Ale was an important source of nutrition in the medieval world. It was one of three main sources of grains at the start of the 14^th century in England, along with pottage and bread.

Purl’s story began around the 17^th century when Purl was a sharp bitter ale infused with wormwood.

The use of hops as a preservative for ales wasn’t common which meant that beer was quick to spoil and tasteless. People would add herbs and spices to boost the flavour and wormwood was amongst the most common of these hop seasoning.

Was in the 18^th century that London gin and ale became popular and especially in the winter warmed up.

Purl cocktail was first published in Charles Dickens’s 1840 The Old Curiosity Shop.