Dickensian origin of our ginger wines

At The Original Drinks and Food Company we mixed our research with a family recipe, passed down through the generations, settling upon a beverage that presented a flavour combination created for the drinker of today but rooted in history.

We examined the tradition and usage of ginger wine during the Victorian era, most especially within the time of our local former resident, Mr. Charles Dickens, whose characters were often found in the company of warm punch and spiced cordial.

Ginger wine, a cordial of long-standing repute, came into wide favour during the 18th century and remained a fixture of English domestic and festive life well into the 19th. First developed for medicinal purposes, it gained household popularity through its supposed tonic effects and agreeable warmth.

Most notably, ginger wine finds a place amongst the renowned festive beverages referenced by Dickens, including those of the 'Smoking' series: Smoking Bishop, Smoking Archbishop, and Smoking Beadle. The last of these, the Smoking Beadle, is recorded as being made with ginger wine and raisins, and forms part of a class of ecclesiastical drinks common in seasonal entertainments of the day.

Eliza Acton, in her Victorian writings on cookery, references such mulled wines as suitable for the season and agreeable to both the constitution and the spirit. The use of ginger, raisins, and warming spices in wine was considered restorative, especially during winter months; although we heartily recommend it throughout the year.

While no single printed recipe from the Dickensian era proclaims itself as 'Ginger Wine' of that name, the usage of ginger-infused wines, spiced cordials, and mulled drinks with ginger, features prominently in the cultural and culinary traditions of the time.

While there’s no direct Victorian cookbook entry titled "Dickens’s Ginger Wine," we reconstructed a recipe consistent with period practices and mentions. Taking out the alcoholic content, then blending the best quality ingredients to match the intended flavours, in this cherished Dickensian drink.

Here's a historically-grounded version for "Smoking Beadle", drawing from Apician Morsels (1836) and Eliza Acton(1845):

Recipe (circa 1836–1868 style):

• Red or white wine (ca. 2 bottles)
• Raisins (a handful or 225 g)
• Fresh ginger (approx. 1–2 oz, coarsely sliced)
• Spices: cinnamon stick, cloves, mace, allspice (small equal quantities)
• Sugar (~½ lb)
• Optional port for finishing

Instructions (period style):

1. Simmer the ginger, raisins, and spices in water until reduced by about half.
2. Combine with wine (and port), gently heated; some versions suggest burning off a portion of spirit.
3. Let stand near heat to infuse for around 10 minutes.
4. Serve with floating spices and fruit, sweetened to taste

This mirrors the structure of Smoking Bishop recipes—but using ginger wine base and raisins, just like Smoking Beadle would have done.

We like our Rochester Dickensian Ginger over ice with a simple garnish but you try it your way. Take a look at our 'Ginger Cocktails' for ideas.