Rumour, the wine-forward speakeasy in Vasant Vihar, has unveiled a new seasonal cocktail menu that places wine at the heart of its beverage programme while exploring fresh flavours, seasonal ingredients, and contemporary mixology techniques.

Known for its approachable take on wine culture, Rumour has built its identity around creating drinks that are social, accessible, and enjoyable for a broad audience. The new menu continues that philosophy by blending familiar flavours with thoughtful craftsmanship, offering cocktails that are both comforting and unexpected.

Wine plays a central role throughout the collection. In some drinks, it serves as the primary ingredient, while in others it works alongside traditional spirits to add depth, texture, and balance. The menu has been designed for guests who appreciate great drinks regardless of category, reflecting Rumour’s belief that memorable cocktails should be approachable and easy to enjoy.

Curated by Head Bartender Sumit, the seasonal menu introduces a stronger focus on fresh produce and house-made elements. Seasonal fruits, wine foams, wine reductions, infusions, and handcrafted liqueurs feature prominently across the cocktail programme, adding layers of flavour while maintaining simplicity and balance.

A notable feature of the new collection is Rumour’s exploration of wine and whisky within the same cocktail programme. The menu marks the first time the bar has intentionally paired the two categories, creating drinks that challenge conventional expectations while remaining accessible to guests.

The collection features ten signature cocktails, each offering a distinct interpretation of the bar’s wine-forward approach. Highlights include On Cloud Wine, which combines gin, passionfruit, kaffir lime, and white wine foam, and Barrel Rouge, a blend of whisky, seasonal berries, and wine reduction. Other creations include Pink Harvest, Citrus Cuvée, Vineyard Picante, Gossip in the Greens, Just Between Us, Caught Red Handed, Off the Record, and Midnight Cellar.

Ingredients such as gondhoraj lime, kaffir lime, seasonal berries, house-made limoncello, peanut whiskey, basil foam, and wine-based preparations appear throughout the menu. Rather than relying on novelty, the focus remains on presenting familiar flavours with precision and creativity.

Speaking about the inspiration behind the menu, Sumit said the objective was to create cocktails that feel familiar at first sip while gradually revealing unexpected layers of flavour. He noted that wine naturally became an important part of the creative process, allowing the team to experiment with foams, reductions, and unique spirit pairings while keeping the drinks approachable.

Rhea Parekh Jain, Founder of Rumour, explained that the menu has been designed to make wine more accessible to a wider audience. She highlighted that while some cocktails position wine as the hero ingredient, others use it to complement familiar spirits and introduce new flavour dimensions.

Nishchay Jain, Founder of Rumour, added that the focus remains on creating a beverage programme that guests return to because they genuinely enjoy the experience, rather than simply following industry trends.

The seasonal cocktail menu is now available throughout the day at Rumour, Vasant Vihar. Cocktails are priced between INR 825 and INR 995, with an average spend of approximately INR 2,000 for two guests.