Whether you prefer your drink shaken, stirred, or splashed with soda, this World Cocktail Day, raise a glass to the art of mixology. When it comes to cocktail culture, Delhi knows how to impress. From sleek speakeasies to buzzing rooftop lounges, the capital has no dearth of creative concoctions—but among patrons, some clear favourites have emerged. As Delhiites increasingly lean into signature blends and flavour-forward spirits, a few cocktails have climbed the popularity charts across bars and lounges. To mark the occasion, we’ve rounded up the bestselling cocktails in Delhi right now—along with their recipes—so you can try your hand at mixing these crowd-pleasers at home. Consider this your spirited guide to sipping like a true Dilliwala.
World Cocktail Day: Cocktail recipes from Delhi’s best bars
Lemon Ninja from Guppy
Ingredients:
2 slices of grapefruit
1 slice of orange
2 basil leaves
15 ml lemon juice
15 ml simple syrup
20 ml orange juice
60 ml gin
Method:
Shaken
Cocktail Preparation:
Use a fancy, clear glass.
Add all ingredients to a shaker.
Shake well with ice cubes.
Strain and pour into the glass.
Garnish with a basil leaf and a slice of grapefruit
Tomatillo from The Grammar Room
Ingredients:
45 ml Mezcal
15 ml Dry Vermouth
30 ml Tomato Cordial (see note)
2–3 drops Saline solution (or a pinch of fine sea salt)
Ice
Method:
Fill a mixing glass with ice.
Add mezcal, dry vermouth, tomato cordial, and saline.
Stir gently until well chilled and combined.
Strain into a chilled cocktail glass.
Garnish with a tomato slice or herb of choice (optional)
Soldado from Miss Margarita
Mezcal | Mint & Watermelon Rind | Supasawa
Taste profile: Briny | Umami
Recipe
60 ml mezcal
20 ml mint & watermelon rind shrub
10 ml supasawa
10 ml milk
Method: Stir
Garnish: 1 watermelon ball/ Mint Air | Hat
Glass: Nick & Nora
Ice: No ice
Holy Guacamole from Miss Margarita
Tequila Blanco | Guacamole | Lime Juice | Sea Salt | Coconut Clarified
Taste profile: Earthy, Rounded
Recipe
60 ML – Tequila Blanco
15 ML – Lime juice
15 ML – Coconut milk
15 GM – Guacamole
15 ML – Rich syrup
1/4 pinch sea salt
Method: Clarified
Garnish: Guac Tart
Glass: Lowball
Ice: Clear Rock
Silk Route Serenity from Mezze Mambo
Ingredients
Bourbon whiskey 60ml
Pistachio syrup 15ml
Pistachio paste 5ml
Citric 5ml
Milk 10ml
Fresh cream 20ml
Heavy cream 20ml
Method :
Add the whiskey, pistachio syrup, citric acid and pistachio paste in a shaker glass Roll it 5-6 times with lots of ice.
Pour this in a tumbler glass with a large cube of ice.
Add the milk and creams to a siphon gun and add a generous amount on top of the glass.
Garnish:
Garnish using toasted and chopped pistachios.
Dos Me Up Spicy from Dos Delhi
Ingredients
Tequila – 60 mL
Wasabi – 15 Gm
Basil – 5 Gm
Cilantro – 5 Gm
Sour cream – 60 mL
Agave – 5 ml
Preparation
Sous vide tequila with basil and cilantro for 4 hours at 70 degrees Celsius
Take out from sous vide & let it go through cold bath
Add sour cream and curdle it for 30 minutes
After 30 minutes filter it through coffee filter
Keep the clear liquid in a glass bottle in refrigerator
Serve on the rocks with herb salt rim and garnish it with dehydrated celery leaf.
Salty Bae from Monkey Bar
Glassware
Hygge Tall Tumbler
Ingredients:
Skinos Mastiha – 60 ml
Fresh Lemon Juice – 15 ml
Dry White Wine – 15 ml
Olive Brine – 5 ml
Saline Solution – 4 drops
Soda Water – 60 ml
Method:
Build directly in a chilled highball glass over ice.
Stir gently to mix.
Garnish:
Cucumber slice and green olives
Sub-Recipe: Saline Solution
Ingredients:
Water – 80 gm
Salt – 40 gm
Method:
Mix until salt is fully dissolved. Store in a dropper bottle for service use.
Down and Dirty from Monkey Bar
Glassware:
Martini Coupe – Cerraglobe 67104 (195ml)
Ingredients:
Grater Than Gin – 45 ml
Otto’s Rosso Vermouth – 15 ml
Super Sour – 10 ml
Amla Brine – 30 ml
Method:
Shaken with ice (small block), double strained into a chilled martini coupe.
Garnish:
Fennel leaf
Prep Instructions
Amla Brine (Yields: 2 Liters)
Day 1 – Soak Amla:
Deseed 1 kg amla
Soak in 2 liters water + 20 gm salt overnight (to reduce bitterness)
Day 2 – Make Brine Solution:
Combine in a pot:
Water – 500 ml
Sugar – 800 gm
Salt – 35 gm
Fennel seeds – 15 gm
Fennel bulb – 100 gm (sliced)
Fresh red chili – 2 nos (sliced)
White wine vinegar – 50 ml
Lime juice – from 2 whole limes
1 whole lime – sliced and deseeded
Add the soaked amla from Day 1
Instructions:
Bring mixture to a boil once. Let cool completely. Transfer to a sterilized jar and let it rest for 3 days before using.
Super Sour (Base Sour Mix)
Water – 1 liter
Citric Acid – 60 gm
Malic Acid – 30 gm
Mix thoroughly and store chilled.
Trufflesome from BeeYoung Brewgarden
Ingredients (per serving)
40 ml Gin
40 ml Fresh apple juice
15 ml Yuzu purée
20 ml Lemon juice
10 ml Sugar syrup
15 ml Aquafaba (or 1 egg white)
2–3 drops Truffle oil (use sparingly)
Ice
Method:
Add all ingredients (including aquafaba and truffle oil) to a shaker without ice.
Dry shake vigorously for 15–20 seconds to emulsify the aquafaba.
Add ice and shake again for 10–15 seconds (wet shake).
Fine strain into a chilled coupe glass.
Garnish:
A fine zest of lemon or a drop of truffle oil floated on the foam.
Bittersweet Spritz from BeeYoung Brewgarden
Ingredients (per serving):
30 ml Gin
30 ml Aperol
15 ml Elderflower syrup
15 ml Fresh lemon juice
60 ml Soda water (to top)
Ice
Method:
Fill a wine glass.
Add gin, Aperol, elderflower syrup, and lemon juice.
Stir gently to combine.
Top with soda water.
Give a gentle stir to integrate the soda.
Garnish:
Orange wheel and a mix frozen berry