If there’s one thing Indian food culture and cocktail culture agree on, it’s this: don’t be shy with flavour. From street-side chutneys to royal biryanis, India is a country that worships spice, tangy and aroma – and that curiosity has overflowed into bars and home kitchens. The result? Some truly oddball (and sometimes brilliant) spirit infusions that read like a grocery list for the adventurous: paan, kokum, jaggery, banana peels, chai, curry leaves – you name it, someone’s likely steeped it in booze. Here’s a tour of the weirdest, most Indian infusions people have actually made or sold – plus a few safety notes for wannabe home alchemists.
Mukhwas (the colourful fennel-and-seeds mix you chew after a meal) as a spirit infusion is such a perfect cultural mashup it hurts. Home bartenders and food bloggers have been soaking mukhwas in neutral spirits to make a sweet, anise/fennel forward cordial that doubles as a finishing splash for cocktails or an after-dinner sipper. It’s playful, aromatic, and quick to make at home with vodka or gin.
Why it works: Mukhwas blends already contain sugar, fennel, aniseed, maybe rose – all of which translate beautifully into sweet, herbal liqueurs.
Chai is practically nostalgia and memories for millions. Bartenders have been steeping strong masala tea (black tea + adhrak + cardamom, cinnamon, cloves) into spirits to create chai-flavoured whiskey or rum, or using chai syrups in cocktails (chai Old Fashioned, anyone?). It produces a warm, spiced sip that’s cozy and unexpectedly sophisticated. Bars and recipe writers across India and beyond have been pushing chai cocktails for several years.
Tip: Concentrated chai syrup or a short, controlled infusion keeps the bitterness in check.
Paan-flavoured cordials and commercial paan liqueurs (and DIY paan infusions) capture the mint-fennel-rose aroma of end-of-meal paans. Makers dissolve sugar, add rose and cardamom and infuse betel leaves in neutral spirit to produce a verdant, minty digestif popular as a novelty or dessert sipper. There are even commercially produced “paan liqueurs” inspired by this idea.
Cultural win: It’s an edible aftertaste repackaged as a grown-up cordial.
Kokum (the tart dark berry from the Konkan coast) and tamarind are pantry staples in India – and bartenders have happily turned them into syrups, liqueurs and infusions for rum, gin and feni. Kokum-infused rum or kokum cordial is big in Goan bars; tamarind has been used to make sour, fruity twists on classics like the Whiskey Sour or a Daiquiri. If you love sour-tart, these are the desi route to zingy cocktails.
How it tastes: Kokum gives bright, grapey acidity; tamarind brings jammy, sweet-tart depth.
Indian jaggery as an ingredient in cocktails and infusions has gained traction: think jaggery-sweetened Old-Fashioneds or jaggery syrups infused into rum/whisky. Jaggery imparts caramel, molasses and toffee notes and pairs incredibly well with aged spirits. Mainstream Indian outlets have even published jaggery-cocktail recipes – this isn’t a one-off fad.
Pro tip: Use a little – jaggery is richer than plain sugar.
Curry leaves – aromatic, citrusy and herbaceous – have been used for torching/expressing aromatics in cocktails and for making curry-leaf syrups or infusions with gin. Paired with coconut or coconut water, they create coastal, herbaceous highballs that feel like a shallow-sea breeze in a glass. Mixologists in India’s southern bars are using these combinations to great effect.
Why this: Curry leaf’s citrusy backbone complements gin’s botanicals rather than fighting them.
Saffron is one of the world’s priciest spices and several producers (and craft bartenders) have used it to infuse gins – giving a golden hue and an intensely floral, honeyed aroma. There are even commercial saffron gins on the market that celebrate this exact profile.
Why this: Saffron is showy – and for the right cocktails, it’s worth the splurge.
Banana-infused rums and vodkas are common in tropical cocktail recipes. More curious: banana peel syrups and peel infusions have surfaced online (DIYers love upcycling peels). While banana flesh and peel both offer fragrant banana esters, peel infusions require care and cleanliness – though research shows banana peels contain antioxidants and aromatic compounds, they must be handled safely.
Note: Always use clean, unblemished peels and strain well.
India’s filter coffee culture has trickled into mixology: coffee-washed spirits, kaapi syrups and coffee-infused liqueurs are popping up in city cocktail menus. The bitter, roasted notes pair wonderfully with cream liqueurs or aged spirits and give a distinctly South-Indian spin to classic cocktails.
The DIY spirit game is fun, but two rules you shouldn’t ignore:
(And yes – some internet DIYs are just bad ideas. If a recipe suggests leaving soft, wet fruit in low-ABV spirits at warm temperatures for weeks, reconsider.)
If you love bold flavours, several of these infusions are absolutely worth a sip: masala-chai whiskey for cosy nights, kokum or tamarind rum as a summer refresher, and saffron gin for a glam party serve. Paan liqueur and mukhwas cordial are delightful palate-cleanser-turned-cocktail-ingredient novelties. Banana or peel infusions are worth experimenting with if you’re careful and hygienic.
If you’re making infusions at home: start small, label jars with dates, use clean produce and high-proof base spirits, taste as you go, and strain thoroughly. If you want a safe first experiment, try a simple mukhwas or chai syrup in vodka – fast, forgiving, and delicious.
Indian bartenders and home mixologists are rewriting cocktail rules with local pantry staples – paan, kokum, jaggery, curry leaves, chai and saffron are all thriving in spirits. Some infusions are playful (mukhwas vodka), some are regional showstoppers (kokum rum), and some are luxe (saffron gin).
The line between weird and wonderful is personal, so the only honest answer to “Would you try it?” is: if it smells tempting and the recipe looks safe it’s a yes! Experiment wisely, and may your next drink come with a story.
