Gin, lemongrass, flora verde, Thai chili & batavia arrack — Copra SF
Batavia Arrack is one of the world's oldest distilled spirits — a rum-adjacent spirit from Java, Indonesia, made from fermented sugarcane juice and red rice. It was the foundational spirit of the original punch bowls served in 17th-century London and at East India Company trading posts from Goa to Batavia (modern Jakarta). Copra's Lemon Chili uses it alongside gin and Thai chili to trace the spice route directly: London Dry gin (British), Batavia Arrack (Indonesian), lemongrass (Southeast Asian and South Indian), Thai chili (from Thailand, naturalized in South India), Flora Verde amaro (Italian — the bittersweet European endpoint of those same trade routes). A cocktail as a history lesson.
Batavia Arrack (available from Van Oosten brand online and at specialty bottle shops) has an intensely funky, fruity character unlike anything else. Start with 10ml if this is your first time using it — it is assertive. Thai chili is significantly hotter than jalapeño — even without seeds, use only 1 slice if heat-sensitive. Lemongrass must be bruised (smashed with the flat of a knife) before slicing to release its oils.
Substitute mezcal for gin for a smoky, more grounding version of this cocktail.
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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