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Nicely Spiced

Indian restaurant Rasa unveils its cocktail program. The result is a surprisingly delicious marriage.

The Fig Ur It Out cocktail is made with bourbon, housemade fig preserves, lemon and ginger beer.


What do you get when you combine the classic flavors of India—think matcha and ginger—with things like squid ink and gin infused with butterfly tea? Surprisingly, some very clever, exotic cocktails that invoke the culture and language of the South Asian nation. One-Michelin-starred Rasa in Burlingame conjures up the history and mystery of this spice-infused land with its debut cocktail program, designed to complement the restaurant’s southern Indian cuisine. Sip on the signature Rasa, pungent with ghee-infused bourbon, Alessio vermouth, Cynar, orgeat, mint and chocolate bitters; or feed your dark side with the Noir, a black concoction of tequila reposado, peach, lime, balsamic vinegar, squid ink and pinot noir salt. Rajni Sir, forged of 12-year spiced rum, banana and flamed orange, is a nod to the prolific Indian actor. When the temperature runs high, reach for Indian Air Conditioning, and smile as you appreciate the double entendre of cool Hendrick’s gin, lemon and basil. 209 Park Road, Burlingame


Originally published in the May issue of San Francisco 

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