On World Cocktail Day, celebrate the artistry and innovation of mixology with a collection of unique and interesting concoctions from seven of India’s best mixologists. From classic flavors to imaginative inventions, we’re pushing the boundaries of cocktail making and creating a new wave of classic enjoyment.
Indian mixologists share cocktail recipes on World Cocktail Day
Cocktail It’s as much art as it is science, and it often takes years of practice to create a perfectly balanced drink. But for these seven Indian mixologists, creativity is half the fun.this world cocktail day Master mixologists blend indigenous ingredients with modern techniques, stepping into a world where tradition meets modernity and redefining the boundaries of cuisine. Cocktail culture. Whether it’s infusing drinks with Indian flavors, celebrating natural ingredients, or simply creating timeless flavor combinations, they’ve mastered the art of cocktail making. Discover the secrets behind their signature creations as they share the story, inspiration, and meticulous craftsmanship behind each drink. From bright twists on classic cocktails to bold, daring originals, there’s something for every palate to taste and enjoy.
To celebrate World Cocktail Day, seven expert Indian mixologists share their most innovative creations that you can recreate at home.
Yandup Lama – Mixologist and bar consultant
In 1975, Walker Percy wrote a now-famous essay for Esquire magazine, simply called “Bourbon.” Catholic writers loved Cohn’s whiskey. As an ode to Percy, it’s only natural that we create a lovely bourbon cocktail with a sparkling spirit.
- bourbon 50ml
- Sidecar Raisin Sherry 25ml
- Campari 15ml
- orange twist for decoration
Method:
- Fill an Old Fashioned or rocks glass with ice.
- Pour 50ml of bourbon over ice.
- Add 25ml of Sidecar Raisin Sherry.
- Pour 15ml of Campari.
- Stir gently to combine the ingredients and chill the drink.
- Garnish with an orange twist.
Santanu Chanda – Bar Manager – PVR @home-delhi
The fusion of smoky bourbon, bitter aperitif, and creamy condensed milk is balanced by the sweetness of ripe mango and hints of tangy lemon to create a truly enigmatic cocktail experience.
- Bourbon whiskey 60ml
- Bitter aperitif (Campari, Aperol, etc.) 30ml
- 1/2 ripe mango (diced)
- condensed milk 30ml
- 15ml freshly squeezed lemon juice
- Smoke (you can use a smoking gun or smoking box)
Reconstituted salad (Image credit: Blah Mumbai)
- First, prepare the glass by pouring smoke into it. To do this, place the glass over a smoking box or use a smoking gun to blow smoke into the glass. Let stand while you prepare the cocktail.
- In a cocktail shaker, mix the diced mango until well crushed.
- Add the bourbon whiskey, bitter aperitif, condensed milk, and freshly squeezed lemon juice, and strain the entire mixture through a coffee filter until clear.
- Garnish with mango slices or lemon zest, if desired.
Ami Shroff – Flair Bartender and Mixologist
reconstituted salad
Inspired by watermelon feta salad. How delicious! The deliciousness of watermelon, the salty feta cheese, and the crunchy, spicy texture of the arugula leaves are the perfect combination for summer. It was created for Blah! Mumbai summer menu.
- Vodka 50ml
- Cold pressed watermelon & arugula juice 100ml
- Balsamic vinegar 10ml
- Lemon washed feta cheese & milk 10ml
- watermelon ball
- feta cubes
- stick-shaped arugula
- Combine vodka, cold-pressed watermelon and arugula juice, balsamic vinegar and lemon-rinsed feta cheese, and milk in a cocktail shaker over ice.
- Shake vigorously for 15-20 seconds.
- Strain the mixture twice through a coffee filter and pour into a chilled cocktail glass.
- Garnish with watermelon balls, feta cubes, and arugula on sticks.
Varun Sudhakar – Mixologist, Founder of Bar Bundle
Seedling
A refreshing summer drink, Naegi is an advanced concoction that combines the essence of ripe mango with innovative technology.
- 30g ripe mango peel
- 500ml water
- Apple cider vinegar 150ml
- 50g sugar
- 50g salt
- Fresh sliced mango 300g
- London dry gin 500ml
- Ripe mango peel pickle recipe:
- Boil the mango peel in water for 1 minute and remove from the water.
- Reduce remaining water to 150ml and strain into a glass bottle.
- Add apple cider vinegar, sugar, and salt and mix well until dissolved.
- Place the boiled mango peel in the same jar and let it sit for a day.
- The next day, strain the solution until it is clear.
- Add 300g of sliced ripe mango and 500ml of gin to an infusion jar. Infuse for a day, then strain well.
- Alternatively, if using a sous vide bag and machine, leave the mixture at 70 degrees Celsius for 1.5 hours. Then soak in a water bath for 5 minutes and strain well.
Drink recipe:
Mix the following in a carbonated bottle.
- Ripe mango peel pickles 40ml
- 5ml citric acid solution (10:100 ratio of citric acid and water)
- Ripe Mango Infused Gin 60ml
- 60ml cold water
- Carbonate the mixture at 4-5 degrees Celsius.
Provided by:
- Pour directly from the bottle into a highball glass over clean ice.
- Garnish with fresh mango cut into spheres and placed on a stick.
Nitin Tewari, aka Mr. Bar Trender – Mixologist and Bar Consultant
A bite of Almora
Experience a refreshing ‘sip of Almora’ that combines the floral aroma of blanche (a local flower of Uttarakhand) with the tingling freshness of pahadi lemon juice. Add gin and soda water for a sparkling finish, and add a touch of salt for a unique twist for balance. Cheers to the taste of the Himalayas!
- gin 60ml
- Blanche cordial 30ml
- Pahadi lemon juice 15ml
- pinch of salt
- Soda water (top)
- ice cube
garnish:
- Fill a Collins glass with ice.
- Pour 60ml of gin.
- Add 30ml of Blanche cordial.
- Squeeze 15ml of pahadi lemon juice.
- Sprinkle a pinch of salt into the glass.
- Refill with soda water.
- Stir gently to combine ingredients.
- Garnish with pahadi lemon slices.
Abhishek Chawla – Bar Manager at Fairmont Royal York
horizon
Horizon takes inspiration from buildings in the shape of a horizon that winds around every corner, just like the ingredients in this drink. Every sip is a different experience.
- Guava syrup 25ml
- 1 tablespoon citric acid
- Bombay Sapphire Gin 45ml
- Coriander leaves (for garnish, pour some chili salt around the rim of the glass)
- Pour chili salt around the rim of the glass.
- Add guava syrup, citric acid, gin, and coriander leaves to a cocktail shaker.
- Mix well.
- Pour the mixture into the prepared glass.
- Garnish with fresh guava.
Aashie Bhatnagar – Award Winning Mixologist – Cobbler & Crew
Be Like Me
This cocktail was designed for Ketel One Garnished with Good. That’s because we believe cocktails shouldn’t just taste good, they should also be effective. This cocktail was also designed for a project encouraging bartenders to use honey as a natural sweetener in cocktails. Ultimately, it will help beekeepers and farmers raise money. Community Soda is comprised of coconut and pandan, giving it a pleasant crunch with aromatic notes.
- Vodka 50ml
- Community soda 150ml
- Bee pollen and honey (for decoration)
- Fill a highball glass with ice.
- Pour 50ml of vodka into a glass.
- Pour 150ml of Community Soda into a glass.
- Stir gently to combine ingredients.
- Sprinkle with bee pollen and garnish with a little honey.
