A decade ago, a wave led to a gin revolution, where homegrown tipples overflowed from bar menus. Tequila, and more recently, agave, have become the choice of spirit. “From a Mumbai perspective, quite like the rest of the country, tequila definitely stands out,” Vikram Achanta, co-founder of 30 Best Bars India that ranks cocktail and drinking establishments in India.
An extract from the annual survey report by 30 Best Bars titled What India Is Drinking: ‘The agave spirit category in India has grown at a volume CAGR of 7 per cent from 2021 to 2026, driven by the expanding cocktail culture. Picante is the most popular cocktail in the country. Savoury profiles are winning, with tequila and mezcal finding their way into classic and experimental serves. Margaritas are coming back too.’
Carambola Margarita at La Loca Maria in Bandra is made with jalapeño infused tequila, carambola cordial and orange liqueur; (right) Vihara at House of Akina is inspired by paloma and picante both, combining tequila, mezcal, rice wine, floral apéritif, yuzu lemonade and grilled jalapeño
“I was judging a cocktail competition recently, and a participant made a Tequila Old Fashioned, along with some white chocolate syrup and some chocolate bitter. The spirit can definitely play in the classic territory also. Palomas are making a decent comeback,” says Achanta.
“With tequila and agave-centric bars, a strong focus on agave has grown, with many bars stocking more than 30 tequilas. “Unlike vodka, which has a neutral taste, tequila adds to any drink with its vegetal, earthy taste profile. It adds a layer of complexity to cocktails,” he explains.
Vikram Achanta
The urban myth that the spirit doesn’t give you a hangover and bloating the next day may have contributed to its popularity. “Tequila and sparkling water (usually Perrier) have become a very popular serve as a clean option, along with sipping the spirit on the rocks,” he signs off.
EXPERTSPEAK
Bensan Geevarghese, beverage manager, House of Akina,
Guests today are looking for lighter, fresher, and more flavour-forward cocktails, and tequila fits perfectly into that space. Its versatility allows play with tropical fruits, spices, herbs, and local ingredients while still letting the spirit shine.
Razwan Zamfirescu, beverage head, HyLo & The Dimsum Room
Tequila aligns with the Indian palate — it’s smokey, spicy and fresh all at once. Across the city, we’ve seen what many of us call the ‘Picante movement’ — a shift towards tequila cocktails that combine citrus, chilli and fresh herbs. From toasted sesame to Naga chilli shrub, Indian flavours pair well with this spirit.
Know your spirit
Shillong Embar Picante at House of Akina Bandra has tequila, citrus, strawberry, jalapeño
Tequila: Distilled spirit made from blue agave from specific regions of Mexico
Agave: A succulent plant whose heart (piña) is used to make spirits like tequila and mezcal
Blue agave: The specific agave variety (Agave tequilana Weber Azul) used to make tequila
Mezcal: A traditional Mexican spirit made from various agave species, often with a distinctive smoky character
