Fever-Tree’s range of premium natural mixers has pioneered a new drinks category worldwide. Changing both customer and industry perceptions of the classic long drink, the G&T is firmly back on the classic cocktail circuit thanks to this award winning range.
Launched in the UK in early 2005 by Charles Rolls and Tim Warrillow, the mixers are made with the finest and most authentic natural ingredients available: subtle botanical flavours, fruit juices, soft spring water, cane sugar, and for the tonic waters and lemon tonic, the highest quality quinine from the original Cinchona trees (fever-trees).
Highly carbonated to deliver the delicate botanical aromas and ensure premium freshness and fizz, the mixers consist of small elegant bubbles for a smoother and more intense taste. By replacing cloying saccharin sweeteners and artificial preservatives with natural botanicals and flavours, Fever-Tree have created delicious mixers that will complement and enhance the world’s finest spirits. After all, if three quarters of your long drink is a mixer, that mixer had better be good.

How it Began

Following a ‘tonic tasting’ in 2000 to find the best on the US market, Charles Rolls – who had built his reputation running Plymouth Gin – joined forces with Tim Warrillow, who had a background in luxury food marketing, to analyse the composition of mixers. The pair discovered that the majority of mixers were preserved with sodium benzoate or similar substances, while the use of cheap lemon aromatics and artificial sweeteners (such as saccharin) was widespread – a combination that was affecting the tasting experience and driving customers away from the sector. So, in 2004 they began creating mixers using natural and fresh ingredients – eleven years later they have a range of eleven mixers stocked in over 50 countries around the world.


Legend has it that the bark of the fever tree was first used by the Spanish in the early 1630s when it was given to the Countess of Chinchon, who had contracted malaria (known colloquially as the ‘fever’) whilst living in Peru.The Countess recovered and the healing properties of the tree were discovered.

Despite this success its reputation was slow to catch on, it was imported to Europe under the name ‘Jesuits Powder’ which proved a very poor selling strategy in Protestant England. Even when Charles II in 1679 was cured of the ‘fever’ its popularity was not assured as its use remained the secret of his physician (Robert Talbor).

However, the healing power of this remarkable tree only became world renowned in the 1820’s when officers of the British Army in India, in an attempt to ward off malaria, mixed quinine (the extract from the bark of the fever tree) with sugar and water, creating the first Indian Tonic Water.

It was made more palatable when they added a little expedient of gin to the mixture. The original gin and tonic was thus born, and soon became the archetypal drink of the British Empire, the origins of which were firmly planted in the fever tree.