4 exclusive cocktails at Siren’s First-Ever Takeover at Olive Bandra

 

By Aryeman Raj

The evening’s compact menu features four cocktails, each built with Siren’s signature philosophy of restraint, clarity, and regional memory. There’s Bang Bang, a tequila-forward drink layered with house-made bang bang sauce, Sichuan chilli and subtle heat; Peking Duck, which uses duck fat-washed bourbon infused with hoisin, plum, and a hint of sesame for richness and ritual; Cha Do, a minimal, tea-forward gin cocktail served warm from a traditional Chinese teapot—clean, crisp, and quietly confident, a soft flex with no garnish needed; and Green Apple Salad, where tequila, green apple, Sichuan pepper and dried chilli create a sharp, herbal nod to the classic Thai appetiser. 

These aren’t cocktails with ‘Asian accents’—they’re cocktails from Asia, built with a palate-first logic and cultural fluency.