Gleneagles’ Silky Drizzle, featuring an exclusive ingredient

This cocktail was created by Michele Mariotti, head of bars at Gleneagles in Auchterarder, Perthshire.

 

The Silky Drizzle cocktail is part of the hotel’s Rose Compendium menu in the American Bar, a horticulturally-focused collection of cocktails that explore the rose family (Rosaceae) and other fruits. The Silky Drizzle was born from a quest to source Scottish peaches – a near-impossible challenge in the country’s cooler climate. 

 

Nevertheless, the bar team partnered with local farmers to develop a bespoke peach and basil yogurt, which is used as a creamy, tangy base that is then clarified for a silky smoothness, creating a cocktail that is both delicate and complex.

 

Ingredients

• 350ml Grey Goose vodka
• 250ml brewed Honeybush tea (or Roiboos)
• 35ml freshly squeezed lemon juice
• 200g peach yogurt
• 100ml whole milk

Method

Mix the vodka, tea and lemon juice in a jug.

 

In a separate, larger container, mix the milk and yogurt until fully combined.

 

Add the vodka mixture to the yogurt mixture and allow to sit for 15 minutes to fully curdle.

 

Strain through a clean dish towel and then some coffee filters until completely clear. Serve chilled on ice.