Yash Lakhan
May 13, 2025
Modern mixology has expanded its possibilities of working with whisky beyond traditional recipes, as experiments with the liquor by blending with unconventional ingredients is being spotlighted lately. Within the Indian bar scene, the spirit takes form through processes defined by grain selection and barrel ageing as well as geography - since the local climate affects maturation, extraction from wood and deepening its character. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
A whisky-forward cocktail made with a single sugar cube, bitters and ice, the old fashioned has a complex flavour profile featuring notes of vanilla and caramel in combination with mild bitterness.
Citrus mellows out the oaky notes of whisky, combining acidity and sweetness in a smooth drink that pairs well with fried foods.
Bartenders shake up this classic as an option for upscale gatherings, where its assertive form can accompany cured meats, roasted delicacies or pungent cheeses.
Made using whisky, bitters and sweet vermouth to impart a contrasting yet complementing profile, the Boulevardier complements grilled meats, spicy preparations or hefty small plates.
Shaved ice and sprigs of mint change the texture of this drink, making it ideal for warm-weather parties or as an accompaniment to dishes that tend to be fresh, salty or crunchy.
Scotch substitutes rye or bourbon in this American bar offering, imparting smoky complexity that is compatible with entrees that are slow-cooked and possess deep, layered flavours.