signature SERVES
Five Rivers & Tonic
Our botanical-spiced rum is a little different to most spiced rums in that it is distilled like a gin.
While the British were drinking their Indian tonic water fortified with imported gin, we took the idea to drink the local spirit, rum with tonic…and the rest is history.
PROCESS
Pour all the ingredients into a highball glass filled with cubed ice. Garnish with lime and star anise.
50ml Five Rivers Rum
150ml Indian Tonic water
SAnghera sour
Think Daiquiri meets Amaretto Sour, with beautiful aromatic spiced undertones.
PROCESS
Shake all ingredients with ice and strain into a chilled cocktail glass. garnish with toasted almonds.
50ml Five Rivers
25ml Lime juice
10ml Sugar syrup
5ml Orgeat syrup (or 15ml Amaretto)
Dash Egg white
DESI-COLA
Rum & Coke…Punjabi style!
PROCESS
Pour all ingredients into a tall glass filled with cubed ice and garnish with orange slice & cinnamon stick.
50ml Five Rivers
150ml Cola
PUNJABI PUNCH
The Punch was popularised during British colonial rule in India.
Thought to be named either after the Hindi word for five (Panj) in regards to the number of ingredients it contained, or after the name of the barrels used to store Rum – Puncheons.
Either way, this is our take on the classic mix of spirit, spice, water, citrus and sugar.
PROCESS
Pour all the ingredients into a punch bowl with ice and garnish with lime wheels and marigold flowers.
250ml Five Rivers Rum
500ml Cold-brew Assam tea*
100ml Banana Oleo**
120ml Lime juice
5 Dashes Angostura bitters
*500ml cold water and 4 tsp loose Assam tea infused for 30 mins and filtered. **2 Banana skins covered in caster sugar and left for 24 hours
FIVE RIVERS LASSI
Our take on the classic spiced Indian yoghurt drink.
PROCESS
Pour all ingredients into a lassi tin and stir well. Garnish with saffron threads.
50ml Five Rivers rum
50ml Mango pulp
100ml Plain yoghurt
100ml Milk
15ml Sugar syrup
20ml Lime juice
1 tsp Coconut syrup
Pinch ground tumeric
Pinch ground cardamom
MAI CHAI
Turmeric Latte meets Hot Toddy in this twist on the ubiquitous Indian spiced tea.
Heat all ingredients in a pan until bubbling. Leave to cool slightly and turn up heat until bubbling again.
Add 25ml Five Rivers Rum and pour into chai glass.
200ml full-fat milk
1 tsp ground tumeric
2 x cardamom pods
4 black peppercorns
1 tsp caster sugar
Thumbnail slice of ginger
PUNJABI MOJITO
A spiced Mojito with fresh ginger, giving extra heat and depth of flavour.
PROCESS
Add all ingredients into a highall glass. Fill with crushed ice and churn well. Top with Ginger ale. Garnish with mint sprig.
50ml Five Rivers Rum
25ml Lime juice
25ml Sugar syrup (1:1)
10 Mint leaves
8 Thinly sliced ginger strips
50ml Ginger Ale
Chenab Colada
A shorter, spiced twist on the classic Piña Colada, with our addition of Five Rivers and fragrant guava juice.
PROCESS
Shake all ingredients with ice and strain into a large coupette (with a desiccated coconut rim). Garnish with pineapple leaf and guava slice.
50ml Five rivers
35ml Guava juice
20ml Coconut cream (Real/Coco-lopez)
20ml Pineapple juice
5ml Lime
Sutlej Smash
A deliciously fragrant summer drink! Fruity, aromatic and refreshing, with a long warming spice from the five rivers and ginger. Named after one of the Five Rivers for which we take our name.
PROCESS
Crush the pineapple, ginger and coriander in the bottom of a tall glass using a muddler. Add the rest of the ingredients and fill with crushed ice. Churn well, then garnish with coriander.
50ml Five Rivers Rum
4 x 2 cm cubes of ripe pineapple
1 ginger slice x 2cm
5 coriander sprigs with stalk
20ml Sugar syrup
20ml Lemon juice
Pinch sea salt
PIstachio & mint lassi
A unique spiced lassi using the distinctive aroma of kewra (pandan) married with pistachio and mint.
PROCESS
Shake all ingredients with ice and strain into chai glasses. Garnish with crushed pistachio and powdered cardamom.
50ml Five Rivers
25ml Pistachio and mint puree (pistachios, mint leaves, water, sugar)
25ml Kewra syrup
100ml natural yogurt
25ml Whole milk
cane fiEld cooler
A totally tropical summer cooler!
PROCESS
Shake the first five ingredients with ice and strain into a highball filled with ice cubes. Top with soda and garnish with mint and grapefruit.
35ml Five Rivers Rum
15ml Velvet Falernum
50 ml Passionfruit juice
10ml Sugar syrup
10ml Lemon juice
Top with Grapefruit soda
Lychee & Watermelon Mule
Long, light and super-refreshing.
PROCESS
Pour all ingredients into a tall glass filled with cubed ice and top with ginger beer. Garnish with watermelon slices.
35ml Five rivers
15ml Lychee liqueur
40ml watermelon juice
15ml Lime juice
10ml Sugar syrup
Top with Ginger beer
TIKKI MASALA
In Hindi, ‘masala’ means a mixture of spices. This drink is a twist on the classic style of rum-based cocktail made popular in America in the mid 1900’s.
PROCESS
Shake all ingredients well with ice and fine strain into a small tumbler/highball. Garnish with lime, pineapple and mint.
50ml Five Rivers Rum
50ml Freshly pressed pineapple juice
15ml Lime juice
15ml Sugar syrup
10 Mint leaves
Dash Angostura bitters