6 Easy-To-Make Holi Cocktail Recipes

Holi is the festival that hits all the senses at once: bright colours in the air, the scent of flowers everywhere, laughter bouncing off every wall, and the irresistible urge to celebrate life loudly and messily. It’s a time to indulge, connect with friends and family, and embrace joy in its most colourful, chaotic form. And what better way to join the fun than with cocktails that are just as vibrant, mischievous, and downright delicious as the festival itself? These six drinks are where tradition meets creativity. There’s a saffron-kissed highball and a creamy coconut concoction that feels like a hug you can drink. Whether you’re hosting a colourful brunch, sneaking sips between gulaal fights, or raising a toast in the middle of a colour storm, these cocktail recipes will add flavour, cheer, and a touch of mischievous magic to your Holi celebrations.

1. Thandai Highball 

- Mixologist Madhumita Maltesh, JW Marriott Hotel Bengaluru

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:

Step 1

Add the saffron-washed gin, almond and fennel cordial, fresh lime juice, and green cardamom tincture into a highball glass filled with ice.

Step 2

Stir gently to combine. 

Step 3

Top with sparkling sake or soda and give a light stir to integrate.

Step 4

Serve chilled.

2. Coconut Burfi Colada
- Head Bartender Abhishek KM, Hilton Bangalore Embassy GolfLinks

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

Step 1

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

Step 2

Pour in white rum, coconut burfi syrup, jaggery syrup, and coconut milk.

Step 3

Add ice and shake well until the drink is chilled and creamy.

Step 4

Strain into a rock glass filled with fresh ice.

Step 5

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

3. The Pink Floradora
- Beefeater Pink Strawberry 

Ingredients

• 50ml Beefeater Pink Strawberry

• 20ml Lime juice

• 10ml Fresh ginger syrup

• Top with ginger beer

• (Optional: 1 muddled raspberry) 

Method

Step 1

Shaken and served with crushed ice or cubed ice. 

Step 2

Fresh lime wheel

4. Spiced Apricot Highball 
- Chivas Regal XV

Ingredients

• Chivas Regal XV – 40ml

• Apricot and Chai – 100ml               

• Soda Water – 40ml 

• Orange Slice – Garnish 

Method

Step 1

To make the apricot and chai, boil 500ml of water with 215g of chopped fresh apricots and 5g of chai and infuse for 2 minutes, stirring occasionally.

Step 2

Strain off the ingredients and add 20g of sugar until dissolved.

Step 3

Add Chivas Regal XV and cooled apricot and chai into a highball glass, fill to the top with soda and ice, and garnish with an orange slice.

5. Idaaya-Roni  

Ingredients

• 30 ml Idaaya  

• 30 ml of an aperitif like Campari  

• 30 ml Sweet Vermouth   

• Garnish: Orange Peel  

Method  

Step 1

Add all ingredients into a mixing glass with ice and stir until well-chilled.  

Step 2

Strain into a rocks glass over one large ice cube.  

Step 3

Garnish with a long, trimmed strip of orange peel 

6. Monkey Old Fashioned  

Ingredients

• 2 parts Monkey Shoulder
  
  
• 1/4 part Simple syrup
  
  
• 2 dashes Angostura bitters
  
  
• Orange zest & twist

Method

Step 1

Add Monkey Shoulder, sugar syrup and Angostura bitters to a mixing glass.

Step 2

Add ice and stir until dilution is reached.

Step 3

Strain into a glass and add a garnish of orange zest and twist