20 of the Best Indian Cocktails to Pair with Your Next Indian Feast

Ladies and gentlemen, this is your Cocktail Captain speaking. We are currently cruising at 30,000 feet and just about to begin our descent into the land of Indian cocktails. As global palates grow more adventurous, Indian mixology is stepping into the spotlight, combining aromatic spices, fresh herbs, and bold regional flavours with modern cocktail craft. Think cardamom, saffron, tamarind, and mango coming together in drinks that celebrate India’s rich culinary heritage with flair.

It’s a balmy summer day down there, but don’t worry, we’ve got a line-up of delicious cocktails to match the mood. Expect classics with a clever Indian twist, and a few flavour combos you’ve probably never encountered before. It’s a whole new world of mixology, so make sure seat belts are fastened and tray tables are up; we’re about to reach our destination.

1. Indian Jal Jeera Mojito

The Mojito has always been a summer classic. It’s bright and vibrant, and the cooling mint is like a fresh breeze on a humid day. This Indian-inspired cocktail embodies what India does best, infusing a little spice into the mix. 

Ingredients

• 4–5 Mint leaves

• 1 Lime wedge

• 1 tsp Jal Jeera powder mix

• 90 ml Soda water

• 15 ml Lemon juice

• 10 ml Tamarind chutney

• 45 ml Wray & Nephew White Overproof Rum (opens in new window)

• Ice

• Garnish: Mint sprig and lemon wheel

Method

1. Muddle mint leaves and lime wedge in a highball glass

2. Add Jal Jeera powder and pour in soda water, stirring to dissolve

3. Add lemon juice, tamarind chutney, and rum

4. Fill with ice and stir well

5. Garnish with a mint sprig and lemon wheel

White rums like Wray & Nephew White Overproof Rum (opens in new window) are very popular throughout India and often used as the base of summery drinks that can be enjoyed in balmy weather. We love pairing rum-based cocktails with Indian eats like tangy chaat, especially varieties like papdi chaat or aloo chaat, featuring intriguing flavours of tamarind, yoghurt, and fresh herbs.

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2. Mango Lassi With Kaffir Lime

A boozy Mango Lassi might just be the best adult smoothie we’ve ever tasted. The yoghurt lends a creamy and indulgent texture to the cocktail, and the mango adds a sweet tropical kick. The kaffir lime leaves are bright and zesty, and the turmeric and cinnamon add earthy layers to the cocktail. 

Ingredients
Makes 2 drinks

• 0.5 cup Sugar

• 0.5 cup Water

• 16 Makrut lime leaves

• 1 cup Ripe mango, roughly chopped

• 240 ml Plain yoghurt

• 60 ml Buttermilk

• 60 ml Prepared makrut lime leaf syrup

• 60 ml SKYY Vodka (opens in new window)

• 15 ml Lime juice

• Pinch Kosher salt

• Garnish: Fresh mango slice

Method

1. In a small saucepan, combine sugar, water, and makrut lime leaves

2. Bring to a boil, then remove from the heat and steep until cool

3. Strain the syrup and set it aside

4. Purée mango in a blender until smooth

5. Add yoghurt, buttermilk, syrup, vodka, lime juice, and salt

6. Blend until smooth and creamy

7. Pour into Collins glasses

8. Garnish with a fresh mango slice

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3. Watermelon Mojito

If you’ve ever walked the streets of India in peak summer, you’ll know just how brutal the heat can be. The average daytime temperature is always in the high 30s, and to beat the heat, you need an extra special Indian cocktail. The Watermelon Mojito is our secret weapon, and after one sip, you’ll know why. The watermelon and mint create a swirl of pure refreshment, while the lime and rum add a clean bite with every sip.

Ingredients

• 4 Fresh mint leaves

• 20 ml Fresh lime juice

• 20 ml Sugar syrup

• 60 ml Wray & Nephew White Overproof Rum

• 90 ml Strained watermelon purée

• Soda water, to top

• Ice

• Garnish: Mint sprig or watermelon wedge

Method

1. Muddle mint leaves in the bottom of a Collins glass

2. Add lime juice and sugar syrup, muddling lightly to blend flavours

3. Fill the glass two-thirds with ice

4. Add rum and watermelon purée

5. Top with soda water to taste

6. Stir well to combine

7. Garnish with a mint sprig or a watermelon wedge

Also see: Discover Asian Flavours for Cocktails

4. Nimbu Pani Mint Julep

Before muddling this delicious Indian cocktail recipe, let’s unmuddle the name. Nimbu means lemon, and Pani means water, so what we’ve got is a lemonade-infused Mint Julep. Sounds good, right? But wait, it gets even better. Nimbu Pani is spiked with sulphuric black salt, which gives the drink its signature tang!

Ingredients

• 0.5 cup Water

• 0.5 cup Sugar

• 0.75 tsp Black Indian rock salt

• 0.5 bunch Fresh mint leaves (for syrup)

• Juice of 2 Limes

• 60 ml Wild Turkey Bourbon (opens in new window)

• Soda water, to top

• Crushed or shaved ice

• Garnish: Fresh mint sprig

Method

1. In a saucepan, combine water, sugar, rock salt, and mint leaves

2. Heat over medium-high until dissolved, then strain and cool in the fridge

3. Add lime juice and cooled syrup to a pitcher (reserve extra syrup for later)

4. In a julep cup, muddle a few fresh mint leaves into a paste

5. Fill the cup halfway with crushed ice

6. Add 2 oz prepared syrup and bourbon

7. Top with soda water and stir until the cup frosts

8. Garnish with a fresh mint sprig

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5. Tamarind Ginger Margarita

If fusion flavours are your thing, then this India-meets-Mexico Tamarind Ginger Margarita will blow your taste buds. The tamarind and lemon juice create a mouth-puckering base, and the orange liqueur and ginger syrup provide some sweet relief.

Ingredients

• 4 tbsp Tamarind concentrate (dissolved in half a cup of water)

• 0.5 cup Water

• 0.5 cup Sugar

• 1 tbsp Fresh ginger root

• 60 ml Tamarind concentrate (prepared)

• 45 ml Espolòn Tequila Blanco (opens in new window)

• 15 ml Grand Marnier (opens in new window)

• 15 ml Lemon juice

• 20 ml Ginger sugar syrup (prepared)

• Ice

• Garnish: Chilli salt or Tajín rim, lime wedge

Method

1. Prepare tamarind concentrate by dissolving in water

2. Make ginger syrup by simmering water, sugar, and ginger until dissolved. Cool and strain

3. Rim a chilled highball glass with lime and dip it into Tajín or chilli salt

4. Fill a shaker with ice and add tamarind concentrate, tequila, orange liqueur, lemon juice, and ginger syrup

5. Shake vigorously and strain into the prepared glass

6. Garnish with a large lime wedge

6. Cucumber Cooler

The Cucumber Cooler is a traditional mocktail that’s enjoyed all over India. It’s perfect for a sweltering summer day and comes together like a snap. 

Ingredients

• 5 Cucumber slices, plus extra for garnish

• 30 ml Agave nectar

• 30 ml Fresh lime juice

• 45 ml Soda water

• Ice

• Garnish: Cucumber slices, lime wedge, and mint leaves

Method

1. Muddle cucumber slices and agave nectar in a cocktail shaker

2. Add lime juice and shake with ice until chilled

3. Pour the mixture, including ice, into a glass

4. Top with soda water

5. Stir gently to combine

6. Garnish with cucumber slices, lime, and mint leaves

Learn more: How to Use Pandan in Cocktails

7. Indian Winter

Cardamom is known as the queen of spices, and in this Indian cocktail recipe, she adds exotic flavours and a touch of class. The Indian Winter is a spiced vodka take on the classic Whisky Sour. To make one, start by preparing the honey cardamom simple syrup.

Ingredients

• 0.5 cup Water

• 0.5 cup Honey

• 4–5 Cardamom pods, lightly crushed

• 45 ml Wild Turkey Bourbon 101

• 15 ml Honey cardamom syrup (prepared)

• 15 ml Fresh lemon juice

• 1 Egg white

• Ice

• Garnish: 1–2 drops Angostura bitters and star anise (optional)

Method

1. Make honey cardamom syrup by combining water, honey, and cardamom pods in a saucepan over medium heat until blended. Cool and strain

2. Fill a lowball glass with ice water and set aside to chill

3. In a shaker with ice, add bourbon, syrup, lemon juice, and egg white

4. Shake vigorously for 20–25 seconds

5. Discard ice water from the glass and strain the cocktail into a serving glass

6. Garnish with bitters and star anise

7. Serve over a large ice sphere or cube

Learn more: Types of Whisky: The Beginner’s Guide

8. Mango Mojito

If you’ve ever enjoyed a cool, velvety sip of a Mango Mojito, you have India to thank for the experience. It’s the birthplace of the mango, and the population can’t get enough of them. They’re used in everything from curries and condiments to desserts and, most importantly, Mojitos! A Mango Mojito is a fruity and fragrant fiesta, with a smooth texture that only mango can deliver. To transform your Mojito into a Mango Mojito, just muddle in some fresh mango and add a splash of mango juice to the regular Mojito mix.    

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9. Masala Chai Sour

The Masala Chai Sour is another Indian cocktail riff on the Whisky Sour that features masala chai sugar syrup.

Ingredients

• 1 cup Sugar

• 1 cup Water

• 3–4 Irish Breakfast tea bags

• 4–5 Cardamom pods, lightly crushed

• 1 Cinnamon stick

• 1 Thumb-sized piece Fresh ginger, peeled and sliced

• Dash of Bitters (for syrup)

• 60 ml Wild Turkey Bourbon

• 30 ml Fresh lemon juice

• 30 ml Masala chai syrup (prepared)

• 1 Egg white

• 3 dashes Bitters (for cocktail)

• Ice

Method

1. Prepare masala chai syrup by combining sugar, water, tea bags, cardamom, cinnamon, ginger, and bitters in a saucepan

2. Bring to a boil, then remove from heat and steep for 48 hours to 1 week for full flavour

3. Strain the syrup and refrigerate

4. For the cocktail, add bourbon, lemon juice, chai syrup, egg white, and bitters to a shaker without ice

5. Shake vigorously, then add ice and shake again

6. Strain into a serving glass

7. Serve and enjoy

Also see: What to Mix with Bourbon

10. Indian Hot Buttered Rum

As far as winter cocktails go, the Hot Buttered Rum might just be the king. It’s got butter in it and it’s a well-known fact that everything is better with butter. To give your buttery bomb an Indian twist, all you have to do is add some chai spice to the usual butter, sugar, and vanilla mix. Top it up with rum and hot water, and you’ve got yourself a fragrant Indian Hot Buttered Rum.   

Make it with: Appleton Estate Rum

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11. Masala Red Snapper

The lesser-known cousin of the Bloody Mary, the Red Snapper is almost identical, except it uses gin instead of vodka. It seems like a small change, but the gin makes all the difference. Where vodka blends into the background, gin is front and centre in all its botanical glory. This Indian-inspired version kicks things up a few more notches with the addition of curry masala. Keep it mild and merry, or go Vindaloo hot. You decide how hard you want your Red Snapper to bite.  

Make it with: Bulldog Gin (opens in new window)

12. The Bengal Tiger

When a cocktail is named after the apex predator of India, you know it means business. A bold, fruity mix of brandy, cherry, orange, and pineapple, this cocktail roars with tropical sweetness and depth.

Ingredients

• 45 ml Brandy

• 15 ml Cherry liqueur

• 15 ml Grand Marnier (opens in new window)

• 30 ml Pineapple juice

• Ice

• Garnish: Cherry or pineapple wedge (optional)

Method

1. Add brandy, cherry liqueur, Grand Marnier, and pineapple juice to a shaker with ice

2. Shake well to chill and combine

3. Strain into a cocktail glass

4. Garnish with a cherry or pineapple wedge, if desired

13. Hot Toddy

The Hot Toddy might be considered a quintessential British winter drink, but the original incarnation comes from India. It started life as a beverage made from fermented palm sap called a Taddy. By the 1800s, it had evolved into the hot bourbon and lemon cocktail we know today. The beauty of a Hot Toddy is that you can spice it with whatever you like. We recommend a blend of cinnamon, star anise, and cardamom for a warming hug in a mug.   

14. Jamuntini

Jamun fruit, or the java plum, is a juicy, berry-like fruit that grows in India. It’s sweet and tart with a subtle astringent aftertaste, making it the perfect candidate for a fruity Gin Martini with an exotic twist. The skin and flesh are a gorgeous purple, and when muddled for a Jamuntini, it creates a one-of-a-kind pink and purple cocktail with a unique taste.  

Ingredients

• 7–8 Jamuns (Indian blackberries), pitted

• 60 ml Bulldog Gin (opens in new window)

• 15 ml Fresh lime juice

• 30 ml Sugar syrup

• Ice

• Garnish: Chilli-salt rim

Method

1. Muddle jamuns in a cocktail shaker

2. Fill the shaker with ice and add gin, lime juice, and sugar syrup

3. Shake well and double strain into a chilled cocktail glass

4. Rim the glass with salt and chilli powder before pouring

5. Serve immediately

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15. Jaljeera Gin and Tonic

If you thought the standard G&T was a delight, just wait until you try this spiced-up Indian riff. It uses a blend of tonic and jaljeera—a lemon or lime soda that’s spiked with fresh spices. Cumin is the main spice (jeera means cumin), but there are plenty of other interesting flavours, including fresh mint and sometimes coriander. The gin adds another layer of zest and herbaceous flavours that complement the overall flavour profile. It’s like a supercharged G&T, Bollywood style!   

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16. Masala Chai Old Fashioned

The dapper Old Fashioned leans into the contemporary Asian vibe with surprising ease.

Ingredients

• 15 ml Masala chai syrup (as per the Masala Chai Sour)

• 1 Orange slice

• 60 ml Wild Turkey Bourbon

• 2–3 dashes Bitters

• Ice

• Garnish: Orange twist or star anise (optional)

Method

1. Add an orange slice, masala chai syrup, and bitters to a glass

2. Gently muddle the orange

3. Fill the glass with ice

4. Pour in bourbon

5. Stir gently until chilled

6. Garnish with an orange twist or star anise, if desired

17. Mumbai Mule

This Mumbai Mule is a striking variation of the Moscow Mule, inspired by the festive flavours of Mumbai street food.

Ingredients

• 5 Mint leaves

• 5 Cilantro leaves

• 20 ml Fresh lime juice

• 60 ml SKYY Vodka (opens in new window)

• 180 ml Ginger beer

• Ice

• Garnish: Mint sprig or lime wheel

Method

1. Muddle mint, cilantro, lime juice, and vodka in a shaker

2. Strain into a chilled mule mug filled with ice

3. Top with ginger beer

4. Stir gently to combine

5. Garnish with a mint sprig or lime wheel

18. Indian Summer

Keen on something a little lighter for daytime sipping? This Indian Summer cocktail is a lovely option for lingering afternoon get-togethers.

Ingredients

• 10 Red seedless grapes, plus extra for garnish

• 60 ml Bulldog Gin

• 30 ml Elderflower liqueur

• 15 ml Sugar syrup

• 1 oz Fresh lemon juice

• Ice

• Garnish: Grapes on a cocktail pick

Method

1. Add grapes to a cocktail shaker and muddle gently

2. Fill the shaker with ice and add gin, elderflower liqueur, sugar syrup, and lemon juice

3. Shake until frosty

4. Strain into a chilled serving glass

5. Garnish with grapes on a cocktail pick

19. The Everest

Named after the Himalayan peak, this cocktail combines the unexpected flavours of curry powder and coconut, offering a unique and adventurous taste experience.

Ingredients

• 0.5 tsp Curry powder, plus extra to garnish

• 30 ml Cream of coconut

• 15 ml Fresh lemon juice

• 75 ml Bulldog Gin

• Ice

• Garnish: Curry powder sprinkle and bay leaf

Method

1. Mix curry powder with cream of coconut to form a paste

2. Add paste, lemon juice, and gin to a shaker with ice

3. Shake vigorously

4. Strain into a chilled serving glass

5. Garnish with a sprinkle of curry powder and a bay leaf

20. Spicy Nimbu Pani Cocktail

A spirited twist on the traditional Indian lemonade, this cocktail adds serrano peppers for heat and black salt for a distinctive tangy flavour.

Ingredients

• Zest and juice of 2 Limes

• 1 cup Water

• 1 cup Sugar

• 1 Serrano pepper, thinly sliced

• 1 tsp Black salt

• 45 ml Lime–serrano simple syrup (prepared)

• 45 ml SKYY Vodka or Bulldog Gin

• 120 ml Hard lime seltzer

• Ice

• Garnish: Lime slice

Method

1. Make syrup by simmering lime juice, zest, water, sugar, and serrano slices until sugar dissolves

2. Remove from heat, add black salt, cool, and strain

3. Fill a tall glass with ice

4. Add prepared syrup, vodka or gin, and hard lime seltzer

5. Stir well so the syrup doesn’t stick to the bottom

6. Garnish with a lime slice and serve

Other traditional Indian drinks to transform into cocktails

• Aam Panna: This raw mango drink is tangy and sweet. Mix it with tequila or vodka, add some mint and lime, and you’ve got a gorgeous summer cocktail.
• Falooda: A traditional dessert drink, falooda can become a fun cocktail by blending the ingredients with vodka or gin, making it a sweet and colourful treat to enjoy after dinner.
• Thandai: A traditional chilled drink made with milk, nuts, and spices, thandai can be turned into a cocktail by blending it with rum, spiced rum, vodka or gin for a creamy, nutty experience.
• Kesar badam milk: This saffron and almond milk drink can become a delightful cocktail by blending it with bourbon or whisky, enhancing its richness and yielding a very luxurious drink.

Using Indian spices and ingredients in cocktails

When it comes to crafting cocktails, the use of spices and ingredients can take the experience from ordinary to extraordinary. Indian cuisine is rich in diverse flavours, and incorporating its unique spices and herbs into cocktails can set the scene for a very memorable sipping experience. Let’s check out some popular Indian ingredients you can use in your cocktails.

Cardamom

Cardamom enhances a variety of spirits with its fragrant and slightly sweet flavour. Its aromatic quality can transform a simple gin and tonic into an exotic delight. Add crushed cardamom pods to your cocktail shaker or infuse them in syrup for a touch of warmth in a Cardamom Mojito or a spiced Gin Fizz.

Cumin

Cumin adds a nutty, earthy flavour and is a popular Indian ingredient. We suggest adding a few dashes of homemade cumin bitters to an Old Fashioned for a bit of intrigue and extra flavour. Try it today, thank us later.

Saffron

Saffron is a luxurious spice that adds a distinctive golden hue and a floral aroma to cocktails. Its delicate flavour can elevate any drink, particularly those with a creamy base. Add it to a Hot Toddy for a comforting winter drink or mix it into Gin Fizz for a delicious twist.

Tamarind

This tangy fruit is a staple in Indian cooking and can add a complex sweetness to cocktails. Tamarind pulp can be used to create a tangy syrup or juice, perfect for mixing into drinks like a Mexican Mule or a Gin Sour. Its tartness balances well with vodka or gin, adding a delightful contrast.

Mango

Mango, the king of fruits in India, is a beloved ingredient that brings sweetness and tropical flair to cocktails. Whether you’re using fresh mango purée or mango juice, the vibrant flavour pairs beautifully with everything from rum and vodka to tequila.

Mint

Mint is a versatile herb that is widely used in Indian beverages. You can muddle fresh mint leaves into cocktails for a burst of freshness. Try it in a Masala Mojito—the combination of mint and masala creates an exciting twist.

Coriander

Coriander, both the seeds and fresh leaves, adds a citrussy and slightly spicy flavour to cocktails. The seeds can be crushed and used in syrups or as a garnish, while the fresh leaves can be muddled into drinks for a refreshing finish. Try adding coriander to a Spicy Margarita or using it in a Gin and Tonic for an aromatic twist.

Pairing Indian cocktails with food

Pairing food with cocktails isn’t just about balancing flavours, it’s about telling a story. And when it comes to Indian cuisine, there’s a whole library of flavour to explore. From creamy curries and spiced grills to tangy street food, the right cocktail can elevate every bite. Here’s how to match some of India’s best-loved dishes with the perfect drinks from your list.

Tandoori Chicken

Pairs with: Indian Jal Jeera Mojito & Jamuntini

The smoky, spice-kissed flavours of tandoori chicken call for something bold and zesty. The Indian Jal Jeera Mojito brings minty brightness and tangy tamarind that cuts through the char perfectly. For a more unexpected twist, the berry-rich Jamuntini adds a tart counterpoint that plays beautifully with the grilled edges of the chicken.

Butter Chicken

Pairs with: Mango Lassi with Kaffir Lime & Masala Chai Old Fashioned

Butter Chicken’s creamy tomato gravy and mild heat beg for something smooth and a little indulgent. The Mango Lassi with Kaffir Lime is like a sweet-tangy hug that cools things down, while the Masala Chai Old Fashioned brings warmth and spice that echo the dish’s deeper notes.

Biryani

Pairs with: Cucumber Cooler & Masala Red Snapper

Aromatic, layered, and full of heat, biryani deserves drinks that won’t overwhelm the palate. The Cucumber Cooler brings calm and clarity to every bite. Meanwhile, the Masala Red Snapper throws in a savoury note that taps into the umami richness of the rice and meat combo.

Chole Bhature

Pairs with: Mumbai Mule & Spicy Nimbu Pani Cocktail

This deep-fried-and-hearty dish needs something with punch. The Mumbai Mule has ginger and lime to lift the chickpeas’ spice, while the Spicy Nimbu Pani Cocktail throws in black salt and serrano heat to mirror the boldness of the flavours without getting lost.

Paneer Tikka

Pairs with: Mango Mojito & Indian Summer

Charred paneer and smoky peppers pair beautifully with the smooth, fruity layers of the Mango Mojito. Want something more herbaceous? Indian Summer brings elderflower and gin into the mix, making every bite feel just a bit more luxe.

Rogan Josh

Pairs with: Indian Winter & Tamarind Ginger Margarita

A dish this rich and complex needs a cocktail that knows how to play the long game. Indian Winter’s honey-cardamom combo lifts the spices without competing. The Tamarind Ginger Margarita, on the other hand, doubles down on the bold with tang and warmth to match the dish’s intensity.

Samosas

Pairs with: Nimbu Pani Mint Julep & Jaljeera Gin and Tonic

Crispy, spicy, and usually devoured in minutes, samosas are snack royalty. Pair them with the sweet-salty tang of a Nimbu Pani Mint Julep to echo the classic chutney pairings. Or go fizzy and herbaceous with a Jaljeera Gin and Tonic to highlight the cumin and coriander filling.

Palak Paneer

Pairs with: The Everest & Indian Hot Buttered Rum

This earthy spinach-and-cheese dish is all about comfort, and both these cocktails lean into that feeling. The Everest brings curry spice and coconut for a creamy contrast. Indian Hot Buttered Rum takes things deeper with chai warmth and richness that make the paneer feel even more indulgent.

Chicken Korma

Pairs with: Mango Lassi with Kaffir Lime & Watermelon Mojitos

Chicken Korma is mild, nutty, and rich, so it plays best with drinks that are either creamy or juicy. Mango Lassi With Kaffir Lime matches the dish’s mellow spice and texture. Watermelon Mojitos add a clean contrast that keeps things feeling light and vibrant.

Dosas with Coconut Chutney

Pairs with: Cucumber Cooler & Masala Chai Sour

Dosas have that golden crunch, and the chutney adds fresh sweetness with a little chilli on the back end. The Cucumber Cooler is a clean, easy sip that won’t clash with the delicate coconut. If you’re in the mood for contrast, go with the Masala Chai Sour—its spiced syrup adds a grown-up depth to this street food favourite.

Feeling inspired to whip up some amazing Indian cocktails yet? We bet you are! Remember to tag us (opens in new window) when you share your creations on Instagram and sign up for our newsletter to get the freshest drinkspiration delivered straight to your inbox. In the meantime, you can also visit the SKYY Vodka, Bulldog Gin, Wild Turkey (opens in new window) and Appleton Estate (opens in new window) websites for more cocktail recipes to stir up for adventurous friends and family!