London - The Chinese herb ginseng has been used for centuries for its medicinal properties. But until now the herb has been seen as very virtuous - so how can you get more people to take it?
Alex Kammerling, a former bartender from London, has spent five years perfecting a recipe for a ginseng-based spirit after realising there was a “gap in the market for a healthier drink that wasn’t gin or vodka”.
The resulting tipple is blended with grapefruit and 45 botanical ingredients and Mr Kammerling says: “Ginseng, on its own, is pretty foul, which is why it needs a little help. But it has a unique taste and thousands of years of medicinal use.”
With an alcohol content of 33 percent, it should be drunk with tonic water or ginger beer.