Fever-Tree is helping us celebrate World Whiskey Day in style | Gourmand and Gourmet

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

  • Food & Booze
  • Brisbane
  • Cocktails
  • Drinks

World Whiskey Day: Saturday, May 16.

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…

Words by Elizabeth Markwell
- the gourmet who has already had three Copper Dogs...