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Drinks

5 Indian-Inspired Cocktails For Your Next Dinner Party

A desi-fied version of cocktails that you can batch, pour, and party with.

| Team ELLE Gourmet
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Often, there are guests over. Often, they refuse to eat anything. Often, they settle on a welcome drink. And often, I'm out of cocktail recipes. But no more oftens, thanks to Natasha Mahapatro. Ahead, the mixologist shares reimagined versions of cocktails with flavours that remind you of the Indian spices. These five cocktailrecipes are big on flavour, low on fuss, and perfect for dinner parties at home. They’re designed to be batched or prepped ahead of time. Time to woo your guests with these Indian-inspired cocktails!

1. Guava Beertails

A vibrant blend of mezcal, guava nectar, lime juice, and agave syrup, topped with Taj Mahal beer. Smoky-sweet and pitcher-perfect and easily adaptable with tequila or mango nectar, too.

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Ingredients

  • 90 ml mezcal (I am passionate about the Madre brand)

  • 60 ml of guava nectar 

  • 30 ml lime juice, freshly squeezed

  • 45 ml agave syrup

  • Roughly 90-120 ml of your preferred lager of choice, or just enough to top the glass!

  • Dehydrated lime wheels, for garnish (optional but highly recommended)

Preparation

Step 1

In a cocktail shaker or wide-rimmed 1.9l mason jar, add your mezcal, guava nectar, lime juice, and agave.

Step 2

 Add lots of ice. Close and shake until chilled.

Step 3

Take your glasses and add a single ice cube.

Step 4

 Pour and then top with beer right before serving.

Step 5

 Garnish with a dehydrated lime wheel.

Notes

  • You'll see that I used guava nectar for this recipe. I know sometimes guava juice is readily available in Indian stores, but I highly recommend using guava nectar as it is typically thicker and sweeter.

  • I've provided some great substitutions above, but this drink is very adaptable, giving it a coveted spot on my Diwali cocktail series. Let me know if you try a sub that you particularly love. While on the topic, I also know that people sometimes are in a rut trying to figure out if they should be serving beers or cocktails as a welcome drink for Diwali, and this one makes it an easy answer – both.

  • I particularly love serving this one with a single ice cube. You can get silicone moulds for larger single ice cubes from plenty of places online and in-store. I think it is a great purchase if you regularly host. Bigger ice takes longer to melt, and when you're at a party mingling and chatting, this ensures your drink stays both cold and yummy!

2. Aam Panna Mimosas

A tangy take on mimosas using aam panna and prosecco. Great for brunch or pre-dinner gatherings. Bonus: you can set it up DIY-style with aam papad garnish.
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Ingredients

  • 60 ml aam paana, chilled (I used Dabur, but you can also use a homemade version)

  • 180 ml of prosecco, chilled 

  • Aam papad, cut into triangles with a slit in the centre as shown above to easily place onto the glass, for garnish

Preparation

Step 1

Add your aam papad onto the side of your champagne flute.

Step 2

Pour your aam panna into each flute.

Step 3

 Fill to the top with Prosecco.

Notes

  • You can most definitely make your own aam panna. I used a shortcut for hosting, but if I had more time, I would love to make my own, since I love to tinker with the spices and get the texture to my liking. 

  • Aam papad is a little trickier to cut, given the sticky texture, so I recommend cutting and placing the triangles on parchment paper if you do choose to prep the garnish before guests arrive. My trick is to chill it in the fridge for 4-6 hours before my guests walk into my front door. To cut, I highly recommend using a sharp pairing knife so that you get the best angles.

  • Aam papad is the best garnish in my book for this recipe, but you can also use mint (or better yet, aam papad PLUS fresh mint) as well as edible gold glitter. The most marvellous Diwali touch!

3. Party Limca (non-alcoholic)

Cantaloupe purée, lime juice, basil, and chilled Limca — nostalgic, refreshing, and perfect for all ages. Vodka is optional if guests want to spike it.

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Ingredients

  • About 500 ml cantaloupe melon puree* (see notes on how to make the puree)

  • 60 ml freshly squeezed lime juice, freshly squeezed

  • 1l Limca, chilled

  • 1/3 cup of tightly packed fresh basil leaves, plus extra if desired for garnish

  • 8 cantaloupe pieces, cut into triangles, optional for garnish

Preparation

Step 1

To a pitcher, add your canteloupe puree, lime juice, and fresh basil leaves. Stir to combine, being sure to muddle the fresh basil a bit into the puree.

Step 2

Then, gently pour in your chilled Limca to the top. Stir again gently. It will fizz, but just mix it gently to make sure everything is combined well.

Step 3

Pour into coupe glasses when ready to serve, being sure to stir before each pour and ensuring no basil leaves go into each glass.

Step 4

Garnish with some fresh cantaloupe pieces and reserved basil using a cocktail pick if desired. Cheers!

Notes

  • Another day, another incredibly easy recipe for you! If you are wondering how to make cantaloupe puree, it could not be easier! One cantaloupe (of course, this depends on size) should yield 500 ml of puree. After washing and cleaning your cantaloupe, simply peel and seed the fruit after cutting it in half. Then, cut the cantaloupe into 1-inch cubes and place them in a blender. I recommend blending for about 30-45 seconds or until smooth. You could most definitely strain the puree at this point, but I like the texture of a puree vs. a juice in this specific recipe!

  • If you don't have Limca, you could most definitely use Sprite. I just personally love the taste of Limca as it tastes more akin to a sparkling lemonade than it does a lemon-lime soda. You could also make this recipe lighter and use a lemon-lime gut-friendly soda or even use lemon-lime sparkling water.

  • The fresh basil takes this recipe to the next level. I wouldn't skip it or use a different herb, as the specific flavour of basil pairs so well with the cantaloupe. I would also recommend using fresh basil, and you will not get the same effect by using dried basil!

  • If you are looking to prep this recipe in advance, you surely can. Just add the canteloupe puree, freshly squeezed lime juice, and basil to a pitcher. Cover and let sit in the fridge until ready to serve. When you are ready to serve, simply add in your chilled Limca. On that note, be sure to chill your Limca beforehand in the fridge. The recipe tastes best when served cold, and we are not serving this one with ice.

  • Since I know curious minds out there want to know if you can serve this spiked - you sure can. I would recommend sticking with a clear, unflavored liquor, preferably vodka. Before serving, just add 30 ml of vodka to the glass, stirring to combine before enjoying. 

4. Saffron Ginger Gin & Tonic

A luxe G&T with saffron syrup and fresh ginger — dramatic in both flavour and colour, and dinner party-ready.

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Ingredients

  • 1 teaspoon of fresh ginger, grated

  • 2-3 lemon slices (1-2 for infusing the gin and extra for garnish)

  • Pinch of saffron (roughly 1/8 teaspoon) diluted in 1 tablespoon of warm water

  • 60 ml gin (I used Jaisalmer Indian Craft Gin)

  • 180 ml tonic water (I used Fever Tree Premium Indian Tonic Water)

  • Candied ginger, optional for garnish

Preparation

Step 1

Begin by blooming your saffron. To do this, measure your saffron in a heat-safe container/small container and pour in 1 tablespoon of water on top. Mix to combine and set aside for at least 15 minutes.

Step 2

In a cocktail shaker or mason jar, add in your bloomed saffron, freshly grated ginger (you can directly grate this into the shaker), lemon slices, and gin.

Step 3

Dry shake for 15-20 seconds to make sure everything is combined.

Notes

    • Begin by blooming your saffron. To do this, measure your saffron in a heat-safe container/small container and pour in 1 tablespoon of water on top. Mix to combine and set aside for at least 15 minutes.

    • In a cocktail shaker or mason jar, add in your bloomed saffron, freshly grated ginger (you can directly grate this into the shaker), lemon slices, and gin.

    • Dry shake for 15-20 seconds to make sure everything is combined.

    • Then, add lots of ice to your glass. I've used a wide wine glass, but you can also use a highball glass. I would recommend at least filling your glass 3/4th of the way with ice.

    • Pour in your saffron-ginger-infused gin into the glass.

    • Then, top with your desired amount of tonic water.

    • While optional, I recommend adding a few more thinly sliced lemon slices and a piece of candied ginger on a cocktail pick to your G+T. Enjoy!

    5. Jasmine Palomas

    Jasmine tea-infused tequila meets grapefruit soda and lime. Delicate, tangy, and golden hour-approved.

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    Ingredients

    • 2 cups of blanco tequila

    • 6 bags of jasmine tea (I used the Twinnings brand)

    • 1 cup of lime juice, roughly the juice from 6-7 limes 

    • 4 1/2 cups of grapefruit-flavoured soda 

    • 60 ml of agave syrup

    • 3 tablespoons of pink salt

    • Grapefruit slices, for garnish (optional but highly recommended)

    • Fresh mint, optional, for garnish,

    • Edible flowers, optional, for garnish

    Preparation

    Step 1

    In a large mason jar, pour in 2 cups of blanco tequila. Add in your 6 bags of jasmine tea and close the lid tightly. Gently rotate and flip upside down to make sure everything is combined.

    Step 2

    Let it sit for 15-30 minutes. The flavour will naturally get stronger the longer it sits, but I think this is the perfect sweet spot. Any less, you won't get enough of the floral scent from jasmine, and any longer, you risk the tequila getting bitter.

    Step 3

    Once ready to serve, pour your infused tequila into a pitcher. Add in your lime juice.

    Step 4

    Then, top with grapefruit soda. This next step is totally optional, but I recommend adding a bit of sweetener to balance things out. If this floats your boat, add in 60 ml of agave syrup at this point.

    Step 5

    Stir to combine.

    Step 6

    When ready to serve, rim your glasses using grapefruit slices and pink salt. Then, fill your glassware with ice. Add the same grapefruit into your glasses (I'd recommend no more than one in a single glass) and pour in your paloma. For a final touch, garnish with fresh mint and edible flowers.

    Notes

    • If you want to make this advance, feel free to infuse the tequila and then add the lime juice and agave, if using, into your serving pitcher. Cover with Saran Wrap until you're ready to assemble your cocktails. When ready to serve, simply top with grapefruit soda and then stir to make sure everything is combined nicely. Make sure not to add ice to the pitcher and only to the glasses when you are ready to drink!

    • I used Italian soda for this recipe and highly recommend using Italian soda if you can find it. It is much crisper than regular sodas and uses fewer sweeteners. Italian sodas are most often flavoured with syrups made from natural fruits, vs. the artificial sweeteners typically used in soda. I am a big fan of making cocktails as simple as possible, and Italian soda is my secret to a perfect paloma. Palomas typically require both grapefruit juice AND a club or grapefruit soda to top, and using an Italian soda is a 1-2 punch in this version.

    Wishing a carefree, happy hour to you! 

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