Rye, tamarind, pear liqueur, coconut & curry leaf — Copra SF
Tamarind (imli in Hindi — the sour-sweet pod used in chutneys, rasam, pad thai, and Worcestershire sauce) is one of India's oldest flavouring agents, used for at least 3,000 years. Curry leaf (kadi patta — the aromatic leaf foundational to South Indian tadkas and tempering) is the restaurant's signature ingredient appearing in both kitchen and bar. Rye whiskey provides grain warmth. Pear liqueur (Belle de Brillet or Mathilde Poire) adds a floral, stone-fruit sweetness. Coconut water connects to the coastal South Indian pantry. Orange peel is the aromatic finishing note. Every ingredient in this cocktail traces a connection to the subcontinent — some direct, some via the global trade routes that spread Indian flavours worldwide.
Tamarind block (sold at Indian grocery stores) must be soaked in hot water and strained through a sieve — the resulting concentrate is more complex than commercial tamarind paste. Curry leaves should be fresh; dried curry leaves are essentially flavourless in cocktails. The fried curry leaf garnish is purely aesthetic but adds a wonderful crackling texture on the nose.
Use bourbon instead of rye for a sweeter, more caramel-forward version.
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.
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