Holi is the ultimate spring festival, with its bright colours, festive atmosphere, great food, and not to forget, delicious drinks. Whether you’re dancing under a rain of gulaal or indulging in feasts, these lively concoctions are crafted to elevate the spirit of the occasion.
There is something for everyone on this list. For instance, Smokey Monkey is a perfect balance of sweet and peat for cocktails and mixing. With a delicious twist to the original Monkey Shoulder, Smokey Monkey is a blend of oaky smokiness and a taste that balances dry peaty notes with creamy sweetness and spice. The underlying sweetness in Smokey Monkey makes it delicious when neat (or with a splash of water), but the liquid comes into its own in Smokey twists on classic cocktail serves. Take a look at the recipes below, and take your pick from these classic cocktails
Monkey Sundowner
The Monkey Sundowner is a refreshing, light cocktail that captures the essence of a relaxing evening drink. It combines the smooth richness of Monkey Shoulder with the sweetness of peach syrup and the tartness of lime juice, creating a perfectly balanced flavor profile.
Ingredients:
60ml Monkey Shoulder
20ml peach syrup
20ml lime juice
Grapefruit shrub (to top up)
Garnish:
Edible flower
Method:
Shake the Monkey Shoulder, peach syrup, and lime juice with ice until well mixed. Strain the mixture into a glass filled with ice. Top up with grapefruit shrub and gently stir. Garnish with an edible flower for a visually stunning finish.
Hendrick’s Cranberry Fizz
Ingredients:
1 part Hendrick’s Original Gin
2 parts Cranberry Juice
1 part Sparkling Wine
Garnish:
Cucumber Slices
Mint sprig
Cranberries
Method:
Combine all ingredients in a highball glass filled with cubed ice. Lightly stir. Garnish with cucumber slices, mint sprig and cranberries.
Colour cocktails
Curated by Diageo’s Brand Ambassador, Hemali Bendre, these recipes blend bold flavors with playful twists—ranging from fruity and refreshing to rich and indulgent. Raise a glass, revel in the moment, and toast to togetherness, laughter, and the joy of Holi!
White As Jasmine
Ingredients:
50 ml Smirnoff No. 21
20 ml Jasmine Tea Syrup
20 ml Starfruit Juice
2 dashes Vegan Foamer
Method:
Shake all the ingredients well.
Glassware:
Coupe
Garnish:
Starfruit slice
Blue As Pea Flower
Ingredients:
60 ml Black Dog
30 ml Blue Pea and Lavender Cordial
100 ml Soda Water
Method:
Build up in a highball glass.
Glassware:
Highball
Garnish:
Fresh Blue Pea Flower
Ice:
Cubes
Yellow As Pineapples
Ingredients:
60 ml Johnnie Walker Blonde
15 ml Spiced Pineapple Syrup
10 ml Maple Syrup
30 ml Fresh Lime Juice
0.5 gm Sea Salt
2 dashes Vegan Foamer
10 ml Italian Bitter Aperitif (float)
Method:
Shake all ingredients well and float the Italian Bitter Aperitif on top.
Glassware:
Old Fashioned
Garnish:
Italian Bitter Aperitif float with Charred Pineapple Slice
Ice:
Block
Res As Tomatoes
Ingredients
45 ml Black & White
120 ml Tomato Juice
2 dashes Green Tabasco Sauce
2 dashes Worcestershire Sauce
10 ml Fresh Lime Juice
0.5 gm Celery Salt
Method
Roll the ingredients well.
Glassware
Highball
Garnish
Celery Salt Rim with Fresh Celery Sticks
Ice
Cubes
Orange As An Orange
Ingredients
45 ml White Chocolate Fat Washed Johnnie Walker Black Label
10 ml Orange Liqueur
2 dashes Orange Bitters
Method
Stir well.
Glassware
Old Fashioned
Garnish
Orange and White Chocolate Crisp
Ice
Block
Gulal Punch by Raj Kadamuturu
Ingredients: White Rum (60ml), Mixed berry juice (120ml), Lime juice (15-20ml)
Method: To make the cocktail, combine white rum, mixed berry juice and lime juice in a cocktail shaker with ice cubes. Shake until well cold, then top with club soda. Strain into a glass.
Ice: Serve over fresh ice cubes in a large glass to keep it cool and refreshing.
Garnish: A sprig of edible flower adds elegance and beauty while also providing a burst of colour and scent.
This recipe is shared by Sheraton Grand Bengaluru
Kesariya Sour
Ingredients:
60ml whisky
15ml saffron syrup
15ml lemon juice
1 egg white
Method: Dry shake the ingredients (without ice) until frothy. Add ice cubes and shake again for a velvety smooth consistency. Strain into a glass.
Ice: Pour over new ice cubes in a rocks glass to create the desired chill and dilution.
Garnish: A small sprinkling of Kesari (saffron threads) on top.
This recipe is shared by Sheraton Grand Bengaluru
Rose Petal Martini
Ingredients:
60ml gin
25ml of Rose Syrup
30ml of Lime Juice
Method: Pour Rose Syrup and top with Lime Juice. In a mixing glass, combine all of the ingredients and ice. Stir until thoroughly cold. Strain into a martini glass to provide a smooth and elegant finish.
Ice: Stirred with ice cubes in the mixing glass to get a well-balanced coolness without overdilution. served neat in a martini glass.
Garnish: A single rose petal on top creates a subtle flowery smell and a visually appealing display.
This recipe is shared by Sheraton Grand Bengaluru
