The deepest and darkest of our shrubs. Spices (cinnamon, clove, cardamom, allspice, ginger), and the whole lemon. Based on a Sam Clemons' (Mark Twain's) recipe for gingerbread (that’s how he made his first money). The fresh ginger pops out at the end, does not hide. \n \nUses: Mix me- Bourbon and Rye, red wines. Marinades- use liberally. Dressing on deep dark greens and brussels sprouts. \n \nPairs really well with: Beef and pork marinade, glazed carrots, deep dark spirits, red ales, steamed beets. \n \nBe English and put it in your ale. Be a colonial and drop some in your lager. Yes Yuengling. Going virgin, add to fresh cider. \n \nDoes not play well with: light wines and champagne. \n