World Cocktail Day: 7 innovative cocktails to try at home

World Cocktail Day is celebrated every year on May 13 to honour the art and history of cocktails — those delightful, creative blends of spirits, mixers, and flavors. The date marks the publication of the first definition of a cocktail in 1806, which described it as a stimulating liquor composed of spirits, sugar, water, and bitters. Today, cocktails have evolved into a global culture of mixology, innovation, and social connection. From classic favorites like the Mojito and Martini to modern craft creations, World Cocktail Day encourages enthusiasts and bartenders alike to explore new recipes, enjoy responsibly, and appreciate the craftsmanship behind every glass. This World Cocktail Day, try this innovative cocktails at home and celebrate with friends and family.

Lemon Ninja


Recipe by: Nishant K Gaurav, Mixologist, 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:
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

Down and Dirty


Recipe by: Harish Chhimwal, Lead Mixologist, Monkey Bar

Ingredients:
45 ml gin
15 ml Otto's rosso vermouth
10 ml super sour
30 ml amla brine

Method:
Shaken with ice (small block), double strained into a chilled martini coupe. And garnish with fennel leaf

Spill The Juice


Recipe by: Jenu Sunny, Head Mixologist, One8 Commune Golf Course Road

Ingredients:
200 ml gin
80 ml watermelon juice
40 ml amaro
40 ml homemade strawberry syrup
80 ml lime Acid

Method:
Mix all the ingredients together in a shaker and filter through coffee paper. Serve with block ice

Dos Me Up Spicy


Recipe by: Jitendre Sharma, Regional Manager & Mixologist, Dos Delhi

Ingredients:
60 ml tequila
15 ml wasabi
5 gm basil
5 gm cilantro
60 ml sour cream
5 ml agave

Method:
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.


Tomatillo


Recipe by: Harish Chhimwal, Head Mixologist, The Grammar Room

Ingredients:
45 ml mezcal
15 ml dry vermouth
30 ml tomato cordial
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


Recipe by: Fay Barretto (Mr Bartender and the crew), Miss Margarita

Ingredients:
60 ml mezcal
20 ml mint & watermelon rind shrub
10 ml supasawa
10 ml milk

Method:
Stir in all the ingredients in Nick & Nora glass. Garnish with 1 watermelon ball and enjoy.

The Bermuda Triangle


Recipe by: Imran Alam, Director of F&B, Radisson Blu Pune Hinjawadi

Ingredients:
15 ml spiced rum
10 ml peach schnapps
5 ml orange juice
Ice
Orange slice or cherry for garnish

Method:
Fill a cocktail shaker with ice.
Add the spiced rum, peach schnapps, and orange juice.
Shake well until chilled.
Strain into a highball or rocks glass filled with ice.
Garnish with an orange slice or cherry.

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