If you aren’t keen on raw egg whites in your artisanal cocktail, Greek yogurt may be your new must-have ingredient. We were introduced to the concept by Washington, D.C.’s Neighborhood Restaurant Group bar and spirits director Jeff Faile. He uses homemade Greek yogurt in the Iron Gate restaurant’s “Nicolaki,” a Mediterranean-inspired cocktail flavored with rosemary and honey. The yogurt brings the same frothy element to the cocktail that egg whites would, and “there’s a nice tartness to the yogurt that comes through,” Faile says. Cool, creamy, slightly tangy? Sounds like just what we need on a blistering summer day.
*Honey Syrup: In a small saucepan set over low heat, combine equal parts clover honey and water. Heat, stirring, until honey dissolves. Cool to room temperature and store in the refrigerator for up to four weeks.