Drink of the Week: Fever-Tree Distillers Cola - Imbibe Magazine Subscribe + Save

Drink of the Week: Fever-Tree Distillers Cola

We’re always on the lookout for new ingredients to mix in cocktails, especially those that blend seamlessly with other elements and don’t overwhelm with any particular flavor. So we were excited to try Fever-Tree’s new Distiller’s Cola, which was created to match the quality of premium whiskies and rums. Made with kola nut, pimento berries, Tahiti lime, and vanilla, it’s lightly sweet and contains no high fructose corn syrup, artificial sweeteners, or colors, and it’s a rich mixer that enhances the spirits its meant to blend with. To achieve the perfect formula, Fever-Tree collaborated with a number of bartenders and distillers, including Allen Katz of New York Distilling. Katz selected a limited single barrel of Ragtime Rye to mix with the Distillers Cola, and his Distillers Whisky & Cola recipe highlights how well the cola and whiskey work together. Meanwhile, on the rum front, Fever-Tree worked with Bacardi to ensure a perfect rum and cola blend, and bartender Lynnette showcases this combo in her Cuba Destilador cocktail.

The Distillers Cola is now available nationwide and online at kegworks.com.

Distillers Whisky & Cola

1 oz. Ragtime Rye Single Barrel
1 oz. French-pressed coffee, cooled
1/4 oz. Ferrand Dry Curaçao
1/4 oz. fresh lime juice
Fever-Tree Distillers Cola, to top 

Tools: shaker, strainer
Glass: Collins
Garnish: lime wedge

Shake the first 4 ingredients with ice, then strain into an ice-filled glass filled. Top with the cola, then garnish. 

Allen Katz

Cuba Destilador

2 oz. Bacardi 4 year Rum
2 dashes Angostura bitters
2 dashes smoked chili bitters
Pinch of sea salt
3 oz. Fever-Tree Distillers Cola 

Tools: shaker, strainer
Glass: Collins
Garnish: lime slice

Shake the first 4 ingredients with 2 cubes of ice, then strain into an ice-filled glass. Add the cola, stir lightly, then garnish. 

Lynnnette Marrero

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