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From citrus coolers to party punches, discover festive cocktails designed to fuel all-day Holi dancing, colour fights and nonstop fun.
Bright, bold and refreshing cocktails crafted for high-energy Holi parties.
Before the first splash of colour hits the air and before the speakers begin to thrum, every great Holi party starts at the bar. Because this isn’t the day for polite pours or slow-sipping wine. It’s a marathon of music, movement and mayhem – sun on your skin, colour in your hair, bass in your chest. The drinks have to match that mood: lively, chilled, and impossible to stop at just one.
Think citrusy coolers that cut through the heat, sparkling highballs that keep you light on your feet, and fruit-forward punches made to be passed around in big, generous pitchers. These are cocktails designed to refresh between dance breaks, revive after colour fights, and fuel hours of high-energy celebration without weighing you down.
Mai-Tai: Camikara Aged Rum 3YO
Ingredients
- Camikara 3YO Aged Rum (pure cane juice rum) – 60ML
- Monin Blood Orange syrup – 10ML
- Monin Almond syrup – 10ML
- Lime Juice – 15ML
- Orange Juice – 50ML
- Pineapple Juice – 50ML
- Glass: Collins
- Finish: Garnish with an orange slice
Method: Add the rum and all the other ingredients in the mentioned quantity
Longitude77 Kashmiri Saffron Sour
Ingredients
- Longitude 77 Indian Single Malt Whisky – 60ml
- Kashmiri Saffron Syrup – 30ml
- Lime Juice – 20ml
- Egg White / Magic Velvet – 3 drops
- 1 Lemon Green
- Grapes
- Garnish: Kashmiri Chilli Oil, Kashmiri Saffron Strands
Method:
1. Add all ingredients to a cocktail shaker and dry shake.
2. Add ice and shake well.
3. Fine strain in a chilled Nick & Nora glass.
4. Garnish with saffron/chilli oil using a dropper.
Lotus Flower Martini
Ingredients
- Ice Cubes
- 30 ml Absolut Vodka
- 15 ml Lychee Liqueur
- 10 ml Blue Curacao
- 10 ml Violet Liqueur
- 1 Edible Flower
- 1 Leaf Mint Leaf
Method:
1. Fill a shaker with ice cubes.
2. Add all ingredients.
3. Shake and strain into a cocktail glass.
4. Garnish with flowers (edible) and a mint leaf.
Ballantine’s Whisky Flip
Ingredients:
- 35ml Ballantine’s 7 American Barrel Whisky
- 15ml Amaretto Liqueur
- 20ml Double Cream
- 1 Whole Egg
- Ice
- Nutmeg To Garnish
Method:
1. Add Ballantine’s, Amaretto liqueur, cream, egg, and ice to the shaker and shake vigorously for 30 seconds.
2. Strain into a chilled glass.
3. Dust with nutmeg.
DEWAR’S Highball
Ingredients:
- 60 ml DEWAR’S 12 Years
- 10 ml Ginger Syrup
- 10 ml Honey
- 20 ml Fresh Lime Juice
- Soda (to top up)
- Glassware: Highball glasses
Method:
1. Add whisky, ginger syrup, honey, and lime juice into a highball glass.
2. Fill the glass with ice.
3. Stir gently to combine.
4. Top up with soda.
5. Give it a light final stir.
6. Garnish with an orange peel.
Irish Thandai
Ingredients:
- 45 ml Teeling Whiskey
- 60 ml Thandai Milk
- 10 ml Rose Water
- Glassware: Old-fashioned/Mud pot glasses
Method:
1. Add all ingredients into a shaker with ice.
2. Shake until well chilled.
3. Strain into a mud pot or old-fashioned glass over crushed ice.
4. Garnish with grated dry almonds and cinnamon
Guava Marg
Ingredients:
- 60 ml PATRÓN Silver
- 20 ml Guava Purée
- 15 ml Honey Syrup
- 25 ml Fresh Lime Juice
- Glassware: Margarita glasses with salt rim
Method:
1. Add all ingredients into a shaker with ice.
2. Shake well until chilled.
3. Strain into a salt-rimmed margarita glass.
Laal Angara
By Radhika Sharda, Co-founder & Curator, Twisted Tails
Ingredients
- 90–120 ml Twisted Tails Uncanny
- 5–7 ml fresh lemon juice (light squeeze)
- ½ teaspoon red chilli powder (adjust to taste)
- 1–2 pinches salt
- Optional: Add 30-60ml Vodka/Whisky/Tequila
- Ice
- Chilli + salt rim
- Dried or fresh whole red chilli (garnish)
Instructions
1. Optional Rim – Lightly run a lemon wedge around half the rim of the glass.
2. Dip into a mix of red chilli powder and salt. Set aside.
3. Fill the glass with ice.
4. Add Twisted Tails Uncanny.
5. Add fresh lemon juice.
6. Add red chilli powder and salt.
7. Stir well until evenly combined and lightly chilled.
8. Garnish with a whole dried or fresh red chilli placed across the rim or floated gently.
Joshila Jaam
By Radhika Sharda, Co-founder & Curator, Twisted Tails
Ingredients
- 90–120 ml Twisted Tails Enigmatic
- 5–7 ml fresh lemon juice (light squeeze)
- 2-3 fresh tulsi leaves (lightly crushed between fingers)
- Optional: Add 30-60ml Vodka/Gin/Whisky
- Ice
- Mint leaf/lemon slice (for garnish)
Instructions
1. Fill a highball or rocks glass with ice.
2. Add Twisted Tails Enigmatic.
3. Add fresh lemon juice.
4. Lightly crush the tulsi leaf between your fingers to release its aroma and drop it in.
5. Add alcohol if using.
6. Stir gently to combine and chill.
7. Garnish with a fresh mint leaf on top or a lemon slice.
Ganne Ka Twist With Cashmir Vodka
Ingredients:
- 60 ml Cashmir Vodka
- 120 ml chilled sugarcane juice
- Fresh mint leaves
- Chaat masala
- Ice
Method: Fill a glass with ice. Add Cashmir Vodka and chilled sugarcane juice. Add chaat masala. Stir gently. Garnish with mint leaves.
Whistler Masala Shikanji
Ingredients:
- 45 ml Whistler Whisky
- 20 ml Lemon juice
- 10 ml Sugar syrup
- Pinch black salt
- Soda
- Ice
Method: Add Whistler Whisky, lemon juice and sugar syrup into a glass with ice. Add a pinch of black salt. Top with soda and stir.
Bombay Sapphire Colour Bloom Collins
Ingredients:
- 50 ml Bombay Sapphire Gin
- 20 ml fresh lime juice
- 15 ml sugar syrup
- 4–5 fresh berries (strawberry or raspberry)
- Chilled soda water
- Fresh basil leaves
- Berries or basil sprig for garnish
Method: Lightly muddle berries and basil in a shaker. Add gin, lime juice and sugar syrup with ice. Shake well and strain into a tall glass filled with ice. Top with chilled soda water. Garnish with fresh berries and a basil sprig.
Chandon India Skyvory Holi Spritz
Ingredients:
- 120 ml Chandon India Brut
- 50 ml fresh orange juice
- 10 ml fresh grapefruit juice
- 10 ml elderflower syrup
- Ice
- Grapefruit slice and fresh basil sprig for garnish
Method: Mix orange juice, grapefruit juice and elderflower syrup in advance and chill. Fill a wine glass with ice and pour the prepared juice mix. Top generously with Chandon Brut. Stir gently to combine. Garnish with a grapefruit slice and a fresh basil sprig.
MacRoys Royal Saffron Highball
Ingredients:
- 50 ml MacRoy’s Blended Scotch
- 15 ml fresh orange juice
- 10 ml honey syrup (1:1 honey & warm water)
- 2–3 strands saffron (lightly soaked in 5 ml warm water)
- Soda water
- Ice
Method: Add MacRoy’s Blended Scotch, orange juice, honey syrup and saffron (with its water) into a highball glass filled with ice. Stir gently to combine. Top with soda water. Give a light stir and garnish with an orange twist or a few saffron strands.
Monkey Old Fashioned
Ingredients
- 2 parts Monkey Shoulder
- 1/4 part Simple syrup
- 2 dashes Angostura bitters
- Orange zest & twist
Method
1. Add Monkey Shoulder, sugar syrup and Angostura bitters to a mixing glass.
2. Add ice and stir until dilution is reached.
3. Strain into a glass and add a garnish of orange zest and twist
Sgroppino
Ingredients
- 35ml Hendrick’s Gin
- 35g Sorbet
- 50ml Prosecco (25ml in the mixture, 25ml to top up)
- 5ml Double Cream (optional)
Method
1. Add the gin, sorbet, 25ml Prosecco and double cream (if using) into a shaker.
2. Shake lightly to achieve a smooth, velvety texture.
3. Strain into a premium Nick & Nora cocktail glass.
4. Top up with the remaining 25ml of Prosecco.
Basil Smash
Ingredients:
- 60ml Grant’s TripleWood Whisky
- 4–5 fresh basil leaves
- 25ml cucumber syrup
- 20ml fresh lime juice
Method
1. Add Grant’s TripleWood, basil leaves, cucumber syrup, and lime juice into a shaker.
2. Muddle gently to release the basil aroma.
3. Shake well over ice.
4. Strain into an old-fashioned glass filled with ice.
5. Garnish with a fresh basil leaf.
Delhi, India, India
March 02, 2026, 10:58 IST