What’s shakin, cocktail fans?
Welcome to Episode 210 of The Modern Bar Cart Podcast!
Thanks for joining us for another interview episode, where we track down the best and brightest minds in the spirits and cocktail world so that we can share their secrets with you.
This time around, we’re joined by Tim Warrillow. He’s the co-founder and CEO of Fever-Tree, a UK-based tonic and mixers brand that changed (and continues to change) the way we think about the ¾ of our drink that *isn’t* the booze. In this effervescent and eye-opening conversation with Tim, some of the topics we discuss include:
If you’ve spent any time in the cocktail world, whether at-home or in a professional context, you know Fever-Tree. You know it for what it is: a reliably delicious product that transforms a standard long drink into a flavor experience. But having the chance to sit down with Tim for an hour really made us appreciate the work and the mindset responsible for that opportunity. We hear constantly: learn where your food comes from. Well this is an opportunity to learn where your drink comes from, and in that endeavor, there’s no better guide than Fever-Tree’s globe-trotting, malaria-fighting chief executive, Tim Warrillow.
The drinks landscape in 2003 when Tim and his partner Charles set out to fundamentally change the way we approach the oft-overlooked and even-more-oft commodified carbonated mixers category.
Why ingredient sourcing has played a pivotal role in Fever-Tree’s rise to cocktail stardom, leading Tim to dodge nail strips and rocket launchers in the search for the world’s purest quinine.
The symbiotic and dynamic relationship between premium spirits and premium mixers, and why Fever-Tree looks to the world’s best distillers as inspiration for new products and flavor combinations.
We also talk about Fever-Tree’s new Easy Mixing book, which contains over 150 cocktails spanning beloved cocktail categories like the Mule, Highball, Summer Cup, Spritz, and even low- and no-ABV drinks.
Along the way, we cover why Fever-Tree only comes in glass bottles, how the flavor of Mexican limes depend entirely on the meteor that killed the dinosaurs, what to drink with philanthropist Bill Gates,
And much, much more.
This episode’s featured cocktail is Ranch Water. To make this cocktail, which features prominently in this episode’s lightning round, you’ll need:
2-3 ounces of Tequila (blanco is traditional, but aged versions can be used)
1 full ounce of lime juice
A refreshing carbonated mixer. Topo Chico mineral water is very popular, but two products in the Fever-Tree line that would work nicely here are the Sparkling Lemon or the Mexican Lime & Yuzu soda.
In a highball glass or double rocks glass with ice, add your Tequila and lime juice, then top with the carbonated mixer of your choice, garnish with an additional lime wedge, and enjoy.
The Ranch Water cocktail is, in essence, the West Texas take on a tequila Collins. But what’s most interesting – to us – about this cocktail is its irresistible capacity for tweaking and customization. What we just listed is the most pared down version of this cocktail, but in many, if not most, cases, Ranch Water is augmented with sugar (in the form of a sweetened soda or an orange liqueur) and salt. Some might say this pushes it in the direction of a Margarita highball, but to me, it sounds a lot like an electrolyte drink with a little extra love in it. Perfect to recover from the blistering heat of West Texas.
If you’re going to sweeten your Ranch Water, we’d encourage you to consider allowing that sugar to pull double duty by infusing it with herbs or spices in a simple syrup or even creating an oleo saccharum with citrus oils from those lime peels before you juice them. we could also see this cocktail as an excellent vehicle for an infused tequila, so the name of the game here is to make this incredibly flexible and refreshing template your own by adding a bit of extra flavor.
The latest resource from Fever-Tree is a brand new book called, Fever-Tree Easy Mixing: More than 150 quick and delicious mixed drinks and cocktails. This beautifully photographed mixer-centric guide to cocktails covers some of the most popular drink formats in the world, including spritzes, summer cups, highballs, mules, and even low- and no-ABV drinks. Each recipe is easy to make, but Fever-Tree makes recommendations for more elaborate preparations, which makes this a wonderful gift for both aspiring and expert home mixologists.
If you’re looking for even more inspiration, try Fever-Tree’s most recent flavor: Sparkling Lime & Yuzu. This mixer was designed to pair with clear spirits (especially in the agave spectrum) and create an invigorating and refreshing flavor profile in your next Collins or summery spritz. Be sure to tune into the interview to learn why Tim and his team decided to source Mexican limes from the Yucatan Peninsula for this dazzling new product.
This episode was made possible with editing and sound design by Samantha Reed, and tonic and soda insights courtesy of Fever-Tree co-founder and CEO Tim Warrillow.
This episode is also brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life.
Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.
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