It’s one thing getting a brief to create a cocktail for the Coronation Festival at Buckingham Palace next month, quite another coming up with something that befits the occasion. On the one hand we wanted to keep our recipe for The King’s Ginger liqueur dead simple so it can easily be replicated at home but then again, we were aware that Berry Bros & Rudd, the historic company who asked us to create it was asking us for a cocktail to celebrate the Queen’s 60th year rocking the throne.
Now we’re not Royalists but we do have some sense of occasion (happy belated birthday ma’am). And for us, a plain old King’s Ginger and mixer wouldn’t quite cut it. Instead we looked at British ingredients that paired with the rich, zesty ginger hit of King Edward VII’s favourite liqueur. In the end, rhubarb got the nod – the fact we picked it from Ms S’s dad’s garden was a happy bonus.
Stewed up with sugar and a dash of vanilla extract, we added the strained juice to the liqueur along with a tot of lemon and ginger tea and a splash of fresh lemon juice. Next, some fizz – and as we wanted to keep this a homegrown affair, we opted for an English sparkling wine – Nyetimber or Chapel Down both do the trick.
The recipe is built in a teacup – very British and no shaking or special equipment involved. For colour and aroma we added a garnish of raspberry, mint and a slice of ginger pierced onto a cocktail stick; for interest, refinement and an essential touch of English Eccentricity, we served it in a Tipsy Teacup. It’s name? The Royal-Tea Cup of course. Enjoy it on the lawn at Buck House from 11th to 14th July. Cocked little fingers an absolute must.
The Royal-Tea Cup
40 ml The King’s Ginger liqueur
15 ml homemade rhubarb syrup*
25 ml Twinings Lemon & Ginger tea**
10 ml fresh lemon juice
25 ml English sparkling wine (Nyetimber or Chapel Down)
Fresh ginger, raspberry and small sprig of mint to garnish
Place two big ices cubes in a tea cup. Add all the ingredients except the sparkling wine and stir. Carefully top with the sparkling wine and gently stir again. Garnish with a thin slice of ginger, raspberry and the mint sprig secured with a cocktail stick.
* Homemade rhubarb syrup:
Chop two sticks of rhubarb into 1″ pieces. Place in a pan and cover with 1 cup of water, two tablespoons of caster sugar and a dash of vanilla extract. Bring to the boil and simmer until the rhubarb is mushy. Leave to cool then strain through a piece of muslin or strainer into an airtight jar. The liquid will keep for a few days in the fridge.
** Lemon & Ginger tea
Pour bowling water on to a single Twining’s Lemon & Ginger tea bag. Leave to infuse for 2 minutes. Remove tea bag and allow to cool.