Ingredients:

• 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

Method:

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.

Ingredients:

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

Method:

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.

Ingredients:

• 200ml Sicilian Lemonade
• A few cucumber slices
• Handful of mint
• Ice

Method:

Add cucumber & mint to a cocktail , muddle and pour in the lemonade with some ice. Gently shake and double strain into an ice-filled glass. Garnish with more cucumber and mint sprigs.

Ingredients:

• 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

Method:

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.

Ingredients:

• 100ml Dorset Ginger Mellow
• 200ml Pimm’s
• 600ml Lemonade
• 1/2 cucumber, sliced
• 1 orange sliced
• Handful of raspberries
• Handful of roughly chopped fresh mint leaves

Method:

Mix the Pimm’s, cucumber slices, raspberries, orange slices, mint leaves and ice in a large jug. Pour over the Dorset Ginger Mellow & give it a stir. Top up with the lemonade, gently stir again and serve in ice filled glasses.

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.

Ingredients:

• Spiced Ginger Punch
• Orange
• Apple
• Cinnamon Stick

Method:

In a big saucepan, gently warm up a bottle of Spiced Ginger Punch with some fresh orange and apple slices. Pour into heatproof glasses and decorate with a cinnamon stick and the fruit slices.