When Coffee Met Johnnie Walker Black Label: Whisky Experiments Brings New Brews On World Whisky Day

During the prohibition era, the easy-to-make gins and vodkas trumped whisky, which requires ageing, in speakeasies. But when the 1920s bar style made a resurgence in modern times, whisky was not getting left behind. It showed up neat, yes, but also got mixed into cocktails and infused in desserts. The next step? Breaking the norm by experimenting with flavours. 

On World Whisky Day 2026, One Big Experiment by Johnnie Walker Whisky Experiments gave mixologists, cocktail enthusiasts, bartenders and beverage directors a front row seat to experimentations that led to evolution in the way a drink is sipped. The focus was on reinterpreting whisky with four flavours: spicy, fresh, fruity, and coffee. Lair, a modern-day speakeasy with outlets in Delhi and Gurgaon, took charge of blending the nutty, bitter coffee in whisky cocktails. Dive in to know Lair’s philosophy behind every serve, and how that translates into the drinks on the menu.  

Lair, that means a secret or secluded spot, balances what is hidden and what is showcased in all its offerings, from the setting to the menus. The bar programme in particular, headed by beverage director and former World Class winner Navjyot Singh, focuses on quality cocktails centred around ingredients from all across India. The idea is to reimagine these local finds into surprising concoctions combining the histories of all the different regions in a single glass. This ideology is on fine display in the whisky coffee cocktails. 

As per the team, “these cocktails explore the versatility of Johnnie Walker Black Label through the world of coffee, showcasing how the spirit seamlessly blends with strong flavours while retaining its depth and character. Inspired by Indian terroir and global influences, the menu reimagines coffee beyond the classic Espresso Martini cocktail format.”

The following recipes use Johnnie Walker Black Label. You can use any other whisky of your choice. 

While few things can usurp the position that chai, or tea, enjoys in India, coffee has long been a worthy contender. These whisky cocktails by Lair give the bitter brew the attention it deserves by letting the depth, flavour, and inherent roasted profile shine in varying structures and flavours. 

There’s Coorg that draws inspiration from India’s coffee plantations, but takes things a step ahead by including the nation’s favourite summer fruit, the Alphonso mango. By pairing Alphonso mango with Araku dark roast coffee for a tropical yet roasted profile, the drink balances the bitter edge of a dark roast, ensuring that every sip offers a harmony of flavours. 

If Coorg is about balancing flavours, Kaapi Nirvana is about technical proficiency. The drink merges enhanced coffee liqueur, robusta aperitif and masala chai milk, celebrating the comfort and spice of Indian tea culture with modern cocktail techniques. The addition of milk to whisky might sound audacious, but the complex concoction gets it right. Served with a garnish of biscotti, this is storytelling in a well-balanced glass.

Just like a well-planned meal ends on a sweet note, the coffee cocktails end with a dessert-inspired drink. Tiramisu, inspired by the iconic Italian dessert of the same name, showcases bakery craftsmanship in a cocktail glass. It transforms the iconic dessert into a refined coffee cocktail with orange aperitif and coffee soda, delivering richness without excessive sweetness. Tiramisu, the dessert, has been adapted multiple times, but with this cocktail, the surprises keep coming. 

Together, these serves celebrate storytelling, regional ingredients, and the evolving culture of coffee cocktails. 

The sheer variety and expertise in these cocktails is proof that Indian mixology has long moved past a novelty act. With Whisky Experiments, bartenders and cocktail enthusiasts intermingle to understand how a premium spirit like the Johnnie Walker Black Label becomes the focal point for cocktails that blend knowledge, creativity, and efficiency. Because whisky, with its medley of flavours, was never meant to be boxed into a type. It deserves experimentation and innovation, like the kind cropping up across bars and homes today. 

*Drink Responsibly. This communication is for audiences above the age of 25.