This festive gin liqueur is named after Reverend Hubert Bell Lester, who created his winter liqueur recipe in 1904 for the Christmas gathering of his congregation. Years later, his great-grandson recreated the original formula with a few updates and help from Joe Wadsack, who is generally thought to have the best palate in the wine business. There are Amalfi lemons and oranges, along with a few seasonal spices - this one's a winner simply over ice and will do well in a Negroni, too.
Warming and spicy, with loads of oily citrus zest, a good handful of dried fruit and peppery juniper underneath it all.
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You can taste and smell real ingredients..these guys also make Fortnum & Mason liqueurs and no wonder. Absolutely different class. Neat or Ginger ale for us.
Hip flask for my dog walk..husband keeps wondering how the bottle gets empty..
Makes a lovely hot winter punch. Just follow the recipe on the website.
We had seen Olly Smith talking about it..”liquid Christmas” …and he is spot on. Spices…citrus and sweetness from raisins..it’s perfectly balanced and leaves a loooong delicious aftertaste. Brilliant with a mince pie.
Oh my goodness this is liquid Christmas. Like a beautiful mince pie with freshness form the orange and lemons. It’s unbelievable. You can tell it is made with real ingredients..delicious lick your lips aftertaste..and a finish that lasts forever. We have it neat on ice.
