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Holi parties cannot be imagined without thandai (with bhaang on the side) and colourful cocktails. The beverages make celebrations fun and compliment fried foods. Alcohol can interact with the fat and enhance the flavours of your recipes. Moreover, these foods can also temper the effects of spirits.
Slurrp connected with Gaurav Khurana, Head Quality and New Product Development (NPD), Modi Illva India Pvt. Ltd; Madhumita Maltesh, Head Mixologist at JW Marriott Hotel Bengaluru; Prakhar Singhal, Mixologist & Brand Ambassador, Monika Alcobev Limited; and Rahul Kumar Mishra, Asst. Restaurant Manager Hilton Bangalore Embassy Golflinks. This is a short guide to creating vibrant cocktails while upskilling the bartender inside you.
Rang Rasiya Old Fashioned By Gaurav Khurana
It is a bold and aromatic whisky cocktail that brings the Holi energy to your festive celebrations!
Ingredients
- Ice cubes
- 50 ml whisky
- 10 ml honey syrup (1:1 honey and water)
- 2 dashes of cardamom bitters
- 5-6 tulsi leaves
- Orange peels for garnish
- Crushed pistachios
Method
- Rim a glass with crushed pistachios for an earthy Holi vibe.
- In a mixing glass, muddle tulsi leaves lightly to release their aroma.
- Add whisky, honey syrup, and cardamom bitters with ice and stir well.
- Strain into the prepared glass over a large ice cube.
- Garnish with an orange peel twist, take a sip, and let the festivities flow!
Gulal Punch By Gaurav Khurana
This drink is a fruity, fizzy whisky punch bursting with Holi hues and festive flavours—perfect for sharing!
Ingredients
- Ice cubes
- 50 ml whisky
- 20 ml pomegranate juice
- 15 ml rose syrup
- 10 ml fresh lemon juice
- Soda water
- Pomegranate seeds and edible flowers for garnish
Method
- Fill a highball glass with ice.
- Add whisky, pomegranate juice, rose syrup, and lemon juice, then stir gently.
- Top up with soda water for that light, refreshing fizz.
- Garnish with pomegranate seeds and edible flowers for an Insta-worthy finish.
Rang Barse By Madhumita Maltesh
Rang Barse is Holi in a glass—vibrant, indulgent, and full of festive cheer. The richness of homemade thandai, the delicate floral notes of rose water, and the smoothness of vodka come together in perfect harmony, creating a drink that’s as colourful in flavour as the festival itself.
Ingredients
- 60 ml vodka
- 30 ml thandai syrup
- 90 ml cold milk
- 5 ml rose water
- Crushed ice
- Crushed pistachios
- Rose petals
Method
- In a shaker, add vodka, thandai syrup, cold milk, and rose water.
- Fill with crushed ice and shake well.
- Strain into a chilled glass.
- Garnish with crushed pistachios and rose petals.
Also Read: Unique Holi Dishes From Bihar, West Bengal & Maharashtra
Gulabi G&T By Madhumita Maltesh
Gulabi G&T is a fragrant twist on the classic, where the subtle sweetness of roses meets the crisp botanicals of gin and the invigorating fizz of tonic. Finished with pink peppercorns and a citrusy zing, it’s a drink as vibrant as the festival of colours.
Ingredients
- 60 ml gin
- 120 ml tonic water
- 15 ml rose syrup
- 10 ml fresh lime juice
- Ice cubes
- Pink peppercorns
- Dehydrated lime wheel
Method
- In a glass filled with ice, add gin, rose syrup, and fresh lime juice.
- Stir gently to mix.
- Top with tonic water and give it a light stir.
Rang Barse Martini By Rahul Kumar Mishra
“This drink captures the festive thandai tradition in a martini glass,offering creamy,nutty,and floral flavours - a perfect holi toast”, added Rahul Kumar Mishra.
Ingredients
- 2 ounces vodka
- 1 ounce thandai syrup
- 1 ounce yoghurt
- 1/2 ounce honey
- 1/2 ounce rose water
- Saffron strands for colours
Method
- Blend all the ingredients.
- Shake them together and serve.
Phoolon Ki Holi Punch By Rahul Kumar Mishra
Rahul Kumar Mishra said, “Inspired by the floral holi celebrations in vrindavan, this mocktail combines the delicate flavours of flowers with a fruity zest, making it a refreshing and aromatic drink for the festival.”
Ingredients
- 2 ounces of lychee juice
- 1/2 ounce of rose syrup
- 1/2 ounce elderflower syrup
- Soda for top-up
Method
- Put all the ingredients together in a glassware.
- Shake well and serve.
Holi Bloom By Prakhar Singhal
It is a vibrant and aromatic take on the traditional Thandai, this festive cocktail blends rich spices, floral notes, and the bold character of Bushmills Black Bush—perfect for a spirited Holi celebration!
Ingredients
- 50ml whiskey
- 100ml chilled almond milk
- 15ml elderflower liqueur
- 10ml rose syrup
- 2-3 lightly crushed cardamom pods
- Ice cubes
Method
- Combine whiskey, almond milk, and rose syrup in a cocktail shaker.
- Add the crushed cardamom pods and shake well to infuse the flavours.
- Strain into a chilled glass filled with ice.
- Float the elderflower liqueur on top for an elegant floral touch.
- Garnish with delicate rose petals and a sprinkle of crushed pistachios.
- Give it a gentle stir, sip, and savour the festive spirit!
Fire & Ice Whisky Sour By Prakhar Singhal
It is a bold and smoky take on the classic Whisky Sour, this cocktail balances fiery citrus with velvety smoothness—perfect for festive celebrations!
Ingredients
- 60ml whiskey
- 30ml fresh lemon juice
- 15ml simple syrup
- 1 egg white (optional, for a silky texture)
- A dash of aromatic bitters
- Ice cubes
Method
- Dry shake all ingredients (without ice) vigorously for 10 seconds to create a rich foam.
- Add ice and shake again until well chilled.
- Strain into a glass and express an orange zest over the top for a fragrant finish.
- Serve and enjoy this smoky-smooth Holi delight!
- Garnish with orange zest.
