Fever-Tree Easy Mixing is a go-to mixed drink recipe book for creating clever variations on the classics.
This excerpt is being published with the permission of Hachette Australia. Fever-Tree Easy Mixing by Fever-Tree is available wherever good books are sold.
SODAS & SPRITZES
The spritz started life as the German ‘spritzen’ – a ‘splash’ or ‘spray’ of soda water added to wine by Austrian troops, stationed in modern-day Italy, who longed for the lower-strength beers of home. And the word could not better describe the drink’s mood – a dash of ritzy sparkle and the bubbly hiss of a freshly cracked soda. It is the sound of good times, with an accompanying backing track of laughter and fine conversation.
Today, the spritz most commonly appears as a combination of wine, soda and a more bitter and savoury aperitif – like Campari, Cynar or Aperol. The Italians, of course, are the undisputed masters of the art. Up and down the peninsula, the spritzy aperitivo hour is as sacred a ritual as their sprezzatura dressing or their morning coffee. It is estimated that around 300,000 spritzes are served daily in Venice alone.
As more and more of us make the move to longer, lighter and more refreshing drinks, the lower-calorie spritz serve has truly come into its
own. Naturally, at Fever-Tree, we have endeavoured to produce the perfect partners for these classic drinks, using the very finest ingredients from the Mediterranean and beyond. Our Italian Blood Orange Soda, for example, contains oranges picked from a tiny area to the south of Mount Etna, where the colder winters bring out a darker, richer blush in the fruit’s juicy flesh. Finally, our Sparkling Pink Grapefruit is full of juicy, tangy, sweet fruits from subtropical Florida that are picked just once a year, at peak ripeness. A combination of real juice and refreshing carbonation, these sodas are the perfect evocation of the modern spritz – light, bubbly, delicious and filled with sunshine.
Meanwhile, the classic vodka, lime and soda needed a spritz-up. While the world of vodka has become ever more premium and focused on the craft and provenance of its liquid, the lime part of the drink has been left behind and indeed has very little to do with limes themselves. So we searched the globe for two amazing citrus fruit – yuzu from Japan and Persian limes from the Yucatán Peninsula of Mexico – to make the ultimate lime soda, with the all-important carbonation to deliver these wonderful flavours. Consequently, with our Mexican Lime Soda, we have perfected another well-loved classic, just like we did with the G&T.
Long Cosmopolitan
This fresh, fruity twist on a classic cocktail is packed with vibrant,
full-bodied flavours. Vodka, cranberry juice and Cointreau create
a sweet base, and the soda, with its Mexican lime essence
and Japanese yuzu extract, adds the perfect finishing touch.
Fresh orange contributes an extra touch of sharpness to bring
everything together
- 35ml (2 generous tablespoons) premium vodka (we like Belvedere)
- 3 teaspoons Cointreau
- 25ml (5 teaspoons) cranberry juice
- Fever-Tree Mexican Lime Soda, to top up
- Lime wedge, to garnish
Fill a tall glass with ice cubes. Pour over the vodka, Cointreau and
cranberry juice. Top up with the soda. Garnish with a lime wedge.
WITH A TWIST
- 35ml (2 generous tablespoons) premium vodka
- 3 teaspoons Cointreau
- 25ml (5 teaspoons) cranberry juice
- 3 teaspoons Lillet Rosé or Martini Rosato Vermouth, or any rosé vermouth
- Fever-Tree Mexican Lime Soda, to top up
- 1 orange wedge
Fill a tall glass with ice cubes. Pour over the vodka. Cointreau and cranberry juice
Add the rosé vermouth – this will add undertones of strawberry and raspberry that
will complement the flavour of the drink. Top up with the soda. Squeeze the orange
wedge over and then drop it into the glass to garnish.
Paloma
Created in the Mexican town of Tequila, this classic cocktail is a
tangy Mexican masterpiece. For a twist, add Campari and agave
syrup. It sounds like it should be spicy, but the savoury sea
salt and fresh grapefruit, mixed with Fever-Tree Sparkling Pink
Grapefruit, give it a gentle finish.
- 50 ml (21 oz) Patrón Tequila
- Fever-Tree Sparkling Pink Grapefruit, to top up
- Pink grapefruit wedge, to garnish
Pour the tequila into a highball glass filled with ice cubes. Top up with the
sparkling pink grapefruit. Garnish with a pink grapefruit wedge.
WITH A TWIST
- Sea salt
- 40 ml (1¼fl oz) Patrón Tequila
- 2 teaspoons Campari
- 1 teaspoon agave syrup
- 2 lime wedges
- Fever-Tree Sparkling Pink Grapefruit, to top up
- Pink grapefruit wedge, to garnish
Frost the rim of a highball glass with the salt (see Tip, page 67). Pour the tequila,
Campari and agave syrup into a cocktail shaker filled with ice cubes. Squeeze over
and then drop in the lime wedges. Shake for 15 seconds. Fill your prepared glass with
a few more ice cubes, then pour the contents of the shaker into the glass, Top up with
the sparkling pink grapefruit. Garnish with a pink grapefruit wedge.
Vodka Pink Grapefruit
It’s hard to believe, but this simple, colourful drink tastes even
better than it looks. The refreshingly crisp Grey Goose Vodka
is infused with the fresh flavours of strawberry and basil – and
a shot of striking, bittersweet Aperol gives the whole glass a
sparklingly orange, thoroughly summery glow.
- 50ml (2f oz) Grey Goose Vodka
- Fever-Tree Sparkling Pink Grapefruit, to top up
- Thin pink grapefruit slice, to garnish
Pour the vodka into a copa or wine glass filled with ice cubes. Top
up with the sparkling pink grapefruit. Garnish with a thin slice of
pink grapefruit.
WITH A TWIST
- 40 ml (1¼fl oz) Grey Goose Vodka
- 2 teaspoons Aperol
- 1 strawberry, sliced, plus extra slices to garnish
- 2 basil leaves, torn into small pieces
- Fever-Tree Sparkling Pink Grapefruit, to top up
Add the vodka and Aperol to an empty cocktail shaker. Add the sliced strawberry,
basil leaves and plenty of ice cubes. Shake for 15 seconds, Pour the contents of the
shaker into a copa or wine glass. Top up with the sparkling pink grapefruit. Garnish
with strawberry slices.
