The world may either be coming to an end, Kal-El may have finally arrived from Krypton (keep an eye out for a Fortress of Solitude to show up in Siberia), or perhaps humanity just dodged a 10-ton bullet. It is probably a good day to celebrate being alive, and hurry over to DOSA on Valencia for a cocktail like the Fire in the Sky ($10, Black Grouse scotch, Pimm's No. 1, Massenez Crème de Pêche, lemon, black cardamom).
Looking to create a scotch-based cocktail that was a little friendlier than traditional spirits-forward Rob Roys or Rusty Nails, bar manager Fatima Wehidy worked the peat smoke and gave it a grilled peach bent. The grated cardamom on top mixes with the scotch smoke and lends it a wonderful twist while adding a toasting spice fragrance.
With Dosa's cocktail program being driven by seasonal ingredients and Indian spices, Wehidy's culinary background comes in handy. "I have always had a passion and deep love for the culinary arts, coming from a family of professional chefs," she says.
The drink makes it a great way to start a meal, especially with an order of the Vada Pav Slider ($6, spiced-potato patty, chutneys, caramelized onions, "gunpowder" spice blend), you'll feel both chile heat and taste the spiced smoke, like a happy fireplace on a cold night.
Fire in the Sky
1 oz. Black Grouse scotch
¾ oz. Pimm's No. 1
½ oz. Massenez Crème de Pêche
½ oz. lemon juice
Combine all ingredients in a shaker with ice. Shake and double strain into a coupe. Garnish with a generous dusting of grated black cardamom (a microplane works best).
Dosa, 995 Valencia, S.F., 642-3672