Holi Special Cocktail Recipes

1. Cocktails For Holi by Mixologist Madhumita Maltesh, JW Marriott Hotel Bengaluru

a) Phoolon Ki Holi

A vibrant, floral-forward cocktail that captures the spirit and colours of Holi in a glass.

Ingredients:

• 50 ml Gin
• 25 ml Beetroot & Hibiscus Reduction
• 20 ml Fresh Lime Juice
• 15 ml White Pepper Honey Syrup (1:1)
• 2 drops Rose Water

Method:
 Add the gin, beetroot and hibiscus reduction, fresh lime juice, white pepper honey syrup, and rose water into a cocktail shaker filled with ice. Shake well until chilled. Fine strain into a chilled coupe glass.

Garnish:  Hibiscus flower.

b) Thandai Highball

A refreshing highball that reimagines classic thandai flavours with a sparkling, contemporary twist.

Ingredients:

• 45 ml Saffron-Washed Gin
• 30 ml Almond & Fennel Cordial
• 10 ml Fresh Lime Juice
• 2 drops Green Cardamom Tincture
• 90 ml Sparkling Sake or Soda

Method:
Add the saffron-washed gin, almond and fennel cordial, fresh lime juice, and green cardamom tincture into a highball glass filled with ice. Stir gently to combine. Top with sparkling sake or soda and give a light stir to integrate.

Serve chilled.

Why These Cocktails Are Perfect for Holi

Because Holi isn’t subtle and your drinks shouldn’t be either.

Phoolon Ki Holi shows up dressed for the occasion with bold color, floral flair, and just the right hint of spice ,  much like that friend who takes color play very seriously. And Thandai Highball? It’s the cool, sparkling upgrade to the nostalgic thandai we all wait for every year, bringing saffron, fennel, almond, and cardamom into a lighter, party-ready avatar.

Together, they taste like sunshine, laughter, and a little bit of mischief. Bright, fragrant, refreshing, and rooted in tradition, they’re basically Holi in a glass, minus the color stains you’ll be scrubbing off tomorrow.

2. Cocktails For Holi by Head Bartender Abhishek KM, Hilton Bangalore Embassy GolfLinks

a) Coconut Burfi Colada by

A modern Indian dessert cocktail

Inspired by the traditional Indian sweet coconut burfi, the Coconut Burfi Colada is a celebration of nostalgia blended with contemporary mixology. This cocktail reimagines a beloved dessert in liquid form, bringing together rich coconut flavours, the earthy sweetness of jaggery, and the smooth warmth of white rum.

Often associated with festivals, family gatherings, and celebrations across India, coconut burfi evokes comfort and tradition. By pairing freshly made coconut burfi syrup with coconut milk and jaggery syrup, this drink bridges Indian culinary heritage with modern cocktail craftsmanship. Creamy, indulgent, and lightly caramelised, it’s a sip of home presented in an elegant cocktail format.

Ingredients

• 60 ml White Rum
• 10 ml Coconut Burfi Syrup (in-house)
• 10 ml Jaggery Syrup
• 45 ml Coconut Milk
• ½ piece Coconut Burfi

Method :

Prep the Shaker:
Add half a piece of coconut burfi to a cocktail shaker and gently muddle to release flavour and texture.

Mix the Cocktail:
Pour in white rum, coconut burfi syrup, jaggery syrup, and coconut milk. Add ice and shake well until the drink is chilled and creamy.

Serve: Strain into a rock glass filled with fresh ice.

Glassware: Rock Glass

Garnish: Small piece of coconut burfi (on top or on a cocktail pick)

Flavour Profile: Creamy, Coconut-forward, Smooth, Lightly Caramelised

b) Royal Dry Fruit Elixir

A tribute to Indian festive elegance

The Royal Dry Fruit Elixir draws inspiration from traditional Indian festive beverages often served during weddings and grand celebrations. Ingredients such as dry fruits, fennel seeds, rose petals, and gentle spice notes have long been associated with royal kitchens and celebratory hospitality across India.

This cocktail transforms that rich heritage into a refined, modern expression. A house-made dry fruit sharbat provides depth and texture, fennel adds a refreshing aromatic lift, rose petals bring elegance, and subtle pepper offers lingering warmth. Jaggery syrup enhances the drink with earthy sweetness, beautifully complementing the clean base of vodka.

Served in a coupe glass, the Royal Dry Fruit Elixir represents sophistication — a harmonious meeting point of traditional Indian flavours and contemporary cocktail craftsmanship. It’s not just a cocktail; it’s a celebration of royal hospitality, festive indulgence, and timeless Indian ingredients presented in a modern style.

Ingredients

• 60 ml Vodka
• 90 ml Mixed Dry Fruit Sharbat
  (dry fruits, fennel seeds, rose petals, pepper)
• 20 ml Jaggery Syrup

Method:

Mix the Cocktail:
Add vodka, mixed dry fruit sharbat, and jaggery syrup into a cocktail shaker. Fill the shaker with ice and shake well until properly chilled.

Serve:
Double strain into a chilled coupe glass.

Glassware: Cut Coupe Glass

Garnish

Crushed dry fruits and dried rose petals

Flavour Profile

Aromatic, Rich, Floral, Gently Spiced, Smooth