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Bhutan is one of those places that surprises you the most; it exudes a sense of simplicity that few other places can match. The government uses Gross National Happiness as a vital indicator to strike a balance between modernity and happiness, work and family life, and progress and values. Six Senses Thimphu is tucked away about an hour from Paro International Airport. This luxury hotel, also known as Palace Of The Skies, is situated atop a mountain, snuggled amid a clear reflection of itself amidst the clouds that can be seen outside. The Six Senses Thimphu restaurant, Namkha, places a strong emphasis on eating well and leading a healthy lifestyle without sacrificing style. Every element, from holistic therapies and mindful rituals to carefully planned experiences, is based on Bhutanese philosophy. The cocktails and drinks are inspired by local ingredients, indigenous flavours, and long-standing brewing customs, ensuring that every sip reflects the rich cultural soul of the nation.
Image Credit: Six Senses Bhutan
Laxman Chhetri, country F&B manager, Six Senses Bhutan, tells HT Slurrp, “What makes them distinctly Bhutanese is how they balance warmth and restraint. Techniques such as smoking, flaming, fat-washing, and barrel ageing are used to add depth, particularly suited to the mountain climate and long winter evenings.” Since many of the ingredients used behind the bar are farmed or cultivated near the lodges, the cocktail adventure frequently starts in the resort gardens. The environment includes rice fields, and naturally, rice-based ingredients make their way into some of the drinks that connect the food that is cultivated outside the lodge to the food that is served within.
In this manner, the cocktails stay strongly linked to the location, mirroring not only Bhutan's farms and forests but also the cycles of time, growth, and harvest. He also shares how these drinks are designed to feel grounding and comforting, often carrying gentle spice, smoke, or herbal bitterness rather than overt sweetness.
Mr Chhetri tells team Slurrp about the main ingredients used in the drinks that you might just be able to source when making these Bhutanese cocktails at home, and when you want to surprise guests with something new, fresh, and absolutely mesmerising. Mr Chhetri spotlights, “The use of pine needles, cypress leaves, mugwort, cordyceps, foraged mushrooms, roasted wheat–infused whisky, and locally inspired sweeteners introduces guests to textures and flavours that are distinctly Himalayan.”
Image Credit: Six Senses Bhutan
These ingredients are handled with care, often through slow processes that respect their natural character. Many flavour bases are prepared in-house through slow infusions, fermentation, maceration, and ageing. Shrubs, tinctures, spiced bitters, kombucha, mead, tapache, and Kavas are created patiently, allowing flavours to mature naturally rather than relying on syrups or shortcuts.
This approach mirrors Bhutanese philosophies of mindful living and balance. With that being said, Mr Chhetri also shares 5 Bhutanese cocktail recipes for anyone who is interested in preparing a glass of liquid courage. Try these recipes to amp your cocktail skills and be a little more leaning towards a taste that truly is a feast for the senses:
Under The Cloud
Ingredients
Dark Rum – 30ml
Campari – 20ml
Southern Comfort- 20ml
Method
1. Add all ingredients to a mixing glass
2. Stir well for about 30 seconds with ice
3. Strain into a rock glass
5. Smoke the drink just before serving for a dramatic effect
Image Credit: Six Senses Bhutan
Juniper Cristia
Ingredients
Gin – 60ml
Pomegranate Shrub – 30ml
Method
1. Take a mixing glass
2. Pour the gin
3. Add the pomegranate shrub
4. Stir well and serve over ice
Pepperlicious
Ingredients
Gin – 60ml
Jangko Garden Chilli – 1 whole
Lime juice – 20ml
Chayote Syrup/ Simple Syrup – 15ml
Method
1. In a shaker, add all ingredients
2. Muddle the Chilli, shake well with ice
3. Strain the liquid into a martini glass and serve!
Image Credit: Six Senses Bhutan
Pine Needle Martini
Ingredients
Vodka – 60ml
Fresh Pine Needle Leaves – 1 bunch
Dry Vermouth – 15ml
Method
1. In a shaker, muddle the pine needle leaves gently
2. Add vodka and dry vermouth
3. Shake well with ice
4. Strain into a chilled martini glass
Gangkhar Jomolhari
Ingredients
Rum – 60ml
Coconut cream – 30ml
Vanilla ice cream – 1 scoop
Method
1. Add all ingredients to a shaker
2 . Shake well until smooth and chilled
3. Serve chilled
And if this has piqued your interest in every way possible and makes you want to try them, before planning a trip to Six Senses Bhutan, making a few of these drinks at home might not be that difficult after all!
