Cinnamon, star anise, lemon & Wilderton bittersweet aperitivo — Copra SF
Tiger's Eye takes its name from the gemstone — a deep amber-brown, striped with gold — which matches the colour of the drink perfectly. Cinnamon (dalchini — the inner bark of the Cinnamomum tree, grown across Sri Lanka, Kerala, and South India) is the primary warming note; star anise (chakri phool — used in North Indian biryanis and South Indian rasam) provides the liquorice-adjacent anise warmth. Together they read as chai without the tea, or biryani without the rice. Lemon cuts through the spice. Wilderton's Bittersweet Aperitivo (a NA spirit with wormwood, gentian, and citrus character) provides the depth and bitterness of a Campari without any alcohol. A drink that drinks like winter feels.
Ceylon cinnamon (Sri Lankan cinnamon, also called 'true cinnamon') has a more delicate, floral flavour than Cassia cinnamon (the common US supermarket cinnamon). Either works, but Ceylon produces a more refined syrup. Wilderton Bittersweet Aperitivo is available online and at specialty NA bottle shops — Seedlip Spice 94 is the most widely available substitute.
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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