8 cocktail recipes that will make a long weekend at home look like a mini vacation

Here are eight classic and contemporary concoctions that have been carefully curated by the mixologists of The St Regis Mumbai's Sette Mara and Koishii, two of Mumbai’s culinary hotspots

st regis nikhil pawar mixologist koishii at penthhouse Nikhil Pawar, Mixologist, Koishii at Penthouse, The St. Regis Mumbai

Here are eight classic and contemporary concoctions that have been carefully curated by the mixologists of The St Regis Mumbai's Sette Mara and Koishii, two of Mumbai’s culinary hotspots at The Best Address! Sette Mara, the sparkling new Middle Eastern lounge, bar and kitchen, creates community meals and Levantine classics in a tony setting. But what sets it apart is its energetic Bar and Lounge which features a collection of handcrafted artisanal cocktails and Negronis, freshly concocted by interactive and spirited bartenders.  The Negronis here are aged and served from a barrel making the drink, bitter sweet, oaky, dry and refreshing all at once. The selection of a variety of cocktails like the 60 Days Barrel Aged Negroni, The Luxury Boulevardier, Turkish Old Fashioned and Crystal Truffle Negroni can be relished at Sette Mara.

Rohan Rege, Asst. Manager, Food & Beverage, The St. Regis Mumbai says, “Ageing a negroni requires mixing three main ingredients—dry gin, sweet vermouth and Campari, and letting the cocktail mature. The cocktail you get is bitter and sweet in equal parts with hints of vanilla, oak or clay (aged in a clay pot or kulhad). However, if you want to be experimental, add passionfruit to the drink and for an additional flavor burst, or try my favorite, Crystal Truffle Negroni. At Sette Mara, besides negronis, we also have specially crafted contemporary cocktails with gin.” 

Koishii at Penthouse celebrates the creativity of Japan and the vibrancy of Peru. Amalgamating the act of falling in love — Koi, and the deep feeling of doing something for someone you love, Itishi, you’re here to experience our way of life, not only with the vibrant cuisine but also with theatrical cocktails. 

st regis crystal truffle negroni sette mara



Bombay Sapphire 30ml

Campari 30ml

Martini Rosso 30ml

Milk (To clarify) 10ml 

Truffle Oil 10ml (Fat wash method)

Method: Take equal amount of Gin, Campari, Martini Rosso and Milk. Stir for 5 minutes, allow the cocktail to separate and let it rest for 30 minutes. Strain using a Coffee Filter Paper to Clarify the cocktail

Garnish: Skeleton Leaf and Campari Caviar

Fat Wash Method: Once the cocktail is clarified, add 10ml of Truffle Oil and stir continuously for 5-10 minutes. Leave the cocktail to freeze for 4-5 hours. Once the layer of oil has frozen, gently take it out and filter the cocktail using a coffee filter paper

Glassware: Old-fashioned

st regis the luxury boulevardier sette mara



Jameson Caskmates 30ml

Campari 30ml

Martini Rosso 30ml

Method: Take a mixing jar, add all the ingredients in the mixing jar and stir it. Double strain it into an old fashioned glass with hand carved ice in it. Garnish it with an orange twist and smoke the cocktail with cherry wood chips

Garnish: Orange Peel Twist with Smoke

Glassware: Old-fashioned

st regis 60 days barrel aged negroni sette mara



Bombay Sapphire 30ml

Campari 30ml

Martini Rosso 30ml

Method: Pour equal amount of Gin, Campari and Sweet Vermouth into an Oak Barrel and age for 60 Days. Once the Negroni is ready, pour straight from the Barrel and serve on Ice

Garnish: Orange Peel

Glassware: Old-fashioned 

st regis turkish old fashioned sette mara



Jim Beam 60ml

Aromatic Bitters 5ml

Sugar Syrup 10ml

Dried Figs Infusion 100gm

Method: Infuse figs in bourbon for a week. Muddle orange to extract its oils, add sugar syrup and bitters. Stir for 20 Seconds and pour into an old-fashioned glass and garnish it with sugar rim and fresh fig wedge

Garnish: Half-sliced fresh fig

Glassware: Old-fashioned

st regis smoke swirl and tonic sette mara

SST–Smoke, Swirl and Tonic Sette Mara


Bombay Sapphire 30ml

Campari 30ml

Tonic water 90ml

Method: Add Gin, Campari and top with Tonic Water. Give a Cherry or apple wood Smoke and garnish with Rosemary

Garnish: Orange Twist and Rosemary

Glassware: Burgundy

st regis the ginza sour koishii at penthhouse

THE GINZA SOUR Koishii, at Penthouse


Suntori Whisky 60ml

Ponzu 15ml

Thyme Shrub 15ml

Lime juice 30ml

Cocktail foamer 2 dash

Method: Add all the ingredients to a cocktail shaker and reverse dry shake. Smoke the cocktail using hickory wood chips

Garnish: Dehydrated lemon slice

Glassware: Old-fashioned

st regis yuki koishii at penthhouse

YUKI Koishii, at Penthouse


Sake 20ml

Brandy 20ml

Triple Sec 10ml

Lime juice 15ml

Method: Add all ingredients in a cocktail shaker and shake to perfection. Pour it into a Coupe glass and garnish with Smoke Bubble and burst the bubble with edible flower

Garnish: Bubble Blaster with Edible Flower

Glassware: Coupe

st regis nikkei fizz koishii at penthhouse

NIKKEI FIZZ Koishii, at Penthouse


Pisco 60ml

Lychee puree 15ml

Fresh berries 5-8 no

Lime juice 15ml

Ginger ale Top up

Method: Muddle the berries in the glass itself and build up all the ingredients over ice. Top up with Ginger Ale 

Garnish: Purple orchid flower 

Glassware: Hi Ball

st regis rohan rege

Rohan Rege Asst. Manager, Food & Beverage, The St. Regis Mumbai

Rohan Rege began his journey as a mixologist in 2014 and he spent his formative years working tirelessly at mastering the craft. Rohan’s interest in mixology triggered a journey of experimenting with recipes, going deep into acquiring knowledge about the various progressions in mixology and concocting luxury cocktails. With his enthusiasm and zeal, Rohan was shortlisted as a semi-finalist for the World Class 2016. He went on to launch an internationally acclaimed project, Garden to Glass which resulted in record-breaking cocktail sales in the launch month itself. With his passion for constant innovation, he won the World Class 2017 India Finals held in Mexico as India’s representative mixologist. Later that year he emerged a national finalist runner-up in the 2018 competition. While spearheading the bar programmes at Ritz Carlton, Pune, Rohan bagged Marriott’s National Business Council Award in July, 2018. In 2019 Rohan won the Times Food Award as the “Mixologist of the Year 2019” title. He was then selected as Marriott’s Global Beverage Professional of the year and awarded the prestigious SABRE (Service Awards for Restaurant and Bar Excellence) for 2019. As the Beverage custodian and as the Asst. Food & Beverage, Manager at The St. Regis Mumbai, Rohan now oversees the F&B operations at the hotel and continues to position the hotel as the most sought after destination for craft cocktails!

Nikhil Pawar Mixologist, Koishii at Penthouse, The St. Regis Mumbai 

Nikhil began his career as a room service executive. However, his love for mixology and thirst for innovation led him to pursue the profession of an expert mixologist. His passion for cocktails and spirits finally drove him to seek mentorship as a bartender. Today, Nikhil is seen concocting theatrical cocktails behind the bar at the latest Nikkei restaurant, Koishii at Penthouse, The St. Regis Mumbai. His most preferred choice remains sake-based concoctions as he continues to work hard to perfect the art of mixing the best sake cocktails.


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