Bombay Lassi
Muddle; Shake ∙ 4 min ∙ 15% ABV ∙
The Bombay Lassi turns spiced yogurt lassi boozy: vodka, vanilla vodka, ginger liqueur and yoghurt shaken with muddled cardamom and lemon. Creamy and cool from the yoghurt, with warm ginger and cardamom spice threading through a tart lemon edge — a dessert-like sipper for a lazy brunch.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- In the base of the shaker, muddle: Green cardamom pods 1 pc
- Add the remaining ingredients: Vodka 25 mlVanilla vodka 15 mlGinger liqueur 10 mlSugar syrup 10 mlLemon juice 10 mlYoghurt 30 ml
- Shake with ice
- Fine strain into the chilled glass
- Garnish with a mint sprig
Tips
- Shake hard with ice for a full 15 seconds so the yoghurt emulsifies fully with the two vodkas and ginger liqueur.
- Double strain through a fine mesh into the chilled coupe to catch cardamom husk fragments, keeping the surface smooth before floating the mint sprig.
History
The Bombay Lassi cocktail was created in 2011 by a British drinks writer at the Cabinet Room, a bar in London, England. It takes its name and inspiration from the traditional Indian lassi, a yogurt-based drink, reworking the concept as a spirit-forward cocktail built around yogurt rather than the diluted, non-alcoholic original.
