Sparkling Paloma
The paloma is a simple and delicious thirst-quenching tequila cocktail
Recipe
Fill a high ball with ice
1.5 oz Blanco Tequila
Fill to the top with Fever Tree sparling pink grapefruit
Glass: highball
Garnish: Grapefruit wedge
Method:
Fill a large glass to the top with ice. Pour in tequila Top up with our Sparkling Pink Grapefruit
Garnish with fresh slice of Grapefruit & enjoy.
Smokey Sparkling Paloma
The smokey paloma is a smokey twist on thirst-quenching sparkling grapefruit cocktail.
Recipe:
Fill a high ball with ice
1.5 oz Mezcal
Fill to the top with Fever Tree sparling pink grapefruit
Glass: highball
Garnish: Grapefruit wedge
Method:
Fill a large glass to the top with ice. Pour in tequila Top up with our Sparkling Pink Grapefruit
Garnish with fresh slice of Grapefruit & enjoy.
Spicy Fever Tree Paloma
The natural grapefruit flavor in Fever Tree really pops when it meets the salted rim and the spicy Chile notes of serrano peppers.
Recipe
2 oz. Blanco Tequila
5 oz. Fever Tree Pink Grapefruit Sparkling Water
1/2 oz. Agave nectar
1/2 oz. Fresh lime juice
3 slices serrano pepper,
Glass: highball
Garnish: Lime wedge
Method
Muddle serrano and agave nectar in glass, fill with ice. Add lime juice, tequila, stir. Top with Fever Tree Pink Grapefruit. Garnish.
Sparkling Margarita
This drink is the ultimate simplified, yet elevated margarita; all the flavor, less of the hassle
Recipe
1.5 oz Blanco Tequila
Fill to top with Fever-Tree Sparkling Lime & Yuzu
Glass: highball
Garnish: Lime wheel for garnish
Method:
Fill a large wine glass with ice,Add tequila top with Fever-Tree Sparkling Lime & Yuzu.
Garnish with a lime slice.
Tequila and Tonic
Simple and refreshing bittersweet cocktail.
Recipe
2 oz Blanco Tequila
4-6 oz Fever Tree Tonic
Glass: highball
Garnish: Lime wedge
Method:
Fill a highball with ice, add tequila, top with fever tree tonic and garnish with a lime
Sparkling Cucumber Mint Margarita
Full of mint and cucumber, and topped with Fever Tree tonic water, this herbal highball is the perfect finish to a long weekend.
Recipe
2 oz Blanco Tequila
3-4 oz Fever Tree Tonic
½ oz Agave syrup
4-6 mint leaves
1 slice cucumber
Glass: highball
Garnish: Cucumber Ribbon and mint sprig
Method
In the bottom of a cocktail shaker, muddle one cucumber slice and 4-6 mint leaves in the agave syrup. Add ice and Tequila shake to chill and combine. Strain into a Collins glass filled with fresh ice. Top with Fever Tree tonic water.
Garnish with a cucumber ribbon and a mint sprig.
Sparkling Ranch Water
Ranch Water is a 3-ingredient cowboy thirst quencher born in the miserably hot, dry dusty summers of West Texas. Try this exotic take on those double downs on the lime with the fresh and floral flavor of Japanese Yuzu.
Recipe
1.5 oz Blanco Tequila
4-6 oz Fever tree sparkling lime & yuzu
Glass: highball
Garnish: Lime wedge
Method:
Fill a highball with ice, add in Tequila, sparkling lime & yuzu and garnish
Mezcal Mule
A delicious agave twist on a classic vodka cocktail.
Recipe
1.5 oz. Mezcal
½ oz Lime Juice
3-4 oz Fever Tree Ginger beer
Glass: highball
Garnish: Lime wedge
Method
Fill a highball with ice, add in Tequila, Fever Tree Ginger beer, lime juice and garnish with lime wedge
El Diablo
An unconventional blend of Tequila1, sweet, fruity but earthy, woodsy, tangy, and pungent
Recipe
1 1/2 ounces reposado tequila
1/2 ounce creme de cassis
1/2 ounce lime juice, freshly squeezed
3 -4 ounces Fever Tree ginger beer
Glass: highball
Garnish: lime wedge
Method:
Add ingredients into shaker with ice and shake until chilled. Strain into a Collins glass over fresh ice and top with the ginger beer. Garnish with a lime wedge.
Passion Fruit Mezcal Mule
Passionfruit for sweet, chile for heat, and mezcal for the X factor. This twist on Mezcal Mule was created by famous Mixologist Jim Meehan at PDT, the famed New York bar
Recipe
3 cucumber slices
1/2 oz agave nectar
1 1/2 oz mezcal
3/4 oz lime juice, freshly squeezed
3/4 oz Boiron passion fruit puree
Fill to the top with Fever Tree Ginger beer
Glass: highball
Garnish: Cucumber slice
Method:
Add the cucumber slices and agave nectar to a shaker and muddle. Pour in the remaining ingredients, to the shaker with ice and shake until chilled. Strain into rocks glass over fresh ice. Top with the ginger beer. Garnish with a cucumber slice.