Traditional whisky drinkers will tell you that there are only one or two ways to enjoy this beverage — neat or on the rocks. But a new wave of whisky lovers are redefining the ‘gentleman’s drink’ with whisky cocktails. While classics like the Whisky Sour and the Old Fashioned had already ushered in whisky cocktails, the trend has gained new momentum — with whiskys being produced especially for cocktails.
My Kolkata reached out to a few city-based mixologists to get some insight into the trend and their take on it. They shared their thoughts, and even gave cocktail recipes. Read on…
‘People are more open to experimenting with whisky’
Manoj Singh Rawat, the beverage head of Manifest Hospitality, which runs restobars Sorano, Mehico and Latoya, says that whisky cocktails have become popular over the last few years, not only in Kolkata, but around the country. “People are more open to experimenting with whisky, going beyond just drinking it neat or on the rocks. Younger guests, especially, enjoy cocktails that make whisky more approachable and fun,” he said. People now order a lot more whisky-based cocktails, said Manoj, and the popular ones include Whisky Sour, Old Fashioned, and Highball, but some patrons also have whisky with mixers like ginger ale or soda.
People now order a lot more whisky-based cocktails, said Manoj Singh Rawat
Speaking about how brands are capitalising on the trend, he explained that companies are creating cocktail-specific whiskies, which are usually “lighter, smoother, and designed to mix well with other ingredients. It helps bartenders create balanced cocktails without losing the whisky’s character. Brands see this as a way to reach new audiences and encourage more people to enjoy whisky in different ways.”
Smooth and easy drinking choices like Jameson, Monkey Shoulder, Dewar’s, and even some Indian single malts, are popular choices for mixologists because they mix well and help create “balanced and tasty” drinks, added Manoj. He prefers using Dewar’s in his whisky cocktails. “It’s smooth, easy to mix, and works well with different ingredients. My favourite whisky cocktail to make is the Boulevardier. It’s simple, balanced, and always a crowd-pleaser.”
Manoj’s cocktail recipe: ‘Streets of Oaxaca’
This recipe highlights the creamy, tropical notes from the nut and coconut elements, balanced by the fruity cherimoya (custard apple) and a touch of citrus, with a bitter finish.
Ingredients:
- 60ml Almond, Coconut & Cashew Butter Fat-Washed Dewar’s 12
- 30ml cherimoya (custard apple) puree
- 15ml Martini Bianco infused with coconut butter
- 4 drops of citric solution
- Clarified coconut milk
- A few dashes of Angostura bitters (for float)
Method:
- In a mixing glass, combine the fat-washed Dewar’s, cherimoya puree, infused Martini Bianco, citric solution, and clarified coconut milk
- Fill the mixing glass with ice and stir well until thoroughly chilled.
- Strain the mixture into a chilled cocktail glass
- Gently float a few dashes of Angostura Bitters on top.
- Serve immediately and enjoy your creative cocktail!
‘Those looking for more approachable ways to enjoy whisky prefer cocktails’
The head mixologist of Five Mad Men, Kedar Paswan, said that whisky cocktails have seen a significant rise in popularity, especially among younger drinkers and those looking for more approachable ways to enjoy whisky. “In India, the shift is evident in bars and high-end lounges, where whisky-based drinks are no longer just classics, but also fusion cocktails incorporating local flavors,” he added.
The shift in the way whisky is being consumed can be seen in bars and high-end lounges in India, says Kedar Paswan
The popular choices among guests today include Highball, Penicillin, and New York Sours, he explained, adding that “Indian consumers are also showing interest in smoky whisky-based drinks. Many prefer brands like Johnnie Walker Black Label, Glenlivet 12, Jack Daniels and Amrut Fusion in their cocktails. Some also opt for bourbon, like Woodford Reserve, for its caramel and vanilla notes that blend well in mixed drinks.”
Personally, Kedar likes using Amrut Fusion in his cocktails, “for its balance of peat and spice, which adds depth to cocktails while maintaining a distinct character. My favorite whisky cocktail to make is a Spiced Tamarind Sour, which infuses whisky with classic Indian flavors.”
Kedar’s cocktail recipe: ‘Nostalgia’
This cocktail balances the smoky depth of the whisky with a tangy-sweet kick from the betel leaf, gulkand, and honey, giving it a bold yet refreshing finish.
Ingredients:
- 60ml Bourbon Whiskey
- 30ml betel leaf (paan) and ginger reduction
- 15ml homemade syrup infused with betel leaves, gulkand, and cloves
- 10ml fresh lemon juice
- 10ml Sundarbans honey syrup
- 1 egg white
Method:
- Dry shake all ingredients (without ice ) for 10-15 seconds.
- Add ice and shake again until well chilled
- Double strain into a coupe glass, and garnish with betel leaf, gulkand and ginger
‘Today’s cocktail culture is blending heritage with bold, new ideas’
General manager and chief bar master of Little Bit Sober, Mohammad Shabaz, believes that while whisky has always been a spirit of tradition, “today’s cocktail culture is rewriting the rules, blending heritage with bold new ideas.”
The current cocktails culture is rewriting the way traditional choices like whisky are being consumed, according to Mohammad Shabaz
Giving an insight into what consumers are opting for, he said that the Whisky Highball is making a massive comeback, especially with Japanese and craft-style whiskies. “Bartenders are focusing on precision — using ultra-clear ice, high-carbonation soda, and even flavored bubbles to elevate the experience,” he added.
On a personal note, he prefers versatile whiskies that balance well in cocktails. “For classics like an Old Fashioned or Boulevardier, I go for Makers Mark or Wild Turkey. For a refreshing Highball, Suntory Toki works great. My favourite is always Dewar’s 15 for Highballs,” he said.
Shabaz’s cocktail recipe: ‘Amber’
Inspired from the barley used in making Scotch whisky in India, Amber is a sweet, malty and refreshing drink named after both the beautiful colour of the drink and of the Dewars Scotch Whisky used in the cocktail.
Ingredients
- 45 ml Dewar’s 15 yrs
- 15 ml house-made citrus vermouth
- 90 ml barley soda
Method:
- Pour in the Dewar’s and vermouth in a glass with ice
- Top up with barley soda and serve
‘Whisky is not just an ‘uncle drink’ or ‘dad drink’ anymore’
Ipsita Chakraborty, a 33-year-old freelance mixologist said that while the complex spirit has always been a popular choice in India, the rise in Indian whiskies in the market has made it more affordable for people to try the range of whiskies available. “The trend [of whisky cocktails] is surely growing. And with many brands currently promoting their whiskies through fun competitions for bartenders, creative whisky cocktails have been on the rise,” she added.
Companies are making whiskies that appeal to a wider palate and are easy to consume and mix, said Ipsita
“Whisky is not just an ‘uncle drink’ or ‘dad drink’ anymore, and this has pushed companies to make whiskies that appeal to a wider palate and are easy to consume and mix,” she explained.
The go-to cocktail remains the Whisky Sour, said Ipsita, adding that the popular drink can also have many varieties. “All the elements can be changed to make diverse flavours — change the lime to orange, or tamarind, infuse the sweetness with a flavour to create another layer of taste, or switch up the foaming agent from eggs to other vegan alternatives.”
She personally likes a smoky whisky and prefers a Whisky Soda, which allows her to “enjoy the taste with all the flavours intact”. When drinking a straight, neat whisky, Ipsita’s go-to Indian brand is Paul John, and otherwise, it’s Lagavulin. For cocktails, she likes using Jameson or Ballantines.
Ipsita’s cocktail recipe: Smoky Tea Highball
A drink that is simple to make, it is a great option if you enjoy a smoky flavour in your whisky. The use of quality ingredients is important and gives the drink its signature flavour.
Ingredients:
- 45ml JW Red Label
- 15ml ginger and Sundarban honey, in a 1:2 ratio
- 60 ml smoked tea from Arunachal
Method:
- Add all the ingredients to a medium glass full of ice
- Stir to mix all the layers and garnish with a slice of orange or candied ginger, and serve
