Your Favourite Homegrown Gin-Makers Tell Us How They Mix Their Favourite Cocktails

I have always been a whisky, neat, kind of person. Until a few years ago, my go-to drink was a shot of scotch, a dash of cold water, no ice, served in a rocks glass. My most adventurous choice of cocktail? The good old-fashioned, on the rare occasion I felt like straying that far from a bottle of Johnnie Walker Gold Label Reserve. But that changed in 2023 when, on a whim, I tried a Hapusa G&T with a slice of orange at a tasting event in The Glenburn Penthouse. By the time I finished my drink and headed back to the bar for a refill, I was converted to the cult of homegrown Indian craft gins.

It's no secret by now that India is currently in the midst of a craft gin renaissance. Over the past few years, homegrown distilleries have redefined and refined the spirit with bold, botanical flavours rooted in local terroir — from Himalayan juniper to fragrant spices and regional citrus. This World Gin Day, we reached out to some of India's best gin-makers to celebrate the rise of Indian craft gin with vibrant cocktails that showcase the country's finest labels. Whether you're a seasoned gin connoisseur or a curious first-timer, these cocktails — which blend global flavours with desi flair — are perfect for both relaxing summer sipping and raising a toast to India's spirited evolution.

Hapusa Himalayan Dry Gin is a premium Indian craft gin distilled by Nao Spirits in Goa, made with wild juniper berries hand-foraged from the Himalayas. Its name, Hapusa, is the Sanskrit word for juniper, reflecting a gin rooted in Indian heritage. Infused with native botanicals like turmeric, raw mango, gondhoraj lime, and cardamom, Hapusa offers a bold, earthy profile with warm spice and citrus notes. It’s a distinctly Indian expression of dry gin, ideal for sipping neat or crafting unique, terroir-driven cocktails.

Glass:

Highball glass

Ingredients:

1. 60 ml Hapusa Himalayan Dry Gin 

2. 30 ml Raw Mango Cordial 

3. Ginger Ale

4. Mint 

Garnish:

Raw mango slice seasoned with salt and chilli mix

Method:

1. Tap and drop 5-6 mint leaves in a glass

2. Add Hapusa Himalayan Dry Gin, Raw Mango Cordial, crushed ice, and stir well

3. Top up with Ginger Ale, crushed Ice and mint

4. Garnish with a seasoned raw mango slice

Note: to make Raw Mango Cordial, boil raw mangos and remove the pulp. Then add salt and water to the pulp and blend.

Tamras Gin is a premium small-batch dry gin crafted in Goa by Adventurist Spirits. Founded by Devika Bhagat and Khalil Bachooali — filmmakers and advertising veterans — this 16-botanical spirit is a labour of love that combines global and Indian ingredients, from Macedonian juniper and Egyptian grapefruit to lotus flower and local mosambi, or sweet lime. Distilled in a copper still and slowly matured over 28 days, Tamras delivers a crisp, citrus-forward profile layered with warming spice and delicate florals. Named after the Sanskrit words for “copper” (Tamra) and “essence” (Rasa) this homegrown gin encapsulates the brand’s dedication to craftsmanship and terroir — perfect for sipping neat or elevating your next cocktail.

Glass:

Old-fashioned glass

Ingredients:

1. 30 ml Tamras Gin

2. 30 ml Strawberry-infused campari

3. 20 ml sweet vermouth

4. 3 drops Balsamic vinegar

Garnish:

Fresh strawberry

Method:

1. Add all the ingredients to a mixing glass over block ice

2. Stir until chilled and pour into an old-fashioned glass over ice

3. Garnish with a fresh strawberry

Note: to make Strawberry-infused Campari, add 400 grams of fresh strawberries to 750 ml of campari and keep overnight.

Greater Than is India’s first craft gin, distilled in Goa by Nao Spirits. Made from nine botanicals including juniper from Macedonia, coriander seeds, fennel, and fresh ginger, it offers a bold, crisp profile with citrusy brightness and a dry finish. Positioned as a London Dry gin with a distinctly Indian soul, Greater Than is perfect for classic cocktails like G&Ts or more adventurous mixes that celebrate India’s emerging gin culture.

Glass:

Highball glass

Ingredients:

1. 60 ml Greater Than Gin

2. 60 ml fresh watermelon juice

3. 15 ml lime juice (ideally kaffir lime)

4. 15 ml sugar

5. Ginger Ale to top up

6. Ice

Garnish:

Kaffir lime leaf and watermelon balls

Method:

1. Shake the gin, watermelon juice, lime, and sugar with ice

2. Strain into a chilled glass

3. Garnish with a kaffir lime leaf and watermelon balls on a skewer

Nicobar brings a bold yet refined profile to the table — think elderflower, hibiscus, grains of paradise, and three types of juniper, rounded out with notes of orange peel and coriander seeds. It’s layered, fragrant, and works beautifully whether sipped neat or stirred into a clean, crisp cocktail. Made by Associated Alcohols & Breweries Ltd. (AABL) — one of India’s oldest distilleries, with roots going back to the ’80s. Nicobar reflects a clear shift in AABL’s journey toward premium, thoughtful spirits made with homegrown identity and care.

Glass:

Pre-Chilled Martini Glass

Ingredients:

1. 60ml Nicobar gin

2. 60ml Fresh cucumber juice

3. 15ml sugar syrup

4. 10ml lime juice

5. 1 wedge of lime

6. 5 drops Tabasco

7. 4 fresh sprigs of cilantro

8. Pinch of salt

Garnish:

Coriander sprig and bird’s eye chilli.

Method:

1. In a mixing can, add the fresh cilantro and muddle

2. Fill the mixing can with ice

3. Add all other ingredients

4. Shake well

5. Double strain into pre-chilled martini glass

6. Garnish with the coriander sprig and bird’s eye chilli

Juniper Bomb's origins are as unique as its taste. This limited-edition craft gin was first created by accident during a blackout at Nao Spirits' distillery in Goa in 2017. Soon after their signature Greater Than dry gin was launched, the distillery was hit by a power outage. Distillation stopped, and it was 24 hours before they could start the process again. This meant that the Juniper berries and other botanicals steeped into the undistilled spirit three times longer than needed. The resulting gin was not Greater Than. It was something else. They called it: the Juniper Bomb.

Glass:

Highball glass

Ingredients:

1. 30 ml Juniper Bomb Gin 

2. 90 ml cold ginger beer 

3. 30 ml orange juice 

Garnish:

None. Make it naked.

Method:

1. Combine the cold ginger beer and orange juice in an acrylic cup

2. Fill a shot glass with cold Juniper Bomb gin and drop it into the shandy mix, no ice

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