Beyond The ‘Old Fashioned’: How Indian Mixologists Are Reinventing Classic Cocktails In 2026

Last Updated:February 24, 2026, 12:03 IST

It is no longer about rare spirits; India’s bartenders are ditching pricey pours for precision. This World Bartender Day, technique steals the spotlight from luxury labels.

This World Bartender Day, technique takes centre stage as bartenders experiment with infusions, ferments and flavour layering beyond expensive pours.

Gone are the days when the cocktail menus were limited to cosmopolitans, Martinis, Margaritas, and Negronis, with little room for experimentation or technique-driven innovation. This World Bartender Day, behind India’s most exciting bars, luxury is no longer defined by the price of the pour but by the precision and technical mastery shaping every sip.

For years, prestige in cocktails was measured by the age statement on a bottle or the rarity of the spirit. Today, that equation is shifting across India; bartenders are reaching for sous vide machines, fat-washing jars, and fermentation crocks as confidently as they reach for shakers and jiggers.

The result is a quiet revolution, where craftsmanship replaces cost as the defining marker of excellence. “I believe technique is what separates a good cocktail from a great one,” says Abhishek KM, Head Bartender at Hilton Bangalore Embassy GolfLinks. “It’s not just about mixing spirits; it’s about how you extract, layer, and refine flavour.”

The Rise Of Technique-Driven Mixology

To understand this evolution, one must revisit what mixology truly means. At its core, mixology is the art and science of creating mixed drinks; not simply following recipes, but understanding flavour chemistry, structure, and balance. It merges the technical skills of a bartender with the creative instincts of a chef.

The craft is believed to have deep historical roots. Ancient Egyptians, Greeks, and Romans all experimented with mixed drinks. However, mixology formalised into a profession in the 19th century, particularly in the United States, when cocktail culture flourished.

A 2025 global bar industry report suggests that there is a major shift toward complex zero-proof drinks using botanical infusions and techniques. The report also noted that consumers are drinking less alcohol overall but choosing higher-quality, expensive and technique-driven options.

Consumers themselves have changed over the years. As they become well-travelled and digitally aware, they seek more than just flavour. When a cocktail costs Rs 650 to Rs 1000, the expectation extends beyond alcohol content to experience, presentation, aroma, texture, and the story behind the sip.

A Culinary Lens On Cocktail

At the Sheraton Grand Whitefield Hotel & Convention Center, technique begins in the kitchen. Manjeshwar Vijay, Beverage Manager, sees the shift clearly. “I’ve seen the evolution of cocktails being shaped by technique rather than rarity of ingredients,” he says. “At Zarf and Chime, our creations begin with a culinary lens: how to extract, layer, and refine flavours so each drink tells a story of place.”

Cocktails such as the Kribevu Passion Sour rely on controlled infusion and precise balancing to harmonise spice, citrus, and tropical notes. Madira Paan draws inspiration from Banarasi paan rituals, using house-made paan cordials and careful flavour integration to recreate nostalgia without overwhelming the palate.

Regional ingredients such as curry leaves, Gondhoraj lemon, gulkand, and herbal extracts are treated as technical variables. Slow infusions, reductions, and aromatic extraction techniques build depth and texture.

“The modern bartender today operates much like a chef,” Vijay adds. “It’s about transforming familiar cultural references into layered, contemporary drinking experiences.”

Precision Over Performance

At Hilton Bangalore Embassy GolfLinks, technique is not about spectacle. Abhishek KM explains that his bar relies heavily on house-made infusions, tinctures, and ferments. “Our Cardamom Espresso Martini begins with a slow cardamom-infused vodka, supported by a measured tincture that sharpens the aroma without overpowering the espresso,” he says.

Sous vide infusion, he adds, allows controlled and consistent extraction. “It enables us to draw out deeper, cleaner flavours — whether it’s herbs, spices, or even repurposed coffee grounds infused into cognac for added roasted complexity.”

Clarification plays another critical role. By clarifying whisky infused with jalapeño, rosemary, and cranberry, his team achieves a crystal-clear cocktail that carries layered flavour and refined mouthfeel.

“For us, technique is not theatre. It is precision, sustainability, and respect for ingredients applied equally to classic, low-ABV, and zero-proof creations.”

Japanese Technique With Indian Interpretation

At UNO Izakaya, Japanese Bar and Restaurant at the JW Marriott Hotel Bengaluru, technique is inseparable from philosophy. Head Mixologist Madhumita describes cocktails as exercises in behaviour, understanding how ingredients react under varying conditions.

“The starting point is understanding how an ingredient behaves,” she says. “Whether through shrubs that bring controlled acidity, tea infusions that refine tannin and aroma, or careful dilution and texture management.”

Japanese bartending traditions influence this precision-driven style. In drinks like the Nara Saketini or the Tenshō Highball, carbonation, temperature, and aromatics shape the experience as much as the spirit itself.

“Elements such as gari and wakame shrubs, matcha syrups, oleo saccharum, and house ferments are treated as technical components that define structure,” she explains. “For us, technique is ultimately about balance. When acidity, effervescence, and mouthfeel are aligned, the cocktail feels easy to drink — even though a great deal of technical thinking sits behind it.”

Sustainability Is Key

At Grand Mercure Bengaluru at Gopalan Mall, technical discipline underpins creativity. Anit Tarafdar, Bar Executive, frames his technique around three pillars: seasonality, respect for classics, and sustainability. “Every cocktail begins with a strong technical foundation and a clear point of view,” he says.

Milk clarification refines texture and enhances stability. Controlled sous-vide infusion and vacuum reduction ensure consistent flavour concentration. Layered fat-washing and saline balancing build complexity without overpowering the base spirit.

“Our clarified reinterpretation of a classic sour applies milk clarification and precise acid adjustment to create a smoother, more rounded profile,” Tarafdar explains. Indigenous flavours like pepper and cardamom are integrated with technical rigour, not novelty.

His heritage-inspired Highball uses carbonation control and dilution calibration to balance bold ingredients such as kokum and jaggery. “Technique is discipline,” he says. “Creativity is structured. Flavours are deliberate. Every cocktail is as technically sound as it is expressive.”

Where Technique Meets Storytelling

The technique steps into the spotlight at the theatre-inspired speakeasy inside The Ritz-Carlton, Bangalore. Colin Tait, Director of Beverages, describes the current menu, The Arcane: Chapter I- The Cloak Society, as technique-led storytelling.

“In Eternal Order, we use cacao butter fat-washing to create a velvety texture and layered depth in whisky,” he says. “In Luminous Clarity, we work with house-crafted cordials and sherbets, using precise extraction methods to capture delicate aromatics like curry leaf and bergamot without overpowering the spirit.”

Technique-led cocktails, Tait argues, are about control and refinement. “Today’s guest is more aware. They appreciate clarification, fat-washing, house-made ferments, and culinary crossovers. It is about crafting texture, aroma, architecture, and a multi-sensory experience.”

Shift Toward Technique-Driven Cocktails

This shift reflects broader socio-economic realities. Hyper-capitalism and marketing have long equated luxury with exclusivity and price. But in India’s evolving bar culture, luxury is being redefined as craftsmanship.

A clarified jalapeño-whisky cocktail or a ghee-washed rum is not necessarily more expensive in raw material terms. Yet it demands time, experimentation, and precision.

The technique also enables sustainability. Repurposed coffee grounds infused into cognac, seasonal produce reduced into syrups, and low-waste ferments reduce environmental impact while enhancing flavour.

Consumers, too, are increasingly invested. Drinking out is no longer transactional; it is experiential. The cocktail becomes a conversation about origin, method, memory, and mood.

Beyond The Old Fashioned

The Old-Fashioned remains a symbol of cocktail heritage, but in India’s contemporary bars, its spirit is evolving. Even today, reinterpretations might include clarified butter-washed bourbon, jaggery syrup reduced with spices, or citrus oils expressed with precision.

Technique-led mixology does not reject tradition; it refines it. On World Bartender Day, India’s new-age mixologists are proving that the future of cocktails is not louder, flashier, or necessarily stronger; it is smarter and deeply rooted in craft.

The result is a quiet revolution, where craftsmanship replaces cost as the defining marker of excellence. “I believe technique is what separates a good cocktail from a great one,” says Abhishek KM, Head Bartender at Hilton Bangalore Embassy GolfLinks. “It’s not just about mixing spirits; it’s about how you extract, layer, and refine flavour.”

The Rise Of Technique-Driven Mixology

To understand this evolution, one must revisit what mixology truly means. At its core, mixology is the art and science of creating mixed drinks; not simply following recipes, but understanding flavour chemistry, structure, and balance. It merges the technical skills of a bartender with the creative instincts of a chef.

The craft is believed to have deep historical roots. Ancient Egyptians, Greeks, and Romans all experimented with mixed drinks. However, mixology formalised into a profession in the 19th century, particularly in the United States, when cocktail culture flourished.

A 2025 global bar industry report suggests that there is a major shift toward complex zero-proof drinks using botanical infusions and techniques. The report also noted that consumers are drinking less alcohol overall but choosing higher-quality, expensive and technique-driven options.

Consumers themselves have changed over the years. As they become well-travelled and digitally aware, they seek more than just flavour. When a cocktail costs Rs 650 to Rs 1000, the expectation extends beyond alcohol content to experience, presentation, aroma, texture, and the story behind the sip.

A Culinary Lens On Cocktail

At the Sheraton Grand Whitefield Hotel & Convention Center, technique begins in the kitchen. Manjeshwar Vijay, Beverage Manager, sees the shift clearly. “I’ve seen the evolution of cocktails being shaped by technique rather than rarity of ingredients,” he says. “At Zarf and Chime, our creations begin with a culinary lens: how to extract, layer, and refine flavours so each drink tells a story of place.”

Cocktails such as the Kribevu Passion Sour rely on controlled infusion and precise balancing to harmonise spice, citrus, and tropical notes. Madira Paan draws inspiration from Banarasi paan rituals, using house-made paan cordials and careful flavour integration to recreate nostalgia without overwhelming the palate.

Regional ingredients such as curry leaves, Gondhoraj lemon, gulkand, and herbal extracts are treated as technical variables. Slow infusions, reductions, and aromatic extraction techniques build depth and texture.

“The modern bartender today operates much like a chef,” Vijay adds. “It’s about transforming familiar cultural references into layered, contemporary drinking experiences.”

Precision Over Performance

At Hilton Bangalore Embassy GolfLinks, technique is not about spectacle. Abhishek KM explains that his bar relies heavily on house-made infusions, tinctures, and ferments. “Our Cardamom Espresso Martini begins with a slow cardamom-infused vodka, supported by a measured tincture that sharpens the aroma without overpowering the espresso,” he says.

Sous vide infusion, he adds, allows controlled and consistent extraction. “It enables us to draw out deeper, cleaner flavours — whether it’s herbs, spices, or even repurposed coffee grounds infused into cognac for added roasted complexity.”

Clarification plays another critical role. By clarifying whisky infused with jalapeño, rosemary, and cranberry, his team achieves a crystal-clear cocktail that carries layered flavour and refined mouthfeel.

“For us, technique is not theatre. It is precision, sustainability, and respect for ingredients applied equally to classic, low-ABV, and zero-proof creations.”

Japanese Technique With Indian Interpretation

At UNO Izakaya, Japanese Bar and Restaurant at the JW Marriott Hotel Bengaluru, technique is inseparable from philosophy. Head Mixologist Madhumita describes cocktails as exercises in behaviour, understanding how ingredients react under varying conditions.

“The starting point is understanding how an ingredient behaves,” she says. “Whether through shrubs that bring controlled acidity, tea infusions that refine tannin and aroma, or careful dilution and texture management.”

Japanese bartending traditions influence this precision-driven style. In drinks like the Nara Saketini or the Tenshō Highball, carbonation, temperature, and aromatics shape the experience as much as the spirit itself.

“Elements such as gari and wakame shrubs, matcha syrups, oleo saccharum, and house ferments are treated as technical components that define structure,” she explains. “For us, technique is ultimately about balance. When acidity, effervescence, and mouthfeel are aligned, the cocktail feels easy to drink — even though a great deal of technical thinking sits behind it.”

Sustainability Is Key

At Grand Mercure Bengaluru at Gopalan Mall, technical discipline underpins creativity. Anit Tarafdar, Bar Executive, frames his technique around three pillars: seasonality, respect for classics, and sustainability. “Every cocktail begins with a strong technical foundation and a clear point of view,” he says.

Milk clarification refines texture and enhances stability. Controlled sous-vide infusion and vacuum reduction ensure consistent flavour concentration. Layered fat-washing and saline balancing build complexity without overpowering the base spirit.

“Our clarified reinterpretation of a classic sour applies milk clarification and precise acid adjustment to create a smoother, more rounded profile,” Tarafdar explains. Indigenous flavours like pepper and cardamom are integrated with technical rigour, not novelty.

His heritage-inspired Highball uses carbonation control and dilution calibration to balance bold ingredients such as kokum and jaggery. “Technique is discipline,” he says. “Creativity is structured. Flavours are deliberate. Every cocktail is as technically sound as it is expressive.”

Where Technique Meets Storytelling

The technique steps into the spotlight at the theatre-inspired speakeasy inside The Ritz-Carlton, Bangalore. Colin Tait, Director of Beverages, describes the current menu, The Arcane: Chapter I- The Cloak Society, as technique-led storytelling.

“In Eternal Order, we use cacao butter fat-washing to create a velvety texture and layered depth in whisky,” he says. “In Luminous Clarity, we work with house-crafted cordials and sherbets, using precise extraction methods to capture delicate aromatics like curry leaf and bergamot without overpowering the spirit.”

Technique-led cocktails, Tait argues, are about control and refinement. “Today’s guest is more aware. They appreciate clarification, fat-washing, house-made ferments, and culinary crossovers. It is about crafting texture, aroma, architecture, and a multi-sensory experience.”

Shift Toward Technique-Driven Cocktails

This shift reflects broader socio-economic realities. Hyper-capitalism and marketing have long equated luxury with exclusivity and price. But in India’s evolving bar culture, luxury is being redefined as craftsmanship.

A clarified jalapeño-whisky cocktail or a ghee-washed rum is not necessarily more expensive in raw material terms. Yet it demands time, experimentation, and precision.

The technique also enables sustainability. Repurposed coffee grounds infused into cognac, seasonal produce reduced into syrups, and low-waste ferments reduce environmental impact while enhancing flavour.

Consumers, too, are increasingly invested. Drinking out is no longer transactional; it is experiential. The cocktail becomes a conversation about origin, method, memory, and mood.

Beyond The Old Fashioned

The Old-Fashioned remains a symbol of cocktail heritage, but in India’s contemporary bars, its spirit is evolving. Even today, reinterpretations might include clarified butter-washed bourbon, jaggery syrup reduced with spices, or citrus oils expressed with precision.

Technique-led mixology does not reject tradition; it refines it. On World Bartender Day, India’s new-age mixologists are proving that the future of cocktails is not louder, flashier, or necessarily stronger; it is smarter and deeply rooted in craft.

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