Fruity, foraged and fabulous
With rapidly declining numbers, these snuffly little fellows need all the help they can get.
This full-flavoured tipple is made with a member of the plum family noted for its sweet honey taste.
Cambridge Gage is one of the most popular greengage trees, which are said to descend from plants imported into England from France in 1724 by Sir William Gage of Bury St Edmunds.
A cheeseboard winner, it’s also wonderfully refreshing served with Fever-Tree Spiced Orange Ginger Ale and a lemon wedge.
Even those people who don’t like gooseberries (yes, it turns out there are some) rave about this.
Slightly sweet with good fruit notes, this works well with Fever-Tree Mediterranean Tonic, a lime slice, and a sprig of fresh mint.
50cl and 20cl (29.8% abv)
The first and many would argue the best Hedgepig. This beauty is made from Suffolk quince and bullace hand-foraged from the hedgerows of East Anglia.
Quince belongs to the same family as apples and pears and the little known bullace is a variety of wild plum. This unusual pairing results in a versatile, subtly sweet drink which is particularly scrummy paired with cheese.
For a thirst-quenching long drink, serve with Fever-Tree Ginger Ale and garnish with orange peel.
50cl & 20cl (29.8% abv)
For many foragers, elderflower is the jewel in the crown.
From late May, you’ll see masses of tiny white flowers hanging in sprays in woodlands and along roadside hedgerows.
True to form, we only use homegrown and local wild elderflower, giving this luscious liqueur subtle citrus notes and a delicate flavour.
Best appreciated ice-cold with pudding, or serve with Fever-Tree Indian Tonic and an apple slice for an invigorating cocktail.