Feni is getting a stylish new spin in bars across the country; Amber Dias digs a little deeper.
Once the go-to drink at laidback beach shacks in Goa, feni is shaking things up in swanky bars and restaurants across the country. This bold, punchy spirit is ditching its old-school rep and sliding into the spotlight of India’s buzzing cocktail scene. What was once an acquired taste is now the darling of daring mixologists and curious customers, popping up in clever craft cocktails that prove feni’s got serious flair.
A Spirited Revival
Feni is making its way onto cocktail menus across India with a lot more style and swagger. While it’s been part of Goan tradition for centuries, made from either cashew apples or coconut sap, it only got its official due in 2009 when it was awarded Geographical Indication (GI) status, cementing its place as a true Goan heritage spirit. Fun fact: Legally, feni can only be produced in Goa.
But the real turning point came when a new wave of distillers, bartenders, and drinks entrepreneurs started giving it a fresh spin, highlighting its complexity and pairing it with global flavours to appeal to a modern crowd. Goa-based Rahul Gomes Pereria perfectly put it in an interview, saying. “Feni is to Goa what tequila is to Mexico or cachaça is to Brazil. Its complexity makes it perfect for creative reinterpretation, especially with India’s botanical bounty.”
On The Menu
For Mumbai-based restaurant Goa Portuguesa, adding feni to their drinks menu was a natural choice. The restaurant is renowned for its authentic Goan cuisine and is a go-to destination for anyone looking for a little taste of Goa.
Sudeep Awchat, Director, Goa Portuguesa Group of Restaurants, shares insights on introducing the spirit to customers in their recently launched feni cocktails menu.
“Feni has a really distinct flavour, strong, bold, and definitely not for everyone at first sip. But that’s where cocktails come in. They let us experiment with different flavour profiles and help soften that punch by pairing feni with complementary ingredients. The response so far has been phenomenal. These cocktails are perfect for anyone looking to try something new, and I honestly believe it has the potential to become as popular as gin.
“The way feni is made plays a big role in how it tastes, so starting with good-quality feni while making a cocktail is key. Then it’s all about finding the right flavours to pair it with. Lately, we’ve been working with elderflower extract, which has also been growing in popularity. Some of the cocktails we have on offer right now include the Susegad Spice – a lively mix of cashew feni, lime juice, green chilli, Limca and Tabasco; Casa De Feni – which combines elderflower extract, feni and lime juice with a hint of rosemary; and the Goan Zatka – a zesty blend of cashew feni, kokum, lime juice and Tabasco.
“Aside from that, feni is traditionally believed – in small quantities – to aid digestion, act as a natural antiseptic, and even help with coughs and colds. And thanks to its pure distillation process, high-quality feni is often said to leave you hangover-free the next day.”
It’s All About Flavour
Feni’s bold character can be a challenge to balance, but in the right hands, it opens up a world of flavour. Citrus is a natural match, especially lime, kokum, or calamansi, which cut through feni’s intensity with freshness and acidity. Tropical fruits like pineapple, mango, and passionfruit complement its earthy undertones, while spices like ginger, pepper, cinnamon, and star anise enhance its warmth. Herbs like basil, mint, lemongrass, and even curry leaves lend a refreshing twist, grounding the spirit in familiar South Asian flavours. For a deeper, moodier profile, bartenders are also pairing feni with ingredients like jaggery, smoked salt, or aged vermouths, making it a surprisingly versatile base for both bright spritzes and stirred-down sippers.
The Art Of The Feni Cocktail
Bartenders are embracing its earthy, fruity notes to create cocktails that are as layered and refined as any gin or mezcal drink.
Some standout drinks making the rounds:
Feni Negroni:
A bold twist on the Italian classic, swapping gin for coconut feni, which lends smoky, tropical notes to the bittersweet aperitif.
Cashew Sour:
A reimagined whiskey sour using cashew feni, lime and jaggery syrup for a distinctly Indian edge.
Goan G&T:
A nod to the ubiquitous gin and tonic, this version mixes feni with tonic water, kokum extract and a dash of bitters.
Feni Colada:
It combines cashew feni, pineapple juice, coconut milk, whipped cream and grenadine syrup for a fun take on a holiday classic.
Raise A Glass
From heritage halls to highball glasses, feni is finally having its glow-up. This bold Goan spirit is now the toast of India’s coolest bars and cocktail menus, and every drink tells a story – of tradition, rebellion and reinvention. So go on, raise a glass (or a coconut) to feni’s fabulous second act.
Perfect Pairs
Feni’s earthy, umami-rich profile pairs best with robust, spice-forward dishes.
Cashew feni works beautifully with seafood, think grilled prawns, spicy recheado fish, or crab xec xec, as the spirit’s sharpness cuts through the richness.
Coconut feni, with its smoky, nutty notes, pairs well with charred meats, chorizo, or vindaloo, echoing the flavours of wood-fired Goan kitchens.
Even modern small plates like peri-peri calamari, kokum-glazed ribs, or jackfruit tacos work well, especially when the cocktails include citrus or bitters to round out the spice.
