World Bartender Day 2025: Mixologists Share Cocktail Recipes That You Must Replicate

Every year, February 24 is observed as World Bartender Day to recognise and celebrate the skill of blending different liquids and crafting the most refreshing beverages. If you share a similar passion and are known among your friends as an exceptional bartender, you must plan a gathering on Monday (or this weekend).

To help you furnish your skills, Slurrp brings to you cocktail recipes by Mixologists Rajat Tolia, Saurabh Tyagi, Harish Chhimwal, Bharat Singh, and Nishant K Gaurav. They are the best in their field and renowned for creating many unique drinks, impeccable blends of alcohol, spices, and refreshing mixers.

Ingredients

• 45 ml petha-infused brandy
• 20 ml in-house white port 
• 25 ml lemon juice
• 2 drops of saline solution
• 5 drops of vegan foam

Method

• First, shake all ingredients without ice to emulsify the vegan foam. 
• Then, add ice and shake vigorously to chill and dilute. 
• Strain into a Nick and Nora glass. 
• Garnish with silver vark (edible silver leaf) for an elegant finish.

Preparation of Petha-Infused Pisco

Ingredients

• 350 grams of petha (ash gourd) 
• 450 ml brandy

Method

• Blend the petha with the brandy until well combined. 
• Let the mixture rest at a cool temperature for 24 hours to infuse. 
• After 24 hours, fine strain using a coffee filter to achieve a clear, flavorful infusion. 

Also Read: Mixologist Shares Cocktail Recipes To Enjoy Over Weekend

In-House White Port Recipe

Ingredients

• 2 parts dry white wine
• 1 part vodka
• 10% sugar

Method

• Combine all ingredients thoroughly. 
• Sous vide the mixture for 1 hour at 45°C to blend the flavours. 
• Let it cool before using it in the cocktail.

Summer G&T by Rajat Tolia

Rajat Tolia, Mixologist at The Grammar Room and Olive Bar & Kitchen, added, "Bartenders today are pushing the boundaries of mixology, experimenting with unique ingredients and techniques to craft the perfect cocktail."

Ingredients

• 2 fresh basil leaves
• 20 ml Jagemeister
• 30 ml gin
• 15 ml lime juice (freshly squeezed)
• 3 drop saline solution
• 90 ml pineapple tonic

Instructions

• Shake all the ingredients except pineapple soda.
• Double-strain the drink and top it up with pineapple soda.

Smoky Pineapple Mezcalita Recipe By Saurabh Tyagi

Saurabh Tyagi, Mixologist at Poee & Co., said, "It is a tropical, smoky delight with a spicy kick."

Ingredients

• 2 oz mezcal 
• 1 oz pineapple juice 
• ½ oz lime juice 
• ½ oz agave syrup 
• 1 slice jalapeño (optional, for spice) 
• Tajín or smoked salt rim 

Instructions

• Rim a glass with Tajín or smoked salt. 
• In a shaker, combine mezcal, pineapple juice, lime juice, agave, and jalapeño. 
• Shake well and strain over ice. 

Shinjuku Sour by Nishant K Gaurav

Nishant K Gaurav, Mixologist for Guppy, said, "This vibrant cocktail showcases the best seasonal fruit, featuring cape gooseberries for their unique tropical flavour and citrus character."

Ingredients

• 40 ml Japanese gin
• 15 ml mastika
• 10 ml Aperol 
• 60 ml cape gooseberry shrub

For Shrub

• 100 cape gooseberry puree 
• 10 grams of castor sugar
• 20 ml apple cider
• 2 grams of malic acid

Instructions

• Use fancy clear glass.
• Add all ingredients to a mixing glass.
• Stir well with ice cubes.
• Pour in a fancy glass over a clear ice block cube.
• Garnish with a dehydrated orange slice.

Mambo Picante By Bharat Singh, Mixologist at Mezze Mambo

Ingredients

• 60 ml of tequila
• 4-5 sliced jalapeños 
• 4 coriander sprigs 
• 20 ml jalapeño brine
• 1 green chilli 
• 5 ml agave syrup 
• 10 ml lime juice

Instructions

• Add the tequila, coriander, jalapeños and chillies in a cocktail shaker, and bash with a muddler to release the flavours. 
• Add the agave syrup, lime juice and a handful of ice.
• Cover the shaker and shake until the outside feels cold.