Limited Edition Cocktails and Bar Takeovers
Our menu moves fast. Whether it is a global collaboration or a seasonal experiment from our flavour lab, these drinks are here for a good time, not a long time. Pull up a chair and sip something new before it is gone.
From our Dewar's 12 menu, The Quite Dram. A smoky, warm pour featuring wine jaggery reduction and our house-made mole bitters for a complex finish.
The Walnut Highball, a nutty and refreshing take on a classic. We mix Dewar's 12 with walnut, cacao, and cream soda for a truly distinctive flavour.
A refreshing Dramble Julep from our Dewar's 12 series. This easy-sipping cocktail blends mint, cherry, and powdered sugar for a bright and balanced drink.
The Smoked Citrus Trail, featuring Dewar's 12 and a smoked pinewood tea cordial. This drink offers bright, smoky notes with a clean soda water finish.
The Party Starter is exactly that. Dewar's 12 mixed with a guava spice mix and tonic water creates a spicy, sparkling cocktail that's perfect for any celebration.
The Patrón OG Picante from our Bacardi collaboration. Patrón Silver, agave, lime, and jalapeño come together for a spicy, tangy kick, finished with a Tajin salt rim.
A creative twist on a classic, the Patrón Añejo Old Fashioned. We infuse the tequila with popcorn flavour and add bitters for a smooth, slightly sweet, and savoury cocktail.
The Grilled Breeze, a smoky and citrusy cocktail from our limited-edition Bacardi menu. It features Patrón Reposado, lime, sugar, and a hint of balsamic.
Our Piña Martini offers a tropical escape. Patrón Blanco, sherry, pineapple, and coconut cream create a sophisticated, creamy, and vacation-worthy drink.
The Mango Mellow Mood is a smooth, tropical delight. Patrón Reposado is mixed with a mango cardamom liqueur, coconut water, and mint for a refreshing sip.
About Here Today, Gone Tomorrow
These are not your standard bar staples, as we treat our limited-edition menu like a playground for new ingredients and techniques. When we collaborate with brands like Bacardi or Dewar’s, we are not just mixing drinks, we are bottling a fleeting moment of creativity, from clarified palomas to house-made jamun cordials.
The Flavour Lab Approach
At Comorin, we believe a bar should never stand still. Our limited-edition menus are born in our in-house flavour lab, where we mess around with everything from house-aged shrubs to fat-washed spirits. We take familiar flavours—like the humble jamun or a classic pineapple—and give them a complete makeover.
Why These Menus Change
We design these selections to be transient. Whether it is a guest bartender taking over the floor in Mumbai or a specific spirit collaboration at our Gurugram location, the goal is to offer you a drink you won't find anywhere else.
What to Expect
- Technique-Driven Pours: Look for milk-washed clarification, sous-vide infusions, and custom bitters that elevate the spirit base.
- Seasonal Ingredients: We source produce that is at its peak, whether that is cooling summer fruits or spicy, warming winter accents.
- Collaborations: We invite some of the industry's best to take over our bar, giving you access to unique mixology styles and perspectives.
Because these are seasonal, they don't stick around. The menu you see this month might be gone by the next, replaced by something entirely new. If you spot a flavour profile you love—like our spicy Patrón OG Picante or a complex Dewar’s 12 dram—we recommend coming in sooner rather than later. We are always experimenting with new ways to serve the classics, so do not be afraid to ask our bartenders what is being tested behind the scenes.
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