Something We'll be Drinking Post Turkey: The King's Ginger

The Kings Ginger Thanksgiving spiritsIs it contrarian to drink something born of British Royalty on Thanksgiving, the most American of holidays? Maybe, but really not. You see, The King’s Ginger—a zesty, ginger infused whiskey liqueur that just launched on American shores—may be popular in Europe, but in keeping with the, er, spirits of the holiday, we’re quite happy to entertain out of town guests. Especially foreigners. Kinda like the Native Americans who welcomed the Pilgrims. Besides, it’s spicy kick is just the way to fight the sleepy effects of turkey’s tryptophan and comes with a story worthy of post dinner conversating. The King’s Ginger was formulated by Royal spirit suppliers Berry Bros. in 1903 for King Edward VII as a way to revive and restore health to the the king had just taken to traveling mornings for some good ol’ fashioned bird hunting in what were roofless, horseless carriage. Aka—the first ever cars. Drink it on it’s own, but after the jump, check out a delish, American, pumpkin-y recipe for a cocktail to impress…

Pumpkin Patch
Created by Jackson Cannon, Eastern Standard / The Hawthorne
1 oz. Pumpkin infused The Glenrothes Select Reserve
1 oz. The King’s Ginger Liqueur
1/2 oz. fresh lemon juice
1/2 grade A maple syrup (prefer McClure’s)
1 egg white
Shake over ice and strain into a chilled cocktail coupe. Garnish with angostura bitters. 
To infuse the scotch, peel, clean and cut small 2 by 2 inch pieces of sugar pumpkin, very lightly salt and roast for about 20 minutes on 250.Put into a seal container with scotch and let rest for two days. strain off and re-bottle. keep refrigerated.


Related: Three Celebrity Wines for the Holidays