By Sitaram Mewati
As World Gin Day approaches on June 13, Bombay Brasserie in Colaba is highlighting the growing role of regional Indian ingredients in the country’s evolving cocktail culture. Industry experts say gin, once associated largely with tonic water and classic Western cocktails, is increasingly being used as a platform to showcase India’s diverse culinary traditions.
Across premium bars and restaurants, bartenders are experimenting with indigenous botanicals, local spices and traditional flavour combinations to create cocktails inspired by regional food cultures. The trend reflects the growing popularity of craft cocktails and premium spirits among Indian consumers.
At Bombay Brasserie, the beverage programme draws inspiration from culinary memories and regional tastes. Among its signature offerings is Bengal Summer, inspired by Kolkata’s popular Aam Pora Sherbet and featuring gin, smoky raw mango and panch phoran. Patiala Balance presents a contemporary take on North Indian flavours with a blend of gin, passionfruit, teppal, citrus and spices. Another creation, Memsaab’s Favourite Pink Gin, pays homage to the colonial-era gin-and-bitters ritual that became part of India’s hospitality culture during the British Raj.
” Bombay Brasserie’s Bar Manager Sagar Pedamkar believes the increasing use of regional ingredients signals a wider transformation in India’s premium drinking culture, as mixologists look to local traditions and native flavours to create distinctive cocktails instead of simply replicating international trends.”
With consumers showing greater interest in craft beverages and authentic flavour experiences, gin continues to emerge as one of the most versatile spirits in India’s modern cocktail landscape.
Editor in Chief : Mewati SItaram
