World Bartender Day: 10 Mood-Based Cocktail Recipes Shared By India’s Star Bartenders

In a single day, we go through so many moods, from being annoyed about waking up early to feeling happy when mom makes our favourite food, or even romantic on a late-night drive. So, how about this, for every mood, we’ve got the perfect cocktail for you? This World Bartender Day, here’s a special list of cocktail recipes curated to match your vibe. Scroll down to know!

Cocktail Recipes For Your Every Mood

1. Nostalgia: Watermelon Mojito by Deepak Narayan Solunke, Mixologist, IRA by Orchid Hotel, Sambhajinagar

Ingredients:

• 60 ml white rum
• 60 ml fresh watermelon puree (or 30 ml watermelon syrup)
  
• 15 ml fresh lime juice
  
• 10–15 ml simple syrup
  
• 8–10 fresh mint leaves
  
• Club soda, to top
• Ice cubes
  
• Watermelon wedge & mint sprig, for garnish

Method:

1. Add mint leaves and lime juice to a highball glass
2. Gently muddle to release mint oils
3. Pour in watermelon puree, white rum, and simple syrup
4. Fill the glass with ice cubes
5. Top with chilled club soda
6. Stir gently to mix evenly
7. Garnish with a watermelon wedge and mint sprig
8. Serve chilled and enjoy the refreshing throwback vibes

2. Romantic: Sous Vide Gin x Rose & Hibiscus by Varun Sharma, Head of Bars, EHV International

Ingredients:

• 60 ml gin
• 5-6 dried rose petals
  
• 1–2 dried hibiscus
  
• Tonic water and ginger ale, to top
  
• Orange wheel, for garnish

Method:

1. Infuse gin with dried rose petals and hibiscus using the sous vide vacuum technique
2. Pour the infused gin into a goblet stem glass filled with ice
3. Top with tonic water and a splash of ginger ale
4. Stir lightly to blend
5. Garnish with an orange wheel
6. Serve and enjoy the soft, floral elegance

Also Read: 7 New Restaurants In Hyderabad Serving Telugu Comfort Food, Craft Cocktails & More This February

3. Adventurous: Gundrayani By Chirag Pal, Co-Founder, Barbet & Pals

Ingredients:

• 60 ml tequila
• 30 ml Gundrayani cordial
  
• Fizz (sparkling water), to top
  
• A pinch of Pisiyu Loon (Pahadi salt)
  
• Ice cubes
  

Method:

1. Add tequila and gundrayani cordial into a shaker with ice
2. Shake well until perfectly chilled
3. Strain into a glass filled with fresh ice
4. Top with sparkling fizz for lift and brightness
5. Finish with a delicate pinch of Pisiyu Loon to enhance the botanical notes
6. Serve chilled to highlight its bold, herbaceous depth

4. Super Monkey Swizzle for Playful Mood by Tanish Arora, Bartender at Cobbler & Crew Bar

Ingredients:

• 60 ml Monkey Shoulder
• Veg oyster cordial (as per house measure)
  
• Ginger-honey water
  
• Smoky Monkey float
  
• Ice cubes

Method:

1. Mix Monkey Shoulder, veg oyster cordial, and ginger-honey water in a glass filled with ice
2. Stir to combine the savoury and sweet notes
3. Finish with a Smoky Monkey float on top
4. Serve and enjoy the complex, herbaceous, slightly funky vibe

5. Naughty: Seduced & Stirred by Mangesh Athwal, Bartender at Mestizo

Ingredients:

• 60 ml miso caramel rum
• 45 ml chocolate whiskey
  
• Dashes of dark cacao bitters
  
• 1–2 dashes orange bitters
  
• Ice cubes

Method:

1. Add miso caramel rum, chocolate whiskey, dark cacao bitters, and orange bitters into a mixing glass with ice
2. Stir until well chilled
3. Strain into a chilled coupe or rocks glass
4. Serve and enjoy the rich and slightly salty-sweet drink

Also Read: Bengaluru Has Its First BYOB-Style Bar, Dishing Out Affordable Cocktails, Delish Snacks, & More

6. Lazy: Orange Heat Martini by Bishwajit Behera, Captain Lotus Eco Beach Resort Konark

Ingredients:

• 60 ml freshly squeezed orange juice
  
• 45 ml vodka
  
• 15 ml triple sec
  
• 10–15 ml fresh lemon juice
  
• 2–3 drops Tabasco sauce
  
• Splash of Sprite
  
• Ice cubes
  
• Lemon wheel & green chilli, for garnish
  

Method:

1. Fill a shaker with ice to get it nice and cold
2. Pour in orange juice, vodka, triple sec, and fresh lemon juice
3. Add a couple of drops of Tabasco for that subtle fiery kick
4. Shake hard until the mix is well chilled and slightly frothy
5. Strain into a chilled martini glass
6. Top it off with a light splash of Sprite for a refreshing lift
7. Finish with a lemon wheel and a green chilli on the rim
8. Serve immediately and enjoy the sweet-spicy punch

7. Sad: Long Island Iced Tea by Vijay Thakur, Bartender at The Orchid Passaros, Goa

Ingredients:

• 1 part vodka
  
• 1 part tequila
  
• 1 part rum
  
• 1 part gin
  
• 1 part triple sec
  
• 1½ parts sweet & sour mix
  
• Splash of Coca-Cola
  
• Ice cubes
  
• Lemon slice, for garnish
  

Method:

1. Fill a tall glass with plenty of ice
2. Add vodka, tequila, rum, gin, triple sec, and sweet & sour mix over the ice
3. Give it a light stir so the spirits blend smoothly together
4. Finish with a splash of Coca-Cola for that classic touch
5. Garnish with a lemon slice on the rim
6. Serve chilled and let this bold yet balanced classic be your quiet evening companion

8. Disappointed: Tropical Swizzle by Riwash Thapa, Bartender at Gonzo

Ingredients:

• 45 ml vodka (or gin for a herbal edge)
• 20 ml fresh lime juice
  
• 15 ml triple sec (or orange liqueur)
  
• 10 ml sugar syrup (adjust to taste)
  
• 2–3 mint leaves (optional, lightly bruised)
  
• 15 ml blue curaçao
  
• 10 ml lemon juice
  
• 10 ml soda water (or tonic for a slightly bitter finish)
  
• Ice cubes
  
• Lime wheel or half-moon slice
  
• Optional: dehydrated citrus or mint sprig, for garnish
  

Method:

1. Fill a shaker with ice and pour in vodka (or gin), fresh lime juice, triple sec, sugar syrup, and lemon juice
2. If using mint, gently bruise the leaves and add them in for a subtle freshness
3. Shake well until the mix is nicely chilled
4. Strain into an ice-filled glass
5. Slowly add blue curaçao to create a layered, moody hue
6. Top with a splash of soda water or tonic
7. Garnish with a lime wheel or dehydrated citrus for that final touch

Also Read: Designed By Gauri Khan, Mumbai Gets Its First Invite-Only Cocktail Bar, Fielia; It’s Exclusive!

9. Anxious: The Spices Twister Ale by Anil Kumar, Mixologist, The Orchid Hotel, Shimla

Ingredients:

• 45 ml Bacardi rum
• 30 ml fresh lemon juice
• 30 ml apple juice
• 4 orange slices
  
• 5 lemon slices
  
• A few fresh mint leaves
  
• A dash of pickle decoction
  
• Ginger ale, to top
  
• Ice cubes
  
• Apple slice & mint sprig, for garnish
  

Method:

1. Add orange slices, lemon slices, and mint leaves into a shaker and gently press to release their fresh aromas
2. Pour in lemon juice, apple juice, Bacardi rum, and a dash of pickle decoction
3. Add ice and shake well until nicely chilled
4. Strain into a tall glass filled with fresh ice
5. Top up with chilled ginger ale for a soothing fizz
6. Garnish with a crisp apple slice and a mint sprig

10. Angry: Spicy Betel by Dilip Mane, Bartender at Amazonia

Ingredients:

• 60 ml tequila
• 2 fresh betel leaves
• ½ jalapeño, sliced
• A pinch of pink salt
• Sour mix (as per taste)
• Ice cubes
• Betel leaf & jalapeño slice, for garnish
  

Method:

1. Add tequila, betel leaves, jalapeño, pink salt, and sour mix into a blender with a little ice.
2. Blend until smooth, and the flavours come together nicely.
3. Strain twice into a chilled champagne saucer for a clean, silky pour.
4. Garnish with a fresh betel leaf and a slice of jalapeño.

Which mood are you in right now? Choose the perfect drink for you!

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Cover Image Courtesy: Supplied