The clubbable Edward VII (1901-1910) left us several enduring style markers – the fashion for leaving one’s bottom waistcoat button undone for one thing. He also popularised the Homburg, made wearing tweed stylish and introduced the Norfolk jacket. He managed to combine sartorial elegance with a taste for hunting, an eye to the ladies and a raffish approach to life in general that left his mother, Queen Victoria, quite unamused.

But until now he has never been associated with the world of spirits. However, it turns out that the portly monarch left one other style tip for a gentleman that has, until now, languished in sad obscurity. I’m referring, as you will shortly learn from cocktail aficionados of your acquaintance, to The King’s Ginger – a liqueur first produced around 1903 by London wine merchants Berry Bros & Rudd at the request of the King’s doctor, concerned by His Majesty’s reckless habit of taking winter morning rides in his new open-top horseless carriage (a natty Daimler as it happens).

Having concocted a full strength base enriched with macerated ginger root and a hint of lemon oil, Berry Bros appear to have more or less forgotten about it after Edward’s death. However, having recently scoured their archives, they have relaunched this splendidly-named tonic and now offer it to the hoi polloi at £17.95 the half-litre bottle. It’s actually pretty decent value, considering its versatility.

As you’d expect The King’s Ginger is a pleasantly warming drop that brings to mind hunting, shooting, fishing and other country pursuits, even long walks in Windsor Great Park. But I’d use it as an unexpected cocktail ingredient to add spice to some old favourites.

A Ginger Royale for example involves adding a dash to champagne or sparkling wine; it combines well with tonic and a plop of Angostura bitters; or mix it 50/50 with a decent Scotch for a twist on the classic Rusty Nail.

Horseless carriage not required, though the wearing of a jaunty waistcoat will add an appropriate touch of ceremony.

Ian Buxton