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India's cocktail culture is like a thrilling rollercoaster ride right now, full of unexpected twists and turns. Bars all over the country are diving headfirst into a world of unusual, local, and indegenious regional ingredients. They're mixing local Indian tastes with global ones to create mind-blowing fusion concoctions that are inspired by traditions and heritage. These bars are creating something entirely new by blending local elements like pickles with alcohol and fermenting ingredients.
Dishes like payasam, tiramisu, and chicken soups are being transformed into cockails that are presented with flair. They're also getting eco-friendly, finding clever ways to make cocktails without wasting anything. And guess what? Pickles aren't just for your lunch plate anymore; they're now in your glass! Here are nine cocktails that you must try across the country to experience the new-age cocktails and the techniques that go into making them in style.
Flower
At Copitas, the renowned Four Seasons Hotel bar in Bengaluru, there's a standout cocktail named "Flower" that's part of their Greener Future menu. "The Flower is a cocktail made with a blue pea flower to give it a beautiful colour that also represents the garden city of Bengaluru. What makes this cocktail truly distinctive is the inclusion of "kadampuli," known as "pot tamarind. This looks like kokum, but it is not," says Sarath Nair, the beverage manager at the Four Seasons Hotel of Bengaluru, who elaborates on this unique concoction.
Sarath clarifies that it's used in regional dishes like pandi curry in Kodagu, Karnataka, lending smokiness to the drink. This captivating cocktail has a rum base, with the infusion of pandan providing a delightful flavour. The harmonious blend in this ingredient-forward cocktail is the result of an exciting experiment.
Copitas is not just known for Flower but is also celebrated for its specialisation in clarified and pickle-based cocktails. "We use leftover lemons from making lime juice to create our own special pickles suitable for gin-based cocktails like Gimlet, Gibsons, or martinis," says Sarath. Additionally, they incorporate kaffir limes into their pickles, seasoning them with salt to enhance their flavour and offering a versatile garnish.
Copitas, located on the 21st floor of the Four Seasons hotel in Bengaluru, is a destination bar known for its innovative cocktails and culinary experience. It's ranked #38 on Asia's 50 Best Bars 2022 and features an upscale ambiance with black and gold interiors, signature cocktails, and delectable food options like Ibiza and Kinoko Maki.
Address: Copitas, Four Seasons Hotel, Embassy One, 8 Bellary Road, Ganga Nagar, North Bangalore 560032
Timings: 5:00 PM To 1:00 AM
Cost For Two: ₹3000
#18
The cocktail menu at Hoots' is marked by elegance, creativity, and presentation, with each drink simply identified by a number. According to the Hoots' team, #18, from RH’s Journal, is a unique creation at Hoots' in Delhi that draws inspiration from the classic tiramisu. This extraordinary cocktail combines mascarpone cheese-washed dark rum and cold brew coffee, crowned with luscious coconut air foam. It's a daring fusion of flavours that, while flavourful, can be overwhelming without the right balance.
Hoots' has recently achieved recognition by entering the 51-100 list of Asia's 50 Best Bars, marking a significant milestone as only the second Indian bar to make it to the overall list. This cosy, dimly lit cocktail bar remains a hidden gem known to a select few who venture below wine bar Perch for an exclusive yet inviting drinking experience.
The ambiance resembles a comfortable living room, providing a quiet and intimate setting. Notable creations include a miso-infused twist on the old-fashioned and a whisky sour crowned with chamomile foam. The experience is further enhanced by the availability of cigars and cheese boards, making it a memorable destination for discerning patrons.
Address: Hoots', 18-A, 1st Floor Market, Basant Lok, Vasant Vihar, New Delhi
Timings: 6:00 PM–1:00 AM (Tue To Sunday)
Cost For Two: ₹2500
Souper Sipper
Imagine a unique cocktail made from bourbon whiskey, hot chicken broth, lemongrass, and secret spices. It's like a flavour symphony that combines smokiness, citrusy brightness, and cosy warmth, perfect for the chilly weather. Cantan, located on Lavelle Road, offers this extraordinary creation called the Souper Sipper cocktail. It's not your typical drink.
The moment you take your first sip, you'll taste the rich, smoky bourbon whiskey. The hot chicken broth adds a soothing touch. And if you are not big on a soup course, you can combine it with your drinks round to add a punch and skip the round altogether.
As you continue sipping, you'll discover hints of fresh orange and lemongrass, which bring a lively zest to the mix. What sets this cocktail apart is the secret spice blend, which adds a captivating hint of saltiness. The Souper Sipper is more than a cocktail; it's an exciting taste journey that combines the familiar with the exotic. So, when you're at Cantan, try the Souper Sipper and embrace the unexpected. Cheers to an extraordinary experience!
Address: Opposite Harley Davidson, 25 /4 Lavelle Road, 1st and 2nd Floor, Bengaluru, Karnataka 560001
Timings: 12 Noon–12 AM
Cost For Two: ₹2500
Miso Sour
Hailing from the highly acclaimed Asian tapas restaurant in Mumbai, Foo has made its home in the heart of Bengaluru at Forum Rex Walk on Brigade Road. Here, the Asian flavours of tea, miso, and medicinal shiso, which you would normally expect in a soup, have made their way into elite whiskey-based cocktails. Experience the artistry of the 'Miso Sour' cocktail, which marries premium Chivas whisky with the velvety embrace of miso caramel, lively yuzu zest, and a delicate shisho infusion.
The refreshing essence of zesty lime awakens your taste buds with every sip. Foo Master is another cocktail that combines premium Chivas whisky with a hint of brandy, a touch of Talisker, and the intriguing essence of Japanese matcha tea. A bright zest of lemon adds a refreshing twist, creating a transcendent drinking experience that blends tradition and innovation.
Address: Ground Floor, Forum Rex Walk, Brigade Rd., Shanthala Nagar, Ashok Nagar, Bengaluru, Karnataka 560001
Timings: 12 Noon–12 AM
Cost For Two: ₹2000
Rear View
The rise of "ingredient-forward cocktails" is all about unlocking the potential of everyday kitchen ingredients to craft inventive beverages. At The Bombay Canteen, they've taken this concept to heart, reimagining classic cocktails with a twist like the Rear View in their new cocoktail menu called "Make Mine A Bombay."
In the bustling streets of Bombay, traffic jams are an inevitable part of daily life. Have you ever observed how things (especially daring young couples) in the backseat of a kaali-peeli taxi seem closer than they appear? This common sight serves as the muse behind 'Rear View'—a daring and adventurous concoction at the Bombay canteen in Mumbai. It's a risqué and adventurous choice that embodies the spirit of Bombay. It features an intriguing blend of black garlic (kaali), honey (peeli), ginger, tequila, and a zesty lemon twist. Surprisingly, the garlic doesn't leave a lingering taste, but rather, this drink explodes with umami flavours."
Their inspiration stems from a culinary philosophy that focuses on local, seasonal ingredients infused into bitters, shrubs, and tonics to craft extraordinary cocktails. For example, 'Phool' pays homage to Dadar's iconic flower market with a floral London dry gin-based spritzer, while 'Waiting List' reflects the popularity of Matunga's Udipi restaurants, featuring coconut fat-washed tequila. 'Duty Free' elevates the traditional milk-punch with Goa's Feni, and 'Paparazzi' surprises with a 'rhubarb & cheese' combination. The design of the Bombay Canteen cocktail book highlights everyday experiences in Mumbai, celebrating the city's hidden gems.
Address: The Bombay Canteen, Unit-1, Process House, S.B. Road, Kamala Mills, Lower Parel, Mumbai 400013
Timings: 12 Noon To 1:00 AM
Cost For Two: ₹ 3000
Chukka
The Polo Club at The Oberoi, Bengaluru, introduces a novel bar menu, with Chukka leading the way. Described by Rahul Tiwari, Head of Beverages at The Oberoi, Bengaluru, as "one of our most distinctive cocktails and a top seller," Chukka features coconut fat-washed rum, vanilla, and bitters. The key to this unique concoction is the use of the "backwash" technique, simplified to ensure all bartenders can execute it flawlessly. "Chukka is best paired with the Hamachi tiradito and truffle-stuffed brie, as both have the perfect umami tones to complement the rich and tropical notes of the drink," says Rahul Tiwari.
According to him, the 'Horseback' cocktail with gin serves as a versatile option for pairing with various dishes, while 'Side Saddle' with tequilla complements mushroom or lamb open doughnuts with a balance of jaggery and curry leaves.
This innovative menu is tailored to satisfy the discerning tastes of The Polo Club's well-travelled and trend-savvy patrons. It not only aims to delight but also focuses on consistency and uniqueness in the world of cocktails, which can be savoured all day in the tranquil green surroundings of The Oberoi, Bengaluru.
Address: The Polo Club, The Oberoi, Bengaluru, 39, M.G. Road, Bengaluru, Karnataka, India 560 001
Timings: 11:00 AM–11:30 PM
Cost For Two: ₹4000
Mind Of A Coconut
Sorano's in Kolkata is nestled in a cosy setting adorned with a mosaic-clad wood-fired oven that adds a warm, inviting ambiance. Their bar selection offers more than just delightful beverages that pair with the culinary delights; it's an experience in itself. Two standouts from Sorano's cocktail repertoire, "Mind of a Coconut" and "Shadow of a Manhattan," challenge traditional mixology.
"The Mind of a Coconut embodies a fusion of tropical and Mediterranean influences. It is a testament to the art of achieving the perfect balance. Crafted with precision, this cocktail is a blend of coconut oil, fat-washed vodka, and our in-house pineapple shrub and ole saccharum, along with coconut water and coconut milk. Interestingly, this is also a zero-waste cocktail," describes Manoj Singh Rawat, Head Mixologist at Sorano.
When asked about his inspiration to create this unique concoction, he said," My inspiration for this creation comes from a deep exploration of culinary techniques, particularly the fascinating world of clarification. In mixology, clarification encompasses a myriad of methods designed to transform the appearance, texture, and flavour of a drink. It has the ability to unveil a crystal-clear rendition of time-honoured cocktails. While one might begin with milk or yoghurt, the process culminates in a clear cocktail that possesses a rounder and lighter profile, both in taste and texture."
"The Shadow of a Manhattan," a unique creation by Manoj, was inspired by a serendipitous moment. Observing a guest pairing a cheese platter with whiskey intrigued him, leading to the idea of blending these distinct experiences into one remarkable cocktail. Crafted with meticulous precision, this drink harmoniously combines cheese-fat-washed scotch enriched with nutty nuances.
It features in-house wild syrup, Italian grapes, and homemade tropical bitters with a parmesan essence. The result is a truly one-of-a-kind libation that bridges the gap between whiskey and the delightful world of cheese, offering a unique and memorable flavour journey. Patrons can embark on a journey into the realm of innovative cocktails followed by an exquisite Italian spread that ranges from cheese platters to wood-fired pizzas, pastas, and more.
Address: Sorano, 1st Floor, Harrington Mansion, 8, Ho Chi Minh Sarani Rd., Kankaria Estates, Park Street area, Kolkata-700071
Timings: 12 PM To 11 PM
Cost For Two: ₹3000
High On Ragi
In South India, ragi malt is a hearty, nutritious, and filling breakfast smoothie that most people prefer as it can be chugged on the go. It is made from ragi millet flour that is washed, roasted, and powdered before being transformed into a healthy breakfast drink.
However, at Pangeo in Bengaluru, they've reimagined the ragi malt into a signature cocktail known as "High on Ragi." This unique libation combines their in-house Ragi Malt with Kahlúa Coffee Liqueur and Glenlivet 12 Single Malt Scotch Whiskey, creating a drink that pays homage to India's culinary traditions while embracing contemporary mixology. This creation draws inspiration from the longstanding tradition of ragi as a staple in Indian cuisine, seamlessly integrating it into contemporary mixology.
Pangeo's concept is inspired by the idea of a supercontinent uniting various cultures, flavours, and sensations. You can experience this innovative cocktail, along with many others and the multi-cuisine delights on offer, in an ambiance steeped in subtle elegance and enchanting rooftop lighting, creating a cocoon of comfort for its patrons nestled in the heart of Brigade Road, Bangalore.
Address: Pangeo, 4th floor, 171–172, Forum Rex Walk, Brigade Rd., Shanthala Nagar, Ashok Nagar, Bengaluru, Karnataka 560001
Timings: 12:00 PM–1:00 AM
Cost For Two: ₹2000
Rajah's Retirement
Roxie, India's first crafthouse, is hosting the Pickletales cocktail festival in their Bengaluru outlet, where they infuse the essence of pickles into unique libations. The star of the festival, "Rajah’s Retirement," is a cucumber vodka cooler kissed by sweet lime pickles, kaffir kombucha, and elderflower syrup, offering a colonial-era experience with a twist.
Ranging from sweet lime to mixed pickles, jalapeno, kimchi, and even kombucha, Roxie's mixologists have reimagined the timeless art of pickling, harnessing brine and zest to craft innovative cocktails using contemporary mixology techniques.
You can experience more of Roxie's creative pickled cocktails like 'Bloody Ginny,' a secret twist on the classic Bloody Mary with gin and Orchard of Spice, which fuses homemade pickle zest with apple juice and jalapeno. While 'Marine Drive Martini' salutes Bombay's iconic shoreline with a shimmering blue drink hinting at pickling brine, travel back to Seoul with K-Pickle Mingle, which is a sour and umami-packed concoction.
Address: 26 Haralur Main Rd., near HP Petrol Station, Bengaluru
Timings: 12 PM–1 AM
Cost For Two: ₹2500
