The rise of experiential gin bars

By Geetika Sachdev 

At Carnival by Tresind in Mumbai, an exciting gin experience awaits guests. Instead of being mere spectators, they can participate in making their cocktails. With a live G&T trolley and provision of fresh fruits, herbs and homemade sugar free tonics in mandarin, coffee and yuzu flavours–the idea is to ‘raise the bar’ with personalisation.  

 Similarly, at Monkey Bar, Bandra, a dedicated gin counter is at the centre of action. It’s a DIY garnish bar surrounded by botanicals, where people can top off their cocktails the way they like. In short, it feels like a backyard session with great drinks. 

Gone are the days when the classic G&T was a ‘cool’ sip. Today’s gin consumer seeks smart, savvy and sophisticated experiences that go beyond the ordinary. With a growing appetite for new expressions, the demand is more than just another pretty cocktail.Small wonder then that restaurants and bars, particularly in urban centres, are stepping up as ‘experience curators’, crafting drinks that tell a story in a glass. 

For example, Nao Spirits & Beverages launched MTW in 2023–a part-bar, part-office in Goa. Their cocktail programme has been conceptualised in a way that showcases different ways in which gin can be consumed. The menu is segregated into three sections, each featuring a major cocktail style, themes to days at the office. Over and above, there’s a weekly special—a creative, one-off cocktail that changes every week and celebrates experimentation. 

IKIGAI by Café Delhi Heights in Delhi is another space that’s gaining prominence for its variety of gin offerings. These range from truffle-infused gin to cucumber gin, yuzu and black pepper gin, and even Japanese pepper-flavoured gin. There are some restaurants like Loya at Taj Palace, New Delhi where cocktails are intertwined with thoughtful storytelling. The gin programme is central to their Paanch cocktail philosophy, which is inspired by the number five and its deep rootedness in the cultural, elemental, and symbolic importance across the North.  

These gin experiences are only a fraction of what’s on offer today. With a growing cocktail culture and the number of homegrown gin brands having tripled in nearly five years, are we looking at a Gin-naissance 2.0?  

More than a comeback  

Over the last two decades, consumers have had an on-and-off relationship with gin. Back in 2016-17, the global sentiment was that gin had peaked and its moment had passed, says Anand Virmani, co-founder at Nao Spirits & Beverages.  

“The speculation was that rum would be the next category to take over. In that window, tequila and mezcal stepped in and took on the ‘most likely contender’ title for a few years,” he adds. “While there is still excitement about tequila in many markets, led by the USA, it has taken a plunge over the last two years due to regulations.” 

With gin, however, the category is still very much present and growing. It has ridden the wave, especially in India, where gin has enjoyed double-digit growth in the premium and super-premium segments, with growth rates to the tune of 30–40%. Thus, ‘gin-naissance’ continues with a revival of interest in gin, both from the consumption and production angles. 

For Radhika Khandelwal, chef-owner at Delhi’s Fig & Maple restaurant, gin never really left–it just evolved. It isn’t a return but redefinition. “People are drinking more thoughtfully–they are curious about provenance, technique, and what’s inside their glass. That’s where gin thrives,” she shares.  It’s one of the few spirits that can carry hyperlocal flavour without needing to be aged or masked. “You can taste the botanicals, the land, the season — and for someone like me who works closely with indigenous ingredients, that’s gold,” reiterates Khandelwal.  

The current wave of gin is about being playful and experimental, says Harish Chhimwal, head mixologist at Monkey Bar, Bandra. The first renaissance was about rediscovery; this phase is about customisation and experience. “People aren’t just drinking gin, they want to play with it, understand its botanicals, and personalise their serves. That’s exactly what we’re doing with the gin bar at Monkey Bar by making it more immersive and accessible,” he shares.  

From classic to cutting-edge  

While many bars are playing catch-up, there are a few early movers who set the tone for innovation many years ago. The Juniper Bar in Andaz Delhi, by Hyatt is one such that opened its doors way back in 2016. Conceptualised as an homage to the timeless elegance of gin and its botanical complexity, the bar is India’s first and only gin-focused experiential space.  

What sets it apart is not just the curated collection of over 40 gin infusions but the customisable and educational approach followed for each guest. A popular offering at Juniper Bar is Delhi’s Fire, a juniper-infused cocktail that captures the city’s bold spirit. Infused with local botanicals and a hint of ginger, this fiery concoction blends the crispness of juniper with the warmth of Indian spices. “For those seeking a gin adventure that ventures beyond the ordinary, the Oak Smoke and Salt infusion is a must-try. This handcrafted infusion combines the rich, smoky essence of oak with a subtle hint of salt, creating a gin that embodies depth and complexity,” shares Ankit Tiwari, beverage manager at Juniper Bar.  

Others like Fig & Maple and Comorin in Gurugram were also ahead of the curve. When the former got its license in 2017, they launched an experimental gin programme called Apothecary. It wasn’t just about cocktails; it was a seasonal exploration of native ingredients and techniques. Over the years, they have showcased more than 70 unique gin infusions using ingredients that most bars wouldn’t even think to touch. “From seabuckthorn and jamun to kafal, sil timur, fish mint, portobello mushrooms, and phalsa — if it was in season, even briefly, we found a way to capture it. We didn’t just infuse gin; we respected the ingredient,” explains Khandelwal.  

Techniques like sous vide, cryo-blanching, and slow-drip extractions helped them preserve flavour integrity and build something that was as much about terroir as it was about taste. Comorin also introduced a sous vide bar within a restaurant setting in 2018. Even today, every element that goes into its cocktails–from cordials and bitters to vermouths and liqueurs is made in-house, allowing the team full control over flavour, quality, and consistency. On the menu is gin with cucumber and basil, boasting a clean, herbaceous profile as well as the bright and floral gin with elderflower and lemon. A more complex and savoury profile is achieved with thyme and lemongrass, balancing citrusy sharpness with herbal depth. 

“The sous vide technique enables quick, precise infusions using temperature-controlled water baths, creating flavourful, balanced cocktails in under 90 seconds,” says Varun Sharma, head mixologist at Comorin. There are plenty of cocktail spaces that are taking gin mixology to the next level with their unique offerings.  

At MTW, the idea is to go beyond convention and it shows. One can order drinks like Chai Break with pandan-infused gin, coffee liqueur, orgeat, black tea, lime and almond milk; Best Regards with dry gin, amla juice, jalapeno brine, charred pineapple cordial, and coriander and well as Out of Office with coco-basil cordial, lime, fresh basil leaves and coconut shavings.  

Back in Delhi, IKIGAI’s Truffle Martini is a favourite among gin consumers. The restaurant uses a truffle-infused gin to create a smooth, earthy martini, that’s aromatic and flavour-forward.  

And Mumbai’s residents can’t get enough of Monkey Bar’s Berry Swing with a strawberry and mint pairing. Some other elevated picks include the sharp and savoury Spice Shack balanced with panch phoron salt and the Call of The Wild with green mango and chilli.  

What the consumer wants 

While it’s clear that the gin consumer isn’t satisfied with run-of-the-mill experiences, there are certain observations that are defining this era. For one, people are moving away from sweeter styles and leaning more toward savoury or spirit-forward drinks, shares Virmani. “Cocktails like the Picante or Salt Lime Rickey are great examples of the savoury turn. Globally, the Dirty Martini has also performed well. The broader trend now is less sugar, low calories, and a much sharper focus on using better spirits in cocktails,” he says.  

Another key trend is health-conscious drinking. Today, several options for gin with flavoured waters are available, which add variety without extra sugar or calories, says Batra. “People are increasingly becoming more aware of their health and gin fits well into that lifestyle. There isn’t a big trend for overly complex cocktails as the focus is more on clean, crisp flavours and easy-to-drink combinations,” he notes.  

Unsurprisingly, drinks like the White Negroni, along with zero-ABV gins are becoming common. While classics like the Negroni or a good old G&T will never go out of style, there’s a growing appetite for playful variations like smoked or White Negronis, or even sugar-free tonics, mentions Rahul Kamath, beverage head at Carnival by Tresind. 

Khandelwal echoes this view. Over time, she has witnessed a shift towards cocktails that are herbaceous, citrus-forward, and not overly sweet. Fig & Maple’s infused gins — especially ones with ingredients like kafal, sil timur, or dried citrus leaves — are met with real interest. “There’s an appreciation now for cocktails that tell a story, especially if they tie back to a region, a memory, or a fleeting season,” she says.  

Moreover, there’s increased interest in Indian craft gins, particularly those that feature unique regional botanicals. Guests are also more responsive to storytelling: they want to understand the origin of an infusion or the intention behind a garnish.  “At Loya, this shift has allowed us to design serves that are more nuanced, lower in ABV where appropriate, and operationally efficient, without compromising on experience,” reflects Rohan Bhatt, restaurant manager at Loya. The result is a more engaged, curious, and discerning guest, which in turn allows bars and restaurants to create ambitious and thoughtful cocktail programmes.  

It’s time for a gin glow-up and we are here for it!