India’s cocktail culture is transforming, blending innovation with nostalgia. Bold, unexpected ingredients like Maggi masala, wasabi, kimchi, ramen soup, and even Ayurveda staples such as chyawanprash are taking center stage in the country’s trendiest bars. Pioneering mixologists are reimagining classic cocktails, embracing indigenous flavors and global techniques to redefine the drinking experience.
Bars like PCO in Delhi and Ekaa in Mumbai are at the forefront of this movement, featuring creative cocktails like Ignorance Is Bliss, made with bourbon, coffee, and chyawanprash, and Ayurveda-inspired concoctions with elements like camphor and triphala. Meanwhile, Poee&Co in Goa offers nostalgic twists with jello shots and alcohol-infused chuskis flavored with kokum and aam ras.
Delhi-NCR leads the trend, with cities like Mumbai, Bengaluru, Hyderabad, and Goa following suit. Rising consumer interest, especially among younger drinkers, drives innovation, with local ingredients and craft spirits like Goa’s artisanal gins fueling experimentation.
Cutting-edge techniques such as fat-washing and molecular mixology, coupled with bar takeovers by international experts, are further elevating the craft. Sustainability and zero-waste cocktails are emerging trends, with a growing focus on farm-to-bar concepts and house-made mixers.
“Bartenders are becoming artists, using science and creativity to redefine cocktail culture,” says Sandeep Arora of Spiritual Luxury Living. With the industry embracing innovation and global influences, India is poised to become a leading cocktail destination.
Cheers to the bold new era of mixology in India!
