Rochester packs a punch. … it kicks like two angry mules – and indeed it does. Launched to much acclaim at the Good Food & Wine Show recently, Rochester Ginger is apparently made from a Dickensian recipe that harks back to the 1870s. The ingredients include pressed ginger root, elderflower, cowslip and raisins (great for the immune system) and can be served in a variety of ways – neat or diluted, or added to your tea. And if that doesn’t knock you about enough, then try its sister, the very delicious Rochester Organic Mulled Berry Punch. Full of winter spice, it’s perfect as a hot toddy before popping off to bed. Both are non-alcoholic.


Rochester’s Mulled Berry Punch… with cool spring nights ahead, this non-alcoholic mulled punch is a lovely way to warm up from the inside out. Heated up with red wine, Rochester’s latest drink is delicious – just warm for a minute or two on the stove until piping hot. But don’t expect Rochester’s trademark kick-you-in-the-back-of-the-mouth hit you get from its ginger drinks, this is more subtle. Elderberry lifts it to the right amount of sweetness.


Ginger drink packs a powerful punch. Rob & Belinda Mikecz felt there was a gap in the Australian market for a non-alcoholic drink with punch. In England they found Rochester Ginger. Made with 14% ginger root with elderflower, cowslip and raisins, the recipe has been passed down through three generations. Many who try it for the first time think it’s alcoholic. A smoother version is Rochester Dark Ginger, an old Jamaican recipe made with lemon and caramelised sugar. The drinks can be used in mixers, tea, cocktails and to marinade fruit.


Dickensian but in a good way. Like piping-hot porridge or an old wooly jumper, mulled fruit and spices speak of wintry goodness. Rochester Mulled Organic Berry Punch is from the best of European tradition but there’s not a whiff of dry red in this brew. Instead, the ground whole spices are blended with elderberry, blackcurrant, apple and orange. Also available is Rochester Ginger – a throat-burning, head-clearing concoction that tastes as good neat or on the rocks as it does blended into juice or a cocktail. The berry punch is similarly versatile; warm it on the stove with slices of orange, or splash into a mulled wine for a tipple.


Those who enjoy a drink with a sharp kick but not any associated pain in the head could do far worse than grab a glass of non-alcoholic Rochester Ginger, which contains 14% raw ginger root, along with herbs cowslip and elderflower, and raisin – that’s the highest ginger root content you can get, and it’s true that all that ginger spice builds a fire in the throat when sipped neat that’s as potent as any good scotch. If that proves too intense it goes nicely on ice or mixed with sparkling mineral water, a slice of lemon and a sprig of mint.

Alan Jones

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DRINK WITH KICK. A ginger drink recipe dating back to the 1870s delivering ‘the kick of two very angry mules’. The non-alcoholic Rochester Ginger contains 14% raw ginger root, crushed with elderflower, cowslip and raisins. It has a bigger spicy zing than ginger beer and works well with soda or fruit juice. This Dickensian drink also tastes amazing as a marinade for strawberries, stone fruit, or over ice cream.


Let’s take 3 of our favourite ingredients and mix them together, and call it the Rochester Ginger ‘Dark and Stormy’, with coconut water and single origin cold drip coffee.

Cold drip is usually a 5-12 hour process of coffee making where cool water is dripped on to a bed of freshly ground coffee. You can do this yourself is you have the tools and set up at home, or buy from a coffee house who does cold drip. The result is a cup that retains the natural sweetness and fruit characteristics of coffee with a low acid content (less acidity than normal coffee) is super smooth with more flavour. A mix down of young fresh coconut water, Cold drip coffee mixed with distillations of the finest Jamaican ginger (Rochester Dark Jamaican Ginger is the secret ingredient here). As a mixing ratio try 250mls of coconut water, 60mls of cold drip coffee with equal proportion of Rochester Dark Jamaican Ginger, once all ingredients are in either stir well or into a cocktail shaker.

This drink will please both the discerning coffee critic as well as refresh and revive the home enthusiast, and is lovely served on the rocks in a glass, or poured back into the coconut shell and drop in a straw to sip on. So now you can continue to enjoy the versatility of Rochester Ginger drinks with the famous ginger kick that lingers. Cheers!


Keep a hip flask full of Rochester Dark Ginger and add a splash to any of the Coffee types you normally order at Starbucks, Costas, et al. Great with Caffe Mocha, Espresso Con Pana, Caramel Macchiato or simply Caffe Americano. Take the flask with you and remember to share the pleasure with others.


Freeze in an ice tray 6 cubes of Rochester Ginger and 6 of Rochester Dark Ginger.

Now you have 3 options.

Option one. Dark Ginger Ice Cubes with Dark Ginger – It chills but does not dilute.

Option two. Rochester Ginger ice Cubes with Rochester Ginger – it chills but does not dilute.

Option three. Mix Rochester Ginger with Dark Ginger Cubes or vice versa.

If you add a capful of Whisky to these options it will bring a smile to you lips.


Into a whisky tumbler add 3 cubes of ice and then add 2 ounces of Goslings Rum and 3 ounces of Rochester Dark Old Jamaican Recipe Ginger. Stir up a STORM for your tastebuds.

Relax, sip and savour, this lip smackin, thirst quenchin, ace tastin, coolbuzzin, high livin, motavatin drink. Try saying that after two of them!