Top chefs in Delhi-NCR share their favourite summer cooler recipes

Delhi-NCR: As temperatures soar, beating the heat is no longer just about cranking up the AC. This summer, chefs are giving classic coolers a refreshing twist by blending traditional Indian flavours with contemporary flair.

Patriot spoke to leading chefs across Delhi-NCR about their favourite summer drinks and how to prepare them at home.

Anuraag Narsingani, Director of Culinary at JW Marriott New Delhi Aerocity, has curated a vibrant lineup of summer beverages.

“Spicy Jamun Lemonade—a tangy, bold twist on a traditional Indian fruit; Blueberry Lemonade—subtly sweet and rich in antioxidants; Spicy Mango & Mint Lemonade—a refreshing blend with a hint of heat; Basil Pineapple Lemonade—herbaceous and tropical; Green Apple Lemonade—crisp, tart, and energising; and Guava Lemonade—a tropical classic with a punch—are some of the best drinks for this summer,” he said.

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Ravi Kant, Executive Chef at The Lalit New Delhi, recommends unique drinks such as Cranberry Gimlet, Aam Panna Indulgence, Apple & Mint Sparkle, Raspberry Aid, and Pineapple Spritzer.

Cranberry Gimlet: This ruby-red drink blends 60 ml cranberry juice, 15 ml lime juice, and 15 ml simple syrup. Shake with ice, double-strain into a chilled martini glass, and garnish with an orange wheel.

Aam Panna Indulgence: Roasted raw mango pulp (120 ml) is combined with black pepper, cinnamon, cumin powder, and fresh mint. Served in a highball glass rimmed with black salt, it’s topped with a scoop of mango ice cream and a cherry.

Apple & Mint Sparkle: A light, floral mocktail made with 150 ml apple juice and 50 ml elderflower cordial. Shake well and serve in a roly-poly glass, garnished with a sprig of mint.

Raspberry Aid: A refreshing cooler with 90 ml raspberry cordial and 20 ml mint syrup. Stir over crushed ice in a highball glass, top with soda, and garnish with a lemon sprig.

Pineapple Spritzer: A tropical-meets-Mediterranean blend of 150 ml fresh pineapple juice, 30 ml Italian lemon juice, and 20 ml simple syrup. Serve with a wedge of pineapple and lemon peel.

Sarbjit Singh, executive chef at Radisson Blu Marina, suggests sticking to cooling classics like Watermelon Mint Cooler and Cucumber Lemonade.

“The Watermelon Mint Cooler is perfect for hot summer days—refreshing and incredibly easy to make with just fresh watermelon, mint leaves, and ice cubes,” he said. “The Cucumber Lemonade cooler is ideal for those who enjoy a tangy, hydrating drink.”

He emphasises beverages that not only quench thirst but also elevate the dining experience.

Aman Pandey, Mixologist at The Leela Ambience Gurugram, recommends Mango Zeste—a drink that balances sweet and tangy notes.

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“For Mango Zeste, use 60 ml fresh mango juice, 15 ml blueberry reduction, 15 ml each of lime and lemon juice, two dashes of saline solution, 1 gm citric acid, 0.5 gm xanthan gum, and two pandan leaves,” he told Patriot.

Gagandeep Singh Sawhney, Executive Chef at Shangri-La Eros New Delhi, promotes hydration for wellness.

“Wellness begins with what you sip. Our summer drinks are crafted to hydrate, heal, and help you glow from the inside out,” he said.

His picks include Sunset Splash, a tropical blend of pineapple, grape, and cranberry juice with coconut milk and grenadine syrup; and the Spicy Mango Cooler, made with mango purée, lime, a dash of Tabasco, and soda for fizz and heat.