Gin-ius concoctions by the best in the business!

While Gen Z might be sipping less, India’s cocktail culture is stirring up quite the storm. From smoky infusions to spice-laced sours, the country’s top bars, and the boundary-pushing bartenders behind them are giving global mixology a bold, desi twist. Whether it’s kokum meeting kombucha or gin mingling with gondhoraj, this new wave of liquid alchemists is rewriting the rules, one cocktail at a time. We’ve tapped into the shaker-shaking minds of the best in business to bring you a lineup of gin cocktails that are as inventive as they are intoxicating. 

Haldi from Loya Taj 

By: Albert Gangmei, mixologist, Loya 

Ingredients: 

• Gin infused with turmeric- 60 ml 
• Jaggery, ginger and lime cordial- 25ml 
• Glassware- Old-fashioned 

Method: 

Add all the ingredients into a cocktail shaker filled with ice. Shake vigorously until well-chilled and the flavors marry. Strain the golden elixir over a clear block of ice in an old-fashioned glass and serve with flair and a zest of earthy sophistication. 

Tom Yum from Call Me Ten 

By: Mohit Badh, Bar Manager, Call Me Ten 

Ingredients:   

• Kaffir lime infused gin – 60ml 
• Lime juice – 10ml 
• Ginger honey syrup – 20ml 
• Galangal julienne – 2 to 3 no 
• Diced Lemongrass – 4 to 5 no. 
• Kaffir lime leaf & rice crackers- for Garnish 

Method: 

Start by gently muddling the diced lemongrass and galangal juliennes in a shaker to release their vibrant aromatics. Add the rest of the ingredients, fill the shaker with ice and shake vigorously until well-chilled. Double strain into a chilled coupe or rocks glass, and garnish with a kaffir lime leaf and a rice cracker. Sip to be transported to Southeast Asia in a blink. 

Kerala Lady from Juniper Bar, Andaz Delhi, By Hyatt 

By: Ankit Tiwari, Beverage Manager, Juniper at Andaz Delhi By Hyatt 

Ingredients: 

• Cardamom & Vanilla Gin- 50ml  
• Pineapple Syrup- 25ml 
• Lime Juice- 15ml  
• 1 Whole Egg White 

Method: 

Begin by adding all the ingredients, and dry shake (without ice) to emulsify the egg white and create a silky texture. Add ice and shake again vigorously until well chilled. Double strain into a chilled martini glass and garnish delicately with sliced rose petals for a fragrant, floral touch. 

Grappa’s Keep Calm Negroni, Shangri-La Eros New Delhi 

By: Nikhil Bhaskaran, Food and Beverage Manager – Shangri-La Eros New Delhi.   

Ingredients: 

• Chamomile Infused Gin – 20ml 
• Sweet Vermouth – 20ml 
• Campari – 20ml 

Method: 

Start by pouring all the ingredients into a mixing glass filled with ice. Stir gently for 20-30 seconds until well-chilled and perfectly blended. Strain into a rocks glass over a large ice cube. Garnish with a fresh orange twist or dehydrated orange slice to enhance its aromatic profile. 

Selva from Latoya 

By: Manoj Singh Rawat, Beverage Head, Latoya 

Ingredients: 

• Gin – 60 ml 
• Lemongrass & Japanese Melon – 20 ml 
• Watermelon – 15 ml 
• Martini Fiero infused Hibiscus – 15 ml 
• Grapefruit Syrup – 5 ml 
• Lime Juice – 10 ml 

Method: 

All the ingredients are first combined and stirred, then undergo a meticulous milk clarification process—fat-washed in milk and finely strained to achieve a crystal-clear, velvety finish. The clarified concoction is then carbonated and topped with 30 ml of Sepoy Grapefruit Soda, adding a refreshing, crisp edge. To finish, a light, aromatic helium-infused foam crown is added, lending both visual drama and a playful touch of whimsy. 

Vanilla Sky from Farzi Beach, Goa 

By: Mukesh Bora, Bar executive, Farzi Beach Goa 

Ingredients:  

• Gin- 45ml
• Galliano- 15ml
• Homemade Cinnamon Syrup- 15ml
• Clarified Coconut cream- 15ml
• Fresh Ginger juice – 15ml
• Fresh lime juice- 15ml 

Method: 

Combine the ingredients in a cocktail shaker filled with ice. Shake vigorously until well chilled, then fine strain into a chilled coupe or rocks glass. Finish with a vanilla stick garnish and a waft of cinnamon smoke for an unforgettable twist. 

Read the Gin issue here.