Monday, 5 March 2012


Hi everyone! We are very excited to let you know about the new variation of our current ginger drink, it's called Strong and Dark for those of you who fancy a little more kick in your drink but still enjoy the great taste we put into Dorset Ginger.

We have just agreed on the new label design, and we are hoping to get it onto shelves about Easter time :)

Tuesday, 21 February 2012

Diana Hurrell kindly sent us the recipe for this spiced apple and ginger loaf, which she made using Dorset Ginger..................'Delicious!'.

Simply use Dorset Ginger instead of ginger wine.


Spiced apple and Ginger Loaf


  • 375g (12oz) Bramley apples 
  • 75ml (2¾fl oz) Ginger wine, plus extra for the icing 
  • 250g (9oz) plain flour 
  • 2 tsp baking powder 
  • ½ tsp ground cinnamon 
  • ½ tsp ground ginger 
  • ¼ nutmeg, grated 
  • 150g (5½oz) butter at room temperature, plus extra for greasing 
  • 150g (5½oz) soft light-brown sugar 
  • 2 medium eggs, lightly beaten 
  • 1 Cox's apple 
  • 75g (2¾oz) icing sugar
Peel, quarter, core and finely slice the Bramleys and put in a pan with the ginger wine. Cover and cook over a low heat for 10 to 15 minutes or until collapsed; keep an eye on them to make sure they don't catch and burn. Mash a little, put into a bowl and leave to cool.
Preheat the oven to 180°C/350°F/gas mark 4. Butter a 1.5 litre (2¾ pint) loaf tin and line the base with buttered greaseproof paper.
Sift the flour, baking powder and spices together. Cream the butter and sugar until pale and fluffy. Beat the cooled apple into the eggs, then beat this into the creamed mixture in two batches, adding 2 tbsp of dry ingredients between batches. Fold in the rest of the dry ingredients and spoon into the tin. Bake for an hour – you may need to cover it with foil if it's getting too dark. Cool in the tin for 10 minutes, then turn out right-side up on to a wire rack.
Quarter, core and thinly slice the Cox's apple, leaving the skin on, then drop the slices into a pan of boiling water and drain as soon as the water returns to the boil. Leave to cool, then dry on kitchen paper. Arrange overlapping slices on top of the cake. Mix the icing sugar with about 1½ tbsp ginger wine to make a thin icing and drizzle over the apple, allowing it to trickle down the sides. Leave to set.

Thursday, 22 December 2011


Apple Mac:

50ml Scotch whiskey
12.5ml Dorset Ginger
50ml pressed apple juice

Build over ice in a large tumbler, stir & serve.




Gin Ginger:

25ml Gin
25ml Dorset Ginger
Top with tonic

Serve with ice & slice.

Wednesday, 21 December 2011


Spicy Dorset Mojito:

Half a lime (cut in two)
Half a teaspoon of brown sugar
4 large mint leaves
200ml apple juice
50ml Dorset Ginger

Squash the lime, suger and mint into the bottom of the glass
Add Dorset Ginger, crushed ice and the apple juice, then mix up from the bottom.



Monkey Steals Peach:

50ml Berentzen peach
25ml Coco Lopez
50ml Pressed apple juice
12.5ml Dorset Ginger

Shake & strain into a large Collins over ice.



Hypotenuse:

37.5ml Kwai Feh
12.5ml Dorset Ginger
Top up with Prosecco

Build in a Champagne flute.