A liqueur fit for a King? Berry Bros. & Rudd are steeped in tradition themselves, but to produce a liqueur that will warm the cockles of King Edward VII is a mighty step in the right direction. But how did it all come about?
In the early days of King Edward VII’s reign, the royal doctor approached Berry Bros. & Rudd for something to ward off the chill felt by His Majesty when out in his “horseless carriage”. Henry Berry promptly produced Berry Bros. & Rudd’s brandy and ginger cordial originally known as “Ginger Brandy – Special Liqueur”, but in 1906, three years after its creation, it was the next generation who thought to add it to the price list and in 1934 rename it “The King’s Ginger Liqueur” as it is known today.
The King’s Ginger is created by the maceration of ginger root and the addition of citrus in the form of lemon oil. Sounds perfect for these cold, bitter nights! So how does it fare?
The King’s Ginger – 41%
Light and fresh on the nose with a mix of ginger and citrus that doesn’t dominate and overpower too much. Slight sharpness of ginger to begin, it develops nicely with an instant warming. Sweet ginger near the end as the soft velvet texture coats your mouth. A little spice on this long offering.
Now it’s only fitting to showcase a cocktail that hits the spot during winter –
The King’s Winter Cup
Brand snifter or wine glass
30ml The King’s Ginger
20ml cloudy apple juice
100ml apple cider
Cinnamon stick to garnish
Add all ingredients into a pan or soup urn. Simmer on a gentle heat for 30 mins then serve. Garnish with a cinnamon stick.
Or something to have all year round?
The King And Tonic
50ml The King’s Ginger
100ml Fever Tree tonic water
1 dash of Angostura Bitters
Combine and serve in a highball glass with ice. Serve with lemon slice.
Now, I’m a big fan of using spirits within food and being able to get the best of both worlds. So maybe try one of these –
The King’s Ginger Cheesecake
110g ginger biscuits
50g unsalted butter
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. Refrigerate whilst preparing the filling.
- Put the gelatine into a small 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.
Always a winner when a spirit can not only be drunk neat, but also combined with other ingredients to create not only a great drink, but also fantastic food. If I were you, I’d grab a bottle or two, one to drink – one to play with!
© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.