You might think that Ginger Wine is a little old fashioned but once you taste it’s warming Ginger flavour, you will definitely want it for your home bar.
Now in case you are wondering exactly what Ginger Wine actually is, it’s a fortified wine made from a fermented blend of ground Ginger root and Raisins. It is often fortified by being blended with brandy.
First produced in the UK, as far back as the 1700, Ginger Wine is no longer just an alternative to a pre-roast dinner sherry or something you experiment with at 14-years-old when you first raid your parents’ drinks cabinet. Now bartenders globally as seeing the virtue in this perfect winter warmer.
Ginger Wine is tasty drink to have on it’s own, and with a low ABV of only 13% can be a perfect alternative to higher alcohol spirits. But if you want to mix it into a cocktail it works well with a variety of spirits.
You can mix it with Scotch for a Whisky Mac, or with Rum for a Gravel & Stone which is popular in Jamaica.
Really, every camping trip or outdoor event (think firecrackers or star-watching) is improved with a little Ginger Wine on hand.
Health Benefits Of Ginger Wine
Ginger can have some amazing health properties, although not as dramatic as they believed in the 1800s, when they believed that Ginger Wine could be drunk to protect against Cholera.
Ginger has been used for its medicinal properties for centuries among many cultures. Ginger is used to relieve digestive problems such as nausea, loss of appetite, motion sickness and pain. It can reduce inflammation and has even been cited as having aphrodisiac properties.
It’s sweet, warming, comforting and with that gingery fire actually feels like it may be doing you some good. Perfect as a gentle tipple, beneficial if you have a sore throat, soothing if you have digestive issues.
Make Your Own
Now you can actually make your own Ginger Wine but be aware it takes a little bit of time but could be a nice project during the the late summer months.
1 tablespoon freshly grated lemon rind (zest of 1 lemon)
1 tablespoon lemon juice
1 (750 ml) bottle white wine
1⁄3 cup honey or 1⁄3 cup golden syrup, to taste
1 tablespoon grated fresh ginger
1⁄4 cup raisins, chopped roughly
1 ounce brandy or 1 ounce cognac, to taste
In a non-reactive saucepan over medium heat, combine the lemon zest and juice, wine, honey or golden syrup, ginger, and raisins.
Raise the heat to medium-high, stirring constantly until the honey or golden syrup is melted, which will take about 4 minutes, but do not allow to boil.
Add the brandy or Cognac and place into glass container.
Refrigerate at least one day (or two, to taste), then strain the wine and serve in small glasses.