Browsing Tag

Fever Tree

Columns, Don't Miss

DON’T MISS – FEVER-TREE MEDITERRANEAN TONIC

August 31, 2012

Hot for the new Fever-Tree mixer
By Francine Cohen

Our love affair with Fever-Tree’s Mediterranean tonic is, as with most love stories, a long and complicated one.

We were first introduced to this perfect for vodka pairing mixer in a clandestine way…Fever-Tree’s rep had just four bottles to share with Englishman Ben Scorah (also known as the head bartender for Chef John DeLucie’s exclusive restaurants The Lion and The Crown – www.thelionnyc.com, www.crown81.com) and lucky for us we were at the bar when the precious package was presented. Thankfully Scorah is the sharing type.

So, a few sips of deliciousness and we were hooked. The crisp bubbles! The fresh herbal notes that balanced well with quinine and made us want to order the entire left side of the menu! Vodka tonics, we finally had a reason to order you again. But alas, this elixir with its rosemary overtones wasn’t to be available in the States for over a year. Despite strong sales in the UK.

Leaving us lovelorn and suffering a stereotypical fate of begging the brand owners to make it available here. Finally, they listened. Charles Rolls, Fever-Tree’s co-founder says, “Fever-Tree Mediterranean Tonic is the next natural progression in our line of all natural premium mixers. Our goal has always been to optimally showcase premium spirits in cocktails and we recognize that certain different spirits require different flavor complements in cocktails. Our Mediterranean Tonic’s unique Continue Reading…

Don't Miss

DON’T MISS– FEVER-TREE

August 26, 2011

If you’ve kept up with INSIDE F&B’s editorial, or run around the country eating and drinking with us at all, you’ve already heard us praise this brand over and over again. While we know that we know what we’re talking about it’s always nice to have another respected opinion publicly making the same claim.

So, now it’s not just the editors of INSIDE F&B singing this premium mixers’ praises; the industry has spoken. At the 2011 Fancy Food Show in Washington, DC this past July (www.specialtyfood.com) the silver SOFI Award (SOFI =Specialty Outstanding Food Innovation)went to Fever-Tree (www.fever-tree.com) for its exquisite line of products which includes: Ginger Beer, Ginger Ale, Tonic, Naturally Light Tonic, Club Soda, and Bitter Lemon. Tim Warrillow, co-founder, comments, “Fever-Tree believes in enhancing your favorite spirit, rather than drown out the flavor like other mixers. That’s why we use all natural ingredients, including unique gingers and other botanicals. We’re proud that the products contain no artificial colors, sweeteners, flavorings or preservatives.”

This is the second year in a row that the brand’s co-founder is pleased to announce that Fever Tree has garnered such well deserved recognition. At the 2010 show their Ginger Beer won the gold award for best cold beverage. This year, their Ginger Ale took the category’s top prize.

With undisputed wins like this you might want to consider getting rid of that soda gun, and making room in your reach in for some Fever-Tree bottles.

Features

BARTENDERS BATTLE IT OUT AT NOLA FISHOUSE

July 15, 2011

Spirited dinner takes the East Coast vs. West Coast bartending styles to the dining room

By Francine Cohen

Tales of the Cocktail (www.talesofthecocktail.com) is well known for the constant imbibing that goes on (responsibly of course), but what about dining?  Contrary to popular belief, man doesn’t live on cocktails alone (though, talk to some of the bartenders there after three days and you’ll start to wonder when it was they had their last full meal).  And so, one of the favorite events of the week for many attendees is Thursday night, when all the spirited dinners take place. 

Every dinner has its merits; this year one is being filmed, one is featuring white unaged spirits and liqueurs, and one may end in a fistfight.  Or so we’re hearing.  The battle royale?  It’ll be at GW Fins (www.gwfins.com) where things are heating up in the kitchen and in the dining room when East Coast and West Coast bartenders face off course after course with competing cocktails. 

Kicking off the evening is a non-pugilistic approach as two left coast bartenders, Jackie Paterson and Anu Apte, are presenting their drinks.  Apte promises that the evening will start off right and anything heated that goes on this evening is not her fault.  She says, “When asked to do the aperitif round I looked for inspiration from my experience last year at Tales.  I attended the Tiki dinner that Martin Cate put on at GW Finns. (It was amazing!) I remember how hot, sweaty, sticky, and thirsty we all were as we arrived.  Out of sheer thirst and desire to keep our buzz going many us ordered drinks from the bar completely ignoring the fact that we had 6-8 cocktails ahead of us with dinner. Needless to say we all were smashed! One cocktail too many!

Keeping that in mind I wanted to create a cocktail that I could hand to guests as soon as they enter the restaurant.  Something light, bubbly and refreshing and also with low ABV.  I hope that feeling the cold glass, sipping a cold beverage through ice, inhaling the citrus oils and letting the bubbles tickle their noses will revive them.  The flavor profiles in Lillet (www.lillet.com), and the bitter notes of Gran Classico (www.granclassico.com) and Fever Tree’s (www.fever-tree.com) bitter lemon soda play well together. I hope enough to get people salivating and hungry for dinner.”

Chef Michael Nelson has been thinking about this dinner for a while; the request came in November for the restaurant to host it.  Quite the challenge to put together a menu that far in advance, particularly for one that updates its menu around the freshest catch of the day.  But Nelson, a veteran of the kitchen, and Nelson has the skill and expertise to put together plates that satisfy both bartender and non-bartender guests alike.  He notes, “I had to create this menu first, before the cocktails (were created) and so I created it with the thought that these dishes would be easy to pair with cocktails.  During the past several years, my experience has been that the bartenders either create a drink that is lighter and has fruit flavors, or a simple, stiff cocktail.   Each of the dishes on this menu has a sweet and sour aspect to them that works very well with either of these types of cocktails.  Examples of this are the tartness of grapefruit, acidity of tomatoes, and sweetness and spicy aspects of the Vietnamese Glaze on the Pork Belly.”  He continues, “I also felt that the bartenders would have a lot to work with playing against the different levels of fat content in each of the courses.”

There’s surely going to be some spirited play against the different levels of fat content in each course but what’s really promising to make this a rollicking evening is each of these bartenders chewing the fat (and spitting it out at their opponent).  After Anu and Jackie present their cocktails for the amuse, Richie Boccato and Jon Santer mix to the finish over a first course of Wood Grilled Octopus served with grapefruit, fennel, and avocado.  Battling over a second course entrée of Spicy Vietnamese Glazed Pork Belly that will be served with jicama relish and a cilantro coulis will be Jason Littrell and Dave Shenaut.  Next on the card are John Lermayer and Marcos Tello and who’s to say who makes the best cocktail to pair with Sumac Crusted Grouper accompanied by melted heirloom tomatoes, kalamata olives and pesto gnocchi.  The final match up places a sweet dessert course of warm roasted pineapple served with coconut sorbet between two sourly fierce competitors; Don Lee and Keith Waldbauer. 

Who comes out on top?  It’s hard to say now.  But after a quick interview with some of those about to enter the ring our money might be on Dave Shenaut if we were the betting type.  Look at all this smack he’s talking: Continue Reading…