Cucumber vodka, elderflower, lemon, basil & celery bitters — Rasa Burlingame
Air conditioning arrived in India in waves — Himalayan summer palaces had natural cooling via mountain air; the Raj brought electric ceiling fans; the post-liberalisation middle class brought split-unit ACs to every flat and restaurant. Rasa's cocktail is named for the drink you want when the AC is off and the summer heat is on: ice-cold, green, botanical, cooling to drink. Cucumber-infused vodka is the classic cooling spirit. Elderflower adds floral sweetness. Basil provides a green, peppery aroma. Celery bitters (unusual, distinctive) connect the drink to the savory-vegetal tradition of Indian drinks like kairi panna and jaljeera — a reminder that in India, refreshing and savoury are not opposites.
Celery bitters are the unusual element — don't skip them. They add a vegetal depth that makes this drink taste more complex than its simple ingredient list suggests. Fee Brothers Celery Bitters are widely available at Total Wine and online. Cucumber vodka can be made up to 24 hours ahead (longer infusion = stronger cucumber flavour).
Replace elderflower with Lillet Blanc for a more wine-adjacent, slightly bitter variation.
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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