Ginger Drizzle Cake:


  • 60ml Dorset Ginger Extra Strong
  • 200g/7oz softened butter
  • 200g/7oz caster sugar
  • 200g/7oz self-raising flour
  • 3 medium eggs
  • 3 tbsp Dorset Ginger for drizzling
  • Couple of cubes of crystallised ginger, cut into small pieces (optional)

For the ginger icing:

  • 2-3 tbsp Dorset Ginger Extra Strong
  • 200g icing sugar
  • Couple of cubes of thinly sliced crystallised ginger


Preheat the oven to 180C, 350F, Gas 4. Line and grease a 1lb loaf tin or a 20cm/8inch cake tin.

Place the butter and sugar in a large mixing bowl and beat until light and fluffy.

Whisk in the eggs, one at a time; if the mixture starts to curdle, add 1 tbsp flour to it. Use a metal spoon to fold in the rest of the flour. Add the 60ml Dorset Ginger Extra Strong to your mixture and stir well. Add the chopped up crystallized ginger to your mix if you are using it.

Spoon the mixture into the prepared tin and bake in the centre of the oven for 35-40 minutes, or until a skewer, inserted in the middle of the cake, comes out clean.

When the cake is risen, golden and shrinking from the tin, remove it from the oven and prick it all over with a cocktail stick at least 20 times.

Drizzle with more Dorset Ginger Extra Strong, then allow it to cool in the tin for 10 minutes before carefully transferring it to a cooling rack.

Once the cake is completely cold, mix up the ginger icing and drizzle it over the cake. You can decorate it with more thinly sliced crystallised ginger.

Dark and Stormy:


  • 50ml Dorset Ginger Extra Strong
  • 25ml rum
  • 20ml simple syrup
  • Juice of 1 lime
  • Ice and soda water


Add Dorset Ginger Extra Strong, rum, lime juice and simple syrup into a tall glass. Muddle well then add ice and top up with soda water.

For a non-alcoholic version, disregard the rum and add an additional 5ml of simple syrup.

Wildberry Smash


  • 50ml Dorset Ginger Extra Strong with Cinnamon
  • 25ml Dorset Ginger Original
  • 50ml gin or vodka
  • 15ml sugar syrup
  • A handful of berries of your choice
  • Tonic or soda water


Add fruit, spirit, ginger drinks and ice to a tall glass. Muddle well and top up with soda or tonic water. Garnish with a few berries.

Note: this cocktail will vary greatly depending on spirits used and fruit paired with it. If you are using a light spirit, such as gin, vodka or lightly spiced rum, use softer fruits like strawberries and blueberries.

If you are using a peaty whiskey, strong bourbon or spiced rum, use stronger fruits, such as blackberries or raspberries.

Dorset Ginger Mojito


  • 50ml Dorset Ginger Original
  • 50ml whiskey/spiced rum
  • Juice of ½ lime
  • A handful of mint leaves & 1 lime wedge to garnish
  • Tonic or soda water
  • Ice


Put all the ingredients in a glass, then take a large spoon (or fork) and mix well. Top it up with tonic or soda water and garnish with a lime wedge and some mint leaves.

For a non-alcoholic version just replace the whiskey/spiced rum with 25ml Dorset Ginger Extra Strong with Cinnamon.

Raspberry and Ginger Cosmopolitan:


  • 40ml vodka
  • 25ml fresh lime juice
  • 50ml Raspberry with a hint of ginger
  • handful of fresh raspberries


Add all the ingredients to a cocktail shaker with ice, shake and double strain into a martini glass and garnish with a handful of fresh raspberries.

Rhubarb Mojito:


  • 25ml rum
  • 25ml fresh lime juice
  • 10ml fresh lemon juice
  • 40ml Rhubarb with a ginger kick
  • handful of mint leaves, ice


Stir all the ingredients with some crushed ice, top with soda and add more ice if needed.

For a non-alcoholic version, just disregard the rum.

Moscow Mule:


  • 25ml vodka
  • 10ml fresh lime juice
  • 50ml Dorset Ginger Strong
  • soda water
  • ice and lime wedge


Pour vodka, lime juice and Dorset Ginger Strong into a copper mug filled with ice cubes, stir and top up with soda water. Garnish with a lime wedge.