Dickensian origin of our ginger wines

At the heart of Rochester Ginger lies a story steeped in tradition, warmth, and the enduring legacy of Charles Dickens. Known for his vivid depictions of festive gatherings, crackling fires, and shared drinks, Dickens frequently wove hot punches and spiced cordials into the pages of his most beloved works.

As a tribute to this rich heritage, our drinks celebrate the flavours of Dickensian England: bold ginger, warming spice, and the joy of conviviality.

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.

Today, Rochester Ginger continues the story. Inspired by Dickens’s love for warming drinks and festive tradition, we craft our beverages to evoke the same comforting spirit — without the need for alcohol.

Smooth, bold, and thoughtfully spiced, our range of Ginger drinks bring the Victorian hearth to the modern table.

"A cheek-warming mix of flavour and history, Rochester Ginger is Dickensian hospitality in a bottle."

While there’s no direct Victorian cookbook entry titled "Dickens’s Ginger Wine," we reconstructed a recipe consistent with period practices and references in line with our longstanding traditional family recipe; 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)
• Dried Ginger Powder (1–2 oz depending on taste)
• Spices: cinnamon stick, cloves, mace, allspice (small equal quantities)
• Sugar (~½ lb)
• Optional port for finishing

Instructions (period style):

1. Place the dry spices into a muslin bag then place, with the raisins, in  the water and simmer until it is reduced by about half.
2. Add the sugar and then combine with wine (and port), and gently heat; 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.

A Victorian-era drink known as Holland's was a type of ginger beer, a fermented alcoholic beverage that was popular in the 19th century and brewed with ginger. While there are many different ginger beers, "Holland's" likely refers to this traditional, lower-alcohol, ginger-infused drink, sometimes used with spirits, or a form of a ginger beer plant starter  to promote fermentation.  

A Type of Ginger Beer: Holland's was a specific term for a type of ginger beer. The name likely comes from Holland, the country which was known for producing distilled spirits like jenever.

Ginger's Role: Ginger beer was a popular drink during Victorian times, made by fermenting a mixture of ginger, water, sugar, and yeast. 

Mixing with Alcohol: This alcoholic ginger beer was often used as a mixer for spirits, a common practice in the Victorian era. 

Evolution to Ginger Ale: The popularity of ginger beer led to the development of ginger ale, a non-alcoholic, carbonated water with a ginger flavoring. 

Ingredients: Water, molasses, vinegar, ginger, and sometimes lemon juice were used in the recipe. 

Process: Soaking the ginger in water, often with lemon and a leavening agent, would begin the fermentation process. The sugar would then be added, and the mixture fermented in bottles to build up a high pressure, creating a strong, alcoholic, fizzy beverage.