National Calvados Week Returns For 2016

The Père Magloire National Calvados Week, in association with UK creator Emporia Brands, returns Monday 17th October 2016 until the Sunday 23rd October 2016, taking place bars and retailers across the UK, including London, Birmingham, Newcastle, Glasgow and Edinburgh.

For some, Normandy’s lush green pastures reach their ultimate expression in the region’s famed cheeses and rich dairy butter. We all know that it’s always been about the Calvados. The magical alchemy that transforms green apples into golden nectar, it produces apple brandy as soft, fresh and pure as the beguiling French countryside from which it’s born. The week long celebration marks the harvesting of the delicious apples for the production of Calvados. During National Calvados Week over 100 bars, shops, supermarkets and independent off licenses, including London based Demon Wise & Partners, NOLA, Cocktail Trading Company, Skylon and 155 Bar & Kitchen, who are pairing their special cocktail creation ‘Apple Turnover’, perfect to be matched with their Beetroot-cured Salmon served with chicory and apple salad, or the Scallops with smoked belly of port.

Other venues and highlights for the week include such Edinburgh stalwarts as Blackbird, Heads & Tales, Voodoo Rooms, La Petite Mort and The Bon Vivant, as well as Glasgow based The Finnieston and Porter & Rye, plus Rye & Soda in Aberdeen. Manhattan in Leicester are also showcasing their serves, as well as The Edgbaston in Birmingham and Bonbar in Newcastle amongst others.

Meanwhile, participating Waitrose stores will be running an in-store price promotion for the month of October, seeing Père Magloire VSOP price reduction of £2. (Original price £22 – promotional price £20). Scotland are covered by Drinkmonger in Edinburgh and The Good Spirits Company in Glasgow, plus independent stores within the likes of Cheshire with Corks Out, The Vineyard Wine Shop in Lancashire, Starmoreboss in Yorkshire, Dorset’s Shaftesbury Wines, Kent based Chiselhurst Wines, Cornwall with North Coast Wines and Wales with Gales of Llangollen. We’ve also partnered with The Drink Shop, who are running free delivery for the month of October on all Père Magloire expressions, as well as Drinkfinder who are offering 10% off all Père Magloire products throughout October.

Highlights of the week involve Soho Wine Supply in London, who will be hosting a Père Magloire tasting table on the 20th, with Soho Whisky Club and Brahms & Liszt hosting a Père Magloire range tasting on the 19th and 21st respectively. TimeOut London are also hosting an evening of Père Magloire on the 18th at MASH London, exclusive for their members and hosted by Brand Manager Matthew Dakers. Manchester will also see Brand Ambassador Dave Marsland showcase Père Magloire at Epernay Champagne Bar on the evening of the 19th, with support from Yelp! John Lewis on Oxford St in London are also getting in on the action, hosting a Père Magloire VSOP and Pont L’Eveque cheese tasting in the food hall, with the offer of a free glass to anyone who buys a bottle!

In addition, Fever Tree are the principle sponsors for this year’s signature serve, promoted within all participating venues across the UK, the Père Magloire and Fever Tree tonic;

50 ml Père Magloire VS
Topped with Fever Tree Tonic Water
Fresh Ice (at least 4 big cubes)
Slice of Fresh Apple

Using a large wine glass or a tall, slim glass, add the ice first then pour in the Père Magloire VS, followed by the Fever Tree Tonic Water. Cut a full slice of apple and drop into the glass.

A promotional video has also been commissioned by Emporia Brands, the exclusive UK importer of Père Magloire and National Calvados Week, which aims to see people coming together from across the UK to enjoy Calvados.

Fever Tree To Pop-Up On World Gin Day

fever tree

In celebration of World Gin Day, the Fever-Tree World Gin Day Pop-Up Bar will be taking up residency on the Southbank from 9th – 11th June for a weekend of fun, festivities and G&Ts. The debut appearance of its all new double-decker container bar, there will be rooftop masterclasses, live music and a sneak peek at Fever-Tree’s new Aromatic Tonic.

Fever-Tree’s portfolio of all-natural tonics will be paired with a wide selection of premium gins, including some of the capital’s favourites such as Tanqueray, Sipsmith and Portobello, as well as special guests from further afield including Dorothy Parker gin from the US and Four Pillars gin from Australia.

In addition to this guests will be able to enjoy a first tasting of Fever-Tree’s Aromatic Tonic before it officially launches in July. Based on a historic 19th Century Naval recipe, it uses angostura bark from South America and has a rosé pink hue, making the Pink G&T the drink of the summer season.

On World Gin Day itself, Saturday 11th June, Fever-Tree is offering a programme of G&T rooftop masterclasses to guests between 12.00 – 16.30. Running for an hour, guests will learn about the history of the G&T serve as well as gaining some exclusive insider knowledge on making the perfect G&T. A tasting of five gins and a complimentary Pink G&T are included in the ticket price, which can be enjoyed against the backdrop of London’s skyline.

Fever-Tree World Gin Day Pop-Up
Thursday 9th – Saturday 11th June, 12pm – 9pm
Location: Riverside Grass (close to the National Theatre), Southbank, London, SE1 9PP

Masterclasses, Saturday 11th June
Times: 12pm – 1pm; 1.30pm – 2.30pm; 3pm – 4pm; 4.30pm – 5.30pm
Tickets: £12 per person, includes a tasting of 5 gins and a complimentary Pink G&T using Fever-Tree’s Aromatic Tonic

Fever-Tree Launches Limited Edition Bottles For World Malaria Day

Bottle Lineup CompFever-Tree, the pioneering natural premium mixer brand, is launching limited edition bottles to coincide with World Malaria Day on Monday 25th April, with 10p from each bottle sold being donated to the charity Malaria No More UK. In honour of the day that shines a spotlight on the global effort to control malaria, Fever-Tree will also host a Pop-Up G&T Bar for one day only on Wednesday 27th April with all money donated directly to Malaria No More UK.

dding a dose of feel good to the G&T mix, metallic neck collars featuring the Malaria No More UK logo will appear on 500ml bottles of Fever-Tree’s limited edition tonic waters from the end of April. The all natural Indian Tonic Water, Naturally Light Tonic Water,Mediterranean Tonic and Elderflower Tonic will be available in selected Waitrose, Sainsbury’s and Tesco stores.

The Fever-Tree G&T Pop-Up for Malaria No More UK will be located in the heart of the city at Broadgate’s Finsbury Avenue Square by Liverpool Street Station on Wednesday 27th April.There will be a range of G&Ts to choose from, with Fever-Tree’s portfolio of all natural mixers and tonics expertly paired with premium spirits. Visitors will be able to toast to the fact that the price of their G&T has provided the equivalent of a mosquito net for a mother and child, helping fight this entirely preventable disease.

The nation’s favourite drink, the G&T, has its history rooted in the fight against malaria.Quinine, which comes from the cinchona tree, or ‘fever tree’ as it is also known, is not only tonic water’s primary ingredient, it remains an important anti-malarial drug almost 400 years after it was first discovered. Soldiers in the 19th Century were given a daily dose of quinine to help fight off diseases in tropical climates, and would mix it with their gin ration to make it more palatable – hence the gin & tonic was born. Through this connection, Fever-Tree and Malaria No More UK have been working together since 2013, and the partnership is rooted in a shared desire to end malaria. A major killer that claims the life of a child every two minutes, the disease impacts on many of the communities where Fever-Tree sources the natural ingredients used in its drinks. The Democratic Republic of Congo, where Fever-Tree sources the quinine for its tonic water, and Nigeria where Fever-Tree sources some of its ginger, accounts for 35% of global malaria deaths.

Malaria No More UK is determined to end one of the world’s oldest killers and to stop children dying from malaria. Despite its devastating toll – there were an estimated 214 million cases of malaria in 2015 and nearly half a million deaths – malaria is preventable and treatable. £1 is enough to treat a child and save their life, £5 can buy, deliver and hang a mosquito net so that a mother and her baby can sleep safe at night.

James Whiting, Executive Director of Malaria No More UK comments, “We are thrilled to be launching this exciting initiative with Fever-Tree to mark World Malaria Day 2016. I truly believe that it is through creating strong partnerships with the business sector, amongst others, that we will one day see the end of this killer disease that still tragically kills a child every two minutes.

“Our work with Fever-Tree is a great example of two like-minded brands putting a shared goal at the centre of a partnership – to end malaria for good. Fever-Tree is a valued malaria business champion, and I can’t wait to get my hands on some of their limited edition tonics.”

Saskia Meyer, Marketing Director of Fever-Tree comments, “Quinine is integral to Fever-Tree as one of the key ingredients in our tonic waters, and it has long been associated with the fight against malaria. We are committed to supporting Malaria No More UK as it continues to fight, treat and prevent this disease which impacts on many of communities we work with to source our ingredients.”

Fever Tree With The Ultimate Gin And Tonic Tour

Fever Tree

Gin and tonic. One of the most easily recognisable drinks in the world, and very easy to replicate. Made at home, at your favourite bar, by your mum, gran, bartender or waiter, there’s nothing you could do wrong with the creation of a gin and tonic.

Or is there?

Fever Tree, a brand that has made head-way in the tonic category, have organised an enlightening tour of three cities here in the UK. Bristol, Glasgow and my own home town of Manchester are the settings for what they have dubbed as ‘The Ultimate Gin and Tonic Tour’, and aim to divulge into the depths of the tonic category, and how we came to know what will be in your hand for most of the evening; the G&T.

Craig Harper talks you through the world of tonic
Craig Harper talks you through the world of tonic

The tours are consumer focused, bringing the gin lovers, novices and haters together for an informal chat in some fantastic locations, and yours truly had the opportunity to sneak peek at what would be involved, with a session hosted by Craig Harper, the face of Fever Tree and gin legend within the category, with help from David Barber, the northern representative for Fever Tree and ex Caorunn gin brand ambassador, and Jamie Jones, who in 2013 was crowned Global Gin Connoisseur by G’Vine.

If you’re looking to hit the Manchester trail, The Rosylee Tearooms in Stevenson Square brings together your first tonic and gin combination; Tanqueray with the classic Fever Tree Indian Tonic. Whilst being given the chance to pour your own bottle of tonic over your gin to your liking, Craig walks through what tonic actually is, and how the likes of malaria, World Wars and fluorescent lights have impacted our views on tonic water and what we perceive it as. Don’t let those three words fool you though as Craig explains how we come to the more well-known brands seen today, and ultimately Fever Tree itself, with interesting demos on an original gin and tonic recipe, and the bottles used before the capped varieties we are used to these days.

Cane and Grain in Manchester’s Northern Quarter offers a speakeasy styled bar that is perfect for another gin and tonic, this time being Portobello Road. Jamie gives some fantastic insight into the brand itself, the category of gin and the timeline that has given us some highs and lows, including the famed ‘Gin Lane’ and the rise of the latest ‘gin craze’. Comparisons between tonic waters, especially the Indian styles and lighter versions, are also explored, an experiment rarely done at home I can imagine, and gives a different view on the styles available, with Craig explaining why the market for tonic waters is growing as the palates of consumers is changing.

Fever Tree Elderflower and Bloom
Fever Tree Elderflower and Bloom

Lastly, Mr Cooper’s House and Garden takes the gin category to the ‘New Western’, and gives Jamie a chance to explain the new craze that has given us the likes of Bloom, Monkey 47, Tanqueray 10 and Gin Mare. It also though, highlights the need for the perfect garnish and how gaining the right ingredient can make all the difference to your gin and tonic experience. Blending the likes of Bloom with Fever Tree Elderflower tonic offers a lighter experience than the Indian tonic would do, giving the botanicals within Bloom (chamomile, honeysuckle and pomelo are within amongst others) a fighting chance to tantalize, instead of being cut down to size and perhaps not giving the full impression you would expect. Or how about Gin Mare, that comes garnished with a sprig of thyme? Perfectly compliments the basil and rosemary for example, and accentuates the thyme botanical within the gin itself.

Essentially, Fever Tree are looking to break down the gin and tonic, explaining the origins, the flavours and aromas, whilst giving insight into the many gins available, and the perfect Fever Tree and garnish to accompany. Why would you want to miss out?!

Grab your tickets here!

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Fever Tree – The Ultimate Gin and Tonic Tour

Fever Tree

The world’s best tonic water Fever-Tree take tonic on tour for 10th Birthday in a nationwide series of Gin & Tonic pop-ups and events.

Now celebrating 10 years of top-class tonic, Fever-Tree will bring the spirit of the season to G&T lovers across the UK this Spring with a travelling tonic tour. From botanical bicycles and Gin and Tonic Trailer Bars to secret summer pop-up spaces, Fever-Tree will descend on 3 UK cities to bring the world’s largest travelling gin collection to discerning drinkers across the land.

From March, Fever-Tree will pop-up in Manchester, Bristol, and Glasgow at some of the most exciting festival and events of the season, along with guerrilla city-centre sampling from travelling Fever-Tree bars. Guests will also have the opportunity to embark on Gin & Tonic safaris in each city, hosted by the experts at Fever-Tree.

Topping the springtime billing will be Fever-Tree’s Ultimate Gin and Tonic Bar, a pop-up space entirely dedicated to the Great British G&T. Showcasing an exceptional collection of over 160 fine and rare gins sourced from far flung corners of the globe, ‘The Bar with one Drink’ will celebrate this simple but exceptional drink. To hail the spirit’s extraordinary rejuvenation and 10 years since Fever-Tree revolutionised the tonic world, the bar will travel from city to city, transforming city-centre spaces for an unrivalled gin and tonic experience.

At a time when gin has never been so popular, the specialist G&T bars will host masterclasses with gin distillers and cocktail gurus, and raise money for Malaria No More UK with unique G&Tree tasting flights.

Most importantly there will be plenty of opportunity for visitors to create their ideal G&T combination from the 160 bottle-strong gin library and Fever-Tree’s range of superb tonics. The collection combines iconic London Dry Gins with the new wave from local craft distilleries and international newcomers from Russia, Germany and Mexico, all matched with natural tonics and garnished to perfection.

Fever-Tree is dedicated to hand sourcing the finest ingredients from around the world and the tour will showcase the diversity and versatility of the all natural tonics and mixers. From the delicately floral Elderflower Tonic using handpicked Gloucestershire elderflowers, to the herbaceous Mediterranean Tonic with lemon thyme and rosemary, Fever-Tree strongly believes there is a tonic for all tastes and for all gins.

From the depths of The Congo for quinine, to the slopes of Mount Etna for Sicilian lemons, Fever-Tree has gone to the ends of the earth in its mission to create the perfect gin & tonic. Fever-Tree’s Tonic Tour will celebrate cultural identities of iconic British cities, and make effervescent additions to the UK bar scene.

Grab your tickets here!

Need Some More Inspiration For Christmas? Take A Look At These Festive Recipes!

The Zacanta
The Zacanta

The “Zacanta”, from James Fowler, UK World Class Winner 2014, served at The Larder House Bournemouth

Ingredients – 

2 bar spoons of Christmas mincemeat
15ml Spiced pineapple puree
50ml Ron Zacapa 23
10ml Kamm & Sons
10ml Lime juice

Method – 

Pop all in a shaker and shake with good ice, then strain into goblet filled with fresh ice. Garnish with “Hot date foam” – a hot foam flavoured with dates (recipe below). Garnish finally with shards of orange zest.

Date Foam –

10 dates
Boiling hot water 150 ml
Heat the above until dates become very soft and form purée
2 bar spoons pro espuma hot (thickening stabiliser agent)

Put into espuma gun
Keep hot until use (water bath)
All the dates, none of the hassle

Ron de Replay
Ron de Replay

The ‘Ron de Replay’ Zacapa 23 cocktail at iconic London venue BOUNCE

This winter, ultra-premium rum brand Ron Zacapa has partnered one of London’s most iconic and talked about venues, Bounce to launch the game stopping new – Ron de Replay

Sip on this perfect serve as you practice your table tennis serve in Europe’s first premium ‘Social Ping Pong Club’. Taste the rich and smooth flavours of Ron Zacapa 23, aged 2,300m above sea level in the ‘House Above the Clouds’ in Guatemala, perfectly combined with orange liqueurs and chocolate bitters in this new signature cocktail. And in a final touch befitting a creation from these two aspirational brands, the drink is crowned with a bespoke luxury Rococo chocolate ping pong ball, especially created for Bounce.

“It was interesting for me to create a drink that complements the garnish, usually it is the other way around. The orange and chocolate flavours in the drink are designed to enhance the flavours of the chocolate ping pong ball, and are best enjoyed together.” Jacek Czekaj, bartender, Bounce


40ml Ron Zacapa 23
20ml Aperol
15ml Grand Marnier
15ml Liqueur 43
2 dashes Mozart Chocolate Bitters


Luxury Rococo chocolate ball
Orange rind


Stir ingredients over a cocktail jar to blend and achieve perfect density, before pouring into a rocks glass over cubed ice. Garnish with orange rind pinched to release the oils, and finish with the luxury Rococo chocolate ball. Enjoy, order another, and repeat!

Or how about some of these simple Christmas creations?

Christmas Cooler
Christmas Cooler



• 60 ml Ron Zacapa Rum
• 8 tablespoons of watermelon
• 2 dash angostura bitters
• 15 ml Mint Syrup
• 5x mint leaf


• Muddle the watermelon in a cocktail shaker
• Shake all the ingredients together
• Double strain into a chilled Martini glass
• Garnish: mint leaf

Midnight Kiss
Midnight Kiss



• 30 ml Ketel One
• 20 ml fresh lemon juice
• 25 ml basil-strawberry syrup
• Champagne
• 1 kg crystal sugar
• 50 gm of fine chopped basil
• 10 large mashed strawberries
• Mint


• Boil 1 litre of water with the crystal sugar, add chopped basil and mashed strawberries
• Cool down for 24 hours in your refrigerator
• Shake the ketel one, syrup, lemon juice and 1 barspoon chartreuse vert with ice for about 15 seconds
• Pour in Collins glass with ice cubes and top with champagne and crushed ice
• Add mint covered in powdered sugar and some rose water bitters to top off
• Garnish: mint sprig covered with powdered sugar and a strawberry

Frosted Berry
Frosted Berry



• 60 ml Don Julio blanco
• 20 ml fresh lime juice
• 15 ml Agave water
• 5 fresh blackberries
• 2 grinds of black pepper
• Agave and black pepper rim


• Muddle blackberries, add the rest of the ingredients,
• shake hard and double strain into a rimmed rock glass over ice
• The black pepper and agave nectar lifts up the natural character of blanco tequila (Don Julio), balanced with fresh lime and some fresh blackberries for some extra depth and a fruity feel

Festive Rum Butter Punch
Festive Rum Butter Punch


Ingredients (Per serve)

• 50 ml Ron Zacapa
• Small fingernail of butter
• Pinch of any spice including cinnamon, nutmeg, ginger, clove, cardamom
• 10 ml honey or Agave nectar
• 30 ml hot water


• Add all ingredients to a Punch bowl, stir and serve

Fever-Tree’s Hot Ginger Punch


Fever-Tree’s Hot Ginger Punch
Fever-Tree’s Hot Ginger Punch

– 150 ml Havana 7 Year Old (or suitable alternative)
– 600 ml Fever-Tree Ginger Beer
– 200 ml Fever-Tree Ginger Ale
– 15-20 cloves
– 6-10 Star Anise
– 1 vanilla pod
– Orange peel.


Gently heat the rum, ginger beer and ginger ale in a suitable pot for 5-10mins. Do not bring to the boil. Meanwhile, slice vanilla pod from top to bottom and add to the pot along with the rest of the spices and stir. Keep pot on a low heat.
Add a few twists of orange peel and gently stir to taste. Heat for further 5 minutes gently ensuring liquid does not come to boil.
Ladle punch into a small glass tankard along with spices and peel.

Maybe a tasty recipe for rum and food?

Edible Stories Zacapa Reserva Christmas Beef

Step one

Ask your butcher for a three inch cut short rib cut, also know as the Jacobs ladder.
Make up your Zacapa Reserva marinade, for 1 kilo of meat mix 300 ml of the rum with 200 ml of water and a table spoon of salt and teaspoon of cinnamon. Take your whole piece of beef and place in a deep tray with the marinade ensuring the fat side of the meat is face down in the marinade. Cover with cling film to make air tight to keep the aromas in and leave in a fridge for 48 hours.

Step two

After the marinade has soaked in to the meat, drain the left over marinade into a deep baking tray add 700mls of red wine, four bay leaves, 500gms of sliced carrots and 500gms of slice white onions. Then place the beef bone side up to ensure the meat is in you rich revamped marinade. Cover with foil (double layered) again ensuring it is air tight. Place in an oven at 130 degrees and leave for 7 hours to braise slowly.

Step three

After the braising carefully take the foil off and drain the juices passing your well cooked vegetables through a sieve giving you your rich Zacapa reserva sauce. Cut your beef into the desired portions which should be so succulent and tender the bones should be falling off the meat which for presentation can be used as a base for your meat on.