World Cocktail Day: The Perfect Recipes To Rustle Up At Home

Let's raise a glass together and toast to the artistry and creativity behind the world of cocktails. Get ready to shake, stir, and sip your way to cocktail heaven!
World Cocktail Day: The Perfect Recipes To Rustle Up At Home

Looking to take your cocktail game up a notch? Whether you prefer a coffee-infused take on a classic martini or a rich and savory libation, finding the perfect recipe to suit your palate can be quite a challenge. But don't worry, we've got you covered with a selection of easy-to-follow recipes that are sure to impress. We've curated a selection of exclusive cocktail recipes and experiences that will take your World Cocktail Day celebration to the next level. Whether you're a seasoned mixologist or simply enjoy a great cocktail, there's something for everyone to indulge in. Let's raise a glass together and toast to the artistry and creativity behind the world of cocktails. Get ready to shake, stir, and sip your way to cocktail heaven.

Goose Filter Coffee Martini


  1. Grey Goose 45ml

  2. Coffee Liqueur 15ml

  3. Filter Coffee Reduction 30ml

  4. Vanilla Syrup 10ml

  5. A pinch of salt


  1. Combine all the ingredients in a cocktail shaker.

  2. Add ice and shake well to combine.

  3. Pour into a chilled Coupe glass.

  4. Garnish with coffee beans.

Goose Appletini


  1. Grey Goose 45ml

  2. Martini Bianco 10ml

  3. Elderflower Syrup 7ml

  4. Fresh Green Apple Juice 30ml

  5. Lime juice 15ml


  1. Combine all the ingredients in a cocktail shaker

  2. Add ice and shake well to combine

  3. Pour into a chilled Coupe glass

  4. Garnish with a fresh-cut green apple fan

Picante Patron


  1. Patron Reposado - 60ml

  2. Red Jalapenos - 4-5 slices

  3. Coriander - 10-15 leaves

  4. Lime juice- 20ml

  5. Agave syrup- 15ml


  1. Muddle the ingredients in a shaker before adding the Patron Reposado.

  2. Add Patron and ice

  3. Give it a hard shake and double strain into an old fashioned glass full of ice, rimmed with chilli salt.

  4. Garnish with a slice of Red Jalapeno.

Picante el Mango


  1. Patron Reposado - 45ml

  2. Mango salsa mix*- 45ml

  3. Lime juice- 20ml

  4. Agave syrup- 15ml

  5. 4 large ripe mangoes

  6. 1 large red capsicum

  7. 2 large cucumbers without the peel

  8. 6 pickled whole jalapenos


  1. Add all ingredients into a shaker

  2. Add ice and shake well

  3. Strain into an old-fashioned glass full of ice and rimmed with Coriander salt.

  4. Garnish with a slice of fresh mango.

METHOD for Mango Salsa Mix

  1. A handful of fresh cilantro or coriander leaves

  2. A handful of fresh mint leaves

  3. 60ml fresh lime juice, add 1 tsp red chilli powder

  4. Add 250ml Mango Juice(Canned)

  5. Blend all these ingredients together and strain.

A Sunday Kind Of Love


  1. Bombay Sapphire - 50ml

  2. Jackfruit cordial- 20ml

  3. Lime juice- 10ml

  4. Coconut water soda- Top up


  1. Paint the inside of a highball glass with some green edible paint

  2. Add Jackfruit cordial, lime juice and Bombay Sapphire.

  3. Add a long block of ice and give it a light stir.

  4. Top up with coconut water soda. Garnish with some pink candy floss.

A Dreamy Coastline


  1. Bombay Sapphire 50ml

  2. Martini Bianco Vermouth 15ml

  3. Pallonji's Ice Cream Soda Reduction 10ml

  4. Rose water 2 drops

  5. Salt mist 2 puffs


  1. Pour all ingredients into a mixing glass full of ice

  2. Stir till aptly chilled and diluted.

  3. Pour into an old fashioned glass with a block of ice.

  4. Spray the salt mist on top. Garnish with gold dust covered chocolate ring.

Camikara 3YO Dark and Stormy


  1. 3 ounces of ginger beer

  2. 2 ounces of Camikara 3YO pure cane juice rum

  3. 1/2 ounce freshly squeezed lime juice, optional

  4. Lime wedge, for garnish


  1. Gather the ingredients

  2. Build the ingredients in a highball glass filled with ice cubes, starting with the ginger beer, then add Camikara on top, and finally add the lime juice, if using.

  3. Garnish with the lime wedge. Serve and enjoy.

Absolut’s Aligatorade


  1. 1 Slice Pineapple

  2. ⅔ Part Lime Juice

  3. 3 Parts Coconut Water

  4. 1½ Parts Absolut Citron

  5. 3 Dashes Bitters

  6. Ice Cubes

  7. 1 Leaf Pineapple


  1. Muddle pineapple in a shaker.

  2. Add lime juice, coconut water, Absolut Citron, bitters and ice cubes.

  3. Shake and strain into a rocks glass.

  4. Garnish with pineapple.

Jacob’s Creek Sparkling Scarlet Spritz


  1. 75 ml Jacob’s Creek Sparkling

  2. 75 ml Mandarin Orange Juice

  3. 5 ml Grenadine Syrup Mandarin

  4. Garnish - Orange Quarter Moon


  1. Ensure that the sparkling wine and juice are well chilled.

  2. Mix into a chilled flute or tulip

  3. Gently pour the grenadine.

  4. Garnish with orange and serve

Ballantine’s Cinnamon Old Fashioned


  1. 50ml Ballantine’s 7 American Barrel Whisky

  2. 10ml Cinnamon syrup

  3. 4 dashes orange bitters

  4. Ice Cubes

  5. Garnish - Orange peel


  1. Add Ballantine’s 7 American Barrel Whisky and cinnamon syrup to an Old Fashioned glass with a few cubes of ice

  2. Add bitters and stir for 30 seconds

  3. Garnish with an orange peel

Longitude77 Ratnagiri Alphonso Mango Smash


  1. Longitude 77 Indian Single Malt Whisky – 60ml

  2. Alphonso Mango Juice (aamras) – 20ml

  3. Lime Juice – 15ml

  4. Mint Syrup – 20ml

  5. Cow Milk – 30ml

  6. Garnish - Slice of Ratnagiri Alphonso Mango/Mango Leather (Aam Papad)


  1. Add all ingredients in a cocktail shaker (except milk), add ice, and shake well.

  2. Strain; add milk, allow this to settle. Filter through a coffee filter.

  3. Serve in an Old-Fashioned glass with Ice Block, Garnish with Aam Papad.

Rosie Rosie, Guppy


  1. Whiskey            45ml

  2. Aperol               10ml

  3. Apple Soju        30ml

  4. Lemon Juice     4-5 drops 

  5. Rose Cordial   45ml 

METHOD (shaken)

  1. Take a tall fancy glass 

  2.  Decorate glass with dehydrated rose petals 

  3.  Use a cocktail mixer and add all the ingredients together 

  4.  Stir well with ice cubes (6-7 gentle stir) 

  5.  Pour into the glass over block clear ice (recommended) 

  6.  Garnish with rose petals

Pom Pom Lime, Guppy 


  1. Gin                                    45ml

  2. Mastiha                            15ml

  3. Pomegranate Cordial     30ml

  4. Mint Leaf                          4-5 leaves

  5. Lemon Juice                    10 ml

  6. Stillabunt                          3-4 drops 

MEHTOD (stirred) 

  1. Take a coupe glass and keep it for chilling 

  2. Add all ingredients to a cocktail shaker

  3. Shake well with cube ice and stain into another shaker for a dry shake 

  4. Do the hard, dry shake to get a creamy consistency 

  5. Strain with a fine strainer into chilled glass

  6. Garnish with print rice paper and mint leaf 

Heat Check, Marièta


  1. Tequila Blanco

  2. Coriander

  3. Jalapeño

  4. Cucumber

  5. Celery salt 


  1. Begin by blending fresh coriander and jalapeños 

  2. Filter the blended mixture 

  3. Proceed by adding in-house cucumber cold press juice to the mix.

  4. Balance the acidity of the mixture by incorporating a sweetener to complement the tartness of the fresh lime juice. 

  5. Serve it in a glass rimmed with celery salt over a block of ice. 

  6. Garnish with a charred jalapeno 

Dirty Gigi, The Grammar Room 


  1. Vodka

  2. Vermouth

  3. Gooseberry brine

  4. Pickled gooseberry

  5. Ice


  1. Combine vodka, vermouth, gooseberry brine, and pickled gooseberry in a container

  2. Blend well

  3. Serve in a glass over ice

Down & Dirty, Monkey Bar Delhi


  1. Gooseberry brine

  2. Gin

  3. Dry vermouth

  4. Lime

  5. Sugar

  6. Ice


  1. Blend gooseberry brine, gin, dry vermouth, lime, and sugar

  2. Pour into a glass over ice

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