When it comes to cocktails, there is a distinct fixation with robust, fiery cocktails that are taking over menus. There’s also been a very sudden shift in the way a cocktail uses wines apart from making a Sangria. From the first sip to the last one, Tranzit in Delhi’s Khan Market keeps its guests drawn to interesting and new wine cocktails that are vivid, complex, and a little experimental, yet at the end of the day, the team says it’s all about the art of balancing the wine in your glass.
Image Credit: Rajlakshmi Dastidar & Tranzit, Delhi
Founded by Annan Vardhan and chef Gurmehar Sethi, Tranzit is all about the concept of life in motion, when civilisations converge, and energy fluctuates. Consider it as a voyage on a plate and in a glass, as the restaurant incorporates flavours from all around the world while maintaining a distinct Delhi ambience. This World Cocktail Day 2026, Slurrp brings you to a spot where the day ends and the night begins right in Delhi, and every visit seems like you're encountering something fresh and thrilling, especially cocktails that have your favourite wines infused in them.
Tranzit spans two stories and has collapsible windows that blur the line between interior and outdoors, as well as an outdoor terrace that glows in the evening light, offering a view of the humdrum of the market. Gagan Sharma and his firm, Indulge, run one of the most unique bar programmes in the country and in Tranzit, the 12-piece menu is inspired by worldwide modes of transportation, including sea, air, rail, and road, with each drink containing a narrative, a funny fact, or a hint of nostalgia. On the first level, a low-seated Omakase Bar will allow customers to sit at the counter and witness each drink being prepared tableside, adding a sense of theatre to the experience.
Tranzit's culinary experience brings chef Gurmehar Sethi's discovery philosophy to life. His technique stems from roaming through spice-laden alleyways in Asia, sampling late-night snacks in Europe, and tracking fragrances from street corners to pubs all around the world. Every dish serves as a passport to taste.
Image Credit: Tranzit, Delhi & Rajlakshmi Dastidar
Cocktail Culture Gets A Refresh With Wine-First Drinks At Tranzit
If there’s a spot that truly speaks to the wine lovers in India who have yearned for cocktails which have sparkling wine, rose wine, red or white, Tranzit grabs the attention, head-on. When Slurrp asked the team what drew them to using wine as a base instead of spirits for certain cocktails, they noted, “Wine allows us to build layered, lighter, and more food-friendly cocktails. Drinks like Kalimotxo 2.0 and #66 Manhattan use wine to introduce depth, acidity, and spice while keeping the profile approachable and versatile.”
For Tranzit, they say they have noticed a particular shift in the way people now sip cocktails at the bar, explaining that they see this sudden demand of wine-infused cocktails as a natural evolution. “Guests today are leaning towards more balanced, lower-intensity drinks that can be enjoyed over time. Wine-based cocktails fit seamlessly into this shift, offering complexity without heaviness,” shares Annan and chef Gurmehar.
Image Credit: Tranzit, Delhi
It’s no easy feat to get wine cocktails concocted that make you instantly come back for another glass; it’s quite the art, actually. The biggest challenge, the team says, is maintaining balance. “Wine is delicate and nuanced, so the key is to enhance its character without overpowering it. It requires restraint and thoughtfulness, paired with other ingredients.”
With a good few wine cocktails, there’s also a way you get to customise a cocktail with the particular wine you want. Just ask head bartender Jaydeep Singh what you prefer, and he shall explain every note, every base to you, and you can then choose your preferred cocktail, which you may get to name as well. Having worked with Olive Bar & Kitchen in Delhi, Town Hall, Basque and beyond, he brings his passion for mixology to life with these balanced wine-cocktails, which many wine drinkers have started to like.
These wine cocktails at Tranzit influence the rhythm of the meal. Each pour is packed with depth, acidity, fruit, or spice, providing a sensory foundation for the evening. The cuisine then serves as a thoughtful companion, concentrating on texture, taste echoes, and subtle contrast. “Small bits, edible garnishes, and well-chosen matching ingredients create balance in the glass, complementing rather than dominating each sip,” share the duo. At Tranzit, the cocktail drives the discussion, while the plate provides a shoulder to the experience.
Image Credit: Tranzit, Delhi
A Passport Of Cocktails Worth All The Hype
Other cocktails that deviate from wine-based ones reflect Indian stories, for example, the sea section of the cocktails concentrates on clear, precise tastes, with a Japan-inspired cocktail that emphasises purity and rare ingredients, as well as a creative rework of the Long Island Iced Tea that pays homage to the spirits sailors historically employed as medicine. In the air, the drinks are all about theatre. One standout is a clear cocktail served in a Glencairn glass with smoked almonds, which was purposefully created to replicate the feeling of sipping a premium whisky mid-flight. There's also a bold, Indian-origin spin on the classic G&T that's both authentic and experimental, and it sits somewhere in the pleasant centre. The train-themed cocktails take away most of the memories with a crystal-clear gazpacho cocktail that tastes like old-school railway tomato soup, and a drink inspired by India's longest train journey, which spans seven states and 4,600 km, while Pickled Passenger draws from the tradition of carrying homemade pickles on train journeys.
An Open Concept By Tranzit Brings Experiments With Cocktails At The Centre
Slurrp asked Annan and Gurmehar where the idea stems from and who they imagined as a drinker when they step into the space. The duo shared, “We imagined a drinker who enjoys storytelling and experience as much as the drink itself, someone curious, social, and open to being transported through flavours, memories, and travel-inspired narratives.” For them, experimentation is always rooted in familiarity.
Image Credit: Tranzit, Delhi
While they use progressive techniques and globally inspired ingredients like kombucha, yuzu butter, or raw turmeric, the end goal is comfort. Every drink is designed to feel familiar, nostalgic, and easy to connect with, so it surprises you, but never alienates you.
With World Cocktail Day 2026 being celebrated around the world on 13 May, one thing is for sure, the infusion of wines and Indian spices and ingredients into the cocktails introduces a rich tapestry of flavours that tantalise the palate and evoke the vibrant spirit of the Indian subcontinent.