At Bombay Cartel, they replace the three olives with three fresh litchis for the Litchi-tini. This martini is spiked with gin, litchi, lemongrass, ginger, basil leaves along with a sour mix.

Chef Gresham Fernandes believes that the list of experimental martinis is endless and that is why they did a seasonal take with the Mango Martini, which he says is simple, sweet, tangy and delicious.

Senior bartender at Plural, Sahil Gangurde does a unique take on the classic martini with a Run of the dill cocktail using gin, dill-infused vermouth, homemade lemongrass and a celery brine. It is no different at Butterfly High, where head mixologist Avril Gonsalves makes a Marzipan cinnamon martini with butterfly blue pea flower, hibiscus syrup, fresh passion fruit pulp, agave nectar and fresh carbonated water.

The Samtini at Maikada is a stirred cocktail with tequila, passionfruit, pineapple and star anise. Today, bartenders are exploring the botanical world with herb-infused marvels like lavender or rosemary. For a spicy kick, explore jalapeño or chili-infused martinis. Floral flavours of elderflower or hibiscus are evergreen.

The Badmaash martini made by head mixologist Bensan Varghese is a vodka concoction that contains homemade pineapple saccharum and saffron-cardamom syrup. It is a desi twist on the classic. At The Burrow, the Breakfast Martini is an interesting mix made with gin, triple sec, orange marmalade, lime juice and sugar syrup.