Fever-Tree is helping us celebrate World Whiskey Day in style

Here at The G&G, we are big whiskey fans. We like it neat, we like it topped with a mixer, and we like it jazzed up and dressed to the nines in a boujee cocktail. 

We’re not alone in our love of whiskey—the spirit is rapidly growing in popularity among younger and older drinkers alike, and we’re seeing a rise in quality drops (and mixers) hitting the market. 

Alongside their classic range of mixers, Fever-Tree has recently introduced two new delicious flavours to their gingers range: the Smoky Ginger Ale, and Spiced Orange Ginger Ale. Better yet, in celebration of World Whiskey Day, Fever-Tree has reached out to some of Australia’s leading whiskey aficionados to share their favourite whiskey cocktail recipes that we can all recreate at home!

BOULVARDIER BUCK 

TRISH BREW, FEVER-TREE AMBASSADOR

INGREDIENTS

20ml Bourbon Whiskey 

20ml Vermouth

20ml Campari 

Fever-Tree Spiced Orange Ginger Ale 

METHOD

Build in a tall glass with good quality ice and top with Fever-Tree Spiced Orange Ginger Ale. 

Garnish with orange peel. 

COPPER DOG

JOSH REYNOLDS, THE DOLPHIN HOTEL

INGREDIENTS

30ml watermelon syrup 

50ml Copper Dog Whisky

20ml lemon juice 

Fever-Tree Spiced Orange Ginger Ale

METHOD

To make the watermelon syrup, mash up 100g of watermelon with a potato masher and mix with 100g caster sugar. Leave to sit for 30 minutes, stirring occasionally, then strain. 

Build ingredients in a glass and serve. 

TWO-FOLD TANGO

MATTY FOLLENT, STARWARD WHISKY

INGREDIENTS

30ml Starward Two-Fold Whiskey

10ml Oloroso sherry 

2 dashes of orange bitters 

Fever-Tree Ginger Ale

METHOD

Build in a glass over ice and top with Fever-Tree Premium Ginger Ale. 

Garnish with an orange slice. 

And yes, we plan to try all of these on Saturday. Please don’t talk to us on Sunday morning…