ginger cocktails

  • 50ml Kaveri

    Squeeze of Fresh Lime (optional).

    Pour your Kaveri over cubed ice. Add a squeeze of fresh lime for additional zing. Best served in a rock glass.

  • 50ml Kaveri

    Squeeze of Fresh Lime

    Top up with Premium Soda Water

    Add Kaveri to highball glass with a healthy amount of cubed ice. Top with soda water and stir. Garnish with a lime wedge.

  • 25ml Kaveri Ginger

    200ml Premium Ginger Beer

    2 dashes Angostura Bitters

    Add Kaveri and ginger beer (we recommend Fever Tree) to a highball glass with cubed ice. Top with angostura bitters. Garnish with a lime wedge.

  • 25ml Vodka

    25ml Kaveri

    Premium Ginger Beer

    Squeeze of Lime

    2 dashes Angostura Bitters (optional)

    Build the ingredients into a highball glass with cubed ice, top with ginger beer, dash angostura bitters and garnish with cucumber ribbon.

  • 30ml Bourbon

    30ml Kaveri

    25ml Lemon Juice

    10ml Orange Juice

    15ml Sugar syrup

    25ml/ 1 Egg White

    2dashes Angostura Bitters.

    Add all ingredients to a cocktail shaker and shake without ice. Then add ice to the shaker and shake until frosty. Double strain (using a fine strainer) into a rocks glass with cubed ice. Garnish with Angostura Bitters.

  • 25ml Kaveri Ginger

    10ml Fresh Lime Juice

    Top with Hot Water

    Add ingredients to rocks glass (or mug), top with hot water and stir to combine. Garnish with a lime wedge.

  • 25ml Blended Scotch

    25ml Kaveri

    20ml Lemon Juice

    20ml Honey Syrup*

    10ml Peated Scotch (Float)

    Shake the first 4 ingredients in a cocktail shaker until frosty. Then strain into a rocks glass with cubed ice. “Float” the peated scotch by gently pouring over the top of the cocktail. Garnish with candied ginger

    *For honey syrup combine 2 parts honey with one part water and heat until combined. Let cool before use.

  • 50ml Kaveri

    Top with 2 parts Prosecco

    1 part Soda Water.

    Build ingredients in a wine glass, topping the Kaveri with 2 parts Prosecco and 1 part Soda Water. Stir gently and garnish with an orange wheel.

  • 25ml Irish Whiskey

    25ml Kaveri Ginger

    Top with Soda Water

    Add Irish whiskey and Kaveri to highball glass with cubed ice. Top with soda water. Garnish with a lime wedge.

  • 40ml Tequila Blanco

    20ml Kaveri

    20ml Fresh Lime Juice

    20ml Mango Pulp*

    Rim either a martini glass/coupe or a rocks glass with salt and chaat masala. If using a rocks glass, add ice.

    Shake ingredients in a cocktail shaker until frosty then double strain (i.e. pass through a fine strainer) into your prepared glass.

    *e.g. KTC Kasar

  • 40ml Gin

    20ml Kaveri

    40ml Fresh Orange Juice

    20ml Honey-Miso Syrup*

    Shake ingredients in a cocktail shaker until frosty. Then double strain into a martini glass/coupe. Garnish with orange peel.

    *For honey-miso syrup combine 2 parts honey with one part water and heat until combined. Add 10% of the weight of the syrup of white miso to the texture and blend/mix until smooth. Let cool before use. (You may want to stir the syrup or shake your storage container before use).

  • 40ml Mezcal

    20ml Kaveri

    25ml Lime Juice

    10ml Orange Juice

    15ml Agave nectar

    25ml Egg white

    2 dashes Angostura bitters

    Add all ingredients to a cocktail shaker and shake without ice. Then add ice to the shaker and shake until frosty. Double strain (using a fine strainer) into a chilled martini glass or coupe. Garnish with Angostura Bitters.