Could this be the best winter mixer for gin? - and it's not tonic!

From antiquity to the present day, one ingredient can be counted upon to warm the cockles of your heart on the coldest night: ginger. Find out why the Lamb & Watt Ginger Ale in your October Gin of the Month box is the warmer you’ll be craving all winter long. Craft Gin Club members have dubbed it the best ginger ale ever!

When the Romans began importing ginger from the far east in antiquity, Europeans knew immediately that they’d tasted something special – and, by the 16th century, the continent was receiving more than 2,000 tonnes of the stuff every single year.


One sip of your Lamb & Watt Ginger Ale makes the attraction clear. In the frosty air of a British winter, ginger is like a friendly fire – comforting and warming, even as it refreshes and reinvigorates. And, in the form of this ginger ale, it’s the perfect match for your Richard III Gin.

As Adam Georgiou of Lamb & Watt says, “As we move into the colder months, we’re looking for serves with a bit of warmth, but that are still refreshing. Our ginger ale, soaked for 6 weeks to get the full, fiery ginger flavour, is both of those things.”

The cunningfolk of medieval Europe would have relied on ginger to soothe fevers, banish colds and settle the stomach. But for modern mixologists, it’s at the vanguard of cocktail culture. Once reserved for dark spirits like whisky and rum, the complex intermingling of gin and ginger is gaining traction. Whether you prefer this modern combination with ancient roots in a minty cocktail or as a super-simple serve, the Lamb & Watt Ginger Ale in your October Gin of the Month box will keep you warm all winter.

Cocktail: Fire and Ice

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Muddle the mint in the bottom of a glass with the ginger syrup. Add the lime juice, then gin, then fill the glass with ice. Fill to the top with ginger ale and garnish with mint to serve.

*To make ginger syrup, combine 200ml of water and 200g of sugar in a saucepan with a small knob of ginger, peeled and sliced. Simmer until thickened, then leave the ginger to infuse. When cool, pluck out the ginger. Store the syrup covered in the refrigerator.


50ml gin
15ml lime juice
15ml ginger syrup*
Ginger ale, to top up
Small handful of mint leaves