Greek Yoghurt Martini Recipe

Strain and smooth yoghurt

Place 3 tablespoons of strained full-fat Greek yoghurt in a small bowl and whisk briskly until smooth and slightly loose. This ensures it incorporates into the cocktail without clumping.

Combine ingredients

In a cocktail shaker, add the smoothed yoghurt, 2 oz vodka, 0.5 oz dry vermouth, 0.5 tsp simple syrup and 0.5 tsp fresh lemon juice.

Add ice and shake

Add 6 ice cubes to the shaker. Seal and shake vigorously for 20–30 seconds. The vigorous shake chills and aerates the yoghurt mixture, giving a silky, slightly frothy texture.

Double strain

Open the shaker and pour the cocktail through a fine-mesh strainer into the chilled martini glass to remove ice shards and any small yoghurt solids. Use a second strainer or the shaker lid for a cleaner pour if available.

Place 1 teaspoon of the selected spoon sweet gently on the surface of the martini or at the side of the glass so it can be tasted with each sip. If the spoon sweet is thick, use a small spoon to drop a morsel onto the drink rather than stirring it in; if it’s a looser preserve, a small swirl on the surface is fine.

Optional: Sprinkle 1/4 tsp lemon zest over the top for brightness and finish with an edible flower or a micro mint leaf as a visual accent.

Serve immediately with a small cocktail spoon so the guest may sample the spoon sweet during the drink. The suggested serving is for 1 martini.

Chill the martini glass in the freezer or fill it with ice water for 5 minutes before preparing the drink. Empty and dry the glass before straining the cocktail into it.