Consider us new-sip disciples—springtime in India is now as close as a mango swizzle or a Bombay gin and tonic.
Take a passage to India with these cocktails that incorporate yogurt, cardamom, mango and other ubiquitous ingredients from the subcontinent.
Mango Swizzle, $11
At the new Tysons Corner Indian resto, the mixology team uses Monk rum XXX from India with a heady cumin-infused mango syrup; lime juice; and a blend of yogurt, honey and milk. It’s served in a Collins glass filled with pebble ice and garnished with edible flowers and pistachios. It’s also an approachable cocktail that is creamy, tangy, spicy and refreshing. 7943B Tysons Corner Center, Ste. G21U, Tysons Corner, Va., 571.633.1820
Dhania Cooler, $12
The renowned Penn Quarter restaurant and its brilliant mixologist, Jeremy Wetmore, offer a spring sip that he notes has plenty of punch—plus foundational Indian flavors. Wetmore employs Sipsmith London dry gin, Fonseca white port, Génépy Des Alpes, orgeat syrup, lemon juice, cilantro and cucumber-ribbon garnish. Wetmore says it’s a quintessential taste of spring. 633 D St. NW, 202.637.1222
Bombay G&T, $12
The Bombay Club
Indian-British synergy take the form of a riff on a classic tall drink at the posh downtown dining room. Ashby’s London dry gin is infused with cardamom and chiles, and then mixed with tonic water and a housemade lime syrup, garnished with a sugared rim and a lime wedge. “The flavor profile is a refreshing gin cocktail with a slick kick to it,” notes General Manager Naresh Israni. 815 Connecticut Ave. NW, 202.659.3727
Rum Mango Lassi, $10
After the chef and owner of the Cleveland Park venue received countless requests from guests to spike the Mango Lassi with rum, K.N. Vinod relented. He blends plain yogurt with Alphonso brand mango puree from India and adds rum. The sip is shaken and served over ice and garnished with a sprig of mint. “It’s a good libation for people with a sweet tooth,” he says. 3512-14 Connecticut Ave. NW, 202.244.6600