Fever-Tree releases first cola

09 August 2016

Fever-Tree is making a strong play for mixer domination with the launch of its first cola.

The new Madagascan cola is designed to be paired with dark spirits – something only previously covered by its ginger beer and ginger ale.

The new cola is made with all natural ingredients such as Nigerian kola nut, Indonesian cassia, Mexican lime and Madagascan vanilla. The flavours have been specifically chosen to mix well with rum, bourbon, and whisk(e)y – as Fever-Tree believes other soft drinks overpower those spirits.

In keeping with the trend for cleaner drinking, the Madagascan cola is free from artificial sweeteners, preservatives and phosphoric acid.

Along with the launch of its new cola, Fever-Tree will also be offering bespoke drinks menus for venues looking to give their sales a push – in the same vein as its G&T menus. Designed to highlight bar’s premium dark spirit selections, the Winter Drinks menu will feature serves such as a Cuba Libre twist. To enquire about getting a Winter Drinks menu created for your bar, contact Fever-Tree.

Fever-Tree Madagascan Cola is available to the UK on-trade from mid-September in 200ml glass bottles.

£12-14 (ex VAT)/24 x 200ml, Fever-Tree, 020 7349 4922

Related articles

News

Fever-Tree and Patrón launch first tonic designed specifically to be mixed with tequila

Tonic is casting gin aside for a new bedfellow, as Fever-Tree teams up with Patrón to create the first tonic specifically designed to be mixed with te

Mixers & More

Fever-Tree unveils low calorie range for bars and restaurants

Continuing its soft drinks world domination, Fever-Tree has launched a range of low cal mixers for bars and restaurants.

Mixers & More

Coca-Cola unveils range of bartender-developed premium dark-spirit mixers

Coca-Cola has announced the launch of a range of bartender-crafted mixers developed for pairing with dark spirits.

Beer & Cider

BrewDog releases its first range of wild and sour beers

Scottish brewer BrewDog has launched Cosmic Crush, its first range of wild and sour beers, produced at the brewery’s standalone 'spontaneous fermentat