John Crabbie travelled to Sri Lanka (Former Ceylon) to source ginger and spices for his new innovation Green Ginger Wine, creating a new liquid with his elephant icon that would be enjoyed two centuries. The original Crabbie’s recipe is still used today, steeping ginger for six weeks before adding citrus zest and a variety of Asian spices.
It’s a true original and is the source of all other more modern Crabbie’s products. It became famous when Colonel MacDonald, of the British Indian Army combined Crabbie’s Green Ginger Wine with his Speyside scotch whisky to create the legendary “WhiskyMac” long drink.
The perfect serve is neat, over ice, or as the base for a spirit mixer, such as whisky.
PACK SIZE: 70cl
COUNTRIES AVAILABLE: UK