Savouring The Season of Celebration & Bringing New Life to Classic Serves by Yangdup Lama
CELEBRATIONS — be it festivals or special occasions — aren’t just dates on a calendar; they’re lived experiences, woven with memories, flavours, and the people around us. For me, they are inseparable from memories of family and friends. While the celebrations themselves are anticipated with joy, it’s often the gatherings — the laughter, the feasting, the catching up — that linger in our minds. The emphasis is on family, warmth, and shared experiences over the year.
In this sense, storytelling has become an integral part of every experience. Anyone who can tell a great story creates a deeper connection, making moments into memories. Just as a story makes a destination memorable, a thoughtfully crafted cocktail makes for an added special touch to a special moment.
During the season of merrymaking, right from the festival of lights, through the new year and till the festival of colours, classic cocktails are much the same. Drinks like the Old Fashioned, Manhattan, Highball, or Rob Roy have stood the test of time. The key is to honour their foundation while adding a touch of innovation — be it the seasonal flavours, aromatic spices, or playful garnishes — that transform them for special occasions.
Nostalgia as inspiration
Memories are powerful guides when reviving classics. A particular scent, a song, or a flavour can transport you back to a moment in time. For instance, during the festival of lights in my village in Darjeeling, women go from house to house singing, followed by men on subsequent days. Those experiences of singing, dancing, and sharing treats with friends and family shape my vision when creating cocktails.
Sometimes, a memory may be sparked by a song. At my bar in Kathmandu, I created a cocktail called Sinduligari, inspired by a 1972 folk song about a fort defended by the Gorkhas from the British. The melody gave me goosebumps every time I heard it, and that emotional response informed the cocktail’s flavour and presentation. Using personal or cultural touchpoints — songs, local customs, aromas — lets a classic cocktail feel alive again, steeped in nostalgia while still being celebratory.
The Singleton: A medium of savoured moments
The journey behind every sip of The Singleton Single Malt Scotch Whisky is a story of intention. From slow fermentation and distillation to patient ageing and the final pour, it embodies the belief that pleasure can’t be hurried — inviting you to slow down and savour the single moment.
Its grainy texture, nutty undertones, gentle citrus, and balanced smokiness give it the versatility to carry both classic structures and innovative infusions.
For a celebration-inspired serve, a sous-vide infusion of dried fruits like cashews, almonds or pistachios can echo the flavours of traditional sweets like kaju burfi. The Singleton carries these enhancements gracefully, enhancing rather than overpowering the drink. Thus, what you get as a result is familiar yet new and elevated.
It becomes less about indulgence and more about connection. A single malt like The Singleton becomes a medium for shared memories and thoughtful sips. Whether it’s a toast with family or a gathering with friends, the whisky allows the classic cocktail to evolve into a story worth savouring.
Playing with flavours and spices
Classic cocktails gain new life when paired with Indian flavours. Black cardamom or black pepper can add warmth to a Manhattan or Rob Roy, while fresh ginger juice lends subtle spice to a Highball.Tea can also be incorporated creatively. One standout example is Agony of the Leaves, a cocktail we devised in 2021 as part of a collaboration with Darjeeling’s Makaibari Tea Estate. In this drink, second-flush Darjeeling tea is gently infused with The Singleton, complemented by carefully chosen bitters. The beautiful name comes from the tea world: the process of steeping the leaves is referred to as the “agony of the leaves,” capturing how the dried leaves release their flavours into the water. And thus, we get a Highball that is aromatic, smooth, and layered, offering a subtle nod to both the local heritage and the reputation of a classic cocktail.
These twists illustrate how classics can evolve while staying true to their roots. Sometimes the addition is subtle, like a few drops of cardamom tincture or a carefully measured black pepper infusion. Other times, it’s a playful touch. A citrusy zest, or a pinch of spice, has the potential to transform the drink into something visually and aromatically forward.
Technique & Balance
Balance is everything. Whisky, especially a single malt like The Singleton, brings a distinctive character that rewards restraint. It carries a strong flavour and character. Infusions with cashews or almonds can add creaminess, while spices like cardamom or black pepper must be used sparingly to complement the whisky’s inherent flavour notes rather than dominate them.
What technique one uses — whether to stir, or shake, or build a cocktail — depends on flavour intensity. Stirring preserves subtlety, while shaking helps release the aroma of stronger spices. Ice quality and glassware also play a crucial role: solid, hard ice cools without diluting, and elegant glasses elevate the experience. The ratio of ingredients, timing of infusion, and even the method of garnishing are all part of the craft. A well-measured pour, the right amount of extraction, and careful layering ensure that a classic cocktail retains its identity while gaining the much sought-after celebratory charm.
Garnish: A Visual And Aromatic Signature
Garnishes are the visual and aromatic equivalent of the joyous spirit. They are important because they engage the sense of sight. Just like the festivals or any moments of merriment brighten our surroundings, a well-garnished drink elevates the experience. Even if the cocktail is fantastic in flavour, a thoughtful garnish takes it a step further. It makes the drink feel good and makes you happy to see it. You might take a picture, share it, or simply enjoy the visual delight before the first sip.
There’s no limit to creativity here. You can use simple ideas like an orange peel, a cinnamon stick, or grated dark chocolate. Even a spice like nutmeg or cinnamon can work beautifully. Garnishes are a small detail that can transform a drink into a memorable experience, adding subtle aromatics, colour, and a touch of theatrics. It becomes something to linger over — a moment to savour slowly and wholly.
Simple Home-serves To Share
Making classic cocktails at home doesn’t require extensive equipment or rare ingredients. Simple serves such as The Singleton 12-Year-Old over ice with an orange peel, a Highball with a dash of ginger juice, or subtle cinnamon smoke are elegant, approachable, and engaging.
I’ve always believed each age of The Singleton tells its own story — 12 for curiosity, 15 for confidence, and 18 for quiet mastery. The 18 Year Old, for me, is best reserved to be savoured neat, while the other two make a great base for a range of versatile drinks. However it’s poured, it’s whisky crafted to savour from very first sip — it’s a liquid that makes time feel beautifully well spent.
Even small details, like grating chocolate or zest over a drink, create a sense of whimsy. Cinnamon smoke from a lightly burned stick or a ginger-infused Highball adds theatre without being pretentious. The key is to complement the original character of the cocktail, not mask it, thus letting the whisky’s slow-crafted richness shine through.
The Sensory Experience
Celebratory cocktails extend beyond taste. Music, lighting, and aroma play integral roles. A gentle genre of music encourages conversation at the start of the evening, while aromas like cinnamon simmering in the bar evoke seasonal warmth. Thoughtful lighting enhances the ambience and adds to the celebration.
Early in the evening, conversation and connection take centre stage, so you wouldn’t want anything too distracting. Later, when the cheerful energy builds, music, visuals, and aroma work in tandem towards making the classic cocktail part of a broader celebration. Whether in a bar or at home, the idea is to slow down, connect, and savour the experience. It’s a rhythm that suits The Singleton’s slow, deliberate character — unhurried, considered, and deeply enjoyable.
India’s evolving celebratory cocktail culture
Home cocktail culture is growing. Guests experiment, share creations, and seek guidance. While bars have yet to embrace ‘festive menus’ in India fully, the trend is shifting. As people gain confidence in crafting classic cocktails at home, cocktails built around single malts like The Singleton have begun to find their way into gatherings. I have had many people tell me that they are masters of the martini cocktail or that they make the best Bloody Mary. So, there’s definitely keen interest and thought behind all this.
At the same time, it’s a learning process. People often make mistakes. Sometimes, they overpower the whisky with a heavily flavourful juice - say an orange or cranberry; or they misbalance spices by either adding too much, or too little of it. But having said that, I believe curiosity drives improvement. Enthusiasm, trial, and small tweaks are part of the charm of reviving classics for contemporary, celebratory occasions. Each attempt brings learning, and with it, a deeper appreciation of balance — much like the care that goes into every slow, thoughtful pour.
The Singleton Style
If I had to describe The Singleton persona in three words, they would be: bright, balanced, and beautiful. These reflect classic cocktails reimagined for celebrations. Familiar yet fresh, yet elevated, and effortlessly sophisticated.
A classic serve, with just the right mix of spice, infusion, or a garnish, becomes more than a drink, making it an experience that invites you to savour every single moment — to find joy not in hurry, but in the pleasure of taking time. Its slow-crafted character feels made for evenings that unfold gently, That’s when it becomes a story, a memory, and in the context of this season of shared joy, the bridge between tradition and innovation.
Agony Of The Leaves
This cocktail is special to me because of my love for Darjeeling tea and the fact that second flush is special. Also, The Singleton lends a fine base to the nuances of aromatic tea from Darjeeling.
- 45 ml The Singleton 12
- 70 ml Darjeeling second flush tea concentrate
- 5 ml Lime acid
- 10 ml Palm sugar syrup,
- 3 dashes Orange bitters
Method
- Lightly carbonated and served over ice in a tall glass.
- Garnish with a fresh sprig of mint on a dehydrated orange slice
Spiced Rob Roy
This is a delicious cocktail and stays close to my heart because I love spirit-forward drinks, and when I get hold of a versatile single malt scotch whisky, I have to fix one for me and the rest of us who love fine cocktails.
- 40ml The Singleton 15
- 20ml Black cardamom vermouth rosso
- 10ml Maraschino cherry brine
- 5ml bitters
Method
- Stirred and served straight in a cocktail glass. Garnished with a maraschino cherry on a stick
*Drink Responsibly. This communication is for audiences above the age of 25.
About the author:
Yangdup Lama is a celebrated bartender, entrepreneur, and author who has been at the forefront of India’s cocktail revolution for over two decades. Co-owner of the award-winning Sidecar in New Delhi, he has been named “Industry Icon” by Asia’s 50 Best Bars and featured in Drinks International’s Bar World 100 list.
