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Live Blog: Saturday Night Fever Tree
Somehow, people got the idea that it’s bad to drink alone.
It’s definitely bad to drink because you “need” to. It’s bad to drink too much too often. It’s bad to drink and pass out on your couch at 8pm. But it’s bad to do any of those things if you’re with people too, right? Last night, I had the good fortune of eating and drinking with friends. Most of the night centered on wine, but for a brief while, we chatted about Fever Tree tonic water, which got a ringing endorsement from Putnam Weekley. Tonight, I’m flying solo. But really, it’s kind of fortuitous since solo drinking nights mean the freedom to explore.
A few hours ago, I literally ran into a ginger beer/root beer/tonic shelf at Holiday Market that was full of Fever Tree products. Having decided that it was kismet given the previous night’s discussion, I picked up some Fever Tree tonic and ginger beer (I’m guessing this recent addition is courtesy of GU Detroit member Jefferey Mar, though I can’t say for certain). It was then that I decided tonight would become a study in cocktails. So for the zero people who will be reading our blog on this particular Saturday night, I will be live blogging these drinks as I go.
Drink #1: Using Fever Tree Tonic (7:45pm)
Gin and tonic is great, but I wanted to try something a little different. Fever Tree’s tonic has great citrus fruit flavors and a bright acidity in addition to all the bitterness in the finish, so I thought there might be some potential to try something in a Caribbean-inspired vein. Here’s what I ended up with:
- 1 oz white rum (I used Mt. Gay)
- 1 oz aged rum (I used Angostura 1919, 8 year)
- .5 oz fresh lime juice
- .25 oz Cherry Heering
- .25 oz simple syrup
- Fever Tree tonic
I shook this briefly, without tonic, poured it into a tall glass with ice, and topped it with probably 4-5 oz of tonic. This starts with a pretty big fruit flavor and then has a wash of tonic bitterness through the finish. Somehow it tastes like vanilla in the mid-palate. Kind of awesome, though I might use a little less tonic next time.
Drink 2: Bittered Rye Sling w/ Fever Tree (8:30)
I’m a big fan of this rye-based drink that I had at The Gibson in Washington, DC. I’ve been making it with Fentiman’s, but I wanted to give the Fever Tree a shot.
- 2 oz rye whiskey (I used Russel’s because I’m out of Rittenhouse)
- 1 oz sweet vermouth (Dolin)
- .5 oz lime juice
- Assload of Angostura bitters
- Fever Tree ginger beer
I shook everything except the Fever Tree with a couple ice cubes just briefly to mix and slightly chill the ingredients then poured it over ice in a tall glass and topped with the ginger beer. Good drink, but I prefer this one with Fentiman’s, which I think has a much stronger spice quotient.
Drink 2 Redux (8:42)
This is getting better. As it’s melting and warming, there seems to be more ginger spice. Fever Tree could totally work its way into my ginger beer rotation — and since I still have 3 little bottles left, I’d say there’s a good chance of that happening.
Drink 3: Keanu Reeves Says “Woah” (9:30)
Last night, a good friend texted me from my favorite cocktail bar, Vessel, located in Seattle. He and his wife were enjoying a few drinks, and he sent a list of ingredients with no commentary other than “Awesome.” The text read, “creme de violette lillet blanc egg white club soda citrus.”
I didn’t have any club soda, so I did the following:
- 1 oz creme de violette
- 1 oz lillet blanc
- Half an egg white
- 2/3 oz lemon juice
Dry shake, shake with ice, strain into a chilled cocktail glass. And I have to agree with my buddy. Awesome.
If you’re a creme de violette fan, this is a great drink. The egg white gives it body, the lillet kills a bit of the intensity, and the lemon just makes for a nice, bright, balanced drink. Low alcohol brilliance inspired by the finest cocktail bar I’ve been to.
Drink 4: Mystery! (10:24)
I made a fourth drink. I had an idea the other night while drinking a Ramos Gin Fizz. If it went well, I would have posted more. But it only went OK, so further tinkering is in the cards for the next couple day/weeks. But in the meantime, I’m done experimenting (both with alcohol and how many calories I can ingest before bed) for the evening. I’d encourage Detroiters to stop by Western Market in Ferndale or Holiday Market in Royal Oak and pick up some Fever Tree products.
2010.07.24 Evan Hansen at 11:36 pm
This entry was posted in GUD Blog and tagged cocktails, liquor, rum, rye, vermouth, whisky. Bookmark the permalink.
7 Responses to Live Blog: Saturday Night Fever Tree
I encourage Detroiters to stop by Western Market in Ferndale let jarred fix you up with some fantastic natural wines that don't cost a fortune.
Many people in this country, outside of a few major cities, don't have access to these wines. Don't blow it, Detroiters!
Where on earth did you manage to purchase creme de violette in Michigan?
Andy, I didn't get it in Michigan, actually. Every few months, I get some from Chicago or New York. Some places have third party shippers that will ship to the state if you assume any potential risk of getting caught. There are too many awesome things out there that aren't available in Michigan: Creme de Violette, Apricot Liqueur, St. Elizabeth Allspice Dram, about half a dozen really great inexpensive rums, Rittenhouse Rye, et cetera.
I just got some rittenhouse rye from ny
The folks who released St. Germaine are re-releasing Creme Yvette btw, although right now people have only seen it in LA.
Yes! Creme Yvette. Very cool. And actually, I've seen it on drinkupny.com… It's not cheap, especially compared to the Creme de Violette, but it's there as of two days ago when I last looked.
Do they actually ship to Michigan?
Yup!