Cheers to World Cocktail Day: Celebrating the Art of Mixology

World Cocktail Day, celebrated annually on May 13th, honors the art of mixing drinks and the cultural significance of cocktails worldwide. This day commemorates the craft and creativity behind classic and contemporary cocktails that bring people together in social settings. Cocktails are not merely beverages; they are expressions of craftsmanship, blending flavors, and the joy of sipping something unique. Whether enjoying a refreshing Mojito, a sophisticated Martini, or a tropical Piña Colada, World Cocktail Day invites us to appreciate the diversity and pleasure that cocktails bring to our lives.

Dirty Gigi – The Grammar Room by Harish Chimmwal, head mixologist, Olive Group




Gooseberry brine

Pickled gooseberry

Local colors



Combine vodka, vermouth, gooseberry brine, and pickled gooseberry in a container.

Blend well.

Add local colors.

Serve in a glass over ice.

Rosie Rosie recipe by Nishant K Gaurav, Lead Mixologist, Guppy




Apple Soju

Lemon Juice

Rose Cordial

Dehydrated rose petals (for decoration)



Chill a tall fancy glass.

Decorate glass with dehydrated rose petals.

In a cocktail mixer, combine whiskey, Aperol, Apple Soju, lemon juice, and rose cordial.

Stir well with ice cubes.

Pour over clear ice in the chilled glass.

Garnish with rose petals.

Zombie at Eight, Bengaluru by Manoj Alphonse, Beverage Head & Head Mixologist, Bellona Hospitality

Donn Beach, also known as Don the Beachcomber, in 1934. Legend has it that the drink was so potent that Beach would limit his customers to only two Zombies each to prevent them from getting too intoxicated. The original recipe was a closely guarded secret, but it typically includes rum, lime juice, various fruit juices, and several varieties of rum.  A harmonious blend of dark rum, light rum, falernum syrup, grapefruit juice, and grenadine, creating a taste of tropical paradise in every sip.



Dark rum – 30

light rum – 45

Joe falernum syrup -20

grapefruit juice – 60

grenadine – 15

Preparation Method- Add all ingredients one by one in the ice build, stir well then top it up with crushed ice and serve it with straw.

Taste Notes | Fruit sprity & Sour Sweetness

Heat Check – Marièta


Tequila Blanco




Celery salt

Lime juice




Blend fresh coriander and jalapeños.

Filter the blended mixture.

Add cucumber cold press juice and sweetener.

Serve in a glass rimmed with celery salt over ice.

Garnish with charred jalapeño.

Down & Dirty recipe by Monkey Bar Delhi


Gooseberry brine


Dry vermouth





Blend gooseberry brine, gin, dry vermouth, lime, and sugar.

Pour into a glass over ice.

East India Julep


45ml Signature premier Whisky

3 Kaffir lime leaves (or 3 chunks of Gondhoraj Lime)

10ml Mint cordial

10ml Fresh lime juice

90ml Soda


Muddle and build over ice in a tall hi ball glass.

Garnish with a Kaffir lime leaf.

Chicago Smash


50ml Royal Challenge American Pride Bourbon

30ml Orange juice

15ml Lime juice

15ml Sugar Syrup

Orange chunks

Basil leaves


Crushed ice


Crush orange chunks and basil leaves in a glass.

Add bourbon, orange juice, lime juice, sugar syrup, and ice.

Top with soda and more crushed ice.

Rangpur Mogra Martini


60ml Tanqueray Rangpur Lime

30ml Mogra syrup

20ml Lime juice

Cherry (for garnish)


Shake all ingredients well.

Strain into a martini glass.

Garnish with a cherry.

Cheers to Love


60ml Singleton 12/15

2 dashes aromatic bitters

2 dashes chocolate bitters

1 sugar cube

Dark chocolate cube (for garnish)\


Build all ingredients over ice in a tall glass.

Stir well.

Garnish with a dark chocolate cube.

Malt & Malta


60ml Johnnie Walker Blonde

20ml Malta orange marmalade

20ml Fresh lime juice

Mint leaves

Orange peel (for garnish)


Shake all ingredients well with ice.

Strain into a Nick & Nora glass.

Garnish with orange peel and mint.

Salter Melon Spiritz


60ml Black & White

20ml Melon Syrup

15ml Fresh Lime Juice

2gm Salt

120ml Soda Water

Muskmelon Slice (for garnish)


Build all ingredients over ice in a highball glass.

Stir gently.

Garnish with a muskmelon slice.

Berry Ginger Dash


8 pieces Fresh Mulberry

15ml Fresh lime juice

25ml Honey Syrup

10ml Fresh Ginger juice

60ml Soda water

60ml Ginger ale

Mint sprigs

Fresh mulberries (for garnish)


Muddle mulberries in a glass.

Add lime juice, honey syrup, ginger juice, soda water, and ginger ale.

Stir well.

Garnish with mint sprigs and fresh mulberries.

Reverse Breakfast by Sahil Essani

Method: Stirred


60ml Biscoff Bourbon

2.5ml Toasted Oat Syrup

2 dash Orange Bitters

2 dash Cacao Bitters

Beat The Heat


50ml Gordons

150ml Italian Lemonade

Italian Lemon Wedges (for garnish)


Build all ingredients over ice in a highball glass.

Stir gently.

Garnish with Italian lemon wedges.

Classic G & T


50ml gin

Jimmy’s Tonic Water

Ice cubes

Lime wedge (for garnish)


Fill a glass with ice cubes.

Pour gin over the ice.

Top up with Jimmy’s Tonic Water.

Stir gently.

Garnish with a lime wedge.

Elderflower Spritz


50ml vodka

Jimmy’s Tonic Water Elderflower

Ice cubes

Fresh mint leaves (for garnish)


Fill a glass with ice cubes.

Pour vodka over the ice.

Top up with Jimmy’s Tonic Water Elderflower.

Stir gently.

Garnish with fresh mint leaves.

Mint Mojito Fizz


50ml white rum

Jimmy’s Mint Mojito

Ice cubes

Fresh lime slices (for garnish)


Fill a glass with ice cubes.

Pour white rum over the ice.

Add Jimmy’s Mint Mojito.

Stir well.

Garnish with fresh lime slices.

Umami Bloom


60ml Clarified Tomato Juice (Agar washed)

10ml Celery Distillate

2 drops Ghost Chili Tincture

3 drops Saline

150ml BeeYoung Beer


Roll all ingredients together in a shaker.

Top up with BeeYoung Beer.

Serve chilled.

Wake Up Call


60ml Nitro Coffee

10ml Hazelnut Syrup

150ml BeeYoung Beer

Grated Tonka Bean (for garnish)


Build up in a highball glass.

Garnish with grated Tonka Bean.

Peachy One


40 ml / 1 ⅓ oz Belvedere Vodka

10 ml / ⅓ oz Crème de Peche

20 ml / ⅔ oz Lemon Juice

5 ml / ⅙ oz Sugar Syrup

10 ml / ⅓ oz English Breakfast Tea


Add all ingredients to cocktail shaker and shake over cubed ice. Strain into highball glass over cubed ice. Garnish with a lemon wheel.

Dog in the Park


60ml Pitbull Dark Rum

90ml Sweet lime juice

60ml Grapefruit juice

Salt & pepper rim

Sweet lime or grapefruit wedge (for garnish)


Rim glass with salt and crushed black pepper.

Fill shaker with ice.

Add all ingredients and shake.

Strain over fresh ice in the rimmed glass.

Garnish with sweet lime or grapefruit wedge.

Dark and Stormy


3 ounces ginger beer

2 ounces Camikara 3YO pure cane juice rum

1/2 ounce freshly squeezed lime juice (optional)

Lime wedge, for garnish


Fill a highball glass with ice cubes.

Pour ginger beer into the glass.

Add Camikara rum on top.

Optionally, add lime juice.

Garnish with a lime wedge. Serve and enjoy.



1 slice pineapple

2/3 part lime juice

3 parts coconut water

1 1/2 parts Absolut Citron

3 dashes bitters

Ice cubes

Pineapple leaf, for garnish


Muddle pineapple in a shaker.

Add lime juice, coconut water, Absolut Citron, bitters, and ice cubes.

Shake well.

Strain into a rocks glass filled with ice.

Garnish with a pineapple leaf.

Sparkling Scarlet Spritz


75 ml Jacob’s Creek Sparkling

75 ml mandarin orange juice

5 ml grenadine syrup

Orange quarter moon, for garnish


Ensure the sparkling wine and juice are well chilled.

Mix Jacob’s Creek Sparkling and mandarin orange juice in a chilled flute or tulip glass.

Gently pour grenadine.

Garnish with an orange quarter moon.

Cinnamon Old Fashioned


50ml Ballantine’s 7 American Barrel Whisky

10ml cinnamon syrup

4 dashes orange bitters

Ice cubes

Orange peel, for garnish


Add Ballantine’s whisky and cinnamon syrup to an Old Fashioned glass with ice cubes.

Add orange bitters.

Stir for 30 seconds.

Garnish with an orange peel.

Unvined Riesling Strawberry Fling


2 fresh strawberries

1 tsp sugar

30ml lime juice

120ml Jacob’s Creek Unvined Riesling

Hibiscus flower or half strawberry, for garnish


Muddle strawberry and sugar.

Add lime juice and Jacob’s Creek Unvined Riesling to a shaker.

Shake well.

Double strain into a martini glass over a hibiscus flower.

Garnish with a strawberry on the side of the glass.

Ratnagiri Alphonso Mango Smash


60ml Longitude77 Indian Single Malt Whisky

20ml Alphonso mango juice (aamras)

15ml lime juice

20ml mint syrup

30ml cow milk

Slice of Ratnagiri Alphonso mango or mango leather (aam papad), for garnish


Add all ingredients (except milk) to a cocktail shaker with ice and shake well.

Strain and add milk, allowing it to settle. Filter through a coffee filter.

Serve in an Old-Fashioned glass with an ice block.

Garnish with a slice of Ratnagiri Alphonso mango or mango leather.




60ml Grant’s Triple Wood Whisky

60ml lemonade

45ml Pineapple Juice


Add ice, Grant’s Triple Wood whisky, lemonade and pineapple juice in a cocktail shaker.

Double strain over ice in a rocks glass.

Garnish with a slice of pineapple




50ml Glenfiddich 12-Year-Old

Premium soda water

Clear ice cubes

Lemon wedge


Top glass with ice to chill and stir

Drain melt water

Pour 1-part Glenfiddich 12 Year Old

Top with soda water to taste (we recommend 1:3 soda ratio)

Garnish with fresh lemon wedge 

SIHI JEEVANA at The Library Bar, The Leela Bhartiya City Bangalore

Every coffee drinker’s go-to cocktail, Sihi Jeevana is perfect if you are in the mood for strong and bitter or light and cold, there’s a tasty blend on the classic recipe. The cocktail derives Indian Monsoon Coffee from the heart of Karnataka settled with whiskey, sweet vermouth and coffee syrup for extra depth and sweetness.


Bourbon – 30 ml

Sweet vermouth – 20 ml

Kahlua- 10 ml

Homemade coffee syrup- 10 ml

STARFIRE at one8 Commune Bengaluru


  • Lavender Vodka 15 ml
  • Vodka 60 ml
  • Red Dragon Fruit Juice 45 ml
  • Star Anise Syrup 12 ml
  • Clove Syrup 12 ml
  • Lime Juice 15 ml
  • Stillabunt 2 drops
  • Basil 3 leaves
  • Soda 50 ml
  • Basil Leaf (for garnish)
  • 2 White Dragon Fruit Balls on a stick (for garnish)
  • 1 Star Anise (for garnish)


  1. In a two-piece shaker, combine Lavender Vodka, Vodka, Red Dragon Fruit Juice, Star Anise Syrup, Clove Syrup, Lime Juice, Stillabunt, and Basil Leaves
  2. Shake the mixture well
  3. Fill a highball glass with ice
  4. Strain the shaken mixture into the prepared glass
  5. Top off with soda, adding 50 ml
  6. Garnish with a few basil leaf
  7. Place two white dragon fruit balls on a stick over the glass  and one star anise on top for garnish

Snow White at Ouro Bengaluru


  • Guava-infused Gin 45 ml
  • Guava Puree 15 ml
  • Lime Juice 15 ml
  • Rose Water 2.5 ml
  • Tonique Water 10 ml
  • Rose Flowers (garnish)


Coupe Glass


For the Guava Infused Gin:


1 cup Gin

1 ripe guava, peeled and sliced

2 ripe guavas, peeled and chopped

1-2 tablespoons water (if needed)


  1. Place the chopped guavas in a blender or food processor.
  2. Blend until smooth. If the mixture is too thick, add a little water, one tablespoon at a time, until the desired consistency is reached.
  3. Strain the puree through a fine mesh sieve to remove any seeds or pulp, if desired.

The Cocktail:

  1. Chill a coupe glass in the freezer for at least 10 minutes before serving.
  2. In a cocktail shaker filled with ice, combine the guava-infused gin, guava puree, lime juice, and rose water.
  3. Shake vigorously until well-chilled, about 15-20 seconds.
  4. Strain the cocktail into the chilled coupe glass.
  5. Float a few rose flowers on top of the cocktail for an elegant presentation.
  6. Serve immediately and enjoy responsibly!



The most enchanting wonders bloom in a wild garden! The Hendrick’s Flora Adora Wildgarden Cup is resplendent in a fresh refined floral fruitiness far more from the everyday. A perfectly balanced gin cocktail.


60 ml Hendrick’s Flora Adora 60ml

25ml lemon juice

25ml sugar syrup

Top with soda water


Fill glass with cubed ice.

Add raspberry & mint to glass, add Hendrick’S Flora Adora, lemon and simple syrup then gently mix

Top with soda, gently mix again and garnish with cucumber


A crowd-pleasing favourite, there is no more perfect pairing than Monkey Shoulder whisky, ginger ale and orange. The easiest of drinks to make, tastes like…OMG! (Orange / Monkey / Ginger).


60 ml Monkey Shoulder Original

120ml Dry Ginger Ale

1 Orange Wedge


Fill a long glass with ice

Pour in Monkey Shoulder and dry ginger ale

Gently stir and garnish with the orange wedge

Guntur Karam by AIDU Cocktails

Tequila, Mango, Chilli liqueur, Citrus, Sugar, Mango caviar. A homage to the piquant Guntur Chilli from Andhra Pradesh.

Mogra Tini by AIDU Cocktails

Blue Gin, Mogra Syrup, Peach, Peach Air. Transport yourself to the aromatic boulevards of southern India with the essence of Mogra gajra.

Kokum Kolum by AIDU Cocktails

Whiskey, Kokum soda, Magic Pop. A tribute to the sour splendor of Kokum from Kerala and Karnataka.

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