The King’s Ginger

The story of a King join the story of a liqueur. The King’s Ginger is the emphatically ginger liqueur that was specifically formulated by Berry Bros. in 1903 for King Edward VII.The King’s Ginger Parlour. The Edwardian Christmas pop-up bar will open on Thursday 5th December 2013 at the Hoxton Hotel

Rich and zesty, it was created to stimulate and revivify His Majesty King's, the liqueur was commissioned by the Royal Physician to stimulate and revivify His Majesty whilst exposed to the elements on morning rides in his new horseless carriageand and has been appreciated by bon viveurs, sporting gentlemen and high-spirited ladies ever since.

King Edward VII reigned from 1901 to 1910 and was a customer of Berry Bros., the wine and spirits merchant established at No. 3, St James’s Street, London, in 1698. Berry Bros. & Rudd first supplied the British Royal Family during King George III’s reign in 1760 and continues to do so to the present day,  earing with pride two Royal Warrants, one from Her Majesty Queen Elizabeth II and one from His Royal Highness The Prince of Wales. The family-owned wine and spirits merchant Berry Bros. & Rudd enjoys an unparalleled reputation for quality and innovation worldwide.

The Royal Physician was concerned about the monarch’s health, exposed as he was to the elements indulging another of his preferred pursuits, driving his horseless carriage, a Daimler. In 1903 he  ommissioned, therefore, Berry Bros. to formulate a liqueur which would warm and revivify His Majesty; the result, a rich, golden liqueur with a pronounced spicy ginger emphasis and delightfully crisp flavour. The delicious high strength liqueur features ginger, for centuries celebrated for its medicinal properties.

King Edward VII was a thoroughly clubbable chap who enjoyed the high life as Prince of Wales in the late 800s. His parents, Queen Victoria and Prince Albert, were determined that the heir to the throne should have an education that would prepare Edward to be a model monarch. However, Edward chose to use his time at the universities of Edinburgh, Oxford, Cambridge and life itself to develop his skills in charm, sociability and tact as well as impressive appetites for good living, cigars and gambling and came to personify the fashionable elite. His greatest passions were fine wining, dining and the very best cigars; often enjoyed in the company of beautiful ladies. This was an enthusiasm out of which he never grew.

The King’s Ginger is a high-strength liqueur created by the careful maceration of ginger root, enlivened by the judicious addition of citrus in the form of lemon oil.

Although warming and heartening on a cold day as originally intended, it is a splendidly uplifting tonic to be appreciated on its own all year round as well as in any number of cocktails and long drinks.






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Toast the end of winter and the budding of new life with The Ginger Royale.

The Ginger Royale 
  
                                                                                           
35ml The King’s Ginger
140ml Champagne

Preparation
Pour a generous measure of The King’s Ginger into a flute. Add
chilled Champagne to taste. Then find some attractive friends
with whom to share this delicious and efficacious concoction.





Cool down at the races with a zesty cooler.

The King and Tonic

50ml The King’s Ginger
100ml tonic water

1 dash of Angostura Bitters

Preparation
Serve in a Collins glass with plenty of ice. A great, refreshing alternative to Pimms which works best with Fever Tree tonic water...
It may not improve your chances of picking a winner but this cocktail engenders equanimity.



The perfect accompaniment to the change in the season.

The Twinger

50ml The King’s Ginger
100ml ginger ale

1 dash of Angostura Bitters

Preparation
Serve in a collins glass with plenty of ice. The name comes from the twin ginger ingredients. The Twinger complements the muted tones of the tweed, moleskin and corduroy of your autumnal wardrobe.




Enliven a game of golf with a Rusty Tack made with The King’s Ginger and Cutty Sark.

The Rusty Tack

35ml The King’s Ginger
35ml Cutty Sark Scotch Whisky

Preparation
A sophisticated take on a classic whisky cocktail, like many of life’s pleasures the Rusty Tack is simplicity itself. Fantastic over ice too...
There simply isn’t a better drink to have in your hipflask.

The King’s Ginger Cheesecake

For the base
110g ginger biscuits
50g unsalted butter
For the filling
350g cottage cheese
1 sachet powdered gelatine
2 large free range egg yolks
60g caster sugar
Grated zest and juice of
2 lemons
3 tbsp The King’s Ginger
150ml double cream
20cm flan tin with removable base

Prepare the base by breaking the biscuits into a fine rubble and add the melted butter. Mix thoroughly. Press evenly into the bottom of the flan tin. Refridgerate whilst preparing the filling. Put the gelatine into a mall cup with three tablespoons cold water and stand this in a small saucepan of barely simmering water. Leave for 10 minutes until the gelatine looks transparent. Next blend the cottage cheese, egg yolks and sugar in a liquidiser for one minute. Add the lemon zest, juice and gelatine (pass it through a strainer). Blend until well combined and the mixture smooth. Whip the cream into soft peaks and fold this, together with The King’s Ginger into the cheesecake mix. Pour into the flan tin, cover and chill for three hours. Serve: Decorate with small pieces of chopped crystallised ginger.


The King’s Ginger Snaps

50g unsalted butter
50g caster sugar
50g golden syrup
50g plain flour
1/2 tsp grated root ginger
Grated zest of 1/2 a lemon
1 tsp The King’s Ginger
The King’s Ginger Cream
250ml double cream
Zest of 1 lemon and 1 lime
1 heaped tsp of stem ginger
in syrup, drained and chopped finely
2 tbsp The King’s Ginger


Preheat the oven to 180°C and line two large baking sheets with baking parchment. Melt the butter, syrup and sugar in a saucepan over a medium heat. Add the flour, lemon zest, grated ginger and The King’s Ginger to this mixture; stir until well combined. Drop one teaspoon of the mixture onto the baking sheet, 10cm apart. Bake in the oven for 8-10 minutes until bubbling, lacy and a deep caramel colour. Remove from oven. Let the snaps cool slightly, and then lift with a palette knife. Quickly roll around the handle of a wooden spoon to form a tube shape. Cool on a wire rack. These can be kept in an airtight tin for a week. Serve with The King’s Ginger cream. Whip the double cream to soft peaks. Fold in the remaining ingredients. Chill until serving. This can be piped into the ginger snaps or served alongside in a small pot.


The King’s Ginger Truffles

200g good quality dark chocolate
175ml double cream
5 tbsp The King’s Ginger
1 tsp of finely chopped drained stem ginger in syrup







Line a baking tray with cling film. Break the chocolate into small pieces and drop into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Stir until all the chocolate is melted. Add The King’s Ginger and the chopped stem ginger. Mix well. Leave in bowl and allow to cool to room temperature (about 2 hours). Using a melon baller or teaspoon, scoop out bitesized pieces and roll into even shaped balls. Roll in cocoa powder and place on baking sheet. Chill in the fridge. Serve with after dinner coffee and a chilled shot of The King’s Ginger.

The King’s Ginger Pop-Up Christmas Parlour

The Hoxton Hotel, 81 Great Eastern St London, EC2A 3HU United Kingdom

Thursday 5th December 2013 to Sunday 8th December 2013

Fancy some royal treatment this Christmas? Then come on down to the Kings Ginger Parlour which will see our garden transformed into an Edwardian themed, pop-up drinking den. Sure to tickle one’s taste buds and warm revellers from the inside-out, the pop-up parlour will take place for just four days, serving 5 special cocktail creations ….

The King’s Ginger Liqueur and east London’s Hoxton Hotel are thrilled to announce an exciting new collaboration: The King’s Ginger Parlour. The Edwardian Christmas pop-up bar will open on Thursday 5th December 2013, for four days only, in the atmospheric courtyard garden of The Hoxton Hotel. Five seasonal King’s Ginger cocktails have been specially created by drinks expert Dan Warner, to kick start this years festive celebrations. The King’s Ginger mulled cyder, served hot or cold, will be sure to tickle one’s taste buds and warm revellers from the inside-out. Other creations on the menu include ‘Gingers Back In Fashion’ which is definitely one for high spirted ladies and sporting gentleman alike.

Attendees can expect a warming golden glow, in seductive surroundings, with festive songs, food pairings and the best Christmas drinks menu in the east end. The temporary parlour will hail back to yesteryear, delivering the ultimate Edwardian Christmas experience.

THE KING'S GINGER MULLED CYDER
The King's Ginger, cloudy apple juice & Aspall Cyder served warm or over ice

BLOOD ORANGE & GINGER FIZZ
The King's Ginger & blood orange purée charged with English sparkling wine

THE KING'S CHALICE
The King's Ginger served long with chilled Earl Grey tea, blackcurrant syrup & Angostura Bitters

GINGER'S BACK IN FASHION
The King's Ginger, bitters & The Glenrothes Select Reserve stirred Old Fashioned style

POMEGRANATE & GINGER FLING
The King's Ginger shaken with pomegranate & lemon juices. Served straight up


The grand opening takes place on Thursday 5th December. Merrymakers can expect a warming golden glow, in seductive surroundings, with festive songs and the best Christmas drinks menu in the east end. If it's good enough for the King…
Doors open from 7pm on Thursday 5th December, everyone's welcome!

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