Amaro Meletti, Fey Anmé, lemon oil, dry vermouth, orange bitters & rye — Copra SF
Yatri (Sanskrit: यात्री) means traveller, pilgrim, or wayfarer — the word used for passengers on Indian railways ('yatri' are announced at every station). Copra's cocktail of the same name is a traveller's drink in the sense that every ingredient crossed an ocean to arrive in the glass: Amaro Meletti from Ascoli Piceno in the Marche region of Italy; Fey Anmé (a Haitian herbal liqueur) from the Caribbean; rye whiskey from American grain distilleries; dry vermouth from Chambéry in the French Alps; orange bitters from cocktail craft culture. The journey is the drink.
Amaro Meletti has a distinctive violet and saffron character that makes it more delicate than Montenegro or Nonino — don't substitute those here. Fey Anmé is a Haitian herbal liqueur available at specialty bottle shops; Green Chartreuse is the closest substitute in terms of herbal complexity. Rye at 100 proof (Rittenhouse) gives the spirit-forward structure this drink needs.
Substitute bourbon for a sweeter, less spicy version; add a rinse of Fernet for a more aggressive herbal finish.
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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