Sips, Skills, and a Whole New Cocktail Scene

In 2025, something quietly shifted at Indian bars. Ordering a cocktail was no longer just about picking the prettiest drink on the menu or defaulting to a familiar classic. Guests started asking questions about balance, technique, bitterness, texture, and why one drink felt better than another. Bartenders responded by simplifying menus, breaking down complex ideas, and turning the bar into a space for learning without judgment. It wasn’t about becoming experts overnight, but about drinking with a little more intention. As 2026 unfolds, the real question isn’t what the next big cocktail trend will be; it’s how this growing confidence might shape the future of how India drinks.

So, we bring together perspectives from across the bar, the kitchen, and the brand world, with insights from Vedant Newatia of Atelier V and Masala Code, Vikram Achanta of Tulleeho, 30BestBarsIndia and the India Bartender Show, and Sai Harish from MONIN India, each offering a distinct view on how cocktail literacy took shape in 2025 and where it could be headed next.

Edited excerpts. 

Vedant Newatia, Founder and Head Chef, Atelier V & Masala Code

From a chef’s lens, how did 2025 change the way guests understand flavour balance in cocktails, especially when food and drinks are designed together?
In 2025, I noticed guests asking far better questions, not just about how strong or sweet a drink was, but about how the flavours were constructed. There was growing curiosity around savoury, bitter, and even textural elements that earlier felt intimidating to many diners. When cocktails are designed alongside food, guests naturally start tasting them in context. They become more patient with flavours and more interested in how everything works together, and that shift makes a real difference.

Are diners today more open to being guided through unfamiliar cocktail styles or techniques than they were a few years ago? What shifted?
There’s definitely much more trust now. People are happy to listen, ask questions, and try something unfamiliar if it’s explained well. Even if they eventually go back to a classic, they enjoy the process of discovering something new first. That comfort comes from knowing the fundamentals are solid and that a well-made classic is always there to fall back on.

Looking ahead to 2026, do you see cocktail menus borrowing more from the kitchen in terms of storytelling, structure, or how flavours are explained to guests?
I think cocktail menus will increasingly behave like well-crafted food menus. More drinks will start with a food idea rather than a spirit or technique; a dish, a flavour memory, or a cooking method translated into a cocktail. Along with that, you’ll see clearer narratives, ingredient provenance, and flavour journeys explained with the same confidence as a chef describing a dish. When cocktails are presented this way, guests aren’t just drinking something experimental; they’re tasting a familiar idea in a new form, which makes menus feel intuitive and easier to connect with.

Vikram Achanta, Founder and CEO, Tulleeho & Co-Founder, 30BestBarsIndia & India Bartender Show

Based on what you’ve seen across India’s bar ecosystem in 2025, what signals tell you that drinkers are becoming more cocktail literate rather than just trend-driven?
One clear sign is the change in interactions at the bar. While there’s still a segment driven by visuals and trends, a growing group of consumers is curious beyond that. They’re asking what a drink is built on, how it’s balanced, and whether it can be adapted to their palate. This shift is driven by both bars and consumers. Menus today are more intentional, and bartenders are better equipped to handle off-menu requests, reinterpret classics, or create something personal in real time. You also see this literacy reflected in smaller tasting formats like The Bunker at Una Hacienda or The Director’s Room at PCO Delhi, where the focus is on technique, personalization, and depth rather than volume.

How are bartenders adapting their role from performers to educators, and why is this shift resonating with today’s audience?
The best bartenders today are storytellers and translators of flavour. While flair and theatre still have a place, there’s a noticeable move towards quiet confidence; explaining ingredients, techniques, and intent without being overwhelming. This resonates because today’s audience wants to participate in the experience, not just consume it. A short conversation about a house vermouth, a regional ingredient, or a technique like fat washing or fermentation adds meaning to the drink and builds trust. That human connection is becoming just as important as what’s in the glass.

As we look into 2026, what aspects of this growing cocktail literacy feel sustainable, and which ones still need time to mature?
What feels most sustainable is how firmly the fundamentals have settled in. There’s a stronger grasp of classics, a clearer understanding of balance, and more confidence in letting the base spirit shine rather than masking it with excessive technique. What still needs time is scale. Cocktail literacy can’t remain limited to a small circle of metro bars speaking largely to each other. One encouraging shift has been its movement into Tier 2 and Tier 3 cities, with places like Atelier V and Masala Code in Indore proving that thoughtful, technique-driven programs can succeed beyond traditional urban centres. The next phase will be about consistency and developing talent across regions.

Sai Harish, Head of Marketing, MONIN India

How has increased cocktail awareness in 2025 influenced the way brands like MONIN communicate flavour, usage, and versatility to both bartenders and consumers?
In 2025, cocktail awareness clearly moved beyond surface-level familiarity. What we’re seeing now is deeper curiosity around flavour and intent. Consumers and bartenders want to understand why a flavour works, not just how to use it. This has changed how brands communicate. Instead of focusing only on recipes and measurements, the emphasis is now on origin, inspiration, and flavour logic. Versatility has also become central, with a single flavour showcased across cocktails, mocktails, coffee, tea, and even culinary applications. Communication is more layered; bartenders seek technical depth, while consumers respond to simple serves and clear cues. Visual formats, such as short videos and live demos, have replaced lengthy manuals.

How are people experimenting with flavours today compared to earlier years?
Earlier, people gravitated towards safe, recognizable flavours like vanilla, caramel, or mojito-style profiles such as peach, strawberry, and lime. Today, there’s a greater interest in contrast-driven combinations; sweet with spicy, citrus with bitter, or herbal with sweet. Culturally inspired and globally influenced flavours like guava chilli, mango chilli, yuzu, or hojicha feel exciting yet accessible. There’s also strong cross-category experimentation, with coffee cocktails, tea-based mocktails, and dessert-style beverages becoming common. Customization has grown, too, with people confidently adjusting sweetness, acidity, or spice. Experimentation now feels less about novelty and more about personal expression.

As cocktail knowledge grows, how will brands like MONIN evolve in 2026 to support education without overwhelming the consumer?
Instead of pushing information, brands will create systems where people can opt in based on interest and comfort. For MONIN, that means guiding consumers through two or three approachable serves, while bartenders and baristas access deeper applications. The focus will shift from listing multiple recipes to explaining why specific combinations work. Each flavour will have a clear hero serve that’s easy to understand and remember, supported by lighter education tools like QR codes, short videos, menu icons, and digital dashboards. Bartenders and baristas will increasingly act as storytellers, translating complexity into something genuinely approachable.