Kaveri Ginger Liqueur
Most ginger liqueurs lean on flavourings and syrup. Kaveri does the harder thing — it uses real ginger, pressed from fresh root grown across Peru, Thailand and India, harvested at its peak and squeezed for maximum punch. The result is naturally cloudy, streaked with genuine ginger sediment, and it tells you the moment you pour it that this is the actual fruit and not an imitation of it.
The inspiration is Inji Mittai, the roadside ginger candy found across South India, and the recipe stays close to that idea. Alongside the ginger sit earthy jaggery, a squeeze of lime, raw mango and a pinch of Himalayan pink and black salt — that saline edge is what makes it so moreish. Because it follows the season's crop, no two bottles are ever quite identical.
Give it a gentle shake before pouring; it clouds up and releases the full hit. The aroma is fresh, hot ginger with a citrus lift. The palate is bold and spicy, that jaggery sweetness meeting sharp lime and a savoury, salty tang, with real ginger heat building on a long finish. At around 20% it drinks easily. Bright, spicy and genuinely different.
This is a versatile bottle to have around — a warming sipper on a cold night, a serious upgrade to any ginger-led cocktail.
How to Serve
Shake the bottle, then pour neat over plenty of ice with a wedge of lime. It's a natural in a Penicillin, a Margarita or a Moscow Mule, and it makes a fierce, warming hot toddy.
Where to Drink It
Tayēr + Elementary in Old Street for inventive spice-led serves. Kwānt in Mayfair for a punchy, ginger-forward cocktail. Three Sheets in Dalston for something clever and clean.
Food Pairings
A natural with South and South-East Asian food — pour it over ice next to a plate of chilli-heavy street food and it cools and complements at once.
