Last week I was invited along to an evening with The King’s Ginger. I was more that intrigued when I found out that the “banquet” was going to be hosted in traditional Edwardian style at Food at 52, one of London’s best kept secrets – a beautifully well equipped and designed cookery school.
We were greeted by our chef for the evening, Sage – of Food Pilgrimage (@FoodPilgrimage), along with the Cutlass Comms team who introduced The Kings Ginger brand.
A bit about The King’s Ginger: it is a liqueur created by Berry Bros & Rudd in 1903 specifically for King Edward VII. The viscous and seductively golden liquid is warming on the palate, initially the taste of ginger and lemon is light and sweet but there’s no mistaking its 41% strength in the aftertaste!
Most of you know that I am very taken with cocktails, and I was particularly fond of the King’s Ginger Autumn Cobbler. A light and refreshing cocktail that uses seasonal fruit garnish for an unusual twist. I feel that the thinking behind this drink might have been able to make this a little easier to re-create at home – Merlet Creme de Mure isn’t currently in my drinks cabinet… perhaps cassis would be a suitable alternative.. but here’s the recipe in case it’s in yours…
The King’s Ginger Autumn Cobbler: 35ml The King’s Ginger / 10ml Merlet Creme de Mure / Pear cider to top / Three wedges of lemon / Three blackberries to top
My favourite tip of the evening: Simply add The Kings Ginger to a cold glass of white wine for a softer taste. Considering the strength of the spirit, I was surprised that it wasn’t more overpowering and I will certainly be buying a bottle to perk up cheap bottles of white!
The food and ambiance was perfect. The attention to detail was very impressive – the long dinner table at Food at 52 was set perfectly for a Edwardian feast and top marks to the Katie, the PR who painstakingly melted wax to seal our invitations to the feast.
Large platters of food arrived where we were all able to help ourselves to duck, salmon en croute, black kale, dauphinoise potatoes and the most delicious crispy goose fat and polenta roast potatoes. The polenta gave the roasties added crunch – a great idea! If I am truthful, it was only really the glazed duck and the flourless chocolate pudding that I was able to tell the secret ingredient of The Kings Ginger, but it was all absolutely delicious and showed the versatility of the liqueur in a fantastic light.
So, where can you buy a bottle? All good Waitrose stores, 50cl for £17.95 or alternatively, visit the website: http://thekingsginger.com
As always, don’t forget to drink responsibly!
NB. Thank you to Antoni and Katie at Cutlass Comms for my invitation to a top-class evening and to Sage for preparing such a fabulous spread. I highly recommend a visit to Food at 52 for all your cookery school needs. You can see their timetable and services via the link: http://www.foodat52.co.uk/