Crabbie’s Green Ginger Wine is a fortified English wine to which ginger is added. Alongside natural ginger sourced from the Far East; a blend of herbs, spices and fruit including: lemon and orange zest, wild cowslips, oriental cinnamon and cloves are combined to create this perfectly balanced wine. With a quickly established reputation for being the finest Green Ginger Wine, it’s the ideal present for Birthdays, Christmas, Father’s Day or any other special occasion. Pioneer of taste It takes taste and imagination to create a drink so delicious that it stands the test of time. The roots of the distinctive Crabbie’s Green Ginger Wine stretch all the way back to 1801. John Crabbie capitalized on the nearby port of Leith, Edinburgh, providing him access to ingredients from many nations. He sourced the finest ginger and exotic spices; to create unusual drinks that challenged and delighted the senses, starting a legacy that would last for generations to come. Tasting notes Nose: Instant and powerful nose of genuine root ginger followed by a range of spices including clove and cardamom. Crisp citrus present in the background. Palate: The spice from the nose is carried seamlessly on to the palate accompanied by bags of sweetness. The ginger shines through and lasts well. Finish: The spice grows into the finish leaving a zing towards the back of the palate. A hint of lime-y citrus is left once the spice disperses. Perfect serve Crabbie’s Whisky Mac: Just half fill a rocks glass with sturdy cubed ice; add 60ml whisky & 30ml Crabbie’s Green Wine. Stir and enjoy! Or why not try a festive Crabbie’s Gingerbread Man: Add 45ml bourbon, 22.5ml butterscotch schnapps, 22.5ml Crabbie’s Green Ginger Wine & 60ml apple juice to a shaker with ice. Shake and strain into a chilled rocks glass and garnish with a gingerbread man or a slice of fresh ginger. Alternatively a Ginger & Basil Collins for a summer refreshment: Squeeze 4 lemon wedges into the base of a rocks glass. Add 5 basil leaves & 50ml Crabbie’s Green Ginger Wine. Fill with crushed ice and top with soda water. Stir and garnish with a fresh sprig of basil and a short straw.