This World Whisky Day, India’s most innovative bars, restaurants, and mixologists are not just pouring drams—they’re infusing, fat-washing, fermenting, and flambéing their way into a bold, boozy celebration. Whisky is getting a culinary makeover. Across the country, here’s how leading F&B brands are putting whisky front and center—on the menu and in the glass.
India’s Whisky-Driven Sips of the Season
At LOYA, Taj Palace, New Delhi, cocktails tell stories steeped in soul and craftsmanship. Their latest offering, Root-Ruffle, is a heady blend of Indian whisky, bourbon, bitters, sweet vermouth, aperitifs, and a truffle tincture—bold, aromatic, and unmistakably luxe.
Avartana, ITC Maurya, Avishka’s signature Alappuzha Nariyal Boulevardier takes a South Indian twist on a European classic. Think: 12-year-old Scotch fat-washed with virgin coconut oil and spiced with mustard seeds, dried red chili, and curry leaves. It’s a tribute to Kerala’s rich culinary legacy—and one of the most inventive whisky cocktails this year. 
Fairmont Jaipur’s Anjum bar presents the Oleo Fashioned, a contemporary spin on the old fashioned, using whisky, olio saccharum, demerara sugar, and a crystal-clear block of ice. Crafted with precision by Yashvant Thakur.
Down in Goa, bartender Sunny Fernandes of Deltin Royale offers the Guava Whiskey Martini. A tropical take using whiskey, lime, guava, pineapple, blue curaçao, and egg white—this shaken cocktail is fruity, punchy, and picture-perfect with its pineapple and cherry garnish.
Raffles Udaipur leans into nostalgia with the Raffles Blend Old Fashioned, combining bourbon infused with the house Raffles Blend, apple & cinnamon bitters, and brown sugar. Crafted by Sweta Tamang, it’s a tribute to old-world charm with a refined finish.
At Encanto, the Whiskey Sour stands tall in its classic roots but dazzles with richness. Full-bodied bourbon, fresh orange juice, egg white, and a citrus zing come together in a cocktail that’s equal parts elegant and approachable.
At National Capital -Delhi, INDY byQ’la introduces the Smokey Affair which is an intoxicating blend of whisky, oak-smoked pineapple, miso caramel, nutmeg, and a vegan foamer. It’s smoky, sultry, and summery.
In Bengaluru, Sweet Chin Music at Muro is an umami-laced masterpiece. Burnt butter whisky forms the base, layered with shiitake essence, kombu hydrosol, banana syrup, cacao, and orange bitters. It’s finished with a delicate strip of lavash topped with coconut namelaka—turning a cocktail garnish into an edible dessert in one decadent bite.
Addoni’s Miso Melody brings depth and complexity with peanut butter whisky, brown miso syrup, rectified apple, and hot yuzu foam—ideal for those craving bold, umami-forward drinks.
At Ophelia, Chanakyapuri, the Casablanca Highball is all about delicate balance: marigold-infused whisky, peach syrup, citrus, and seltzer for a highball that feels floral, bright, and elegant.
At Cosy Box, Delhi, another signature sip marries smooth Scotch with lemon, honey-ginger, a smoky Islay whisper, and an earthy beetroot pain finish. It’s as layered and intriguing as the vibe of the space itself.
When Dessert Gets a Dram
No celebration is complete without dessert—and this year, whisky isn’t just in the glass. At Arts Room, Eldeco Centre, chef Parth Saxena has created the now-viral Teeling Tiramisu. It swaps out the traditional coffee liqueur for Teeling Irish whiskey, adding a boozy punch to every spoonful. Rich, creamy, and intoxicating—this dessert is winning hearts and lighting up social media.
India’s F&B landscape is not just embracing whisky but it’s reinventing it. With bold pairings, and culinary experimentation, these brands aren’t just serving drinks—they’re curating immersive experiences.
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