Whether you drink it on its own, ice-cold over a few ice cubes with a wedge of lime, or mix it with your spirit of choice in a Mule, Fever-Tree Premium Ginger Beer has never been just a mixer. Every bottle starts with a blend of three exceptional gingers, sourced from India and West Africa and processed as close as possible to where they’re grown to preserve their freshness. That exacting standard is what makes all the difference in the glass.

Three gingers, three distinct profiles

To create its Premium Ginger Beer, Fever-Tree selected three ginger varieties with complementary profiles:

  • Nigerian ginger, sun-dried for 30 to 45 days, lays down the base notes: deep and earthy, with warm, spicy flavors
  • Green ginger from Côte d'Ivoire, processed within hours of being harvested and then steam-distilled near Abidjan, brings bright top notes and a fresh citrus lift
  • Finally, Cochin ginger from India ties the blend together with spicy, pungent notes. One of the most prized gingers in the world, it gives Premium Ginger Beer its final touch of balance.

Kerala's treasure

Also known as Rajakumari Ginger, a nod to the village of Rajakumari, Cochin ginger grows only in the mountains of Kerala, often called the state’s “Spice Garden.” Its growing conditions are close to ideal: temperatures that stay under 25–30°C, a long monsoon season, mountain terrain that provides reliable natural water flow, and what’s known locally as black soil, which is especially nutrient-rich.

Its growing season follows the monsoon rains. By late April, the fields are prepared and plowed. In mid-May, carefully selected rhizomes (about 2.5 to 5 cm long) are planted, then covered with composted manure and dried leaves. The rains from June to November do the rest.

In January, when the leaves turn yellow and dry out, that’s the cue to start harvesting.

The harvest is done entirely by hand. In the region, farmers like Jayan and his brother Ashokan have been growing ginger for more than 40 years, drawing on know-how passed down from one generation to the next. Jayan sums up his ginger with an evocative phrase: “lemon with a kick”, a Malayalam way of describing its spicy bite. One hallmark of Cochin ginger is a distinct blue ring through the flesh, an indicator of high essential-oil content and exceptional quality.

That’s the oil Fever-Tree uses in its ginger range.

The Mule, endlessly customizable

Once the three gingers are blended, Fever-Tree makes its Premium Ginger Beer through natural fermentation, similar to brewing, which gives it its bold, spicy bite. That bold character makes it a perfect match for the Mule, a cocktail that took off in the 1940s and now comes in countless variations.

The recipe is disarmingly simple: 150 ml (about 5 oz) of Fever-Tree Premium Ginger Beer, 50 ml (about 2 oz) of your spirit of choice, a wedge of lime, and ice. Switch the spirit, and the drink changes completely: a Moscow Mule with vodka, a London Mule with gin, a Jamaican Mule with rum, or a French Mule with cognac. If you’re feeling adventurous, you can try more elaborate riffs, like the Máni Mule from CopperBay Paris, made with oregano gin, elderflower, lemon, honey, and Fever-Tree Premium Ginger Beer.

And if you prefer a nonalcoholic option, it’s worth noting that Fever-Tree Premium Ginger Beer is just as good on its own!

Served over ice with a wedge of lime, it’s refreshing, full of fresh ginger flavor, and never too sweet, making it a drink in its own right, not just a mixer.