World Bartender Day 2026: A Luxe Pineapple And Parsley Tequila Highball To Celebrate
The Beverage Head at Kamei, one of the trendiest restaurants and bars in New Delhi, brings to cocktail connoisseurs an interesting highball recipe on World Bartender Day 2026. Ankur Adhana, ranked high in the Top 20 World Class 2026 bartenders presents a twist on a classic by curating a pine and parsley tequila highball which swaps out the whisky with this peppery and bright spirit.
Every year, World Bartender Day is celebrated on 24 February to mark the remarkable hospitality, ingenuity and skill of blenders and bartenders around the globe. This time around, Kamei has come up with a stunning fizzy number for this day which goes beyond the picante or the margarita to present tequila in a whole new way.
Pine And Parsley Tequila Highball
Adhana mentions that this is a tequila cocktail which hardly requires a full bar set-up. With just a few basic blending ingredients, you can put together an inventive tequila highball complete with fresh flavours.
Tequila has come to Indian bars all the way from Mexican regions and cemented itself as an important spirit in desi cocktail craft. It can be “dramatic” and “smooth,” Adhana remarks while discussing this spirit, and in cocktails such as this particular highball, quite “fresh and effortless” to use. Because cocktails have to be tasty, they have to be experiential and that’s what tequila does to a cocktail experience.
Across global bartending cultures, tequila holds the spotlight for bringing this exact vibrancy to cocktail making. On World Bartender Day, blend the “crisp, bright and effortlessly stylish” pine and parsley highball which highlights the citrusy, peppery and vegetal notes of tequila in a brilliant craft cocktail.
Here’s a simple recipe to make this drink at your home bar:
Ingredients:
- 50 ml Don Julio Tequila Blanco
- 50 ml pineapple and parsley mix
- 60 ml soda
- Kimchi salt for rimming the glass
- For the pineapple and parsley mix:
- 200 gm pineapple chunks
- 25 gm parsley
- 100 ml fresh pineapple juice
Method:
- Start by preparing the pineapple and parsley mix. Bring together 200 gm pineapple chunks, 25 gm parsley and 100 ml fresh pineapple juice in a mixer and blend well. Strain and set aside.
- Now, spray a little lemon juice on the rim of a tall highball glass. Sprinkle kimchi salt on the rim, to bring a tasteful tangy flavour to the cocktail.
- Next, add one large ice cube to the glass. Follow this up with 50 ml pineapple and parsley mix and 50 ml Don Julio Tequila Blanco.
- Top the drink off with 60 ml soda. Stir lightly with a bar spoon and garnish with parsley.
- The signature World Bartender Day 2026 special pine and parsley highball is now ready to be served!
*All cocktails listed use 30 ml liquor measurements for single serves. Drink Responsibly. This communication is for audiences above the age of 25.
