Every year on the twenty-fourth of February, the world pauses to celebrate the alchemists behind the bar. World Bartender Day 2026 is not just another date on the calendar; it is a tribute to the craft, the patience, and the creativity that goes into every glass. In India, the cocktail culture has undergone a massive transformation. We have moved far beyond the basic gin and tonic or the standard whisky on the rocks. Today, the Indian bar scene is a vibrant tapestry of local botanicals, indigenous spirits, and storytelling through flavours. To mark this occasion, we have collaborated with some of the finest mixologists from across the country. From the bustling coastal energy of Mumbai to the royal heritage of Chandigarh and the historical charm of Sambhajinagar, these experts are sharing their signature secrets. Whether you are a seasoned home bartender or a curious beginner, these recipes are designed to bring a touch of professional flair to your living room.
The Floral Elegance Of Mumbai: The Roselet
Mumbai is a city that never sleeps, and its nightlife is a testament to its relentless energy. At IRA by Orchid Hotel, the focus often shifts towards drinks that offer a sophisticated escape from the urban heat. Rohit Goswami introduces us to a creation known as the Roselet. This cocktail is a masterclass in balance, using the delicate notes of pink gin to create a drink that is as beautiful to look at as it is to sip. Pink gin has seen a massive surge in popularity across India, appreciated for its slightly sweeter and more floral profile compared to traditional London Dry styles. In the Roselet, this floral base is heightened by the tartness of fresh lime and the deep, ruby sweetness of pomegranate.
Image credit: Orchid Hotel
Ingredients for the Roselet:
• 60 ml Pink Gin
• 15 ml Fresh Lime Juice
• 60 ml Pomegranate Juice Drink
• Plenty of ice cubes
The Method:
Begin by filling your cocktail shaker with ice to ensure everything stays perfectly chilled. Add the pink gin, the fresh lime juice, and the pomegranate juice. The key here is the shake. You want to shake it vigorously for about ten to twelve seconds. This does more than just cool the liquid; it aerates the pomegranate juice, giving the drink a slightly frothy, luxurious mouthfeel. Strain the mixture into a chilled coupe or martini glass.
The Finishing Touch:
A cocktail is a sensory experience that begins with the nose. Rohit suggests delicately scattering dried or fresh rose petals on the surface. For those who want to go the extra mile, lightly mist the glass with rose water before you pour. This ensures that the first thing you experience is a soft, floral aroma that prepares the palate for the botanical gin.
The Royal Spirit Of The North: Patiala Punch
Moving from the coast to the plains of Punjab, we encounter a drink that embodies the legendary hospitality of the north. Chandan Rana, from The Orchid Hotel in Chandigarh, presents the Patiala Punch. This cocktail is a nod to the famous Patiala peg, a term synonymous with generosity and celebration in Indian culture. While the traditional Patiala peg is a simple, heavy pour of whisky, the Patiala Punch transforms it into a complex, layered party drink. It uses Indian whisky as its backbone but softens the blow with a medley of fruit juices and a very specific Indian twist: a pinch of chaat masala and black salt.
Image credit: Orchid Hotel
Ingredients for the Patiala Punch:
• 90 ml Indian Whisky
• 60 ml Fresh Orange Juice
• 30 ml Pineapple Juice
• 10 ml Fresh Lime Juice
• 1 tsp Sugar Syrup (optional if the fruit is sweet enough)
• A pinch of Black Salt
• A pinch of Chaat Masala
• Ice cubes
• Mint leaves and an orange slice for garnish
The Preparation:
Fill your shaker with ice and combine the whisky with the orange, pineapple, and lime juices. The addition of black salt and chaat masala is what sets this drink apart. These ingredients introduce a savoury, tangy element that cuts through the sweetness of the fruit and the warmth of the whisky. Shake well until the tin is frosty. Strain the liquid into a tall glass filled with fresh ice. Garnish with a sprig of mint and a slice of orange to add a burst of freshness. This drink is ideal for festive gatherings or house parties where you want to serve something that feels familiar yet surprising. It is fruity and tangy but carries a spicy kick that reminds you of its North Indian roots.
A Tropical Classic From Sambhajinagar: Watermelon Mojito
In Sambhajinagar, the heat often calls for something incredibly hydrating and crisp. Deepak Narayan Solunke from IRA by Orchid Hotel shares his take on a summer staple: the Watermelon Mojito. While the Mojito is a Cuban classic, the addition of fresh watermelon puree gives it a seasonal Indian update that is hard to resist. The secret to a great mojito lies in the handling of the mint. Many people make the mistake of pulverising the leaves, which releases bitter chlorophyll. Deepak emphasises a gentler approach.
Image credit: Orchid Hotel
Ingredients (Serves 1):
• 60 ml White Rum
• 60 ml Fresh watermelon puree
• 15 ml Fresh lime juice
• 10 to 15 ml Simple syrup
• 8 to 10 Fresh mint leaves
• Club soda to top up
• Ice cubes
• Watermelon wedge and mint sprig for garnish
The Process:
In a tall highball or Collins glass, place your fresh mint leaves and lime juice. Use a muddler to press down lightly. You only want to release the aromatic oils from the mint, not shred the leaves. Once the aroma fills the air, add your watermelon puree and the white rum. Add the simple syrup according to your preference for sweetness. Fill the glass to the brim with ice cubes. If you prefer a colder, more slush-like texture, crushed ice works beautifully here. Top the glass with chilled club soda and stir gently from the bottom. This ensures that the syrup and puree are distributed evenly throughout the drink rather than sitting at the bottom. Garnish with a fresh wedge of watermelon and a sprig of mint.