Fever-Tree Raspberry & Orange Blossom Soda
Scottish raspberries and Moroccan orange blossom over a light soda base. The blossom comes from bitter orange trees in Dar Belamri and is harvested inside a three-week window, which is the sort of constraint that decides what a drink can be.
Quick Facts
Flavour Profile
Primary Flavours
Tasting Notes
Bright raspberry fruit leads with natural sweetness, followed by delicate floral notes from orange blossom. Clean, lightly perfumed finish with gentle carbonation.
Storage & Handling
Store unopened bottles in a cool, dry place. Refrigerate before use. Once opened, use immediately to retain carbonation and aroma.
Shelf Life
Unopened: 6–12 months. Opened: Use immediately
Usage
Poured long over vodka or a pink gin, which is what Fever-Tree built it for. At 4.4 grams of sugar per 100ml it stays light, so it lengthens a drink without turning it into a dessert.
Three Weeks in Morocco
Orange blossom is the harder half of this bottle to source. It comes from bitter orange trees in the Dar Belamri region of Morocco, the traditional area for orange flower harvest, and the trees are in bloom for only three weeks a year. Everything that will be used has to be picked inside that window. The extract is the kind used in perfumery rather than in food manufacturing, which is a recurring theme across Fever-Tree’s floral products, because the perfume trade has understood these materials for longer and buys the better grades.
Scottish Raspberries, and Why Scottish
The raspberries come from the Strathmore Valley in Scotland and are steam-distilled within ten kilometres of where they are picked. The reason given for the origin is the useful part. Scottish raspberries carry a sharper profile than the sweeter varieties grown in sunnier climates, and sharpness is exactly what this drink needs. A sweet raspberry laid over a floral base would give something cloying. The tartness is what keeps the orange blossom from tipping the whole thing over into perfume.
Where the Colour Comes From
There is no raspberry juice here, and the pink does not come from the fruit. The colour comes from concentrates of sweet potato, carrot, safflower and lemon, which is a vegetable-derived approach rather than a synthetic dye. Sodium bicarbonate sits on the list too, softening the acidity. Knowing this matters for expectations rather than for judgement, because the drink is built from flavourings and extracts of named, sourced materials rather than from pressed fruit, and it is positioned accordingly.
Serving It
Cold, over a full glass of ice, poured last. Vodka and pink gin are the intended partners and both work, though a pink gin risks doubling the floral note that is already the bottle’s main event. A plain London Dry is the more interesting choice for precisely that reason. Garnish should cut rather than echo, so a strip of lemon does more than a raspberry would. It comes in 200ml and 500ml.
Pro Tip
If floral notes feel dominant, add more ice rather than more spirit.
Top Tips
- Try it with a plain gin rather than a pink one. The bottle already supplies all the floral the drink needs.
- Garnish against it rather than with it. A twist of lemon cuts where a raspberry piles on.
- Read it as light. At 4.4 grams of sugar per 100ml it will not sweeten a drink for you.
Production Method
Produced by carbonating spring water and blending with natural raspberry juice, orange blossom extracts, and light sweeteners before bottling under pressure.
History & Context
The pairing of raspberry and orange blossom draws on classic cordial traditions, balancing bright fruit with aromatic floral notes for modern long drinks.
Common Questions
What does it pair with?
Vodka and pink gin are what Fever-Tree built it for, and both work. A plain London Dry is arguably the better choice, because a pink gin doubles the floral note the bottle already leads with. It also stands on its own over ice.
Is it very floral?
Floral is the leading note, but the Scottish raspberries hold it in check. They were chosen for a sharper profile than sweeter varieties grown in warmer places, and that tartness is what stops the orange blossom tipping the drink into perfume territory.
What garnish suits it?
Something that cuts rather than echoes. A strip of lemon peel works, and so does nothing at all. A raspberry on top looks obvious and adds a note the bottle has already supplied, which pushes the drink further in the direction it least needs.
Is there real fruit in it?
Not as juice. The raspberry and orange blossom arrive as flavourings, though both are made from named and sourced material: Strathmore Valley raspberries steam-distilled near the field, and bitter orange blossom from Dar Belamri. The pink colour comes from vegetable concentrates rather than from fruit.