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Cocktail stories: Imperial, Benares

This cocktail from London eatery Benares is a fusion of British ingredients and Indian flavours.

Imperial Desi-Daru-cocktail
The Imperial cocktail at Benares is made with Desi Daru

Established in 2003, Benares restaurant and bar is in the heart of London’s Mayfair, overlooking Berkeley Square. The restaurant combines traditional Indian techniques, flavours and spices with seasonal British produce, resulting in a creative fusion that celebrates both cultures.

This winter, the restaurant’s bar will offer the Imperial cocktail. Bar manager Abdul Hannan Mohammed says: “The Imperial is more than just a cocktail to me – it’s a personal ode to the vibrant streets of Old Delhi, where I spent countless hours soaking in the sensory overload of spice markets, street vendors, and bustling energy. Growing up, the aroma of spices like cardamom, fennel and clove was woven into the fabric of everyday life. Those scents stayed with me, evoking warmth and a deep sense of nostalgia.

“When I set out to create this cocktail, I wanted to bottle that experience – the way spices aren’t just ingredients in Indian culture, but storytellers of tradition and memory.”

Desi Daru Vodka was chosen for the base for its “clean, earthy profile” that allows the spices to shine.

Mohammed creates a star anise shrub as the foundation to add subtle warmth and depth, as well as evoking the spice markets of his native city. Lychee liqueur is added for another touch of nostalgia, mimicking the tropical fruits that Mohammed grew up with, with orange bitters adding zesty sharpness to balance the drink.

The serve is completed with a splash of Rooh Afza, a popular concentrated syrup known for its distinctive floral, fruity, and herbal flavour, whose name means ‘refresher of the soul’. Originating from South Asia and the Middle East, it has been a household staple since its creation in 1906 by the Hamdard Laboratories. “Its floral and rose-infused notes transport me back to family gatherings and long summer evenings,” adds Mohammed.

“Crafting the Imperial was like bridging two worlds: the timeless traditions of Indian heritage with the precision and creativity of modern mixology. Each sip, I hope, captures that story: the bustling streets of Delhi meeting the dynamic energy of London.

“For me, this drink is a celebration of roots, culture, and the joy of sharing flavours that are deeply personal yet universal in their appeal.”


Imperial

Imperial-Benares-Abdul-Hannan-Mohammed
Abdul Hannan Mohammed

Ingredients

50ml Desi Daru Original Vodka

20ml Lychee liqueur

25ml Fresh lime juice

15ml Homemade Rooh Afza and star anise shrub*

2 Dashes of orange bitters

Method: Shake all the ingredients together and strain into a pre-chilled coupe glass. Garnish with an edible rose petal and edible glitter.

*Rooh Afza and star anise shrub recipe

Ingredients

500ml Rooh Afza syrup

6-8 Star anise

250ml Cider vinegar

250ml Water

Method: In a small saucepan, mix the Rooh Afza and water. Stir over medium heat. Add the star anise to the mixture, and let it simmer gently for five to seven minutes, allowing the flavours to infuse. Remove the mixture from the heat and let it cool to room temperature. Stir in the apple cider vinegar. Strain the mixture into a clean glass jar or bottle to remove the star anise and any solids. Seal the jar and refrigerate the shrub for 24 to 48 hours.

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