Fever-Tree’s Rhubarb & Raspberry G&T recipe
Now a household name for gin drinkers everywhere, Fever-Tree opened its doors in 2003. The brand had one simple premise: if three quarters of your G&T is made up of tonic, wouldn’t you want it to be the best? Our thoughts exactly. Discover a perfect pairing with this Rhubarb & Raspberry G&T recipe.
Fever-Tree co-founders Charles and Tim were both already working in the drinks industry when they realised that premium drink seemed to neglect mixers. People were paying a good deal of money for a high-quality spirit, and they deserved a premium mixer to go with it. In pursuit of amazing flavour and quality, Fever-Tree embarked on an 18-month adventure that took them from the archives of the British Library to the Democratic Republic of Congo.
The brand’s range of tonic waters perfectly complement a huge variety of gin flavours, but Charles and Tim didn’t stop there. They went on to create a selection of ginger ales and ginger beer, lemonades using the finest, naturally sourced ingredients, and soda water. Plus, they created a recipe for cola using Madagascan vanilla that’s designed to bring out the best in dark spirits, like whiskey and rum.
Rhubarb & Raspberry G&T
The tonic in Fever-Tree’s Rhubarb and Raspberry G&T recipe pairs wonderfully sweet British rhubarb and juicy Scottish raspberries with the brand’s signature quinine from East & Central Africa. Add a splash of Bombay Sapphire and a handful of raspberries to finish off.
For a non-alcoholic version, use 50ml Sipsmith London Dry and garnish with lemon and a sprig of thyme.
Serves 1 Total Time 5 mins
Get the ingredients here
- Fever-Tree Rhubarb & Raspberry Refreshingly Light Tonic Water 500ml
- Bombay Sapphire Gin 70cl
- Fill the glass with ice and pour in 50ml of gin.
- Top up with 150ml of Fever-Tree Rhubarb & Raspberry Tonic Water.
- Garnish with a handful of fresh raspberries