMethod: In a brandy glass add 50ml of Xachoh Blend No. 7 and 150ml of hot sugar free apple juice, now add 3-5ml lemon juice to taste. Garnish with cinnamon stick and a slice of persimmon fruit or apple.
Tonic & PomegranateMethod: Halve a pomegranate and squeeze/knock the seeds on to a plate, collecting the juice. Fill a glass with ice. Add 50ml of Xachoh Blend No. 5, 15ml of pomegranate juice and top with 150ml of Indian tonic water. Garnish with pomegranate seeds.
Raspberry XaiquiriMethod: In a tall glass filled with ice, add 50ml of Xachoh Blend No. 5, add100ml of raspberry and jasmine lemonade and 50ml of soda water. Garnish with rosemary.
Serve 50ml of Xachoh Blend No. 5 or Blend No. 7 in a glass and top it with your favourite mixer and enjoy moments of enlightenment....