When you think of syrup in a cocktail, you might picture a cloyingly sweet substance that adds nothing but unwanted sweetness to your drink. However, there are certain syrups that provide the perfect balance of sweetness while also contributing a wealth of flavor! In this listicle, we’re sharing with you 7 Indian syrups that you can use in your cocktails. Not too sweet, not too predictable – syrups that add the right amount of flavor to your drinks.
There are very few ingredients in the Indian kitchen that are as romantic as the rose syrup. In Indian cuisine, it is not widely used but its restrained use in desserts and some savory dishes makes it an underrated ingredient. You can make it by simmering equal parts sugar and water until dissolved, then adding dried, edible rose petals, and a splash of rose water. Once it steeps, strain and cool it. The result is a syrup that smells and tastes like a blooming rose garden!
In cocktails, rose syrup can be beautifully paired with a gin or vodka. A Rose Gin Fizz or a vodka cocktail with rose syrup and other Indian ingredients for example.
In terms of flavor, it brings a gentle sweetness with a fragrant finish. However, make sure you add just the right amount of rose syrup and not too much of it – or else it can become quite overbearing!
Native to India’s Western Ghats, the Garcinia indica, better known as ‘kokum’ is generously used in Indian cuisines, particularly along the coasts. Kokum syrup, unlike rose syrup, is just slightly sweet but delightfully tart.
To make kokum syrup, soak dried kokum rinds in warm water until they soften. Then simmer them with sugar and a pinch of black salt or roasted cumin for some added zing and then strain and chill. The vibrant purple-ruby color looks stunning and tastes sweet and sour.
In cocktails, the addition of kokum syrup can elevate your cocktail, lending it a distinct tartness. Imagine a Kokum Margarita or a Kokum Martini – even a Kokum & Ginger Spritz can be a delicious cocktail. The fruity acidity of the kokum is perfect for summer-inspired cocktails and sour cocktails.
If you’re in the mood to transport yourself to a breezy Indian garden, you must add some kewda syrup to your drinks. Extracted from the Pandanus or kewda flowers, kewda water is easily available in the market.
Prepare a simple sugar syrup and add a few drops of kewda water. It is light, refreshing, and slightly grassy. While adding it to cocktails, add sparingly – think of it as a perfume, not a full body spray.
Kewda has been used in many North Indian cuisines, so if it can work its way into savory delicacies, we’re sure it can add a touch of elegance to your cocktail too. Concoct a refreshing Kewda Mojito or a Kewda Cucumber Spritz and watch its refreshing flavor come alive.
Also Read: 7 Cocktails You Can Make with Just 3 Ingredients
Ginger and lemon are two ingredients in the Indian kitchen that are super versatile. Whether you have a cold or cough, need a refreshing cup of warm chai, or wish to make a comforting bowl of biryani, you cannot skip out on either ginger or lemon.
To make a ginger-lemon syrup, all you need to do is simmer sugar and water with freshly grated ginger. Let it steep until the heat builds and then strain it. Add freshly squeezed lemon juice once it cools down.
In cocktails, ginger lemon syrup can be used in a variety of ways. Add it to a whisky with soda for a refreshing touch or add it to a classic Gin & Tonic. The spice from the ginger and the zesty refreshing touch from the lemon can make every sip alive, so you definitely need to try making it at home!
Most of us have enjoyed ‘kala khatta’ in our childhood and many of us still love it! But what if we tell you that you can bring that childhood nostalgia into your cocktail glass?
To recreate it at home, you can cook jamun pulp with sugar, black salt, roasted cumin powder, and a squeeze of lime. Strain for a smooth texture and a lovely deep, dramatic color. The result is an effortlessly balanced sweet and tart syrup that has a gentle kick of spice.
In terms of cocktails, you can pair it with gin, vodka, or tequila. Think of a Kala Khatta Spritz, a Jamun-tini, or a refreshing Margarita with jamun. The options are endless!
When summer turns a little sassy, it’s time to pour an equally sassy mango chilli syrup into your cocktail. The syrup combines two of the most beloved ingredients in the Indian kitchen – mango and chilli and they work unexpectedly well.
Simmer ripe mango puree with sugar and slit green chillies. Let the spice from the chillies infuse gently and then remove. Strain for a smoother texture and add it to your summer cocktails!
Add a refreshing touch to your summer margarita or a pina colada. Pair it with white rum or tequila and watch the magic unfold! The sweetness of the mango pairs well with the blazing hotness of the chilli. To add a smokier note, consider adding a pinch of smoked paprika to the syrup.
A classic lemon syrup is a criminally underrated syrup in mixology – but an excellent one can truly change the game. A backbone of countless cocktails like a Gimlet, Lemon Drop, and more, a lemon syrup is simple, understated, and has a whole lot of refreshing sweetness and tartness.
Make it by simmering sugar and water, then adding freshly squeezed lemon juice and a bit of lemon zest once cooled. The result is a syrup that is not only refreshing but incredibly versatile.
In cocktails, it works in almost everything! Add it to a classic G & T, a Bitter Lemon Spritz, Bee’s Knees, and other cocktails. The clean citrus finish is enjoyable and light, making it an approachable flavor for many.
Also Read: Can You Carry Alcohol In Mumbai Local & Metro? Rules, Fines & Limits Explained
If you think syrups act as sweeteners, you are only partially correct. They add not just sweetness, but a gamut of other unique flavors. They add spice, power, zing, and a whole lot of personality to your cocktail, all without too much drama! Here we reach the end of the listicle covering ‘7 Indian syrups for cocktails every mixologist needs in 2026’. Which one are you the most excited to work with?