Celebrate World Cocktail Day with these 10 cocktail recipes

Be it gin, vodka, champagne, wine, whatever your spirit, there’s a cocktail you can make at home to celebrate World Cocktail Day.

The Indian consumer has evolved in leaps and bounds in recent years, with people travelling internationally in larger numbers and social media opening up global trends like never before to the home audience. Naturally, with this exposure has come greater acceptance of new trends as well as an increase in Indian audiences’ appetite for experimentation. Cocktail culture, consequently, has caught on in recent years, with a growth in cocktail bars, cocktail-centric menus and even a rise in consumption of clear spirits in a traditionally dark spirit-leaning market. As the pandemic forced people indoors over the last year, deliveries of DIY cocktail kits and mixers, among other things, has brought the bar home.

World Cocktail Day is celebrated to mark the date the cocktail was first defined in a publication, all the way back in 1806. If you’re looking to celebrate it at home, check out these following recipes that use a variety of spirits.

Here are 10 cocktail recipes to celebrate World Cocktail Day at home.

Imperial 1869

Moet-chandon imperial 1869


  • 15ml Agave syrup
  • 2 dashes grapefruit bitters
  • 1 dash orange flower water
  • 100ml Moet & Chandon Brut Imperial Champagne


Pour all ingredients into a coupe glass.

Top up with champagne.

Garnish with edible flowers.

Spicy Kiss

Spicy kiss cocktail


  • 1 bar spoon strawberry puree
  • 1 bar spoon orange marmalade
  • Half a chilli
  • 15ml lime juice
  • 1 egg white
  • 60ml vodka


Muddle chilli gently.

Pour the rest of the ingredients into shaker.

Add ice, shake well and strain into a coupe glass.

Bailey’s White Russian

Bailey's white russian


  • 60ml Bailey’s
  • 60ml Kahlua
  • 60ml whipped cream
  • A bit of whipped cream for garnish


Combine Bailey’s, Kahlua and whipped cream in a glass with ice.

Stir just a bit and top up with a dollop of whipped cream.    

La Favourite

La favorite 1920x prop


  • 10ml Benedictine
  • 15ml lemon juice
  • 15ml honey syrup
  • 75ml Moet & Chandon Rose Imperial


Add the Benedictine, lemon juice and honey syrup into a cocktail shaker.

Shake with cubed ice and strain into a champagne flute.

Top up with champagne.

Drift Envie

Drift envie cocktail


  • 45ml cranberry juice
  • 4-5 assorted berries
  • 10ml lime juice
  • 150ml red wine


Pour all ingredients into a wine glass.

Mix well, add ice while stirring and garnish with berries.

French 75

French 75 cocktail


  • 15ml lemon juice
  • 10ml sugar syrup
  • 25ml Belvedere vodka
  • 75ml Moet & Chandon Brut Imperial


Shake the lemon juice, sugar syrup and vodka, and strain into a highball glass.

Top up with champagne and garnish with a slice of lemon.

Tanqueray Gin and Juice

Tanqueray gin & juice cocktail


  • 60ml Tanqueray gin
  • 30ml orange juice
  • 30ml pineapple juice
  • 3-4 cubes of ice
  • 1 lime wedge


Fill your cocktail with some ice and pour in the gin.

Add the orange and pineapple juice.

Garnish with lime wedge.

Punch Romaine

Punch romaine cocktail


  • 25ml white rum
  • 20ml white wine
  • 10ml simple syrup
  • 10ml lemon juice
  • 20ml fresh orange juice
  • 1 egg white
  • 75ml Moet & Chandon Brut Imperial


Combine egg white, rum, wine, simple syrup, lemon and orange juice in a cocktail shaker and shake with cubed ice.

Mould crushed ice into a ball and place into a coupe glass.

Pour the contents of the shaker into the glass and top up with champagne.

Garnish with orange peel.

Gordon’s G&T

Gordons gt gordons 1


  • 60ml Gordon’s gin
  • 150ml tonic water
  • 3-4 ice cubes
  • Lime wedge to garnish


Pour in the gin into an ice filled glass.

Top up with tonic water.

Serve with lime wedge as garnish.

Smirnoff Moscow Mule

Smirnoff moscow mule


  • 60ml Smirnoff No 21 vodka
  • 30ml ginger beer
  • 20ml lime juice
  • Lime wedge to garnish


Combine the vodka, ginger beer and lime juice in a copper mule cup.

Serve with lime wedge as garnish.

Recipes contributed by Moet & Chandon; Ravish Mishra, Executive Chef, The Westin Goa; Vikram KU, Brand Ambassador, Diageo India

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