Last Updated:
From bold, bittersweet infusions to refreshing citrus blends, top bartenders share the inspiration and recipes behind their most cherished cocktails
Here, bartenders share their go-to drinks, the inspiration behind them, and the secret recipes that make them special
A great cocktail is more than just a drink—it’s a story in a glass, crafted with passion, precision, and a touch of creativity. Behind every signature serve is a bartender who has mastered the art of mixology, balancing flavors to create unforgettable experiences. Whether it’s a timeless classic with a twist or a bold new creation, the best cocktails reflect the personality and expertise of their makers. Here, bartenders share their go-to drinks, the inspiration behind them, and the secret recipes that make them special. Get ready to shake, stir, and sip!
Restaurant: Anar, Goa
Name and Designation Bartenders:
Zalabia Walk: A Sip Through Time
The ZALABIA WALK is a cocktail inspired by the bold, vibrant flavors of Persia, blending ancient traditions with modern flair. Its name nods to “Zalabia,” a beloved Middle Eastern pastry, and “Walk,” evoking leisurely strolls through bustling bazaars. The journey begins with the bold presence of tequila, representing the sun-soaked Persian plains. This is complemented by a tangy grapefruit za’atar shrub, where the herbal notes of thyme and sesame mix with the bright citrus, reminiscent of the region’s love for fresh, zesty flavors. Campari adds a touch of bitterness, evoking the ancient trade routes that shaped Persia’s diverse culinary influences. Finally, soda finishes the drink with a refreshing lift, like a cool breeze across the Persian highlands. The ZALABIA WALK is a tangy, herbal, and bittersweet adventure in a glass, capturing the essence of Persia’s rich history and its journey of flavors The Zalabia in this drink is less about the literal flavor of the pastry and more about the concept of blending unexpected elements.
Recipe:
Ingredients
– Pistola agave 45 qty ml
– Grapefruit zaatar shrub 60ml
– Campari 25ml
– Soda top up
Method
– Build up
– Baseless high ball or tin metal cup
– Garnish: pink salt and zaatar rim.
Restaurant: Monkey Bar, Bandra
Name and Designation Bartenders: Harish Chimmwal’s Favourite Cocktail
Kulhad
Recipe:
Ingredients
– 60 ml Aged Tequila
– 2 dashes of saline
– 22.5 ml fresh Grapefruit juice
– 22.5 ml fresh Orange juice
– 15 ml fresh lime juice
– Grapefruit soda top up
– Garnish – Gondhraaj Lime wedge
– Taijin seasoning (for rim)
– Glassware – Clay cantaro cup
Method – Shaken
