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Hindustan Times
5 days ago
- Entertainment
- Hindustan Times
This World Tequila Day, sip your way through these irresistible cocktails!
Tequila is more than just a drink—it is the life of the party, the ultimate crowd-pleaser. Synonymous with celebration, this iconic spirit is liquid joy in a glass. This World Tequila Day (July 24), we've curated a list of the most indulgent tequila cocktails, each guaranteed to make you ride the high wave! A curated mix of tequila cocktails Celebrate the day with these hand-picked, irresistible recipes, and toast to the ultimate fiesta! Bathtub by Call Me Ten, Delhi Delhi's modern Japanese bar, Call Me Ten, is serving up some of the most delectable cocktails. At the heart of their tequila line-up is the Bathtub, a visually stunning concoction made with spiced reposado tequila, citrus, and coriander air. It's warm, zesty, and aromatic, designed to appease both the eyes and the palate. This refreshing yet layered cocktail is a stylish ode to the legendary Mexican spirit. Mexico x Punjab by Tepah by the Bagh, Amritsar Crafted by Head Mixologist Anshul Tiwari at The Bagh & Tepah, Mexico x Punjab is where Mexican agave meets Amritsari flair. This refreshing highball blends tequila with grapefruit cordial, lime juice, and fresh coriander, topped with soda for a bright, citrusy fizz. Served in a coriander salt-rimmed glass and garnished with grapefruit and herbs, it's a drink that feels both familiar and delightfully unexpected, just like the fusion it's named after. La Ruta Agave by KICO Bar, Mumbai At KICO Bar, mixologist Kaustubh V Sawardekar presents La Ruta Agave, a punchy, peppery twist on tequila. This bold cocktail blends tequila with Aperol, grapefruit juice, Amaro, and a kick of Sichuan pepper syrup, balanced by a foamy top. Served in a coupe glass with a dehydrated grapefruit wheel or a pepper-dusted rim, it is citrusy, spiced, and beautifully complex. El Diablo by Karma Lakelands, Gurugram The luxury eco-resort in Gurugram is blending craftsmanship and creativity to create some truly appetising drinks. El Diablo is a cocktail that lives up to its fiery name. This striking drink combines tequila reposado with the deep berry notes of crème de cassis, a splash of lime juice, and a hit of ginger ale. It is refreshingly layered with sweet, tart, and spicy notes, perfect for those who crave a little kick. Sour Cherry Margarita by Siren Cocktail Bar, Bengaluru Created by Akshay Singh, Bar Head Mixologist at Siren, this striking margarita takes the classic route and gives it a bold, fruity detour. The Sour Cherry Margarita mixes tequila with sour cherry compote, fresh lime juice, and a touch of agave syrup, perfect for those who love a juicy punch. Refreshing, tangy, and beautifully coloured, it is a layered sip that's equal parts smooth and zesty. (Written by Aarohi Lakhera)
Hindustan Times
23-06-2025
- Entertainment
- Hindustan Times
Sips with a side of surprise: The rise of edible cocktail garnishes in India
Innovative and experimental — this is what describes India's current bar scene. As per the 2025 Cocktail Trends Report, Indians are well on their way to embrace a new wave of cocktail culture. The star drink, The Hottie, is a bold blend of pepperoni-infused tequila, hot honey, and lime. Not just that, but bartenders and mixologists are now increasingly drawing inspiration (70%) from culinary sources. Imagine a pepperoni topping off a cocktail, an ice-lolly perched on the edge of your glass, or a crisp rice papadam garnishing a striking gin. There's no limit to creativity when it comes to cocktail pairings today and food is becoming part of the drink itself. Bomba in Delhi has a cocktail and tapas menu featuring flavour-packed small plates. The star drink, The Hottie, is a bold blend of pepperoni-infused tequila, hot honey, and lime. 'Diners today are expecting more deliberate experiences when it comes to cocktails. The experience has evolved into crafting art on a multisensory level,' says chef and founder Alisha Mehra. She adds that consumers now are more experimental and open to creative fusions: 'Think umami bites paired with a smoky tequila or citrusy cocktails cutting through creamy, cheesy dishes.' street stories A tequila-focused menu is the draw at Hylo, Mumbai. Full of layered cultural influences, it is inspired by India's street flavours, fruits and spices. One highlight, Naga Story, transports guests to the Northeast with the intensity of smoked Naga chilli. Meanwhile, Kaustubh V Sawardekar, mixologist at KICO Bar, presents Blush and Bite, a gin-based cocktail topped with a teriyaki-glazed salmon and spring onion skewer in a nod to tataki style. This popsicle-infused cocktail is the coolest drink in town flavour pops and Latin inspirations Finding new toppings to finish off a drink is equally about the playfulness as it is about the punch. Deepak, head chef at Mestizo, Delhi, tells us, 'Guests expect more than a good cocktail. They're excited by unexpected combinations: a curry syrup in a cocktail, or a popsicle dipped into spicy guava tequila. They want contrast, theatre, and something to talk about.' One fave at the eatery is the Fuego Sagrado with Ranchero-Style Ribs — where the spiced rum and tamarind mirror the notes of a smoky glaze on pork ribs.' evoking memory and culture At Delhi's Call Me Ten, cocktails call for immersive experiences. For instance, their menu includes Tom Yum, a vibrant mix of kaffir gin, galangal, lemongrass, and ginger honey, served with a delicate rice crisp to echo the comforting warmth of its namesake soup. Tirreti Bazaar, inspired by Kolkata's Chinese-Japanese neighbourhood, blends pandan, wasabi, mausambi, and mishti doi — presented with a mishti doi cone for added sweetness and a kick of texture. 'The idea emerged from our passion to bridge Japanese drinking traditions with familiar South and East Asian memories. People expect pairings that are thoughtful, multi-sensory, and even a bit surprising,' says Angadh Siingh, co-founder. upcycling novelty Multisensory experiences is only the first frontier. More consumers (22% at the start of the year) are looking for sustainability at the bar. Easy Tiger in Gurugram and Bengaluru uses garnish to upcycle. Unconquered, a clarified coconut milk-based cocktail, is topped with pineapple chips made from pulp residue, along with reused jalapeños and olives. Phuket Pearl, featuring gin, a matcha syrup and pandan, comes with a bamboo cone filled a pickled longan brine.
