There has been a noticeable change in what guests are choosing, especially during the summer months.
There is a clear move towards lighter, more refreshing drinks less sweet, lower in alcohol, and easier to sip over time. A lot of it comes down to lifestyle. Today’s guests are far more mindful about what they’re consuming, whether it’s food or drinks.
They are not necessarily looking to avoid alcohol completely, but they do want a better balance. In the summer, especially, people are leaning towards cocktails that feel cooling and hydrating something that helps beat the heat rather than weigh them down.
Traditional Indian ingredients like vetiver, kokum, gondhoraj lime, and curry leaf play a very relevant role, especially during the summer. These are not new to us they have been part of our diets for generations, primarily because of their natural cooling and hydrating properties.
What is interesting is that guests today are rediscovering these ingredients in a more contemporary format. There is a growing appreciation for flavours that not only taste good but also feel good, especially in warmer weather. From a bar perspective, we are using ingredients like kokum, gondhoraj lime, and curry leaf to bring in that balance they add freshness, depth, and a certain familiarity, while still allowing us to create something new.
When it comes to experimentation, we try not to overcomplicate things. Instead, we focus on using local, often underrated ingredients in a way that feels relevant today. Guests are always open to trying something different, and this gives us an opportunity to showcase our own flavours in a more modern, approachable way.
Read the full story that first appeared in Hotelier India’s May 2026 issue here:
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