Lavender-Infused Gin, Yogurt Punch, Honey, Vanilla
Bartender Tsunetaka Imada of Angel’s Share | New York
Adapted by StarChefs | january 2023
INGREDIENTS:
Lavender-Infused Gin:
3 grams dried lavender
750 milliliters ROKU gin
Honey Water:
500 milliliters honey
Yogurt Punch:
750 grams yogurt
1 liter grapefruit juice
300 milliliters lemon juice
750 milliliters Galliano liqueur
To Assemble and Serve:
3 drops vanilla extract
Salt
Dried lavender
Grapefruit peel
METHOD:
For the Lavender-Infused Gin:
In a stockpot, bring lavender and 100 milliliters gin to a boil. Once boiling, remove from heat and strain into a nonreactive container. Add remaining 650 milliliters gin and let infuse overnight.
For the Honey Water:
In a pot, bring 500 milliliters water to a boil. Once boiling, remove from heat and transfer to a nonreactive container. Mix in honey and let cool.
For the Yogurt Punch:
In a Vitamix blender, combine yogurt, juices, Galliano, and 750 milliliters Honey Water. Blend until smooth. Transfer to a nonreactive container and refrigerate overnight. The next day, strain and reserve. The mixture should be clear.
To Assemble and Serve:
In a shaker, add 30 milliliters Lavender-Infused Gin, 80 milliliters Yogurt Punch, vanilla extract, and a pinch of salt; shake. Strain into a Nick and Nora glass. Garnish with lavender and a grapefruit peel.
