From Root To Revelry: India’s Finest Cocktails Take Center Stage This World Cocktail Day

The cocktail culture in India is fast flourishing. Combining hyperlocal ingredients, daring innovation, and a strong regard for history, Indian bars are enhancing the experience as World Cocktail Day toasts to global mixology. With its sensational new menu, VRIKSH, created by renowned mixologist Hemant Pathak, LOYA at Taj Palace in New Delhi is leading this drive. Furthermore, notable creations from BLR Brewing Co. and The Ritz-Carlton Bangalore showcase that India’s liquid alchemy is just as varied as its culinary legacy.

With its deep appreciation for regional ingredients and elevated mixology, LOYA Taj Palace, New Delhi, presents VRIKSH, a new cocktail program that captures the journey from root to fruit in liquid form. Curated by renowned mixologist Hemant Pathak of Junoon New York, the menu is a celebration of indigenous ingredients, seasonal inspiration, and inventive technique.

Each cocktail on the menu is a narrative of the land, expressive, layered, and deeply rooted in tradition:

Trufffle: Indian whisky, bourbon, bitters, aperitifs, sweet vermouth, truffle tincture.

Saffron: Gin, saffron cordial, cardamom tincture, mango-saffron leather.

Coffee:  Vodka, spiced coffee, kaapi liqueur, lemon essence.

Bay Leaf: Tequila, Aperol, bay leaf cordial, grapefruit soda

Jamun: Rum blend, amaro blend, lemon, jamun-berry sauce

LOYA’s bar programme has always been a destination in itself and with VRIKSH, it offers one of the most unique, immersive cocktail experiences in the city. If you’re curating a piece on distinctive bar menus or seasonal launches to try out this World Cocktail Day, LOYA’s VRIKSH could offer a unique perspective.

The Ritz-Carlton, Bangalore

Recipes from Bar Manager: Nitin Goyal

Siesta (Single Serve):

Siesta elevates tequila to a more complex and refined experience. This contemporary masterpiece marries the warmth of tequila with the sweet embrace of grapefruit and a hint of bitters, adding a layer of intrigue. A product of the craft cocktail renaissance, the Siesta offers a harmonious balance for those who savor sophisticated sips.

Ingredients:

1 1/2 ounces Blanco tequila

1/2-ounce grapefruit juice, freshly squeezed

3/4-ounce lime juice, freshly squeezed · 3/4 ounce simple syrup

1/4 ounce Campari

Garnish: grapefruit peel

Method:

Add all ingredients to a cocktail shaker and shake with ice until well-chilled.

Fine-strain through a fine-mesh strainer into a chilled coupe glass.

Garnish with a grapefruit peel.

Revolver (Single Serve):

A modern twist on a classic, the Revolver cocktail emerged in the carly 2000s San Francisco cocktail scene. Credited to JON SANTER, this combination of bourbon and coffee liqueur with a touch of orange bitters captures the spirit of the era’s renewed interest in high-quality ingredients and innovative mixology. The Revolver’s simplicity and balanced flavor profile have cemented its place as a modern classic, enjoyed by both bartenders and cocktail enthusiasts alike.

Ingredients:

2 ounces bourbon

1/2 ounce coffee liqueur

2 dashes orange bitters

Garnish: flamed orange peel

Method:

Add the bourbon, coffee liqueur and orange bitters to a mixing glass filled with ice, and stir until well-chilled.

Strain into a chilled cocktail glass.

Flame an orange peel over the top of the drink to express its oils, then garnish with the peel.

Penicillin (Single Serve):

A smoky twist on a classic, the Penicillin cocktail has emerged as a modern essential. Attributed to bartender SAM ROSS in 2005, it artfully combines the boldness of Scotch whisky with the warming notes of ginger and honey. This unexpected pairing, inspired by the “medicinal” qualities of its ingredients, offers a complex yet approachable taste that has captivated cocktail enthusiasts worldwide. The Penicillin’s influence extends beyond the glass, inspiring countless variations and playing a pivotal role in the resurgence of Scotch-based cocktails.

Ingredients:

2 oz blended Scotch whiskey

3/4 oz fresh lemon juice

3/4 oz honey-ginger syrup (made by mixing honey with ginger)

1/2 oz Islay Scotch (for a smoky flavor)

Method:

Fill a shaker with ice. add the blended Scotch, lemon juice, and honey-ginger syrup. Shake vigorously and double strain into a rocks glass over a large ice cube.

Garnish with a lemon wheel.

Chikmagalur Cocktail

Step into a world of bold flavors this World Cocktail Day with BLR Brewing Co’s Chikmagalur cocktail. Inspired by Chikamagalur, this beautiful blend features the smooth heat of Jim Beam Bourbon, the zest of raw orange juice, and the intense kick of espresso, with subtle hints of hazelnut and garnished with delicate edible rice paper.

Ingredients:

50 ml Jim Beam Bourbon

45 ml Raw Orange Juice

30 ml Fresh Espresso

30 ml Hazelnut syrup or liqueur

Garnish: Edible Rice Paper

Method:

Shaken.

Recipe:

Add bourbon, raw orange juice, espresso, and hazelnut to a shaker filled with ice. Shake well until chilled—strain into a coupe glass. Garnish with edible rice paper on top.