The Tasting Panel magazine

December 2014

Issue link:

Contents of this Issue


Page 108 of 136

108  /  the tasting panel  /  december 2014 MIXERS A s the old saying goes, "It takes only one bad apple to spoil a bunch." Nowhere does that ring more true than in the world of mixology: One sub-standard ingredient can ruin an entire cocktail. Enter Charles Rolls and Tim Warrillow, co-founders of Fever-Tree, who decided it was time to take a second look at the mixers that were doing little more than diluting the premium spirits they shared the glass with. Launched in the U.K. in 2005, their flagship brand Fever-Tree Indian Tonic Water uses real ingredients—quinine from the Rwanda/Congo border, bitter orange from Tanzania and natural sugarcane—and no preservatives and no high-fructose sugar. It's highly carbonated and has a unique pressed taste, which enhances the base spirit of the concoction and brings your standard Gin and Tonic to a whole new level. Hailing from Nigeria, Cochin and the Ivory Coast, three gingers are brewed together in Fever-Tree Ginger Beer, a mixer that is one of the company's most popular offering, popping up in cocktail lists in bars across the U.S.—a new staple in the likes of Moscow Mules and a Dark & Stormy. "When you do taste tests against other ginger beers, there is just no comparison," notes Natalie Nazarov, Brand Manager of Brands of Britain, the U.S. importers of Fever-Tree. Fever-Tree Ginger Ale is also a blend of three natural gingers with added complexity from citrus notes, creating a softer and more well-rounded mixer. It doesn't have the spice of the Ginger Beer, which whiskey lovers will undoubtedly appreciate when they order a whiskey and ginger. Their newest offering plays with a very trendy mixology flavor: elderflowers. Fever-Tree Elderflower Tonic Water adds a level of complexity to the same quinine of the Fever-Tree Indian Tonic Water with the sweet taste profile of elderflowers, hand-picked from a small farm in the English countryside. So tasty that it can even be enjoyed on its own! "We continue to bring pure and natural products to the industry with the highest quality ingredients available," Nazarov concludes. Let's mix to that! Moscow Mule ◗ 2 oz. vodka ◗ ¼ lime juice ◗ Top with Fever-Tree Ginger Beer ◗ Mint sprig garnish Mix It up a Notch by Emily Coleman

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - December 2014