John Crabbie’s original recipe told us to steep it in ginger for up to 6 long weeks, no more, no less.

So that’s what we still do – then in goes fresh ingredients from around the world including lemon and orange zest, wild cowslips from Eastern Europe and fragrant Oriental cinnamon and cloves.

The result is a smooth taste with a touch of fire delicious taken neat over ice or alternatively as the perfect partner for many different spirits.