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World Cocktail Day: Mango, Citrus, and Herb Cocktails to Beat the Heat

Last Updated: From gin-laced mango-chilli mixes to frozen tequila delights and fragrant basil infusions, these inventive drinks are the perfect way to toast the sunshine As the temperatures rise, so does the craving for cool, refreshing cocktails. This season, bartenders across the country are shaking things up with vibrant summer sips that spotlight tropical fruits like mango, kiwi, and litchi—paired with zesty citrus, bold spirits, and unexpected herbs and spices. From gin-laced mango-chilli mixes to frozen tequila delights and fragrant basil infusions, these inventive drinks are the perfect way to toast the sunshine. Le Cafe, by Sainath Kodi (Hotel Manager) Mango Chilli Gin A bold, tropical cocktail with the sweetness of Alphonso mango and the subtle heat of green chilli. Ingredients: Jaisalmer Gin – 60 ml Alphonso Mango – 3–4 chunks Green Chilli – ¼ piece Lime Juice – 15 ml Sugar Syrup – 15 ml Mango Juice (Real) – 20 ml Method: Shaken Glassware: Rocks glass Hotel Marine Plaza, by Mansi Khair (Bartender) Kiwi Strawberrita A refreshing medley of tequila, Grand Marnier, kiwi, and strawberry – vibrant and fruity. Ingredients: Tequila Grand Marnier Fresh Kiwi Fresh Strawberry Method: Shaken advetisement Glassware: Margarita glass Someplace Else, by Kevin Rodrigues & Manish Potdar (Bartenders) Mango Muse A dreamy blend of vodka, mango curd, rose, and apple juice with floral undertones. Ingredients: Vodka – 60 ml Rose Syrup – 10 ml Apple Juice – 60 ml Mango Curd Mix – 90 ml Method: Layered Glassware: Chilled coupe or martini glass Mango Mirage (Frozen) A tropical frozen cocktail with tequila, mango juice, and triple sec – citrusy and refreshing. Ingredients: Tequila – 45 ml Triple Sec – 15 ml Mango Juice – 60 ml Lime Juice – 10 ml Method: Blended (Frozen) Garnish: Lime wedge Glassware: Margarita or rocks glass Mango Sol Bold whiskey meets tropical mango and a spicy hit of Tabasco – sunshine with attitude. Ingredients: Whiskey – 60 ml Mango Juice – 90 ml Tabasco – 4–5 drops Lime Juice – 10 ml Salt – 1 pinch Method: Stirred Glassware: Rocks glass Garnish: Chili-salt rim (optional) Millo, by Sujit Mehta (Founder) Basil Breeze Quencher Bright and herbaceous, this gin-based cocktail is elevated by pineapple, cucumber, and basil. Ingredients: Gin – 60 ml Lime Juice – 15 ml Simple Syrup – 22.5 ml Pineapple Juice – 30 ml Cucumber – 2 slices Fresh Pineapple Chunks – 6–8 pcs Basil Leaves – 4–5 pcs Method: Muddled and shaken Glassware: Jazz highball Garnish: Dehydrated pineapple slice, basil dust Citrus Delight Tropical and aromatic with white rum, yuzu, and homemade cinnamon leaf syrup. Ingredients: White Rum – 60 ml Pineapple Juice – 45 ml Yuzu Purée – 30 ml Homemade Cinnamon Leaf Syrup – 22.5 ml Lime Juice – 15 ml Stellabunt Foamer – 2–3 drops Method: Shaken Glassware: Long-stem coupe Garnish: Pineapple leather tossed in smoked paprika First Published: May 12, 2025, 19:10 IST