If you’re throwing a party this Holi, you know your same old DIY cocktails have been repeated way too many times. So, out with the old, we bring you these sensational cocktails curated by Belvedere Vodka and Moët Hennessy India, which comes with a different touch.

Scroll to take a look at these lip-smacking recipes.


  • 45 ml – Belvedere Vodka or Belvedere Ginger Zest
  • 30 ml – Fresh Lime Juice
  • 20 ml – Honey Syrup
  • 60 ml – Moroccan Mint Tea
  • 60 ml – Ginger Beer
  • 1 dash – Turmeric

Place all ingredients into the shaker except for soda water. Strain into a highball glass and top with ginger beer. Garnish with mint sprig.



  • 45 ml Belvedere Vodka
  • 150 ml Fresh Carrot Juice
  • 20 ml Fresh Lemon Juice
  • .5 bar spoon Miso or Dashi Powder
  • .5 bar spoon Ginger or Ginger Syrup
  • 1 dash Chili Flakes
  • 7 ml Honey Syrup
  • Carrot Stem / Chili Flakes

Shake all ingredients with two ice cubes. Strain into a highball glass over fresh ice and garnish with carrot stem/chilli flakes.



  • 45 ml – Belvedere Vodka
  • 20 ml – Tomato juice
  • 20 ml – Passata
  • 20 ml – Beetroot juice (optional)
  • 10 ml – Lemon juice (optional)
  • 10 ml – Worcestershire sauce
  • 3 dashes – Tabasco
  • Pinch Celery Salt
  • 1 Lemon Wedge

Add all ingredients to a highball glass and fill with ice. Stir to combine. Garnish with a lemon wedge.

Hennessy Ginger Mule

  • 60 ml – Hennessy Very Special
  • 20 ml – Lime Juice
  • 2 Dashes – Angostura Bitters
  • Ginger Ale

Garnish: Dehydrated Lime wheel/lime wedge

Pour Hennessy Very Special, lime juice and bitters into a copper mule mug. Add ice cubes and top up with ginger beer/ginger ale. Stir with bar spoon. Garnish and serve.



  • 50 ml – Hennessy VS
  • 5 ml – Ardbeg 10/Smoky Whisky
  • 22 ml – fresh lemon juice
  • 22 ml – Honey Syrup
  • 3 slices fresh ginger

Garnish: Candied Ginger

Muddle the fresh ginger in the bottom of a shaker. Add the Glenmorangie, lemon juice, and honey syrup, add ice. Shake until well chilled. Strain into an ice-filled rocks glass. Pour the Ardbeg over the back of a bar spoon so that it floats atop the drink.

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