We have teamed up with Anchor Distilling in US and The King’s Ginger (a rich, golden and delightfully crisp ginger liqueur made especially for King Edward VII) this festive holiday! Check out this perfect cocktail kit featuring the Falcon 3 pint jug and tumblers in samphire and a recycled wool blanket from The Future Kept.

Why not recreate your own kit for Christmas Eve night. Get inspired by some of these delicious cocktail recipes using a liquer like The King's Ginger from below.

Merry Christmas all...

From Elliot Clark at Trick Dog in San Fran

1 oz The King’s Ginger
1 oz No. 3 Gin
.75 amontillado sherry
.5 oz Sencha-cinnamon syrup
.25 fresh lemon juice
3 dashes Angostura
4 oz hot water

Warm all and top with hot water. Garnish with a lemon wheel and a thin disc of fresh ginger

Sencha-cinnamon syrup:
Use 25 grams of sencha green tea, and combine with 8 oz of hot (not quite boiling) water. Let steep for 1 minute, then strain. Take strained green tea and combine in small saucepan with 1 cup of cane sugar (substitute brown sugar for a darker, richer flavor). Heat over low heat until sugar is completely dissolved, remove from heat and add 75 grams cinnamon sticks (about 4-5 sticks 2” in length). Let sit for 30 minutes, 45 for a more intense cinnamon flavor, stirring occasionally. Pull out cinnamon sticks. Syrup is ready to use! 

From Nick Stolte at Gio’s in Berkeley

1.5 oz The King;s Ginger 
.5 oz scotch (single malt or blend)
.5 spiced chai syrup
.5 lemon juice
hot water 

Once warm, add to pre heated glass and top with 4 oz hot water. Garnish with clove studded lemon wheel and shaved cinnamon 

Chai syrup recipe: Make a very heavily steeped chai tea. For every 8 oz of hot water use 8g of tea. Or 3 tea bags. Let steep for 10-15 minutes then combine with equal parts sugar. Ex: for 16 oz tea add 16 oz sugar. Whisk to dissolve.

From Robbie Conroy at East Bay Spice Co. in Berkely 

1.25 oz The King’s Ginger
.75 Penny Blue Rum
.75 honey syrup
1 oz lemon juice
2 dashes absinthe

All ingredients should be heated and then topped off with hot water. Sprinkle bee pollen over the top and then grate cinnamon on top of the bee pollen.

Honey syrup recipe: honey and water 1:1 ratio