Raise your glass and get ready to shake things up as World Cocktail Day 2025 is here! Whether you’re a cocktail aficionado or a curious sipper looking to experiment, we’ve got you covered with a curated list of creative and irresistible cocktails from some of India’s top mixologists.
From herbaceous twists to flavourful concoctions, these bartender-approved recipes are perfect for at-home celebrations or simply expanding your mixology skills.
Lemon Ninja
By Nishant K Gaurav – Mixologist, Guppy
Ingredients:
2 slices grapefruit
1 slice orange
2 basil leaves
15 ml lemon juice
15 ml simple syrup
20 ml orange juice
60 ml gin
Method:
Add all ingredients to a shaker with ice.
Shake well.
Strain into a fancy clear glass.
Garnish with a basil leaf and a slice of grapefruit.
Down and Dirty
By Harish Chhimwal – Lead Mixologist, Monkey Bar
Ingredients:
45 ml Grater Than Gin
15 ml Otto’s Rosso Vermouth
10 ml Super Sour
30 ml Amla Brine
Method:
Shake with a small block of ice.
Double strain into a chilled martini coupe.
Garnish with fennel leaf.
Spill the Juice
By Jenu Sunny – Head Mixologist, One8 Commune Golf Course Road
Ingredients:
200 ml gin
80 ml watermelon juice
40 ml Amaro
40 ml homemade strawberry syrup
80 ml lime acid
Method:
Mix all ingredients together.
Filter through coffee filter paper.
Serve over block ice.
Silk Route Serenity
By Fay Barretto – Bartender for Mezze Mambo
Ingredients:
60 ml bourbon whiskey
15 ml pistachio syrup
5 ml pistachio paste
5 ml citric
10 ml milk
20 ml fresh cream
20 ml heavy cream
Method:
Roll the whiskey mix with ice.
Pour into a tumbler with large ice.
Add milk and cream using a syphon gun.
Garnish with toasted pistachios.
Tomatillo
By Harish Chhimwal – Head Mixologist, The Grammar Room
Ingredients:
45 ml mezcal
15 ml dry vermouth
30 ml tomato cordial
2–3 drops saline solution
Ice
Method:
Stir all ingredients in a mixing glass with ice.
Strain into a chilled cocktail glass.
Garnish with a tomato slice or herb of choice.
Trufflesome
By Nitin Gupta – Head Bartender, BeeYoung Brewgarden
Ingredients:
40 ml gin
40 ml fresh apple juice
15 ml yuzu purée
20 ml lemon juice
10 ml sugar syrup
15 ml aquafaba (or 1 egg white)
2–3 drops truffle oil
Ice
Method:
Dry shake all ingredients to emulsify.
Add ice and shake again (wet shake).
Fine strain into a coupe glass.
Garnish with lemon zest or truffle oil floated on foam.
