Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Friday, June 21, 2013
Spiked smoothies at brunchtime? Get ready. Today’s Drink of the Week—the Yogurt Liqueur from Bols—is set to make a bright, tangy splash as it rolls out across the country throughout the summer. We were a little apprehensive about this yogurty spirit, but one taste and that quickly changed. It smells unmistakably yogurt-like, a nod to the flavors that follow—tangy with sweet tropical fruits and a hint of coconut. Bottled at 15% ABV, this liqueur is ready for summery, low-proof sipping, or try it with bolder spirits like brandy and rum in the Tipsy Buddha from San Francisco bartender Brian MacGregor (recipe below). Look for it now on shelves in California and Florida, and throughout the rest of the U.S. by August 1.
1 1/2 oz. Bols Yogurt liqueur
1 1/2 oz. brandy
1/2 oz. silver rum
1/2 oz. mango purée
3/4 oz. fresh lime juice
Tools: shaker, strainer
Garnish: lime wheel
Combine all ingredients in a shaker with ice. Shake hard and strain over fresh ice in a Collins glass. Garnish.
Brian MacGregor, WingTip, San Francisco