Chamomile, cayenne, pineapple gum, honey, lemon & black pepper — Copra SF
Chamomile is the floral backbone of Honey Dove — steeped into a syrup to carry its apple-like, honey-adjacent aroma into every sip. Cayenne (lal mirch in Hindi — one of the most common spices in South Indian cooking) and black pepper (kali mirch — India is the world's largest black pepper producer) provide the heat that develops gradually, like a dish rather than a drink. Pineapple gum syrup (a bartender's ingredient — simple syrup with gum arabic for a silkier texture and pineapple depth) and raw honey add sweetness with complexity. Lemon is the structural acid. The result is a NA cocktail with genuine layering: floral first, sweet middle, spiced finish.
Good chamomile tea (loose-leaf Egyptian chamomile) produces a more aromatic syrup than tea bags. Steep at 90°C (not boiling) for 5 minutes. The cayenne and black pepper are separate contributions — cayenne gives quick heat, black pepper gives slow warmth and aroma. Start with a small pinch of cayenne and adjust to your heat preference.
A Pacific Heights gem where Indian flavours meet California produce. Copra's bar programme is built on house-made infusions and seasonal ingredients — jaggery, kokum, dried mango, fresh turmeric — interpreted through a California craft cocktail lens. The result is a drinks menu that feels simultaneously rooted in the subcontinent and completely native to San Francisco.
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