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Mixing it Up 1

Fever-Tree's new ginger expressions are the mixers you need to know.

By Stef Schwalb

Since its inception in 2005, Fever-Tree’s premium line of carbonated mixers have been a popular ingredient on the cocktail scene. Always innovating, its high-quality products continue to grace the drink recipes of numerous top bars across the country. Last year our sister publication Retail Merchandiser covered the opening of the company’s first North American headquarters located in Brooklyn, N.Y. Fever-Tree’s aim was to transform the drink mixer market with its latest product releases and to get on more restaurant and bar menus; and by judging the showing at a recent event introducing their two new ginger expressions, the company is set to succeed.

The evening celebrated the launch of Spiced Orange Ginger Ale and Smoky Ginger Ale into the US market, treating attendees to experience them while previewing the Terrace Bar – a beautiful, brand new venue at The EDITION Times Square Hotel by Ian Schrager. Ranging from aperitifs to nightcap-style drinks, the event featured five celebrated New York bartenders who served their original ginger cocktails made with the new Fever-Tree mixers. Introduced by Fever-Tree US CEO Charles Gibb, the lineup included Jeff Bell (PDT), Salvatore Tafuri (The EDITION Times Square), Meaghan Dorman (Dear Irving on Hudson), Maxime Belfand (Saxon + Parole), and Shawn Chen (RedFarm). In addition to a range of fabulous integrated flavors created by these star bartenders (see sidebar for a RedFarm recipe), there was also a dedicated area of the room for taste testing the Fever-Tree tonics versus another unidentified brand. The results were pretty apparent what mixers people preferred.

The Fever-Tree Smoky Ginger Ale (a personal favorite of mine) combines smoked applewood and hints of citrus to its signature ginger blend, while the gluten-free Fever-Tree Spiced Orange Ginger Ale incorporates ginger and citrus from cold-pressed South African clementines and spice from Sri Lankan steam-distilled cinnamon. Both are certified non-GMO, include naturally sourced ingredients, and no artificial sweetners. The Smoky Ginger Ale was designed for complex flavors ideal for rum and whisk(e)y drinks, while the Spice Orange Ginger Ale is perfect for rich, fuller fine-aged spirits such as Cognacs or aperitif-style liquors. A third expression, Refreshingly Light Ginger Ale, blends fruit sugars with same gingers of the regular range but offers 47% less calories. The ginger for these versatile mixers is made up of a unique blend of three signature gingers: one from the Ivory Coast, one from Nigeria, and one from India.

One of the big highlights of the night for food and drink enthusiasts was the release of the Fever-Tree Ginger Pairing Wheel, which was inspired by the company’s groundbreaking pairing wheel for its tonics. This new version provides a vast range of pairing options with premium spirits, including gin, mezcal, vodka, whisk(e)y, rum, brandy, as well as liqueurs and vermouths, and is the perfect cheat sheet for the aspiring home bartender. This resource is part of an innovative new national campaign that is also available online for customer reference.

Mixing it Up 2The Fever-Tree ginger expressions are available across the country in a range of bars and restaurants. They can also be found at select specialty retailers and on Reserve Bar. Suggested retail price for the 200 ml 4pack is $5.99.

Recipe: Ginger Fever from Shawn Chen, Beverage Director at RedFarm and Decoy

"I like working with the new Fever-Tree gingers because when it comes to choosing ingredients for crafting cocktails, I believe less is more and that quality over quantity is important. Fever-Tree also features consciously sourced ingredients and high flavor quality at a reasonable price point."

Ginger Fever Ingredients

* 1.5 oz. Italicus bergamotto 

* 3 dashes lime coriander bitters 

* 3 leaves of kaffir lime 

* 4 oz. Fever-Tree Ginger beer

* Ice – Kolt draft

* Garnish – Leaf of kaffir lime


Build in a Collin glass. Add all the ingredients into a Collin glass and stir vigorously. Garnish with leaf of kaffir lime. 

A born and bred New Yorker, Stef Schwalb's love of everything culinary knows no bounds. She has written about food and beverages for several years, covering everything from how to make goat cheese to pairing oysters and Chablis. Schwalb is the senior content manager at Gregory White PR where she writes about enticing food and wine experiences at restaurants, bars & lounges, wineries and wine regions across the globe.


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