While the rest of India is busy ordering their fifth espresso martini or picante, the masters behind the bar are reaching a breaking point. We often see the bar as a stage for theatrical pours and Instagrammable smoke, but for the person with the shaker, the view is very different.

To celebrate World Bartender Day, observed on February 24 every year, we spoke to the sharpest minds in the business to separate the substance from the spectacle. Top mixologists dish out the most overrated and underrated cocktails currently being slid across bar counters from Mumbai to Hyderabad. 

From the technical nightmares that kill a bar’s momentum to the social faux pas that actually ruin your service, here is an insider’s guide on how to navigate the menu like a pro and, more importantly, elevate what’s in your glass.

The evolution of the Indian palate

Bartender, bar owner, author and co-founder of the India Bartender Show, Yangdup Lama is considered to be the foremost authority in the Indian bar scene. If anyone has earned the right to tell us what to drink, it’s him. For those looking to move past the ubiquitous (and often uninspired) gin and tonic, Lama points toward a tropical titan that has been unfairly relegated to poolside status, "The Mai Tai is a classic and delicious cocktail that I wish more customers would discover. It caters to all types of palate profiles and can be creatively improvised into modern variations while still maintaining the charm and relevance of its original recipe."

To understand where Indian bars are going, you have to look at where they started. Lama takes a measured, paternal view of our current gimmick era. While some might roll their eyes at the sight of another gold-leaf-topped glass, he sees it as part of the process. When asked which trending ingredient has finally overstayed its welcome, Lama’s response is surprisingly forgiving. "The Indian cocktail market is relatively young, so it’s difficult to pinpoint any specific ingredient as having overstayed its welcome. Yes, trends like truffle oil, exotic foams, gold leaf, and complex garnishes may occasionally feel overused, but the landscape is still evolving,” he reflects.

Rather than cringing at the smoke and mirrors, he views these as the training wheels of a young, hungry market still finding its identity. The mixologist notes a positive shift in the wind, "As the cocktail scene matures, I’ve noticed a shift toward prioritising flavour and balance over gimmicks." In other words, the gold leaf might still be there for now, but the liquid underneath is finally starting to do the heavy lifting. "Nothing has truly overstayed its welcome yet, especially since enduring trends are typically defined by a five-year presence," he adds. We're just getting started.