World Gin Day: Gin Cocktails Reinvented With Indian Ingredients

Combining G&T, the most iconic pairing with cardamom, India’s regal spice, you get a spiced cocktail perfect for celebrating the global event. Amplifying the juniper notes of gin, cardamom adds a camphor-like warmth, while keeping the tonic’s bitterness crisp. You can pair it with masala peanuts, sandwiches, and of course, a platter of deep-fried snacks.

Gimlet brings together the herbaceous edge of the gin and the citrus notes of lime. To give the classic a makeover, replace lime with tamarind concentrate. Just dissolve the seedless tamarind pulp in warm water, strain, and stir it with some jaggery. The rest of the ingredients, like gin, fresh lime juice, being the same, can be shaken with the tamarind and jaggery cordial. Double-strain and pour the gimlet into a coupe, then serve chilled.

The Negroni is a drink of equal thirds. With gin, sweet vermouth, and Campari, it demands an ingredient that can stand up to their bitterness. Infuse your gin with a small handful of fresh tulsi leaves to get that clove-like peppery aroma. Pairs perfectly with cheese, spiced olives, and chocolate, it is an impeccable cocktail to unwind.

Rose and saffron are the jewels of the Mughal cuisine. Apart from using them in biryani, sweets, and sherbets, add them to your cocktail for a royal glass. Infuse dry vermouth with saffron strands until you achieve a deep amber-gold hue. Mix floral gin, saffron vermouth, and rose water. Stir with ice and strain into a martini glass. From kebabs to tikkas, this spiced cocktail can be paired with your favourite Indian nibbles.

The Tom Collins is a summer drink made with gin, lemon juice, sugar syrup, and soda. Adding kokum, the sun-dried fruit, can give you a tarty flavour like cranberries. Start by preparing a kokum shrub by soaking dried kokum in water overnight, straining, and adding sugar. Combine gin, kokum shrub, lime juice, and soda water in a tall glass. Garnish with a slice of lemon and kokum pieces before serving.