The Prettiest Holi Cocktail Recipes We Bet You’ll Love

This year, Holi calls for colour, celebration and cocktails. As friends gather, music gets louder and the gulal starts flying, a good drink can make the celebrations even more memorable. Whether you’re hosting a house party or keeping things relaxed with a few close friends, the right cocktail adds an extra layer of fun to the festivities.

From refreshing sips to bold, spicy blends, these easy to make cocktails are perfect for getting into the spirit of the festival. So put on your favourite Holi playlist, gather your gang and get ready to mix up some festive cheer. Here are six cocktails to add a spirited twist to your Holi celebrations.

Spotlight Spritz

Ingredients:
YELLO Designer Whisky – 60 ml
Maple Ginger Syrup – 30 ml
Apple Juice – 30 ml
Bubble Water – to top
Garnish Gold dusted Luxardo cherry

Method:
Shake all ingredients in a mixer filled with ice
Pour into a highball glass, add garnish and enjoy!

Sundowner

Ingredients:
WOODBURNS Whisky – 45 ml
Oolong Tea – 30 ml
Ginger Ale – to taste

Method:
Add ice, whisky, and tea to a highball glass
Top up with ginger ale as per taste. Enjoy!

As the sun dips and the revelry softens, the Sundowner offers a smooth transition from high energy to relaxed elegance. The subtle notes of oolong elevate the whisky, while ginger ale keeps it light and refreshing.

Dirty Martini

Ingredients:

PUMORI Gin – 60 ml
Dry Vermouth – 10 ml
Olive Brine – 10 ml
Garnish Olives on a cocktail stick

Method:
Stir all the ingredients along with ice in a mixing glass
Serve in a chilled martini glass, garnished with olives

A classic with attitude, the Dirty Martini is unapologetically sharp and sophisticated. Perfect for when the party turns chic, it brings a savoury edge to the colourful chaos of Holi.

Bloody Mary

Ingredients:
RUSSIAN STANDARD Original – 45 ml
Tomato Juice – 90 ml
Lemon Juice – 15 ml
Worcester Sauce – to taste
Tabasco – 1 tsp
Dijon Mustard – 1 tsp

Method:
Shake with ice and pour in a highball glass
Garnish with a celery stick and black pepper to serve and enjoy!

Spicy, robust and unapologetically vibrant, the Bloody Mary mirrors the fiery hues of Holi. It is the perfect pick for those who prefer their cocktails with a punch.

Spicy Red Gin and Tonic

Ingredients:
ZOYA Gin – 60 ml
Tonic Water – 120 ml
Lemon Juice – 10 ml
Lemon Slice – 1
Red Chilli – 1 slit
Coriander Sprigs – 4
Black Salt – for rimming
Ice Cubes – as needed

Method:
Rim the glass with black salt
Add ice, gin, and lemon juice
Drop in the lemon slice, chilli and coriander before stirring gently and adding tonic

For those who like their celebrations with a little heat, this Spicy Red Gin and Tonic delivers. Zesty citrus, aromatic coriander and a kick of chilli create a cocktail that is as dynamic as the festival itself.

Weller Special Reserve Paper Plane

Ingredients:
Weller Special Reserve – 20 ml
Amaro Nonino – 20 ml
Peychaud’s Aperitivo – 20 ml
Freshly Squeezed Lemon Juice – 20 ml
Thin Lemon Peel

Method:
Pour all ingredients into a tin shaker.
Add ice halfway up the shaker.
Shake well until chilled.
Strain into a chilled coupe glass.
Serve straight up or over ice as preferred.

A beautifully balanced modern classic, the Paper Plane highlights the soft wheated character of Weller Special Reserve, lifted by citrus brightness and layered bittersweet depth.

Sazerac Rye Sazerac Cocktail

Ingredients:
Sazerac Rye Whiskey – 45 ml
Sugar Cube – 1
Herbsaint – 7.5 ml
Peychaud’s Bitters – 3 dashes
Lemon Twist

Method:
Pack an Old Fashioned glass with ice and set aside.
In a second Old Fashioned glass, place the sugar cube and saturate with Peychaud’s Bitters. Crush the sugar cube.
Add Sazerac Rye Whiskey to the bitters sugar mixture and stir.
Empty ice from the first glass and coat with Herbsaint. Discard excess Herbsaint.
Strain the whiskey mixture into the prepared glass.
Garnish with a lemon twist.

An icon of New Orleans cocktail culture, the Sazerac is bold, aromatic and timeless, allowing the spice of Sazerac Rye to shine with elegance.

Buffalo Trace Old Fashioned

Ingredients
Buffalo Trace Bourbon – 60 ml
Simple Syrup – 10 ml
Aromatic Bitters – 2 dashes (≈1 ml)
Orange Bitters – 2 dashes (≈1 ml)
Orange zest

Method:
Add ingredients into a mixing glass starting from least expensive to most expensive.
Fill mixing glass halfway with ice.
Stir approximately 40 rotations to achieve proper dilution.
Strain into a rocks glass over a large clear ice cube.
Express orange zest over the drink, rim the glass, and garnish.

A refined take on a perennial favourite, this Old Fashioned showcases the rich caramel and vanilla notes of Buffalo Trace Bourbon with polished simplicity.

Benchmark Ginger

Ingredients:
Benchmark Bourbon – 45 ml
Fresh Lime Juice – 10 ml
Ginger Ale – to top
Orange or Lime Wedge

Method:
Fill a highball glass with ice.
Add Benchmark Bourbon and fresh lime juice.
Top with ginger ale.
Garnish with an orange or lime wedge.

Light, vibrant and effortlessly drinkable, the Benchmark Ginger is a refreshing serve that pairs bourbon warmth with zesty citrus and sparkling spice.

Coconut Burfi Colada by Abhishek KM, Head Bartender, Hilton Bangalore Embassy GolfLinks

Inspired by the traditional Indian sweet coconut burfi, the Coconut Burfi Colada is a celebration of nostalgia blended with contemporary mixology. This cocktail reimagines a beloved dessert in liquid form, bringing together rich coconut flavours, the earthy sweetness of jaggery, and the smooth warmth of white rum.

Ingredients:
White Rum – 60 ml
Coconut Burfi Syrup (in-house) – 10 ml
Jaggery Syrup – 10 ml
Coconut Milk – 45 ml
Coconut Burfi – Half piece

Method:
Prep the Shaker
Add half a piece of coconut burfi to a cocktail shaker and gently muddle to release flavour and texture.
Mix the Cocktail
Pour in white rum, coconut burfi syrup, jaggery syrup, and coconut milk. Add ice and shake well until the drink is chilled and creamy.
Strain into a rock glass filled with fresh ice.
Garnish with a small piece of coconut burfi on top or on a cocktail pick and serve.

Royal Dry Fruit Elixir by Abhishek KM, Head Bartender, Hilton Bangalore Embassy GolfLinks

The Royal Dry Fruit Elixir draws inspiration from traditional Indian festive beverages often served during weddings and grand celebrations. Ingredients such as dry fruits, fennel seeds, rose petals, and gentle spice notes have long been associated with royal kitchens and celebratory hospitality across India.

Served in a coupe glass, the Royal Dry Fruit Elixir represents sophistication. It is a harmonious meeting point of traditional Indian flavours and contemporary cocktail craftsmanship. It is not just a cocktail, it is a celebration of royal hospitality, festive indulgence, and timeless Indian ingredients presented in a modern style.

Ingredients:
Vodka – 60 ml
Mixed Dry Fruit Sharbat – 90 ml
Dry Fruits, Fennel Seeds, Rose Petals, Pepper – included in sharbat
Jaggery Syrup – 20 ml

Method:
Mix the Cocktail
Add vodka, mixed dry fruit sharbat, and jaggery syrup into a cocktail shaker. Fill the shaker with ice and shake well until properly chilled.
Double strain into a chilled coupe glass.

Phoolon Ki Holi by Mixologist Madhumita Maltesh, JW Marriott Hotel Bengaluru

Ingredients:
Gin – 50 ml
Beetroot and Hibiscus Reduction – 25 ml
Fresh Lime Juice – 20 ml
White Pepper Honey Syrup – 15 ml
Rose Water – 2 drops

Method:
Add the gin, beetroot and hibiscus reduction, fresh lime juice, white pepper honey syrup, and rose water into a cocktail shaker filled with ice. Shake well until chilled. Fine strain into a chilled coupe glass.

Garnish:
Hibiscus flower

Thandai Highball

A refreshing highball that reimagines classic thandai flavours with a sparkling, contemporary twist.

Ingredients:
Saffron Washed Gin – 45 ml
Almond and Fennel Cordial – 30 ml
Fresh Lime Juice – 10 ml
Green Cardamom Tincture – 2 drops
Sparkling Sake or Soda – 90 ml

Method:
Add the saffron washed gin, almond and fennel cordial, fresh lime juice, and green cardamom tincture into a highball glass filled with ice. Stir gently to combine. Top with sparkling sake or soda and give a light stir to integrate.

RANGEELA

Ingredients:
RANGEELA Vodka – 60 ml
Fresh Mandarin Orange Juice – 30 ml
Muddled Lemongrass and Kaffir Leaves – as needed
Jalapeno Brine – 30 ml

Method:
Add some fresh cherries into the sling glass, followed by half a glass of ice and all ingredients
Ice shake the ingredients and strain into a sling glass
Top off the drink with some crushed ice on top
Garnish with a baked cracker and coffee boba. Enjoy!

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