Friday 05 July, 2013

Minute Mixologist: Mixing with Bols Yogurt Liqueur

lechedetigre




I admit I was more than intrigued when Bols–makers of more liqueur varieties than anyone else in the world, I believe–announced they would be making a shelf-stable Yogurt liqueur. What with all the novelty flavors in the liqueur and spirits worlds these days, I wasn’t sure what to think. Luckily Bols was nice enough to […]




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I admit I was more than intrigued when Bols--makers of more liqueur varieties than anyone else in the world, I believe--announced they would be making a shelf-stable Yogurt liqueur. What with all the novelty flavors in the liqueur and spirits worlds these days, I wasn't sure what to think. Luckily Bols was nice enough to send me a bottle to satisfy my curiosity.

If dairy-based drinks seem fairly cold-weather oriented and desserty, Bols Yogurt offers an interesting alternative, a bit less sugary than others, with the piquant sour element you'd expect from yogurt. By itself, it doesn't necessarily have the thick texture of a non-alcoholic yogurt drink however, making it more versatile than I expected. You'll probably be inclined to use it more heavily than a typical liqueur, but restraint is likely to give a more balanced interesting, less 'novelty' style cocktail.

BolsMangoLassi

The first drink I made was a version of the same thing many are doing with Bols Yogurt: a spiked Mango Lassi (pretty obvious, since its one of the best known yogurt drinks in the US that isn't just for kids). Mine is a bit different, though:

In a blender, I combine a half cup of frozen pure mango puree,
3-4 ice cubes,
2 oz. dry gin (I like Martin Miller's),
with 1 oz Bols Yogurt
and 1/2 oz St. Germain elderflower liqueur (I wanted a floral element instead of just pure gum syrup).

Blend till frothy, and serve over new ice with a mint sprig if desired.

lechedetigre

Emboldened, I decided to get a bit more adventuresome. The diluted milkiness of Bols Yogurt reminded me of what Peruvians call "Leche de Tigre," the spicy virility-inducing juices left over from a good cebiche. Pisco would be obvious, but it's a little too elegant for what I wanted. Instead, I turned to Bacardi Oakheart and augmented the tropical/milky element with guanabana (custard apple), a totally under-used nectar with amazing mouth feel and earthy sweetness. Here's the whole recipe:

In a tin or Boston shaker with ice:

1 part Bols Yogurt
1 part Bacardi Oakheart spiced rum (nothing wrong with Sailor Jerry as an alternative)
1/2 43 licor (other orange liqueur might substitute, but use sparingly)
1 part guanabana nectar

Shake & strain into a glass, finish with three drops or a good dash of hot pepper sauce and a sprig of mint. I served it in a rocks glass, but in retrospect, I think it would show best in a Martini glass or small coupe.

Bols Natural Yoghurt Liqueur

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