Sesame-washed bourbon, Amontillado sherry, raspberry shrub & ginger honey — Rasa Burlingame
Agnika (Sanskrit: अग्निका) means fire — specifically the divine fire of Agni, the Vedic god of flames, sacrificial ritual, and transformation. Fat-washing bourbon with sesame oil is a technique borrowed from fine-dining: warm sesame oil is mixed into bourbon and then frozen, causing the fat to solidify so it can be removed, leaving behind only the fat-soluble flavour compounds — in this case, a deep, toasty, nutty character that rounds out the bourbon's sharp edges. Amontillado sherry adds oxidative, hazelnut depth. Raspberry shrub (vinegar-based raspberry syrup) provides bright, tart fruitiness. Ginger honey closes with warmth. A technically complex drink that repays the effort.
Fat-washing takes patience but is not technically difficult — the key is completely removing the solidified fat layer by straining through cheesecloth after freezing. If sesame oil's flavour is too strong, use a lighter toasted sesame oil. Raspberry shrub can be bought pre-made (Pok Pok Som brand makes a good one) if you want to save time on the recipe.
Use rye whiskey instead of bourbon for a drier, more spice-forward character.
Rasa in Burlingame has built one of the most accomplished Indian cocktail programmes in the Bay Area. The bar draws from the restaurant's coastal Indian kitchen — kokum, raw mango, fresh turmeric, curry leaf — and creates drinks that feel like a natural extension of the tasting menu. An essential stop for anyone exploring modern Indian hospitality in the South Bay.
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