Bourbon, house fig preserve, lemon & ginger beer — Rasa Burlingame
The mule format (spirit + citrus + ginger beer + ice) is one of the most durable cocktail templates in the world — and Rasa's version makes it South Asian by replacing simple syrup with house fig preserve (anjeer in Hindi, a fruit deeply embedded in the Mughal culinary tradition) and pairing it with bourbon's caramel and vanilla character. Figs were brought to India by Mughal traders along the Silk Road; anjeer halwa (fig fudge) and dry figs in biryani are still staples of North Indian cooking. Pairing fig with bourbon is a natural — both have a caramel-and-dried-fruit quality that complements. The ginger beer provides the punch.
The cardamom pod in the fig preserve is optional but recommended — it makes the syrup feel South Asian rather than generic. Good ginger beer (Fever-Tree, Bundaberg, or Reed's) makes a significant difference to the final drink. The fig preserve keeps refrigerated for 2 weeks — make a large batch and use it in cocktails, on cheese boards, or with ice cream.
Rye whiskey makes a drier, more spice-forward version of this cocktail.
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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