There is something very comforting about the frothiness of a cocktail made with egg whites. This cocktail from Jeff Faile, the wine and spirits director of Washington D.C.’s Neighborhood Restaurant Group, takes that idea once step further and incorporates yogurt instead of egg white. I was intrigued when I saw it written up in a magazine, and clearly I had to try it. Spoiler alert: it’s delicious!
yield: 1 drink
45 ml = 1.5 ounces vodka
30 ml = 1 ounce honey syrup (equal parts honey and water brought to boil then cooled)
15 ml = .5 ounce lemon juice
1 teaspoon Greek yogurt
15 rosemary needles
1.Combine all ingredients in a shaker filled 1/2 way with ice. Shake. Strain into *well chilled martini glass or coupe.
*before gathering cocktail ingredients, fill glass with ice and top with water. It will be well chilled and ready to go by the time you make the cocktail.
taste: if I had to make sweeping generalizations, I’d say this is the distillation of all things Greek (minus the lamb) in a glass. It is refreshing and creamy with a lovely bitter/sweet ending (from the honey and lemon).