It’s easy to get stuck in a rut when it comes to drinks. Favourites like a G&T or rum and cola are classic standbys – and we’re not saying there’s anything wrong with them – but sometimes it’s good to try something new, discover your thirst for adventure and maybe even break a few rules along the way...
That was the inspiration for Charles Rolls and Tim Warrillow, co-founders of Fever-Tree, whose quest for innovation brought choice, quality and excitement back into the stagnant mixer category, by creating premium tonic water for people to mix with the growing number of premium gins coming onto the market.
They travelled to the ends of the earth to source the highest quality ingredients and authentic flavours – and their journey continues to this day. Fever-Tree offers a whole range of delicious mixers made from naturally sourced ingredients that are perfect partners for a myriad of premium spirits, from gin and vodka to rum and whisky.
The latest addition to the Fever-Tree family is its Ginger Range, a selection of deliciously spicy mixers that have been crafted specifically to enhance the complex flavours and aromas of dark spirits such as whisky. The Fever-Tree Ginger Range includes Ginger Ale and Ginger Beer, which are also available as ‘Refreshingly Light’ low-calorie versions, as well as Smoky Ginger Ale and Spiced Orange Ginger Ale.
The unique ginger taste of these mixers is the result of an extensive search by Rolls and Warrillow to hunt out the finest ingredients from specialist suppliers around the world. The distinctive flavour of these mixers has been created by blending three unique types of ginger from three different countries.
First came their discovery of fresh green ginger from the Ivory Coast, which was a real eureka moment. They visited farmers on the Ivory Coast and found them cultivating a ginger with striking lemongrass freshness to its aroma due to the oils being extracted as soon as the ginger is harvested.
Next Rolls and Warrillow travelled to beautiful Cochin in India. Here they learned about an artisan farmer producing ginger with a uniquely rich and earthy, almost chocolatey, aroma. The final piece of the puzzle was found in Nigeria. Here the duo discovered Nigerian ginger, which offers both aromatic intensity and depth of flavour. It perfectly complements the zesty notes of the fresh green ginger and the rich, chocolatey notes of Cochin ginger.
Whisky In The Mix
The distinctive ginger flavour and aromas of Fever-Tree’s Ginger Range work brilliantly with whisky, enhancing its rich spices and complementing sweet, woody notes. Purists might tell you that Scotch in particular shouldn’t be mixed, but in fact whisky – be it Scotch, Irish whiskey or American bourbon – has been used in mixed drinks since bartenders first took up their shakers. You’ll find classic whisky mixes in both The Savoy Cocktail Book and Harry Johnson’s iconic New and Improved Bartenders’ Manual published in 1882, which became the bible of modern mixology.
Early bartenders realised how well the flavours of whisky and ginger went together, inventing cocktails such as the Mamie Taylor. This blend of Scotch, ginger ale and fresh lime was created in 1899 and named after a famous Broadway actress of the day.
Another early 20th century classic was the Horse’s Neck, a mix of bourbon, ginger ale and Angostura Bitters, distinctively garnished with a long spiral of lemon zest. These whisky and ginger drinks fell out of fashion as increased demand led to lower-quality ginger mixers being used.
Fast-forward to the 21st century and a whole new generation of drinkers is rediscovering the whisky and ginger combo. According to research by Mintel, 43 per cent of new craft spirits launches in 2015 were whisky – meaning there’s now more opportunity than ever to find one that’s right for you. Whether you love a smoky Scotch, sweet and fruity bourbon or a spicy Japanese whisky, Fever-Tree has a ginger mixer that will complement it.
So if you’re out in a bar, or enjoying a drink at home, why not mix up a Whisky and Ginger? See the cocktail recipe below for ideas. Or experiment with a 50ml shot of your favourite dram, in a highball glass with lots of ice, topped with Fever-Tree Ginger Ale, Ginger Beer, Smoky Ginger Ale or Spiced Orange Ginger Ale, and garnish with a spiral of citrus peel to create a deliciously refreshing long drink.
If three-quarters of your drink is the mixer, mix with the best.
Whisky Ginger Recipes
Classic Whisky Ginger
• 50ml Johnnie Walker Black Label
• Fever-Tree Ginger Ale to top
Garnish: Orange peel
Method: Fill the glass with ice and pour in the measure of Johnnie Walker Black Label. Top up with Fever-Tree Ginger Ale. Cut a thumb-sized slice of orange peel and run it around the rim of the glass before twisting it over the drink.
Copper Dog & Spiced Orange Ginger Ale
• 50ml Copper Dog whisky
• Fever-Tree Spiced Orange Ginger Ale to top
Garnish: Orange twist
Method: Fill the glass with ice and pour in the measures of Copper Dog whisky. Top up with Fever-Tree Spiced Orange Ginger Ale and garnish.
Want to know more about gin? check out SquareMeal's guide to everyone's favourite spirit