This study concentrates on the formulation, evaluation and acceptability of cocktails along with their ingredients used. Developed cocktails are tested for their ingredients and sensory evaluation on hotel management students. Data analyzed using SPSS software (20) for concrete evaluation of association of taste and flavors of alcoholic beverages. Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This paper introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages and their association with various flavors. The respondents are from the different region who tasted all the samples of cocktails. Research data was collected through structured questionnaires and 100 respondents given response out of 120 respondents targeted. Five point likert scale used for measuring the performance of all factors. In this research study qualitative methods of research were applied. Present study revealed that using of different types of juices, fresh herbs and other useful ingredients change the taste, color, flavor and give new shape to the drink where customer show the acceptability towards the drinks