How to get a light, frothy summer cocktail -- without egg white, or heavy cream, or shaking forever. The answer is -- not so obviously -- Greek yogurt. Adapted slightly from Joaquín Simó of Pouring Ribbons —Genius Recipes
orgeat (Simó likes Small Hands Foods or Orgeat Works)
heaping teaspoon Greek yogurt
heaping teaspoon lemon curd (we like Alice Medrich's recipe, linked below)
Crush 6 ice cubes in a blender (you'll end up with some very fine snow as well as some small- and medium-sized bits). Add other ingredients except rosewater, blend again briefly, pour into coupe, top with rosewater, and serve immediately. The bigger ice bits will give you some texture and the fine shavings melt immediately (giving you both dilution and coldness).
Alternately, shake all ingredients with ice and double strain into a coupe. Top with rosewater. No garnish.
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