$59.99 $56.99 price per bottle
Stone's Original Ginger, a peppy currant wine from England that's flavored with ground ginger. Hard-core ginger lovers will want to go for the burn and drink Stone's straight over ice, but we prefer the ginger snap, a refreshing combination of one part Stone's to three parts vodka. Top it off with club soda or ginger ale, garnish with an orange slice and a cherry, and you've got yourself a fresh-faced beverage that packs a sneaky wallop.
Stones Green Ginger Wine - Cocktails & Recipes
30ml Stone's 30ml Gin This is the Bishop's favourite. Mix well and serve over ice in a cocktail glass, decorated with a twist of lemon. Stone's Ritzy Red Head
30ml Stone's 60ml whisky juice of 1/2 lemon dash of passionfruit juice Very ritzy indeed. Shake well with crushed ice and serve in an old-fashioned glass. Ginger Toddy
125ml Stone's juice of 1/2 lemon 3 dspn honey A hot drink for bedtime that's considered by some to be a good remedy for a cold or cough. Pour all ingredients into a tumbler and top with boiling water. The Dragon Slayer
30ml Stone's 30ml gin 1 tbspn runny honey 60ml cider We're not sure about the dragon but this will slay you. Mix together and serve with ice in an old fashioned glass. Rolling Stone's
15ml Stone's Champagne Just a dash of Stone's in the bottom of a champagne flute, and you're ready for a rolling good time when you top it up with your favourite bubbly. Garnish with a strawberry. Gallstone
30ml Stone's 30ml Galliano 60ml cream Delectable. Shake all ingredients with a little ice and strain into a cocktail glass. Sprinkle with nutmeg and the operation is a complete success! Stone's and Lemonade
60ml Stone's a slice of lemon lemonade Simple but delicious. Measure Stone's into a highball glass, add the slice of lemon, ice, and lemonade to taste. Stick's n Stone's
60ml Stone's 30ml Vodka This won't break your bones, and one or two won't hurt you. Pour over crushed ice into an old-fashioned glass and stir, adding a squeeze of lemon for real zest!Cobblestone
30ml Stone's Dry alcoholic cider Devised by a humble cobbler, who drank his from a shoe. We suggest you splash the Stone's into a highball glass instead, then add ice and top with your favourite cider. Milestone's
60ml Stone's 60ml white rum Angostura bitters Mixing it is easy, but your first sip marks a milestone in sophisticated taste. Run a few drops of bitters down the side of a highball glass, then fill with crushed ice. Add the Stone's and rum, stir, then top up with a dash of lemon juice and garnish with a slice of orange. Coco Stone
30ml Stone's 30ml Tia Maria 60ml Cream You'll go coconuts over this one. Shake all ingredients with a little crushed ice and strain into a cocktail glass. Sprinkle with nutmeg and float a cherry in the middle as a castaway island. Ginger Eggnog
30ml Stone's 30ml Advocaat This isn't the eggnog grandma used to make. It's much better, and much naughtier. Make sure the ingredients are well stirred, then serve in a cocktail glass. Ginger Punch
1 bottle Stone's 3 bottles red wine 375ml St Agnes Brandy pinch ground cinnamon pinch ground cloves peel of 1 orange peel of 1 lemon 900ml water sugar to taste A hot party deserves a hot punch, and this will really warm the party up! Add the cinnamon, cloves and peel to the water and boil for 15 minutes. Strain the liquid into a large pan and add the red wine, Stone's and St Agnes. Add sugar to taste, ladle into punch glasses and serve piping hot. Stepping Stone's
30ml Stone's 30ml Midori 60ml cream sliced kiwi fruit Step lively because your guests will ask you to make another and another. Shake all ingredients with a little ice and strain into a cocktail glass. Garnish with slices of kiwi fruit for a heavenly green dream. Whisky Mac
30ml Stone's 30ml whisky Whether you know a Macintosh as a raincoat or a computer you'll still enjoy this classic drink. Stir together in an old-fashioned glass. Add water and ice if desired.
Gingered Tomato Soup
1 litre of beef or chicken stock
3 large onions
750g ripe tomatoes (or tinned)
11/2 heaped tbspns tomato puree
freshly milled black pepper
2/3 cup Stone's Green Ginger Wine
juice of 1 lemon
2/3 cup (150ml) cream
parmesan cheese or croutons
Heat the stock in a saucepan. Add finely chopped onions, skinned and chopped tomatoes, tomato puree, seasoning and bouquet garni and simmer for 1 hour. Remove pan from heat, let cool, and put ingredients through blender. Blend softened butter and flour with a little water until it is a smooth paste. Add slowly to the soup, stirring all the time. Return pan to heat and add the Stone's Green Ginger Wine and lemon juice. Continue to heat for a further 5 minutes. Remove from heat, stir in cream and serve garnished with parmesan cheese or croutons.
Serves 4-6 - Ideal for freezing.
Chicken with Pears
4 fillet chicken breasts
1 large tin pears
2/3 cup Stone's Green Ginger Wine
1 cup (240ml) thickened cream
Flour chicken breasts and add to frying pan with melted butter, turning frequently until chicken is cooked thoroughly. Remove chicken from pan and place sliced tinned pears on top of each fillet, reserving syrup. Keep chicken warm while preparing sauce. To pan juices in the frypan add Stone's Green Ginger Wine, 150mls syrup from the tinned pears and the thickened cream. Heat well to reduce pan juices and then coat chicken. Serve immediately with seasonal vegetables.
Serves 4 - In a deliciously creamy Ginger Sauce.
Stir Fried Beef with Ginger and Cucumber
750g lean rump steak
1 medium cucumber
3 tbspns Stone's Green Ginger Wine
2 tbsps cornflour
2 tbspns soy sauce
11/4 cups beef stock
2 tbspns olive oil
2 crushed garlic cloves
1 onion, finely chopped
1/2 level tbspn ground ginger
Cut steak into thin strips. Peel cucumber, cut into 4 and halve each piece lengthways. Scoop out all seeds. Then cut cucumber into strips of about 21/2 cm length. Mix a little Stone's Green Ginger Wine with cornflour until it makes a smooth paste, then stir in the rest of the ginger wine, soya sauce and the stock. Using a wok or a frying pan, add the oil and fry garlic until it sizzles. Add steak and stir-fry over high heat for 1 minute until brown on all sides. Remove meat from pan with a slotted spoon. Reduce heat to low, add cucumber, onion and ground ginger and stir-fry for 5 minutes until the onion is translucent. Add the cornflour mixture slowly to the pan, stirring well. Simmer for 3 minutes until the sauce thickens. Return beef to pan and stir over low heat until heated through. Serve immediately with rice.
Serves 4 - A quick, tangy dish with an Asian influence.
Ginger Rum Mousse
1 cup (240ml) milk
2 tbspns powdered gelatin
60g finely chopped preserved ginger
4 tbspns Stone's Green Ginger Wine
1/8 cup (30ml) dark rum
1 cup (240ml) whipped cream
Separate egg yolks and whites, reserving whites. Cream egg yolks and sugar. Heat the milk - but do not boil - and slowly stir egg yolks and sugar into hot milk and cook until mixture just coats a spoon (as with custard). Dissolve gelatin powder in the custard and pass through a fine sieve. Add half the diced ginger to the mixture. Heat the ginger wine and rum together to reduce slightly, then set it alight and leave to burn until flame dies out. Allow to cool a little before combining it with the custard, then mix well and allow to cool. Stiffly beat egg whites. In a separate bowl, beat the cream. When custard mixture is almost cold, fold in stiffly beaten egg whites, followed by the whipped cream. Spoon the mousse into serving glasses and place in the refrigerator to set for at least 1 hour.
Decorate with the remainder of the preserved ginger, and add additional whipped cream and/or chocolate shavings.
Serves 4 - Top with Ice cream!
Gingered Coffee Cake
Just over 1/2 cup (140g) caster sugar
140g butter or margarine
2 medium eggs
11/2 cups (360g) SR flour
1/4 tbspn salt
11/2 cups Stone's Green Ginger Wine
4 tbspn chopped crystallized ginger
41/2 tbspns plain flour
11/2 tbspns butter
1 heaped tsp instant coffee
3 tbspns dark brown sugar
1/4 tbspn ground ginger
Pre-heat oven to 180?C (350?F). Mix together the sugar and butter until creamy and fluffy. Add the beaten eggs. Sift in the flour and salt alternately with the Stone's Green Ginger Wine. Ensure all is well mixed before adding the chopped ginger. Mix well and spoon batter into a greased 9" square slab tin. For the topping, mix ingredients together with fingers to a crumbly consistency and sprinkle over the batter in the baking tin. Bake for about 40-45 minutes. Leave in tin for a few minutes to cool, then turn out onto a paper-covered rack. Once you have turned cake out, turn it back immediately so that the topping is facing upwards.
As a morning, afternoon or late-night coffee-cake, this is delicious served plain or sliced and buttered.
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