Diwali

Cocktails

With Desi Flavours

Quick Summary

At Conrad Bengaluru, bartenders have stirred up a Jaljeera Smash using vodka and jaljeera powder; elsewhere, Kokum Sour cocktails pair Indian gin with regional kokum sherbat to mimic the humidity of Western coast summers. Meanwhile, bars such as Junoon and Social have folded in betel leaf, saffron, and masala into their signature martinis, proving that ‘desi flavour’ isn’t a gimmick but a palette. And this Diwali, it’s time to add that flavour to festive favourites! 

Deep Dive

Across India’s bars and lounges today, mixologists are exploring what lies beyond imported syrups and citrus wedges – reaching into our kitchen spice boxes, chutneys, fruits, and sweets to reinvent what an authentic local cocktail can taste like. While the classic cocktails remain a popular choice, how about trying something that leans more towards the occasion of Diwali? Try these tried and tested recipes, swished and swirled by bartenders across the country, this Diwali. All you have to do is add all the ingredients into a shaker, show off a bit, and strain it into their respective cocktail glasses. 

Jamun Martini

Ingredients:

• London dry gin (60 ml)
• Jamun fruits (5-6 pieces, muddled)
• Lime juice (10 ml)
• Sugar syrup or simple syrup (15 ml)
• Salt (for the rim)

When it comes to India’s bar scene, the jamun martini (ask for shaken, not stirred if you fancy it that way) is a popular choice. It blends gin with fresh and mushy jamun fruit, topped with a squeeze of lime. The muddling retains the fruit’s typical tartness and black-to-purplish hue, letting the jamun lead while gin acts as the cradling backbone. It’s best served chilled and neat, appealing to those who like a desi twist on classics like a gin martini. The drink is not overly complex, and the local fruit character is central to this cocktail; the salt rim is what ties the whole aesthetic of this cocktail together.

Patakha Punch

Ingredients: 

• Vodka (60 ml)
• Saffron and Gondhoraj cordial (60 ml)
• Warm water (used to steep saffron)
• Coconut water (200 ml) 
• Jaggery (100 gm)
• Raw sugar (50 gm) 
• Gondhoraj lime peels
• Gondhoraj lime juice (25 ml)
• Citric acid (1 tsp) 
• A pinch of salt 
• Soda (to top)

Pataaka Punch is documented in Diwali cocktail roundups with the defining vodka plus a saffron and Gondhoraj lime cordial, finished off with soda. The cordial often uses coconut water, saffron, lime juice, jaggery, raw sugar, a pinch of salt, and citric acid (usually lemon juice). The lime peel and the cordial are what make this drink so special – it’s refreshing and sweet and perfect for those who love their cocktails a little extra sweet. It’s designed for batch service and festive settings, offering aromatic depth and citrus lift in a light, shared format.

Chatpata Margarita

• Jimmy’s margarita mix (90 ml)
• Tequila or rum (60 ml)
• Fresh green chilli (1)
• A pinch of rock salt
• Orange wedge (1)

A spirited twist on the classic margarita, chatpata margarita blends tequila with a tart and spicy margarita mix infused with fresh green chilli and rock salt. The chilli adds a sharpness that contrasts with the citrusy feel of the entire cocktail, and the orange wedge ties the whole drink together. This cocktail captures the essence of the classic Indian gola flavours in a glass. It’s perfect for Diwali and offers a spirited and lively profile that’s both festive and unapologetically punchy, like its name. 

Imli Whisky Sour

Ingredients:

• Indian whisky (60 ml)
• Tamarind-ginger chutney (20 ml) (imli + adrak + saunth blend)
• Lemon juice (15 ml)
• Simple syrup, adjust based on chutney sweetness (10 ml)
• Egg white, for foam (1)

A well-known version is the ‘Imli Sour’ at Delhi’s Monkey Bar: whisky combined with an adrak‑imli‑saunth chutney, topped with a foamy egg white layer. This one is tweaked a bit to make it a robust cocktail, which translates the standard sour cocktail into local territory by replacing (or blending) the usual citrus element with tamarind and spices. The chutney’s sour, gingery notes pair well with whisky’s warmth, and the foam makes it look like it’s something out of an alchemy class.

Banarasi Patiala

Ingredients: 

• Fresh sugarcane juice (200 ml)
• Old Monk or a dark rum (90 ml)
• Lime juice 

Banarasi Patiala is a robust, regional cocktail that marries freshly pressed sugarcane juice with a generous shot of dark rum, often Old Monk. The natural sweetness of the cane juice is excellent with the rum’s warmth, while a squeeze of lime and a dusting of chaat masala adds a chatpata edge to the otherwise sweet cocktail. It’s a straightforward, bold drink rooted in North Indian flavours, refreshing yet potent, making it a favourite for festive gatherings and a true taste of Banaras in a glass.

Kesar Pista Vodka Martini

Ingredients:

• Vodka (40 ml)
• Pistachio liqueur (30 ml)
• Fresh orange juice (25 ml)
• Saffron syrup (20 ml)
• Sparkling water or soda (optional, to top)
• Garnish – saffron strands or crushed pistachios

A contemporary take on the dessert martini, this cocktail introduces the richness of saffron and pistachio into a vodka base. Inspired by classic Indian mithai profiles, especially kulfi and thandai, the pistachio liqueur adds a nuttiness, while the saffron syrup adds floral notes, giving the drink a golden hue. The orange juice makes it sweet and acidic, but just the right amount, keeping the cocktail from becoming overly sweet. It’s smooth, aromatic, and indulgent, capturing the luxurious spirit of Indian festivities in a single glass. It’s best served chilled in a coupe or martini glass.

Raise A Glass To Desi Innovation

These drinks aren’t just novelty spins on Western classics; they’re expressions of Indian flavour, rooted in regional ingredients and festivities. So whether you’re hosting a card party, lighting up your rooftop with sparklers, or simply looking to swap your standard whisky for something more fun, these desi cocktails are your shortcut to festive flair.