Fever-Tree have released a much-needed cocktail book focused on long drinks called “The Art of Mixing”. It contains 125+ recipes from bartenders the world over that feature their wide range of mixers. Fever-Tree recently sent me a copy along with some bottles to get mixing, and I’m going to share a couple of my favourites so far in this post. You can pick up the book on Amazon here, and Amazon Fresh have most of the mixers too, if you want to get stuck in yourself!
After a year or two of ordering mostly Negronis, Boulevardiers, and other all-booze combos, I’ve started to come back round to Whiskey Sodas, Tom Collins and the like. Another long drink I often look for on a menu is a Paloma, a tequila and grapefruit number. Fever-Tree suggest a mezcal twist called Faith In Paloma, created by Katarina Mazaniova of London’s Sexy Fish. It’s a light, smoky and refreshing creation, and a good way to introduce mezcal to anyone who needs converting. Here’s the specs:
– 35 ml mezcal (preferably something smoky)
– 20 ml St.Germain elderflower liqueur
– 15 ml fresh lime juice
– 3 dashes Peychaud’s bitters
Shake all ingredients with ice, strain into a highball glass filled with ice, and top up with Fever-Tree Indian Tonic / Naturally Light Tonic Water. Garnish with a pink grapefruit slice.
Another drink I regularly order and make at home is a whiskey sour, but they are so smooth and tasty they never seem to last very long! One solution to this is to lengthen the drink with soda and turn it into a fizz, which leads me to the Sirius Fizz created by Stuart Morrow of Sydney’s renowned Baxter Inn. The cocktail apparently gets its name from the naval ship HMS Sirius and unusually features unaged rye whiskey. If you don’t have any, just go for the youngest whiskey you have! I opted for Koval Rye in the absence of any white dog. This is a cocktail that really grows on you after a few sips, and has an intriguing mouth-feel from the combination of frothy egg whites and fizzy tonic. Here are the details:
– 40 ml white rye whiskey
– 10 ml Campari
– 25 ml fresh lemon juice
– 5 ml egg white
– 1 heaped tsp of apricot / peach jam
When using egg white, I like to first do a dry shake (with no ice) for around 15 seconds, followed by a wet shake (with ice). This will get you that lovely frothy texture you are after. Then strain into a highball glass filled with ice, and top up with Fever-Tree Indian Mediterranean Tonic Water.
Recipes taken from Fever-Tree’s “The Art of Mixing” – buy the book on Amazon here.
Thanks to Fever-Tree for sending over a copy of the book!
P.S. Here’s a mini #MattTheFilm of us topping up a Sirius Fizz…
