We’re in high spirits as we reveal the nominations for the best cocktail bars in India for the Zee Unlimit Awards 2026! From Bombay Daak's elevating local drinking culture to Nutcase's innovative approach, these establishments are transforming the perception of what drinking can truly mean in 2026. From old favourites to new additions, here’s a dive into why these bars deserve a spot in Unlimit Awards 2026’s Best Cocktail Bar Category.

Conversation Room, Kolkata

What: Over the last ten years, Kolkata's bar scene has seen a gradual but noticeable transformation. More recent years have seen a proliferation of loud nightclubs and glitzy clubs in the city that was previously famous for its adda, or leisurely chats over tea and cigarettes. In this context, Conversation Room stands out as a more subdued and intentional addition to Kolkata's nightlife, one that seems firmly rooted in the city's unique rhythms rather than imitating worldwide trends.

Who: Founder Abhimanyu Maheshwari's vision for Conversation Room is simple. The original intention was for it to serve as a space for people to talk to one another, with the emphasis being on interpersonal communication and the secondary importance of anything else. Drinks and cuisine are friendly and unassuming, and the decor is understated and never designed to detract from the emphasis on connecting with others.

What sets it apart: Created by Pankaj Balachandran of Countertop India, it is creative without being pretentious. For example, in That's What She Said, a combination of tequila, coriander, muskmelon, and jalapeño made for a refreshingly spicy drink, and in Smooth Talker, a combination of scotch, vanilla caramel, and a touch of cacao smoke made for a richer yet approachable cocktail. The Share Market Tea, on the other hand, is a combination of vodka, whiskey, and share market tea—a robust, milky, sweet chai that is often served at tea stalls outside the ancient Kolkata Stock Exchange—added with malai froth, a piece of bread, crystallised sugar, and saffron. The cuisine goes well with the beverages and doesn't take centre stage. Your drink will pair seamlessly with the earthy and deep mushroom truffle pâté served with house chips, the mildly spicy Bhutanese ema datshi with tingmo, and the slowly-building spiciness of the goat pepper fry with Kerala parotha. The dessert, a toast with caramelised honey butter and vanilla bean ice cream, is the perfect way to end the meal.

Nutcase Etc, Kolkata

What: Starting strong with Nutcase Kolkata that has truly added a sense of whimsy and innovation with its offerings. Ritu and Avinandan Banerjee conceived the idea for their future establishment one night in 2023 while drinking at a pub in East London, which led to the creation of a local watering hole with completely different coordinates, best described as this room, with its Bauhaus touches, verdant walls, warm wood, and mood lighting.

Who: Expect rubber duckies and a Bangali twist to classic cocktails like Penicillin and variations on them like the riff with kalojire honey and a kalojire tincture float, as well as new creations like these. For those who like traditional Old Fashioneds, there is a zero-proof version available. Alternatively, you can swap out the main course for a Rare Steak or a Nutcase Brekkie, which has cereal-infused whiskey, orange bitters, banana oleo, and toasted milk.

What sets them apart: And what if you could drink your steak? Try the Rare Steak which is made with Bourbon, beef bone marrow, ponzu, rosemary, and aromatic bitters. Can’t make it in time for a visit to Chinatown? Try Tangra Town that combines tequila, chicken broth, bell pepper, onion, scallion, and soy. Want to venture further east? Try Sushi, which is a combination of Bombay Sapphire, sake, nori, gari, and mirin. The staples here are also given an ingenious treatment. Like the “Beer,” which blends Aberfeldy 12, pearl barley soda, banana, and orange bitters, resembling its namesake in appearance and taste, it serves as a clever substitute for beer in a bar that doesn't serve it. It is truly one of the best new cocktail bars in India, having been nominated in this category.

Bar Spirit Forward, Bengaluru

What: With its cosy lighting, rattan and leather accents, and smoky glass features, Spirit Forward gives off the vibe of the bustling backstage of an old, magnificent theater. Despite its covert entry, the bar of the Hotel Southern Star on Lavelle Road swiftly fills up. Bartenders from other establishments typically come here to unwind on their days off, which indicates that the establishment is well-run.

Who: Spirit Forward was developed by individuals with extensive backgrounds in the food and beverage sector, as well as long-standing professional relationships. One of the city's many pubs and restaurants, the now-closed but unforgettable Black Rabbit in Indiranagar, closed in 2014, was co-founded by Guru Shivaram, director of Investorant Platforms, an investment firm with an interest in food and beverage (and other things).

What sets them apart: They take great pride in the vintage beverages menu! With a hint of mild fruit fermentation, The Southern Star is a fantastic tequila cocktail. With every sip of Southern Star, a tequila-based cocktail, you'll feel a swell of mild sweetness and spice. The sumptuous layers are created by fermenting plum and guava cubes for 36 hours with jalapeño before shaking with tequila.For those seeking a more refined kind of cosiness, they also have great options like the Old Cuban, Milk & Cookies, and Tutti Frutti Negroni. Whisky, red apple, and falernum syrup are combined with soaked and strained chocolate cookies to make the Mil.f & Cookies, a smoky-sweet cocktail. Bar Spirit Forward is often in the spotlight for its many achievements, and it never stops innovating!

Bombay Daak

What: Bombay Daak's menu offers a variety of wistful treasures, which may become apparent after a few cocktails. Each dish, served with a side of crunchy nibbles, evokes the nostalgic memories of a gritty pub, as experienced by boomers themselves. Bombay Daak, a "daaru-chakna" location, pays homage to the drinking traditions and cultures of India, from Maharashtra to Manipur.

Who: Ekaa, located in Mumbai and ranked #38 on CNT India's Top Restaurant Awards list, is run by partners Niyati Rao and Sagar Neve, who also champion the tale of India's dive bars. As a result of their fascination with the enormous variety and depth of India's drinking culture, the two, who frequently unwind in dive bars after work, came up with Bombay Daak.

What sets them apart: As varied as the menu is, so is the bar program, which is overseen by mixologist Yathish Bangera. Bombay Daak crafts its own Kesar Kasturi, an exclusive traditional liquor from Rajasthan. Santra Season, a light cocktail, is enhanced by the Malvan masalas, thetcha, and karvanda pickle. This gin-based cocktail, named for Bangera's Coorgi acquaintance, has smoky coffee and chekké kuru pajji, a traditional jackfruit chutney from Coorg. The drink program and the cuisine complement each other perfectly! Bombay Daak's menu often overlooks Northeast India. Rao goes to considerable lengths to procure the highest quality smoked pork from a local family in Shillong, as it is an essential accompaniment to beverages. The chef's take on the Manipuri cocktail classic Wai Wai has fifteen ingredients, including bamboo shoots and Manipuri chives, served over a bed of crisp broken noodles, is just the kind of unique pairing that sets this joint apart!

Hideaway, Goa

What: Because live music is the lifeblood of this pub, evenings here are unlike any other Goan bar; instead of chit-chatting, you'll hear nothing less than infectious blues solos and funk basslines that will have you on the dance floor. The pub has been a venue for foreign performers such as Sarathy Korwar, Monoswei, Desmadre Orkestra, and Daoud throughout the years. Picture this: you're in a bar on a Goan beach, sipping a delicious cocktail while bopping to the top tunes. Sign us up!

Who: Sheldon Abranches, Sidharth Bandal, and Nathaniel da Costa launched Hideaway in 2019, and since then, it has grown to become a highly esteemed bar in India. India's 30 Best Bars has included Hideaway three times. It was born from the creators' passion for music, curiosity, and creative drinks; it's on Ozran Beach Road in Vagator, North Goa, next to the "I Love Bell Bottom" monument.

What sets them apart: The drinks provide a variety of flavours that are both sophisticated and fulfilling, ranging from the lively Babylon (a blend of passion fruit, vodka, coconut water, and lemongrass) to the End of the Day (a combination of house-infused rum, banana, and coffee liqueur). Whether you want to sip them at the horseshoe-shaped bar inside or on the outside patio, the innovative cocktails are crafted with spirits blended with in-house Goan ingredients such as kokum and urak. The presentation is spot on. Comfort cuisine is always a priority, but the menu elevates it with touches of Goan and international flavours. Bar snacks, burgers, sandwiches, and seafood are all part of their menu. Using only inexpensive, locally available materials, each of these products is crafted with care, crafting a consummate Goan bar experience!

Boilermaker, Goa

What: Unlike the typical large, air-conditioned venues in Goa, Boilermaker adopts a smaller, more lively open area, drawing inspiration from the state's dying shack culture. The rough, grungy style pays homage to the DIY spirit of a local watering hole. A corrugated metal sheet covers the polished wooden bar, while an old wooden door converted into a communal table and metal touches pay homage to the pub's nickname!

Who: Nakul Bhonsle, an entrepreneur in the craft beer industry, met Pankaj Balachandran, a famous mixologist and co-founder of Bar Tesouro, which was named No. Four bars in Asia's 50 Best Bars in 2022 collaborated to create Boilermaker! Established in the latter half of 2024, Boilermaker personifies the "susegad" mentality, a term from Konkani meaning a kind, unassuming, and carefree demeanour.

What sets it apart: Three distinct sections make up Boilermaker's cocktail menu. Cocktails like Papa Issues—a blend of rum, Martini Fiero, papaya, sichuan pepper, coconut milk, and orgeat—and What Rhymes With Orange are examples of smashables, which are easy-drinking drinks that go down fast. Sessionables are beverages that are best enjoyed slowly. See what happens when you combine tequila, spring onion, fresh lime, WC, Tabasco, and salt in It's Spring Somewhere, or whiskey, fig brandy, cherry liqueur, Rosso, Peychaud's, and Angostura in We're Still Figuring it out. Chefs Gayatri Desai of Ground Up in Pune and Rajat Mendhi of Bombay Picnics reimagine Goan bar snacks by joining forces. They infuse their menu with a contemporary twist on classic dishes. If a typical Goan bar experience is what you are looking for, this restaurant is the place to be!

Slink and Bardot, Mumbai

What: What was once a remote location for electronic music has become the go-to spot for French food and drink in Mumbai. The bar is cosier and darker than the eating room, which has a more minimalist aesthetic. The drinks here range from fruitier, lighter alternatives to darker, broodier blends. Nonetheless, guests may expect to see traditional aromas like kaffir lime leaves, turmeric, and chilli syrup, as this is still Mumbai. Welcome to Slink and Bardot!

Who: After meeting in Delhi and launching a successful hidden pop-up, the idea came to fruition thanks to Canadian partner Nick Harrison and Chef Alexis Gielbaum. Chefs like Aliakbar Baldiwala are part of a creative cooking philosophy that puts ingredients first. With the help of specialists like Mayur Vijay Tanpure and master entrepreneur Riyaz Amlaani, the bar specializes in handcrafted cocktails of the highest quality, served with a side of Frech elegance!

What sets it apart: The creative cocktail menu at Slink & Bardot is a standout feature of the restaurant. The talented bartenders here are real artists; they make drinks like the O! Canada, which includes maple bitters, bacon syrup, orange bitters, and Canadian Club. This drink pairs wonderfully with brie cheese and steak tartare, all of which benefit from the bacon flavour. And if you're looking for a new twist to go with your French special, try Johnny Under Pressure (black label, martini rosso, chili, and chocolate bitters).

The dining here is also a standout! A pint of the rich, spicy, and vegetarian mustard ice cream is served with very thin slices of toasted bread and steak tartare, a dish that all three creators love. A shiitake (!) flan coated with kombu jelly is very spoonable; a roasted parsnip sits delicately over a confetti of mango and pine nuts, creating a harmonious dish. A flawless layer of caramel glass above a custard that's laced with spicy, fruity tonka bean in a crème brûlée.