The Hazy Jane from Tusk
RECIPE: Tony Contreras for Tusk, Portland, Oregon
Photo: AJ Meeker & Ashley Marti
This yogurt cocktail from Tusk in Portland, Oregon, mirrors the flavors of the restaurant’s Middle Eastern food. “We took a modern classic—the Old Maid cocktail, which is from Sam Ross’ days at Milk & Honey—and we modified it by adding orgeat and yogurt,” says bar manager Tony Contreras, who likes the versatility of yogurt as a cocktail ingredient. “With that base, you can really throw a lot of different flavors at it.”
Ingredients
- 1 1/2 oz. vodka
- 1 oz. orgeat
- 1/2 oz. fresh lemon juice
- 1/2 oz. rich simple syrup (2:1)
- 1/2 oz. whole milk plain yogurt
- 2 cucumber slices
- Tools:shaker, strainer, fine strainer
- Glass:Old Fashioned
- Garnish:cucumber ribbon, dried sumac (optional)
Preparation
Add all of the ingredients to an ice-filled shaker and shake well. Double-strain over fresh ice and garnish with a cucumber ribbon and a sprinkle of dried sumac, if available.