Rum, Scotch, pineapple, cayenne, mango, white pepper & Indian whiskey float — Copra SF
The clarified milk punch is an 18th-century British technique — hot milk was added to a warm punch to curdle and then the curds were strained out, leaving behind a crystal-clear, incredibly smooth, silky drink. The fat and protein molecules in the milk strip harsh tannins and fusel alcohols from the spirits while retaining their flavour compounds. Copra's Clarified Lassi Punch is a direct descendant of this technique — it uses the lactic acidity of lassi (yogurt-water) rather than milk to achieve clarification, making it simultaneously a traditional British punch and a traditional Indian dairy drink. The Scotch and rum provide the mixed-spirit backbone; pineapple adds tropical acidity to help the curdling process; cayenne and white pepper deliver South Asian heat. The Indian whiskey float (Paul John or Amrut) closes the circle.
The clarification process is the key — the yogurt's lactic acid causes the proteins to curdle and draw out impurities. The resulting drink should be crystal clear, silky, and smooth. The temperature must be right: too cool and the curds don't form properly; too hot and you cook the proteins into a mess. Make the punch base in a large batch and refrigerate — it keeps for 2 weeks and gets better as it melds.
For a simplified version, skip the clarification and simply shake all ingredients with ice and strain (the drink is cloudy but just as delicious).
A Pacific Heights gem where Indian flavours meet California produce. Copra's bar programme is built on house-made infusions and seasonal ingredients — jaggery, kokum, dried mango, fresh turmeric — interpreted through a California craft cocktail lens. The result is a drinks menu that feels simultaneously rooted in the subcontinent and completely native to San Francisco.
Visit coprasf.com