Brands of Britain, an exclusive importer of the Fever-Tree line of premium natural mixers, recently invited a select group of Chilled 100 bartenders to mix up original cocktails using a boxed gift set of their mixers (including a range of tonic waters, ginger beer, ginger ale, and club soda).

The participating bartenders, inspired by the brands motto: “If three-fourths of a cocktail is the mixer, make sure you use the best,” created exceptional cocktails using only quality ingredients.

Fever Tree Boxed Gift Set

Fever Tree Boxed Gift Set

The bartenders, drawing from their personal skills and experiences, really let their individuality kick in, creating cocktails using a diverse set of ingredients and offering a magnitude of flavor profiles. The Fever-Tree crew selected the top entrees based on taste and creativity. Check out some of their favorite concoctions.

You Ain't Lion cocktail

You Ain’t Lion

You Ain’t Lion

By Bradley Samford – Osteria Mozza, Los Angeles

Ingredients:

  • 2 oz. Bourbon
  • 3 oz. Fever-Tree Light Ginger Beer
  • 1 oz. Lime Juice
  • 1/2 oz. Bitter Truth Pimento Dram
  • 1/2 oz. Peach Cordial
  • small piece of Ginger

Preparation: Muddle ginger until well pulverized; add ginger beer. Set aside. Put remaining ingredients into a shaker; shake for 15 seconds then fine strain into an Old Fashioned glass. Fill with ice; top with ginger beer.


A Day at the Beach

A Day at the Beach

A Day At The Beach

By Wendy Hodges – Fusion Mixology Bar, Palazzo, Las Vegas

Ingredients:

  • 1 oz. Blue Alizé
  • 1 1/2 oz. La Diablada Pisco
  • 1/2 oz. Ginger Syrup
  • 1/2 oz. Lemon Juice
  • 1 oz. Fever-Tree Elderflower Tonic
  • Toasted Coconut Rim
  • Pineapple Frond and Orange Peel (Garnish)

Preparation: Shake first four ingredients with ice and strain over crushed ice in snifter glass. Top with Fever-Tree Elderflower Tonic. Rim glass with toasted coconut. Garnish with sliced pineapple frond and orange peel.


April in Positano cocktail

April in Positano

Photo by LightStory Media

April in Positano

By Kyle Darrow – Red Owl Tavern, Philadelphia

Ingredients:

  • 1 oz. Limoncello
  • 3/4 oz. Gin
  • 1/2 oz. Campari
  • Fever-Tree Mediterranean Tonic
  • Fresh Thyme (for Garnish)

Preparation: Combine limoncello, gin, and Campari in tall glass with ice. Give a quick stir to combine ingredients and top off with ice. Gently top with tonic to allow a fade in color. Garnish with fresh thyme.


Creole Cup cocktail

Creole Cup

Creole Cup

By Aaron Joseph – R Bar, Washington, DC

Ingredients:

  • 1 oz. Papa’s Pilar Blonde Rum
  • 3 oz. Fever-Tree Ginger Beer
  • 1 oz. Pimm’s No. 1
  • 1/2 oz. Lime Juice
  • 1/4 oz. Orange Juice
  • 3/4 oz. Grapefruit Chicory Syrup
  • Mint Sprig (for Garnish)
  • Grapefruit Leather (for Garnish)

Preparation: Combine all ingredients in an ice-filled Collins glass; top with mint sprig and grapefruit leather for garnish.


The Pollinator cocktail

The Pollinator

The Pollinator

By David Shenaut – Raven & Rose, Portland, OR

Ingredients:

  • 1 1/2 oz. Germain-Robin Apple Brandy
  • 3/4 oz. Fresh Lemon Juice
  • 3/4 oz. Combier Rose
  • 1 tsp. Wildflower Honey Syrup*
  • Fever-Tree Elderflower Tonic

Preparation: Shake with ice; strain over fresh ice-filled Collins glass. Top with Fever-Tree Elderflower Tonic.

*Wildflower Honey Syrup

Mix hot water and honey in equal proportions so honey will not firm up in the shaker.


Liquor 'N Front cocktail

Liquor ‘N Front

Liquor ‘N Front

By Erin Sullivan – Century Bar, Portland, OR

Ingredients:

  • 1 1/2 oz. Aviation Gin
  • 1/4 oz. Cointreau
  • 1/4 oz. Lemon Juice
  • 1 oz. Carrot Juice
  • 1/4 oz. Orange Juice
  • 1/4 oz. Ginger Juice
  • 1/2 oz. Simple Syrup
  • Fever-Tree Ginger Beer
  • Carrot Top (for Garnish)

Preparation: Shake all ingredients (except ginger beer) in tin over ice. Strain into a Collins glass and add ice. Top with Fever-Tree Ginger Beer, garnish with a carrot top.


Vigo Spritz cocktail

Vigo Spritz

Vigo Spritz

By Kelly Unda – Harvest, Boston

Ingredients:

  • 1 1/2 oz. Nordés Galician Gin
  • 1/2 oz. Lemon Juice
  • 1/2 oz. Hibiscus Syrup
  • Fever-Tree Soda
  • Fever-Tree Mediterranean Tonic
  • Lemon Verbena Leaf (for Garnish)

Preparation: Fill half a balloon glass with Fever-Tree soda and other half with Fever-Tree Mediterranean Tonic; add other ingredients. Garnish with lemon verbena leaf.


The Brigade cocktail

The Brigade

The Brigade

By Lauren Parton – Vol 39, Chicago

Ingredients:

  • 1 1/2 oz. Reposado Tequila
  • 3/4 oz. Fino Sherry
  • 1/2 oz. Grapefruit Juice
  • 3/4 oz. Simple Syrup
  • 2 dashes Bittercube Bolivar Bitters
  • 2 dashes Cocktail Spice Cubeb Pepper
  • 1 tsp. Mascarpone Cheese
  • 5 fresh Sage Leaves
  • 1 1/2 oz. Fever-Tree Elderflower Tonic
  • Grapefruit Swath (for Garnish)

Preparation: Shake all ingredients together (dry shake first, then with ice), strain into rocks glass. Top with 1 1/2 oz. Elderflower Tonic. Garnish with grapefruit swath.


Cool Fever cocktail

Cool Fever

Cool Fever

By Linda Faber – Little Alley Steak, Atlanta

Ingredients:

  • 1 oz. Hendrick’s gin
  • 1 oz. St-Germain
  • 1 oz. Fever-Tree Soda
  • 3 slices Cucumber
  • 2 Lemon Wedges
  • 1 Lime Wedge

Preparation: Muddle cucumber, lemon, and lime in a shaker; add ice, Hendrick’s and St-Germain and shake very well. Pour into a Collins glass, top with Fever-Tree soda.

For more information on the brand, visit Fever-Tree.com.