I became a fan of London-based Fever Tree mixers a year or so ago when they first entered the US market. These dandy mixers---devoid of artificial sweeteners, chlorinated water, synthetic coloring, and fake flavors---seemed to transform even the simplest cocktail.
Fever-Tree appears to have filled a giant gap in the cocktail and mixer world. Despite being more expensive than traditional mixers, last year---in this economy, yet---the company grew an amazing 300%. They’ve expanded worldwide, with mixers now available in 20 countries.
Fever Tree’s original offerings consisted of four mixers, each made of pure spring water with a high carbonation level, and each offering its own special blend of ingredients gathered around the world:
- Indian Tonic Water is made with hand cold-pressed orange oil, coriander oil, lime oil, African marigold, Tanzanian bitter orange oil, cane sugar, and high-quality quinine from the fever-tree, long considered the finest source of natural quinine. Clean, fruity, with a hint of sweetness.
- Ginger Ale includes natural green ginger from Ecuador, India, and Nigeria, and botanical flavors. Lightly sweet, fresh, crisp, tangy, direct, and clean.
- Spring Club Soda is made with fine, soft spring water from Scotland. Dry, crisp, clean.
- Bitter Lemon gets its flavor from Sicilian lemon juice blended with hand cold-pressed orange oils, botanical flavors, cane sugar, spring water, and fever-tree quinine. Slightly cloudy, due to the use of real lemon juice; zesty, with a subtle quinine bite.
I'm not sure I'd even had Ginger Beer when I sampled the Fever Tree version. All I can say is, it's simply delicious. I like drinking it by itself, but it’s a wonderful mixer as well. Here’s a recipe using Ginger Beer from the company’s website for the Dark & Stormy cocktail, which happens to be the national drink of Bermuda.
Dark and Stormy Cocktail
- Fill a highball glass with ice
- Pour in 50ml of dark rum and 1 ½ tbsps of lime juice
- Top up with Fever-Tree Ginger Beer
- Serve garnished with a wedge of lime