James Moffatt
Yoghurt drinks are coming at you thick and fast.
“I’ve put a twist on a classic known as the Ramos Gin Fizz to create the Eros Gin Fizz,” says Nick Reed of Melbourne bar 1806. Yoghurt isn’t much called for in the traditional cocktail canon. But perhaps its day has come: a mere stone’s throw away, at Demitri’s Feast in Richmond, bartenders mix house-made yoghurt, cucumber juice and Martin Miller’s Gin infused with grilled lemon in a siphon gun to a recipe designed in part by Luke Whearty of Trink Tank consultancy to make a foamy shot they garnish with baby mint leaves and fennel seeds and call a Demitri’s Sour. Now that’s what we call cocktail culture. Drink up. 1806, 169 Exhibition St, Melbourne, Vic, (03) 9663 7722.
1806’S EROS GIN FIZZ
Muddle a 20cm length of cucumber in a cocktail shaker, add 45ml Hendrick’s gin, 40ml Greek-style yoghurt, 15ml fresh lime juice, 15ml fresh lemon juice, 10ml sugar syrup, a dash of rosewater and a dash of eggwhite. Shake without ice for 10 seconds, add ice to half-fill, shake again, then strain into a chilled highball, garnish with a sliver of cucumber and serve.
