Concentrates & Mixers

Sour Mixes

Cocktails can dazzle with exotic spirits, rare liqueurs, or showy garnishes, but the drink that endures in every corner of the world usually rests on a much simpler foundation: the balance of citrus and sugar. Sour mix, in its most honest form, is little more than lemon or lime juice softened with sweetness. Yet this apparently humble ingredient has built entire families of drinks, from the Margarita to the Daiquiri, from the Sidecar to the Whiskey Sour. In bars where time matters and consistency counts, sour mix has become an indispensable ally.
India has long been familiar with the flavors that define sour mix. Every child who grew up sipping nimbu pani on a hot afternoon already knows the refreshment of citrus against sugar. Every roadside stall serving shikanji proves how natural this taste is to Indian palates. What the global bar world packaged as “sour mix,” Indian culture had already perfected in household recipes and street traditions. Today, with brands like |Jimmy’s Cocktails|, |Bartisans|, and |Svami| selling bottled Margarita and Whiskey Sour bases, this connection has come full circle. Sour mix is no longer just an imported idea — it is a modern, market-ready extension of something India has always understood.

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Tropical & Creamy Mixes

Some cocktails are meant to refresh, some to impress, but tropical and creamy mixes exist to transport. They are the recipes that make you feel as though you are already on a beach, even if you are stuck in the middle of a city. Their flavors lean into lushness — pineapple, coconut, almond, citrus, cream — tastes that conjure up sun, sand, and indulgence. Globally, these mixes have been tied to tiki bars, vacation resorts, and dessert cocktails. In India, they are both aspirational and familiar. Coconut cream echoes Kerala’s cuisine, mango puree channels aamras, and dairy cream connects to lassis and kulfis. When |Bartisans| bottles a Piña Colada mix, it is not just importing a tiki classic; it is remixing Indian flavors into a global tradition.

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Savory Mixes

Cocktails are often associated with sweetness — fruity syrups, tropical juices, creamy indulgences. But there is another dimension, one that leans toward umami, spice, and complexity: savory mixes. Drinks like the Bloody Mary, Michelada, and Clamato-based cocktails are not about candy-like refreshment but about food in liquid form. They taste like meals in glasses, layered with tomato, pepper, chili, and sauces. Globally, savory cocktails have been tied to brunches, hangover cures, and spicy experimentation. In India, they strike a familiar chord. Tomato juice already belongs to weddings and parties, tamatar ras is part of winter traditions, and hot sauces like |Maggi Hot & Sweet| or |Kissan Fresh Tomato| bring spice into every kitchen. When |Jimmy’s Cocktails| released its Bloody Mary mix in sachets, it wasn’t creating a foreign flavor — it was tapping into a palate Indians already loved.

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Cosmopolitan & Modern Mixes

Few cocktails capture a cultural moment like the Cosmopolitan. More than just vodka, cranberry, and citrus, it became a symbol of urban sophistication, popularized in 1990s New York and broadcast to the world through television shows like Sex and the City. But the Cosmopolitan is only the beginning of a larger movement — what we call “modern mixes.” These are cocktails built around flavored vodkas, fruit purées, and streamlined premixes that speak to convenience and style. They are pink, red, sparkling, or tropical, designed to look good on Instagram before the term even existed.
In India, the rise of modern mixes has paralleled changing aspirations. Where whisky-soda once dominated, now cranberry juice is stocked in supermarkets, flavored vodkas appear on shelves, and bottled premixes by |Jimmy’s Cocktails| and |Bartisans| promise club-quality drinks at home. The Cosmopolitan is not just imported glamour; it is a reflection of how Indian consumers want their drinking culture to look — colorful, social, and contemporary.

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Indian Branded Mixers

For years, cocktails in India were the privilege of five-star hotels and exclusive clubs. The average consumer stuck to whisky-soda, rum-and-cola, or neat spirits, partly because mixers were scarce, expensive, or unreliable. That landscape has transformed. The arrival of branded Indian mixers — |Jimmy’s Cocktails|, |Bartisans|, |Svami|, |Mapro|, |Rasna|, and |Paper Boat| — has democratized cocktail culture. These mixers offer not only convenience but a new sense of ownership: cocktails no longer feel like imported luxuries, but part of Indian nightlife and even family gatherings.
Globally, mixers have existed for decades: |Fresca| in the US, |Canada Dry| tonic water, or |Ocean Spray| cranberry juice. But what makes Indian branded mixers unique is their fusion of global trends with local preferences. Whether it’s a Bloody Mary base adapted with green chili, a Piña Colada sachet infused with Alphonso mango, or a tonic water balanced for Indian gin, these mixers showcase a growing confidence. Indian brands are not just copying; they are innovating.

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Global Branded Premixes

Cocktail culture thrives on creativity, but it also depends on consistency. Not every bartender can squeeze a hundred limes for Margaritas at a wedding, nor can every home drinker make a perfect Cosmopolitan from scratch. That is where global branded premixes come in — bottles of ready-to-pour syrups, juices, and concentrates designed to deliver flavor without fuss. From |Finest Call| and |Master of Mixes| in the US to |Funkin| in the UK, |Rose’s| lime cordial, and global syrup houses like |Monin| and |Torani|, these brands have reshaped the way cocktails are served worldwide.
In India, these names entered through five-star hotels and duty-free shops. The Cosmopolitan made with |Finest Call| cranberry, the Piña Colada poured from |Master of Mixes|, or a Mojito spiked with |Rose’s| lime — these drinks created a bridge between Western cocktail culture and Indian aspiration. Today, while local brands like |Jimmy’s Cocktails| and |Bartisans| dominate in accessibility, global branded premixes remain markers of premium, often found behind luxury bars and at high-end weddings.

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Sour Mixes II

Every culture has its shortcuts. In kitchens, it may be a spice blend that turns any curry fragrant. In bars, it is sour mix. Equal parts citrus, sugar, and water — sometimes freshly squeezed, sometimes bottled — sour mix is the backbone of cocktails that aim for tangy refreshment. Across the world, from New Orleans to London, sour mix has been the bartender’s friend, streamlining Whiskey Sours, Daiquiris, and Margaritas. In India, it has another role. It is the bridge between the familiar nimbu pani and the global sour-style cocktail, a familiar taste dressed in new clothes. Whether poured at a Goa beach shack or in a Gurgaon corporate party, sour mix signals comfort, speed, and accessibility.

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Bitters

There is a moment in every drinker’s journey when they realize a cocktail is more than just a spirit and a mixer. Something subtle, invisible almost, makes the difference between a flat drink and one that lingers with balance. That something is bitters. They are tiny bottles, sometimes ignored on a bar shelf, yet they are indispensable to the bartender. Just as a pinch of salt or a spoon of masala transforms food, a few dashes of bitters transform a drink. Globally, bitters carry history and identity from |Angostura| in Trinidad to |Peychaud’s| in New Orleans. In India, bitters are arriving in whisky sodas in Delhi, spice-driven cocktails in Bengaluru, and soda-and-bitters aperitifs at weddings in Mumbai. Their story is one of both heritage and discovery.

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Concentrates & Mixers :: 8 Gyaans

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Booze Gyaan

Sour Mixes

Tropical & Creamy Mixes

Savory Mixes

Cosmopolitan & Modern Mixes

Indian Branded Mixers

Global Branded Premixes

Sour Mixes II

Bitters