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Friday, February 15, 2013

Drink of the Week: Fire in the Sky at Dosa

Posted By on Fri, Feb 15, 2013 at 12:00 PM

click to enlarge LOU BUSTAMANTE
  • Lou Bustamante

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).

See also: Newly Renovated Dosa on Valencia Will Offer Spicy New Cocktails

Three Cocktails to Charm the Year of the Snake

Getting Poached Like a Pear at Blackbird

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

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