I have fond memories growing up as a young boy on the west coast of Scotland in the 1970s.  I lived about a 10 minute walk from a lovely beach and equal distance from corn fields and clear rivers for both fishing and swimming  and an  “enchanted ” forest it was like natures playground for a child so needless to say summer holidays from school were long and exciting, but the winters were bitterly cold!

However easily compensating for this was the real coal fire and traditional Scottish fare, the popular favourites were stovies (a traditional Scottish casserole made with meat ,tatties and veg) also briedies (a Scottish pastie) then there was the scotch pie , neeps and tatties , beef olives (sausage wrapped in steak) – the list is endless, and of course our delicious traditional puddings.

But what I really was fond of was a traditional homemade non alcoholic ginger wine, it was a cultural winter aperitif made by most Scottish households, made with ginger, lemon, raisin and spices it gave a real kick and warmth.  As an adult “soft drink ” it was equally loved by the children once they got used to the “fire” in the mouth!

I was so fond of the memories and the drink that 16 years ago i started making it commercially.  I adhere closely to the original recipe , its hand made in small batches using a unique combination of ingredients which are put through a boiling and cooling process to gives its smooth distinct full bodied flavour.

I know “west coast finest ginger” is made of the finest quality and firmly believe that it is the best value for money non alcoholic ginger wine on the market .  So I’m sure you will enjoy it as much as I do and making it for you.

Steve 

(prop :West Coast Ginger Company)

Non-alcoholic Punch

Ingredients:
Half litre apple juice
Half litre orange juice
Glass West Coast Ginger Drink

Combine all ingredients and heat gently to a simmer.
Serve with a slice of lemon

Ginger Egg Nogg

Ingredients:
3 parts Advocaat
1 part West Coast Ginger drink

Combine all ingredients and shake in a cocktail shaker
Serve with a slice of orange and finely chopped chrystallised ginger

Ginger and Mango Trifle

Ingredients:
Splash of West Coast Ginger Drink
Jamaican Ginger Cake
Ripe Mango
Ready made custard

For individual servings, take 6 sundae dishes or small glass bowls, and break up the ginger cake into bite size pieces and make a layer in the bottom of each of the bowls.  Add a splash of ginger drink over the ginger cake.  Peel and dice the mango into approx 1.5 cm pieces, and add a layer of this on top of the ginger cake in each bowl.  Add two spoonfuls of custard over each.
Repeat these layers, finishing with the custard layer and add a piece of mango on top.  Scatter with some grated chocolate.

Fabulously simple, but looks great and tastes like a little piece of the Caribbean!