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Welcome to Reverend Hubert

The Reverend Hubert Bell Lester (1868 -1929) was a charming and caring man who also enjoyed a good party.

He created his winter liqueur recipe in 1904 for the joyful Christmas gathering of his army colleagues and congregation. Over the years, the original recipe was fine-tuned according to wherever in the world he was stationed.

Today, Thomas Lester, the Reverend’s great-grandson, has updated the original formula, recreating it entirely by hand.

The result is a balanced, warming, smooth gin liqueur bursting with aromatic notes of dried fruit, winter spices and the freshest organic orange and lemon zest from Amalfi.

Our Story

I feel as though I have been through a “who do you think you are?” TV show - and it has definitely been a journey to make the Reverend Hubert’s Winter Gin Liqueur. No wonder the liqueur is ground breaking and no wonder, as there is nothing like it on the planet. It has been a massive labour of love and pain (Mainly pain so far).

For those who love an authentic story may I suggest you find a quiet spot and pour yourself a drink?

Following my honeymoon on the spectacular Amalfi coast, I returned to London with a limoncello habit. At the time, you couldn’t get a decent version here for love or money. Fluorescent yellow, heavy on saccharine and with a synthetic aftertaste, the choice was decidedly limited.

With the finest vodka and large juicy lemons ordered online from Amalfi, I set about making some decent pure liqueur. The results were lemony, fragrant, slightly syrupy, clear... not bad at all. Perfect for ending a summer’s day lunch.

I was soon eyeing up the magnificent cherry tree in our garden, which had just fruited with a bumper crop (usually there were only a couple of handfuls). The wonderful organic cherries were bathed in various spirits and, experimenting with only my intuition, cherry gin, vodka and brandy were born. They were marvellous and lauded by friends and family during the winter’s festive parties and dinners.

Read more

During one dinner, my aunt presented a smashed up WW1 hipflask with a barely legible label - it contained Reverend Hubert’s winter liqueur and a recipe of sorts. Here began the lesson.

I recreated the Reverend’s homemade liqueur for Christmas day with family and various stragglers. It was basic, as you would expect, but heavenly. With a nightcap in hand and a Fortnum and Mason mince pie (they are the best in the world) for Santa left by the stockings, it occurred to me that after 40 years I had found my calling and a skill had passed through the genes from my great grandfather.

I began making batches of Reverend Hubert’s Winter Gin Liqueur, which I sold to parents on the rugby touch lines and a few local pubs and restaurants. Sales went berserk and word of mouth created interest for weddings, parties and gifts. The momentum meant 4am starts, dozens of kilner jars, bulk buying bottles and Waitrose carrier bags, full of oranges, lemons and gin. My local check out staff probably thought I was a odd man with a drinking problem! It was chaotic and fun. There were speeding fines and spillages in the car and hundreds of bottles arrived safely. 


The Reverend was a jolly and kind man better suited to the vicarage and making friends than war. 

He moved across the globe for his country and across England for his religion, settling in Hallam, Nottinghamshire. His charity commitments were endless with non-stop fundraising gatherings. When money was in short supply, he collected eggs (1,249 to be precise) to feed our wounded soldiers. Hubert was also responsible for the welfare of Belgian refugees and other charitable collections too numerous to list here. A small part of his charity work is continued by his great grandson with oranges replacing eggs via food banks, schools and churches for the those who need vitamin C most.

Hubert the scoutmaster, was at the heart of his community via church, croquet tournaments and tennis championships. He is best remembered for his cheeky grin which is apparent in every photograph. He lives on and so does his charity work at the vicarage.


Discover Our Cocktail Recipes

Here are some ideas which are pretty good. Enjoy. We would love to hear your cocktail ideas too, please send them over to

The Reverend’s Negroni

A fantastic winter version of the Italian classic. Pour into a cocktail shaker with ice and shake vigorously; strain into a chilled glass over ice – a thin layer of foam will form like a winter’s frost on the surface. Garnish with a slice of clementine zest, twisted to release the oil.

  • 30 ml Reverend Hubert Winter Gin Liqueur
  • 30 ml Sweet vermouth (Cocchi Vermouth di Torino or Cinzano 1757 Rosso)
  • 30 ml Campari
  • A twist of clementine zest

The Reverend’s Martini

A new classic which doesn’t pull any punches. Pour liqueur and pomegranate juice into a cocktail shaker with ice and shake vigorously; strain into a chilled martini glass with a dash of soda and garnish with a sprinkling of pomegranate seeds.

  • 60 ml Reverend Hubert Winter Gin Liqueur
  • 30 ml Pomegranate juice (fresh is best if you have time)
  • Splash of soda
  • Pomegranate seeds

Baby it's Cold Outside

The original and best. Find a nice, heavy-bottomed glass and pour yourself a large measure of the Reverend Hubert Winter Gin Liqueur (with ice if you wish). Settle into a comfy armchair by the fire and, relax… is that sleigh bells you can hear?

The Reverend's Confession

A refreshing cocktail to be enjoyed on those relaxed afternoons. Pour liqueur and tonic into a chilled long glass, filled with ice. Stir and garnish with a slice of blood orange.

  • 60 ml Reverend Hubert Winter Gin Liqueur
  • Clementine or blood orange tonic water
  • Garnish with a slice of blood orange

The Naughty Hubert

by Alessandro Palazzi of the famous Dukes Bar

  • 50 ml Rev Hubert winter gin liqueur
  • 25 ml freshly squeezed Orange juice
  • 25ml Cointreau
  • 1 egg white
  • Squeeze of lime

  • Shake vigorously with ice
  • Fine Zest of Orange on the foam
  • Perfecto


A shared appreciation for enjoying the finer things in life, brought Thomas Lester (Reverend Hubert Founder) and Joe together.

“Brothers from another mother” they soon decided this gin business must be hard working and fun. (Real fun… not a dull corporate bonding day out which seems to be the trend!)

He made me test 20 different lemons (I didn’t know there were 20!) then oranges… even sultanas from different regions in Turkey! “He only deals in perfection” said Thomas, “although I must say, I really relished his cocktail experimentation masterclass”.

Joe is a wonderful and engaging TV Presenter and journalist and has built a highly respected reputation. He is no expert at using a razor sharp press though as Witney A&E can attest.

To find out more about Reverend Hubert and the adventures of Thomas and Joe, please see below a selection of our latest news, linked externally to our social media.

Saturday Kitchen

Massive thank you to Matt and Olly for showing us the love on Saturday
Kitchen. Here is the clip from Dec 2019.

-Victoria Moore, The Telegraph

Fortnum & Mason

We are delighted and proud to be working with Fortnum and Mason. A straight pour of Rev Hubert and a Fortnum's mince pie are the perfect match. Joe and Tom will be in store over the festive season if you are in central London and want to say Hi. Dates will be on Instagram in due course.

Joe Wadsack - mixing the perfect negroni:


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