World Whiskey Day 2025: Unique whiskey cocktail recipes you’ll love

Whether you’re a whiskey connoisseur or just starting to explore its depth, these whiskey-based concoctions are perfect for celebrating the spirit in style.

And today on World Whiskey Day, check out these unique and fun recipes that will inspire your next pour.

HOSA Signature Cocktail: Spiced Sunset

by Varun Sharma - Head of Bars for EHV International

Ingredients: 60 ml South Indian Spices Infused Bourbon (Malabar tamarind, Marathi moggu, Guntur chilli)25 ml Orange Super Juice, 20 ml Fresh Pineapple Juice, 5 ml Sugar Syrup, 4 dashes House-made Mole Bitters (crafted with cacao and aromatic spices)

Method: Fill a shaker with ice. Add orange super juice, followed by fresh pineapple juice. Pour in the spiced bourbon infusion and mole bitters. Shake vigorously and strain into a chilled rocks glass. Garnish with a dehydrated orange slice.

Fireback Signature Cocktail: Galangal

Ingredients: 60 ml Bourbon Whiskey, 4 slices Fresh Galangal, 12.5 ml Sugar Syrup, 10 ml Ginger Brine, 15 ml Lemon Juice, 3 drops Vegan Foamer (Stellabunt), Mist of Peated Single Malt (for garnish), Pickled Ginger (for garnish)

Method: Muddle fresh galangal in a shaker, then add ice. Add lemon juice, ginger brine, simple syrup, and bourbon whiskey. Shake well. Discard the ice and add the vegan foamer. Dry shake to create a silky texture. Strain into a lotus stem glass. Finish with a mist of peated single malt and garnish with pickled ginger.

Comorin Signature Cocktail: Pickled Pomegranate Whisky

Ingredients: 50 ml Pickling Spice Infused Bourbon Whisky, 25 ml Salted Pomegranate Shrub Molasses, 15 ml Orange Liqueur,15 ml Fresh Citrus Juice, 3 to 4 dashes Cacao Bitters

Method: Add all ingredients to a shaker with ice. Shake well and strain into a chilled coupe glass. Garnish with a star anise.

Pickling Spice Infused Bourbon (Prep): Combine coriander seeds, mustard seeds, cinnamon, clove, bay leaf, chili flakes, and allspice berries. Add spices to bourbon and sous-vide at 57°C for 3 hours. Strain and bottle.

Salted Pomegranate Shrub Molasses (Prep): Reduce fresh pomegranate juice with 1 tsp cloves over low heat. Add a few drops of orange blossom water. Continue reducing until it reaches 65 brix on a refractometer. Add black salt and 2 tbsp Bianco vinegar. Cool and store.

Cutting Old Fashion

by Prinkesh Singh, Aditya Birla New Age Hospitality

Glassware: Crystal Old Fashioned

Ice: Cube Ice

Ingredients: 60 ml Buffalo Trace Whisky, 10 ml Chai Syrup, 3–4 dashes Stillabunt Aromatic Bitters

Method: Add whisky, chai syrup, and bitters to a mixing glass with ice. Stir well until chilled. Strain into a Crystal Old Fashioned glass over fresh cube ice. Garnish with Matri (a crispy Indian snack).

Sky Cinema Cocktail

by Tejas Chavan, The Ritz-Carlton, Pune

Ingredients: 60 ml Popcorn Bourbon,10 ml Caramel, 2 dashes Bitters, 1 spray Islay Mist (Coal IIA), RC Ice Press, Block Ice

Method: Stir all ingredients with ice until well-chilled. Strain into an Old Fashioned glass over a large block of ice. Spray Islay Mist over the drink for a smoky aroma.

Garnish: Orange Zest and Ice Stamp Press

Homemade Popcorn Bourbon:

Infuse 360 ml Bourbon with 1 packet of buttered popcorn for 30 minutes. Strain out the solids. Add 120 ml melted butter to the infused bourbon. Freeze overnight. Strain through a muslin cloth to remove any remaining solids.

Truffle Old Fashioned

by Joel Hoosur, Bar Shift Manager at Cin Cin

Glassware: Old Fashioned Glass

Garnish: Orange Twist

Ingredients: 50 ml Bourbon Whiskey, 15 ml Homemade Truffle Liqueur, 2 dashes Aromatic Bitters and 5 ml (1 teaspoon) Simple Syrup

Method: Stir all ingredients over ice until well chilled, then strain into an Old Fashioned glass over a large ice cube. Garnish with an orange twist.

Sun Wukong

by Abraham Verghese - Mixologist, JW Marriott Pune

Coconut Scotch Infusion: Infuse 700 ml Scotch with a handful of toasted coconut shavings for 24 hours. Strain before use.

Ingredients: 60 ml Coconut Scotch, 15 ml Banana Liqueur, 15 ml 5 Spice Syrup, 30 ml Yuzu, 4 dashes Aromatic Bitters

Method: Add all ingredients to a shaker. Shake well, then fine strain into a rocks glass over a large block of ice. Garnish with Banana Leaf, Burnt Cinnamon Stick and1 Banana Chip.

Acorn

Ginseng Liqueur: Add 400 ml vodka, 10 g of Ginseng powder, and 200 ml of rich sugar syrup. Let rest for 1 hour, then strain.

Batch: 600 ml Ginseng Liqueur, 600 ml Scotch, 600 ml Sweet Vermouth, 15 drops Acorn Essence

Ingredients for Stirring: 60 ml Acorn Batch

Method: Add the Acorn Batch to a stirring glass. Stir well and strain into a rocks glass over a large block of ice. Garnish with Dehydrated Apple and Smoke.