As the temperature continues to drop this week, there is simply no better drink to have in your hipflask than The King’s Ginger. This emphatically ginger liqueur was specially formulated by Berry Bros. in 1903 for King Edward VII. Rich and zesty it was created to stimulate and revivify His Majesty and has been appreciated by bon viveurs, sporting gentleman and high-spirited ladies ever since. His Majesty was a man with a peerless sense of fashion, so we have spoken to our friends at esteemed hatters, Lock & Co, and they have agreed to make a bespoke, made to measure Edwardian hat for one lucky winner in our new competition.

But back to the wintery weather. One of our favourite coctails, ‘The Rusty Tack’, is a sophisticated take on a classic whisky cocktail that blends equal measures (we recommend 35ml) of The King’s Ginger and Cutty Sark Whisky, and is bound to keep the chills at bay.

The toothsome combination of ginger and citrus flavours makes The King’s Ginger a natural store cupboard essential and we have also put together some pudding recipes that include The King’s Ginger.

There are doubtless many other delicious ways to include this seductive liqueur in your cooking – let us know if you’ve come up with any yourself!

The King’s Ginger Snaps
Ingredients:
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 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
Ingredients:
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 bite sized 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.

For more cocktail and recipe ideas click here. To learn more about The King’s Ginger watch this fun video.