For World Gin Day, we asked some of India’s most exciting mixologists, bartenders, and craft gin brands to share their favourite gin-forward cocktails. From savoury highballs and spicy sours to inventive twists on the classic G&T, these recipes showcase the creativity driving India’s thriving craft gin culture.
A decade ago, the idea of Indian craft gin would have seemed improbable. Today, the country’s craft gin movement has evolved from a niche experiment into one of the most exciting stories in Indian drinking culture. Distillers across the country have spent the last few years proving that local botanicals — from Himalayan juniper and coriander seeds to raw mango, pepper, and citrus — can produce homegrown spirits that stand confidently alongside the world’s best. But as the industry evolves, the conversation is no longer just about what goes into the bottle. It is increasingly about what happens after it is opened. As India’s homegrown gin story matures, the momentum is shifting from gin-makers to what mixologists are making with India’s delightful homegrown craft spirits.
Last year, we reached out to some of India’s best gin-makers to celebrate the rise of Indian craft gin on World Gin Day, June 14, with vibrant cocktails that showcase the country’s finest labels. This year, we are shaking things up a little bit: we are including mixologists in the mix. From Bengaluru and Goa to Kolkata, we reached out to some of the country’s most inventive cocktail-makers and asked them to share gin-forward drinks that showcase the versatility of India’s homegrown spirits. Featuring labels from brands such as Nao Spirits and Third Eye Distillery, and cocktail bars from MTW, Goa, to Nutcase, Kolkata, these recipes range from refreshing highballs and contemporary G&Ts to savoury, spice-driven creations that reflect the diversity of India’s evolving cocktail culture. Whether you’re a seasoned home bartender or simply looking for a new way to celebrate World Gin Day, these are cocktails worth raising a glass to.
by LV Swaroop, Beverage Manager, The Hood By Olive, Bengaluru
I visited The Hood by Olive during a work trip to Bengaluru earlier this year, and the vibes were immaculate. An all-day bar and dining space, The Hood is inspired by iconic neighbourhoods across the world. This particular cocktail, by The Hood’s beverage manager LV Swaroop, is inspired by Osaka’s drinking culture, defined by a lively, unpretentious blend of historic tachinomi (standing bars) and retro izakayas where the focus is on cheap drinks, hearty street food, and warm, conversational hospitality.
Glassware:
Highball glass.
Ingredients:
Gin: 60 ml
Apple water: 30ml
Pear pickle: 30 ml
Saline: 2 drops
Method:
Force carbonate all ingredients.
by Nao Spirits, the makers of Greater Than Gin
Nao Spirits was among the first movers of India’s craft gin renaissance. Exactly a decade in, they are just as good as ever. Nao Spirits’ contribution this year is a classic Gin and Tonic with a delicious twist. What could be greater than, well, Greater Than?
Glassware:
Highball glass.
Ingredients:
Greater Than Gin: 45ml
Campari: 15ml
Tonic: top up
Garnish: Orange wedge (squeeze and drop)
Method:
Pour 45ml Greater Than Gin and 15 ml Campari into a highball glass with ice, top up with Indian tonic water, and garnish with an orange wedge.
by Third Eye Distillery
Glassware:
Rocks glass.
Ingredients:
Perry Road Peru Gin: 60 ml
Lime juice: 12.5 ml
Honey: 10 ml
Garnish:
Jalapeño slice and fresh coriander.
Method:
Shake all ingredients with ice and double-strain into a rock glass.
by Rahul Banerjee, Co-founder and Head Bartender at Nutcase, Kolkata
Nutcase is what happens when your neighbourhood bar goes on sabbatical to Europe and finds religion — as long as that religion is alcohol and nihilism. If you are in Kolkata, go to Nutcase. If you’re not, try this cocktail for a taste of Nutcase at home.
Glassware:
Double Rocks Glass.
Ingredients
Mix berry jam (your favourite berry jam or compote will work): 2 bar spoons / 1 tablespoon
Gin: 60 ml
Simple syrup (1:1 sugar to water ratio): 7 ml
Lemon juice: 20 ml
Method
Place the shaker tin on the bar.
Build the drink by adding sugar syrup, jam, gin, and lemon juice to the smaller tin.
Gently mix the ingredients together.
Add ice and give it a good hard shake (12–15 shakes should do).
Strain into a double rock glass with a couple of ice cubes and top with crushed ice.
Garnish with a lemon wedge (berries work as an alternative garnish too).
by MTW, Panaji, Goa ft. Hapusa
Glassware:
Rocks glass.
Ingredients:
Hapusa: 50 ml
Smoked pineapple cordial: 30 ml
Amla juice: 20 ml
Jalapeño brine: 10 ml
Lime juice: 10 ml
Coriander: 3-4 leaves
Method:
Shake all ingredients. Garnish with coriander leaves and serve in a salt-rimmed rocks glass.
To make smoked pineapple cordial, combine fresh pineapple juice and sugar (1:1), 5% citric acid, and 10 dashes of liquid smoke, then blend.
If you enjoyed reading this, here’s more from Homegrown:
Your Favourite Homegrown Gin-Makers Tell Us How They Mix Their Favourite Cocktails
From Goa To The World: Sector Gin Reflects An Evolution Of India’s Craft Gin Renaissance
Dirty Drinks, Dirtier Secrets: A Tuesday Night Gone Rogue At Nutcase Etc.