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This yogurt cocktail from Tusk in Portland, Oregon, mirrors the flavors of the restaurant’s Middle Eastern food. “We took a modern classic—the Old Maid cocktail, which is from Sam Ross’ days at Milk & Honey—and we modified it by adding orgeat and yogurt,” says bar manager Tony Contreras, who likes the versatility of yogurt as a cocktail ingredient. “With that base, you can really throw a lot of different flavors at it.”
1½ oz. vodka
1 oz. orgeat
½ oz. fresh lemon juice
½ oz. rich simple syrup (2:1)
½ oz. whole milk plain yogurt
2 cucumber slices
Tools: shaker, strainer, fine strainer
Glass: Old Fashioned
Garnish: cucumber ribbon, dried sumac (optional)
Add all the ingredients to an ice-filled shaker and shake well. Double-strain over fresh ice and garnish with a cucumber ribbon and a sprinkle of dried sumac, if available.
Tony Contreras, Tusk, Portland, Oregon
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