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Indian ingredients are the star of contemporary cocktails
From zingy kokum and traditional Kumaoni raita to tangy tamarind and local Goan ukadem xitt rice, mixologists in the country are experimenting with cocktails that offer a new take on the familiar. Here are some ideas to inspire you
India’s rich culinary landscape offers a treasure trove of flavours, aromas and spices that lend themselves to creativity beyond traditional cuisine. In recent years, mixologists across the country have embraced these quintessential Indian ingredients, infusing them in modern cocktails that celebrate both tradition and creativity. From zingy kokum and traditional Kumaoni raita to tangy tamarind and local Goan ukadem xitt rice, these cocktails offer a new take on the familiar—transforming unique or omnipresent Indian elements into liquid art with a symphony of flavour bursts in each sip.
Ingredients: Turmeric, chilli, betel leaf
Cocktail: Lalbaug Picante and Art Gallery at Mag St., Mumbai
Incorporating distinct flavours and ingredients that pay homage to iconic locations within the city of Mumbai, Mag St. has mixed together the Lalbaug Picante and Art Gallery. Inspired by Lalbaug’s Spice Market, the picante blends earthy turmeric, smoky mezcal and a kick of chilli, balanced by savoury black garlic salt. In contrast, as a tribute to the creativity and vibrancy of the arts district Kala Ghoda, Art Gallery combines La Botija pisco, betel leaf, amaretto, cheese, chocolate, citrus, and egg white or a vegan foam for unexpected flavours that echo a unique, artful experience.
Ingredients: Khus root, Khasi pinewood
Cocktail: Living Roots at Shad Skye, Shillong
“Living Roots pays homage to the remarkable living root bridges of Meghalaya—a marvel of nature and human ingenuity crafted by the Khasi and Jaintia tribes, who have intertwined the roots of rubber trees to create these enduring structures,” explains Sagar Neve, founder of the cocktail bar Shad Skye in Shillong. “Our tipples are inspired by India’s Seven Sister states and their adventurous brother! With Living Roots, the smoky aroma of khus roots—revered in Khasi culture for their cooling properties and aromatic depth—serves as the base. Carrot juice adds a touch of natural sweetness, while white chocolate lends a creamy richness, balanced with a vibrant gin base.” Adding further depth to its layers of complex flavours, Khasi pinewood—a sacred ingredient in the Khasi Hills—is burned to infuse the drink with smokiness, imparting a rustic, earthy fragrance that lingers with each sip.
Ingredients: Kokum and ripe gooseberries
Cocktail: The Purple Patch at Toast and Tonic, Mumbai
A zingy refreshing cocktail that blends gin with a tangy infusion of kokum and ripe gooseberries to create a vibrant yet balanced flavour profile. Served in a bold balloon glass, it's topped with fizzy tonic, an aromatic sprig of rosemary and a rose petal garnish for a delicate floral finish.
Ingredients: Pickled Indian gooseberries, ash gourd
Cocktail: Petha Pisco Sour and Down & Dirty at Monkey Bar, Mumbai
Quintessentially Indian ingredients are at the heart of most cocktails at the newly renovated Monkey Bar in Bandra, Mumbai. Pickled Indian gooseberries are mixed with gin, chardonnay, lime, amla brine and sugar to create Down & Dirty; while ash gourd-infused pisco, crystal lime and simple syrup, topped with vegan foam, reimagines a cocktail classic as the Petha Pisco.
Ingredient: Tamarind
Cocktail: Tamarelo at Shiso, Amritsar
“Tamarelo is a simple yet flavourful tequila-based cocktail inspired by a single bottle of tamarind flavoured tequila my boss bought from Mexico,” shares Madhav Singhal, the bar program curator at the Amritsar-based Asian kitchen and bar, Shiso. The drink comes together with four components in an Old-Fashioned glass: your choice of tequila, tamarind cordial, Mexican seasoning on the rim of the glass, and a tamarind candy garnish—striking a fine balance between tart and sweet!
Ingredients: Kokum and coconut
Cocktail: The Kokum Club at Foo, Mumbai
“At Foo, we celebrate the richness of pan Asian flavours, and kokum is a standout ingredient that embodies this spirit,” explains Akash Singh, beverage manager at Foo, Mumbai. Here, they serve Kokum Club—a refreshing cocktail with Beefeater gin, coconut syrup, kokum and lemon juice. “Known for its bold taste and natural acidity, kokum is often used in several Asian cuisines, particularly in coastal dishes. This unique ingredient not only brings a refreshing twist but also adds a layer of depth that complements the gin's botanicals, enhancing the cocktail's complexity and colour.”
Ingredients: Buransh, cucumber, mint
Cocktail: Pahadi, Bombay Daak, Mumbai
“Pahadi is inspired by the traditional Kumaoni raita!” exclaims Niyati Rao, co-founder and head chef at quarter-bar-inspired Bombay Daak in Mumbai. The cocktail artfully combines Jose Cuervo tequila, spiced gin, whey, cucumber juice, clarified mint cordial and mustard hydrosol. “The highlight is Buransh, the Rhododendron flower native to the Himalayan forests, flourishing at altitudes between 1,200 and 2,300 metres. Renowned for its therapeutic qualities and revered as Uttarakhand's state tree, Buransh imparts a delicate and refreshing zest in each sip of Pahadi,” she shares.
Ingredient: Tamarind
Cocktail: Tamarind Margarita at Bomras, Goa
“The Tamarind Margarita at Bomras has been a guest favourite since 2003, blending a classic cocktail with an indigenous twist,” explains Bawmra Jap, founder of Burmese restaurant Bomras in Goa. “Tamarind, with its bold tang, lends the Margarita a rich, earthy flavour that elevates the drink beyond its traditional form. It’s not just a nod to Indian roots but also a fresh, contemporary approach to cocktail making,” he points out. This tangy ingredient, often found in Bomras’ food, balances the sweetness and sharpness of the drink, making it a standout choice for those looking for something bold and refreshing. “The Tamarind Margarita pairs perfectly with light dishes like grilled sardines. Its tart and slightly sweet profile also complements smoky barbeque beef tenderloin—cutting through its richness.”
Ingredients: Curryleaf powder, green chilli, coconut, goan unpolished rice
Cocktail: Xitt Kodi at Miguel’s, Goa
Green chillies, curry-infused Hapusa gin, simple syrup, lime juice and saline come together in Xitt Kodi at Miguel’s Goa. The cocktail highlights ukadem xitt—a local goan unpolished rice available throughout the year. A piece of ukadem xitt papad dusted with curry leaf powder is placed atop the cocktail as a garnish along with coconut curry gel. “It is a staple in any Goan household, and the cocktail brings the heart of Goa into your glass by giving you a taste of coconut curry and goan rice,” shares Vaughn Fernandes, mixologist at Miguel’s.
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