Raspberry gin-ger lassi

Raspberry gin-ger lassi

Ingredients

  • 30ml gin
  • 60ml GLH syrup*
  • 1 cup kefir yoghurt or pouring yoghurt
  • 15ml grenadine
  • 30ml Chambord
  • freeze-dried raspberries, to garnish
  • * GLH syrup (ginger, lemon & honey): 2 tsp honey, 1 cup water, juice of half a lemon, thumbnail size of ginger, peeled

Dont knock it until youve tried it. This yoghurt cocktail would make a killer celebratory brunch addition. Serves 1

  1. FOR THE GLH SYRUP: Put honey, water and lemon into a small pot and stir over a gentle heat until the honey has melted. Simmer gently for 5 minutes. Grate ginger and then squeeze its juices into the honey mixture. Leave to cool. Strain liquid. (This will last refrigerated for up to 1 week.)
  2. FOR THE COCKTAIL: Add gin, 30ml of the GLH syrup, and the yoghurt to an ice-filled cocktail shaker. Shake well. Pour into a coupe glass.
  3. Clean out cocktail shaker, fill with ice again and add another 30ml of GLH syrup, grenadine and Chambord. Shake well.
  4. Pour the grenadine mix onto the centre of the yoghurt mixture (the red grenadine mix will 'sink' to the bottom of the glass). Garnish with crushed whole freeze-dried raspberries.

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