Tequila, Ancho Reyes Verde, guava, cilantro, carrot & avocado yogurt — Tiya SF
The Mission District in San Francisco is where Mexican taquerias and Indian restaurants have shared streets for decades, where a sari shop sits next to a burrito place and nobody finds it unusual. Tiya's cocktail named for it is the most explicitly cross-cultural drink on their menu: tequila and Ancho Reyes Verde (a green Mexican chile liqueur) from Mexico; guava (peru in South Asian languages — wildly popular across India, the Caribbean, and Latin America); cilantro (dhania in Hindi — foundational to both Indian chutneys and Mexican salsas); carrot juice; and avocado yogurt floating on top. A cocktail that is simultaneously Indian and Mexican and neither and both.
Ancho Reyes Verde is the green (verde) version, made from early-harvest green poblano chiles — fruitier and more herbal than the red version. Fresh guava juice has a distinctive tropical-musky flavour nothing else replicates. The avocado yogurt float should be thick enough to sit on the drink without sinking; blend it very smooth and taste for salt before floating.
Add a small piece of fresh jalapeño to the muddle for additional heat.
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