You’re right, yogurt and alcohol are not a natural pairing. But when a Manhattan bar menu put the idea in my head, I became determined to pair dairy with booze in a way it’s never been done. After tasting at least a dozen different spirits and liqueurs, I recruited my neighbor Jack Falkenbach—a bartender at Philadelphia Distilling—to help. By the end of the night we were toasting to conquering the yogurt cocktail.
Ingredients
- 2 parts pineapple juice
- 2 parts plain whole-milk yogurt (I use locally made Seven Stars)
- 1 part loosened fig jam
- 2 parts Nigori (unfiltered) sake
- 1 part reposado tequila
- pinch salt
Preparation
Pour the first three ingredients in a blender and blend until smooth. Add the sake, tequila and salt and blend for 10 to 20 seconds to incorporate. Pour into punch glasses over ice; garnish with a thin pineapple frond.
About this recipe
Seven Stars Yogurt is available at regional Whole Foods stores.
