Rum, mango, coconut, pistachio & lassi — Tiya SF
Marina is the richest, most dessert-forward cocktail on Tiya's menu — a four-ingredient tropical construction that recalls the coastal South Indian tradition of mango-coconut cooking. The lassi element (strained yogurt stirred in at the finish) is the most Indian touch, adding a subtle tang that cuts through the coconut's richness in a way that cream cannot. Pistachio orgeat (almond syrup made with pistachio instead) adds a nutty, Middle Eastern sweetness borrowed from the Mughal pantry. The rum grounds it all in the Caribbean-Indian Ocean trade tradition that shaped the original spread of South Asian flavours globally.
The lassi float separates the drink visually and delivers a cool yogurt note on the first sip. Don't mix it in — let it sit on the surface. Full-fat Greek yogurt thinned with a little cold water and strained is the easiest way to make the lassi component. Pistachio paste is available at Middle Eastern and specialty food stores.
For a non-alcoholic version, omit rum and add 30ml extra coconut water + 10ml vanilla extract.
Tiya takes the intersecting immigrant histories of San Francisco's Japanese and Indian communities and distils them into a cocktail menu. Each drink is named after a San Francisco neighborhood, building a portrait of the city through layered flavour — yuzu meets curry leaf, matcha meets chai, Calpico meets tamarind. A genuinely original vision in American craft bartending.
Visit tiyasf.com