Brunch Cocktail: Slippery When Wet
RECIPE: Shannon Tebay Sidle for Death & Co., New York City
Reprinted with permission from The One-Bottle Cocktail by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
A dollop of Greek yogurt is the key to this creamy cocktail.
At Death & Co. in New York, bartender Shannon Tebay Sidle experiments with yogurt in both sweet and savory drinks. This recipe, featured in Maggie Hoffman’s book The One-Bottle Cocktail, combines unsweetened yogurt with strawberry, lemon, honey, gin and black pepper. “The Greek yogurt gives the cocktail a tangy flavor and subtly creamy texture,” says Hoffman.
Ingredients
- 1 large or 2 small ripe strawberries, halved
- 3/4 oz. fresh lemon juice
- 1/2 oz. honey
- 2 oz. gin
- 1 heaping tsp. plain Greek yogurt
- Tools:shaker, muddler, strainer, fine strainer
- Glass:rocks
- Garnish:freshly ground black pepper and a strawberry slice
Preparation
Combine the strawberries, lemon juice and honey in a shaker and muddle until well broken up. Add the gin and yogurt and fill the shaker with ice. Shake until chilled, about 15 seconds. Double-strain into a rocks glass filled with crushed ice. Garnish.