Monsoon cocktails: Nine bartender-approved recipes for the rains

Monsoon cocktails: Nine bartender-approved recipes for the rains From petrichor-inspired tequila and jackfruit martinis to jamun fizz, butter tea cocktails and a twist on the Dark 'n Stormy, India's leading bartenders share seasonal monsoon cocktail recipes using indigenous ingredients.

Key points

• Monsoon Ember, Lolita Sarkar's spin on the Dark 'n Stormy Photo Credit: Special Arrangement.
• Cherrapunji Eastern Craft Gin is the only gin created in India with rainwater from one of the wettest places on earth, Cherrapunji in Meghalaya.
• Ingredients that go into Cherrapuni Eastern Craft gin Photo Credit: Special Arrangement.
• Method Combine all ingredients for the hibiscus syrup in a saucepan and simmer on low flame for 10-15 minutes.
• Lolita explains, For Goa Dark, this monsoon we are doing a simple twist to a classic shot, calling it the Monsoon Ember.

That first hint of petrichor, and suddenly you're craving piping hot chai and pakoras. But what if you could distill the aroma of the first rains into a cocktail? Or better yet, build cocktails using indigenous ingredients that create an appearance every monsoon. Think warm ginger, aromatic jackfruit, piquant jamun, luscious guavas and spirits from dark rum to Tequila Blanco. We talk to bartenders and bar founders nationwide, to support you layer libations for this monsoon season.

There is a feeling every Indian knows – that first hit of rain on dry earth and that familiar aroma. Pehli Barish takes inspiration from exactly that. Karan Dhanelia Photo Credit: Special Arrangement.

Don Julio Blanco brings an earthiness that mirrors the season, hojicha tea cordial adds the woody warmth of wet tree bark, the custard apple in season (August in parts of Maharashtra) offers the familiarity of the monsoon, notes Karan Dhanelia, winner of World Class India, Sri Lanka & Nepal, and Bartender of the Year 2026. Pehli Barish – Karan Dhanelia Ingredients. Aerated earthen pot hydrosol with custard apple – 90ml. Rim the glass with black pepper. Notably, the hill markets at the bar.

"The Monsoon in India is so significant for our farmers and the bounty we secure during this season dictates our cocktails as well. We have robust seasonal menus for the summer and monsoon period for Delhi. We have mangoes in the summer and monsoon with litchi and jamun, mulberries and gooseberries in the same period, " explains Minakshi Singh, co-founder, CND, Sidecar, The Brook, Delhi NCR. Minakshi Singh Photo Credit: Special Arrangement.

While choosing spirits, she does not purchase into the myth of dark spirits for cooler months. "When it comes to spirits, Indians like dark spirits for colder months though we balance the white and dark, so we have tequila, gin and whisky on the monsoon menu. Tea is a major part of the monsoon in the hills, so we have a butter tea cocktail from Tibet, a fermented kombucha cocktail and a Darjeeling tea second flush drink as well, " states Minakshi.

Pho Cha takes butter and tea – a combination straight from the hills and builds it into a stirred cocktail that's beloved locally. A simple concept of ghee-washed vodka, tea wine, brown butter syrup, and a touch of Himalayan pink salt saline. Pho Cha by The Brook Photo Credit: Special Arrangement. Himalayan pink salt saline solution – 8 drops. Method Combine all ingredients in a mixing glass with ice. Twink Tonic – Sidecar, The Brook, and Cocktails & Dreams Speakeasy.

Twink Tonic was built to capture the feeling of summer tipping into monsoon: that brief moment when the heat finally breaks. Makrut lime leaf-infused gin brings a sharpness while litchi and lavender add the floral element, almost reminiscent of petrichor. Ingredients Makrut lime-infused gin – 60ml. Litchi saccharum (sugar solution)- 15ml. Method Build all ingredients directly in a glass over ice. Top with soda and tonic and stir gently. Taking the nostalgic route in the South-West.

"Jackfruit has long been one of South India's most generous fruits in the summer and monsoon seasons – sweet, aromatic and deeply nostalgic. Turning it into a preserve not only captures its fleeting season but creates an ingredient that lends itself beautifully to cocktails, " notes Karl Fernandes, founder, Roc-a-Coe cocktail bar, Chennai. Jackfruit lends itself beautifully to cocktails Photo Credit: Special Arrangement. South Indian Breakfast Martini – Karl Fernandes, Roc-a-Coe.

Some of the best breakfasts in South India commence with fruit, preserves and something warm from the kitchen. This cocktail borrows from that memory. Ripe jackfruit preserve balances sweetness with the bright lime and the crisp botanicals of gin. For those who prefer whisky, the same preserve transforms into a richer, more indulgent sour that's equally at home over ice. 500 g ripe jackfruit flesh (seeds removed).

Method Blend the jackfruit into a completely smooth purée without adding any water.

Transfer the purée to a heavy-bottomed saucepan and stir in the sugar, lime juice and a pinch of salt.

Cook gently over low heat, stirring frequently until it reaches a glossy, spreadable jam consistency (around 20-30 minutes). Allow to cool completely before transferring into sterilised jars. Jackfruit whisky sour – Karl Fernandes.

South Indian Breakfast Martini has two iterations, one with gin and one with whisky using the home-made jackfruit jam as a base. Method Add all ingredients to a cocktail shaker filled with ice. Fine strain into a chilled coupe glass.

Garnish- A crisp rice wafer lightly spread with a touch of jackfruit jam. When the Rain Crafts Cocktails in the East.

Cherrapunji Eastern Craft Gin is the only gin created in India with rainwater from one of the wettest places on earth, Cherrapunji in Meghalaya. While the smoky undertones from the wild black pepper, cardamom and smoky tea echo the fog, rain, and changing weather patterns that define Meghalaya, the juniper, citrus notes from the Khasi Mandarin from Cherrapunji and Kaji Nemu from Assam, feel vibrant.

"In many ways, drinking the gin during the rains feels like experiencing the landscape in liquid form, " explains the Mayukh Hazarika, founder and master distiller, Cherrapunji Eastern Craft Gin, adding, "The Burmese Coriander Smash showcases the freshness of local ingredients from Meghalaya, and is particularly suited to the rains in the way it amplifies the gin, that is built around indigenous ingredients. While the cocktail's overall structure allows the gin's subtle smoky finish to emerge gracefully on the palate." Burmese Coriander Smash – Mayukh Hazarika 60 ml Cherrapunji Eastern Craft Gin, the fresh coriander adds a herbaceous lift.

Method Muddle the coriander gently, add the remaining ingredients, shake well with ice, and strain into a chilled glass over fresh ice. Garnish with coriander leaves and a citrus twist. When Raag Malhar inspires a spirited take for the monsoon.

Inspired by Raag Malhar (Miyan ki Malhar), the iconic Hindustani raga associated with the monsoon, Karnataka's lush monsoon landscapes and the earthy scent of rain-soaked soil are evoked using Malhar Citrus Gin from Goa, with seasonal floral hibiscus and warming spice notes reminiscent of the rains. The cocktail is smooth, aromatic, and balanced evoking the essence of the monsoon. A strip of orange or lime peel.

Method Combine all ingredients for the hibiscus syrup in a saucepan and simmer on low flame for 10-15 minutes. Cool and strain. Add a spear shaped ice cube to a highball glass. Stir the gin and hibiscus tea spice syrup over ice and garnish with fresh cucumber slices. For context, a riff on a rainy day classic.

Notably, the classic rainy season drink has historically been the Dark and Stormy, a moody rum drink born in Bermuda.

In practice, the Dark 'n Stormy is fiercely protected. Gosling Brothers holds an active trademark on the name. To legally call the cocktail by this name, it must be crafted using Gosling's Black Seal Rum and ginger beer only. In Goa, Lolita Sarkar, founder, Unusual Spirits gives us her take on the popular drink using her spiced rum liqueur, Goa Dark.

Lolita explains, "For Goa Dark, this monsoon we are doing a simple twist to a classic shot, calling it the Monsoon Ember. The delicacy of the flavours in this spiced rum liqueur, the warmth of the jaggery spirit combined with local ingredients like kokum, from Goa, best expresses its wild nature." Monsoon Ember – Lolita SarkarIngredients Goa Dark 60 ml. Method Pour a shot of Goa Dark.

Sprinkle Kokum dust on the orange section. Savour like you would a shot of Tequila with salt and lime. A Zero ABV Monsoon Drink from the West.

Monin's spiced jamun syrup makes for a bright cocktail base. Photo Credit: Special Arrangement.

Jamun Mint Fizz (recipe by MONIN India) The arrival of the monsoon marks the beginning of the jamun season. The luscious purple fruit celebrated for its sweet-tart flavour and unmistakable hue, jamun takes centrestage in this alcohol-free serve. The spiced Jamun Syrup is paired with mint, fresh lemon and sparkling soda, creating a bright and effervescent drink that celebrates one of the season's most iconic fruits. Ingredients MONIN Spiced Jamun Syrup – 20ml.

Method Gently muddle the lemon wedges and mint leaves in a glass. Add the Spiced Jamun Syrup and Mojito Mint Syrup. Top with soda water and stir gently. Garnish with edible flowers and mint sprigs.

For now, monsoon cocktails: Nine bartender remains the part of the story worth watching, and further updates are likely as more details are confirmed.