Creamy, mint, citrus, cucumber
A brilliant pairing for tandoori chicken or other spicy dishes from the subcontinent.
This unexpected libation originally calls for Butterfly Boston absinthe, but other absinthes will do—or even Pastis. A spin-off of the yogurt drink so popular in India, Bangladesh, and Pakistan, the Flutterby Lassi is a breezy blend of cucumber and dill. Muddling the two together releases flavor notes that uplift the absinthe’s mintiness and soften its intensity. Sip this as a digestif while listening to sitar music, and float away in a restorative meditation. This recipe is adapted from Gymkhana restaurant in London.
1 ounce (30 ml) absinthe (Butterfly Boston)
½ ounce (15 ml) fresh lime juice
½ ounce (15 ml) simple syrup (page 241)
2 ounces (60 ml) yogurt
3 small dill sprigs, separated
2 slices of English cucumber, peeled Cucumber peel, to garnish
In a shaker, muddle 2 sprigs of dill and the cucumber. Add the remaining ingredients with ice and shake, then double-strain. To garnish, roll a long cucumber peel into a scroll and stick with a sprig of dill.