Cilantro tequila, dry vermouth, Ancho Reyes & pineapple — Rasa Burlingame
Pancha Rasa (Sanskrit: पञ्च रस) means 'five tastes' — the ancient Indian concept that every balanced dish should contain sweet, sour, salty, bitter, and pungent (or spicy) flavours simultaneously. This cocktail is a literal interpretation: cilantro-infused blanco tequila (herbal, slightly bitter, pungent), dry vermouth (dry, slightly bitter), Ancho Reyes Chile Liqueur (spicy, rich), pineapple juice (sweet, sour), and a salt rim (salty). All five tastes, in one glass.
Cilantro tequila should be steeped no longer than 2–3 hours — it can turn bitter. The Ancho Reyes Original (red) works better here than the Verde version; its dried poblano heat complements the cilantro's grassiness. Tajín (the Mexican chili-lime-salt powder) makes the ideal rim for this cocktail.
Add a half teaspoon of yuzu juice for a citrus-forward 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.
Visit rasaburlingame.com