Our book, The New Cocktail Hour is out this week, and one of our favorite drinks is this velvety sipper made with yogurt, absinthe, cucumber, and dill. Created at Gymkhana restaurant in London, this drink surprised us with its balance of flavors -- herbs, vegetal notes, and soothing dairy. The yogurt tempers the absinthe's intensity, making for a low-key lassi that is just brilliant when served alongside spicy foods. We like to pair this with a vibrant green salad loaded with quinoa, sprouts, chopped mint, and spiced nuts. This summer, we plan to sip it poolside, beachside, or anytime we crave cool flavors. It is shade in a tall glass.
Pssst...you can see more recipes from our book in a special preview this week on ElleDecor.com.
- 1 ounce (30 ml) absinthe (Butterfly Boston gives this is its name)
- 1/2 ounce (15 ml) fresh lime juice
- 1/2 ounce (15 ml) simple syrup
- 2 ounces (60 ml) yogurt
- 3 small dill sprigs, separated
- 2 slices English cucumber, peeled
- cucumber strips, to garnish
In a shaker, muddle 2 sprigs of dill and the cucumber slices. Add remaining ingredients with ice and shake. Double-strain into a chilled glass. Garnish with cucumber and dill.
Note: Our book is now on sale in stores and online. You can read more about it on our Book Page.