Velvety, Herbal, Tangy
A velvety, fruity-tangy cocktail with tangy yogurt richness, softened by milk and lifted by honeyed, earthy notes. Lemon juice adds brightness and balance, cutting through the velvety texture. Smooth yet subtly tannic, with vodka providing gentle warmth, it finishes refreshing, reminiscent of a peach lassi with herbal sophistication.
Venue
American Bar at Gleneagles
Menu
Rose Compendium
Recipe
Michele Mariotti
Ingredients
350ml Grey Goose
250ml brewed Honeybush tea (or Rooibos)
200g peach yoghurt
100ml whole milk
35ml freshly squeezed lemon juice
Method
Mix the vodka, tea and lemon juice in a jug. In a separate, larger container, mix the milk and yoghurt until fully combined. Add the vodka mixture to the yoghurt mixture and allow to sit for 15 minutes to fully curdle. Strain through a clean dish towel and then some coffee filters until completely clear. Serve chilled on ice.