.jpgBoozy Blackberry and Mango Lassi (click through for recipe))
Well hello there Summer! There’s nothing I love more than a fruity and creamy drink to cool me down on a hot day. I whipped up my version of a mango lassi, my favorite beverage when indulging in Indian cuisine, except I added some rum. Because rum goes with just about everything. Right?
Right!
Okay.
Now that we’re aggreeing on that, let’s talk about using yogurt in cocktails. I have always wanted to try to play around with it but admitedly have only ever used it in smoothies. Shame on me because I have been missing out. I took fresh mango, lemon juice, greek yogurt, and a little bit of salt and served it in a rumble (bramble with rum) style with muddled blackberries over crushed ice. The results are magnificent.
.jpgBoozy Blackberry and Mango Lassi (click through for recipe))
Blackberry Mango Lassi
1 1/2 oz. white rum
3/4 oz. lemon juice
3/4 oz. honey syrup
2 tbsp. greek yogurt
pinch of salt
freshly diced mango
5 blackberries
.jpgBoozy Blackberry and Mango Lassi (click through for recipe))
Chop up your mango and then add your rum, lemon, honey, yogurt, salt, and mango into a blender pitcher. Flash blend for about 10 seconds just to incorporate the ingredients and puree the mango. In your glass add the blackberries and give them a light muddle. Add crushed ice to the glass ontop of the blackberries and then pour your drink ontop. Garnish with a blackberry and a few pieces of mango.
.jpgBoozy Blackberry and Mango Lassi (click through for recipe))
.jpgBoozy Blackberry and Mango Lassi (click through for recipe))
.jpgBoozy Blackberry and Mango Lassi (click through for recipe))
.jpgBoozy Blackberry and Mango Lassi (click through for recipe))
This drink is everything I need for breakfast, brunch, dinner or dessert. It’s boozy, fruity, creamy, sweet, savory, but most of all refreshing in a bright and delightful way. I love the addition of salt just like a traditional lassi. For a more savory version I would love to add some spices next time like cumin or cayenne pepper. This can also be a frozen cocktail if you wish but I really loved the idea of serving it on crushed to get that layered effect. Have you ever experimented with yogurt in cocktails? If you haven’t you should try this one and let me know what you think in the comments below.
