“(Bar manager) Charlie Gleason suggests White Mountain Bulgarian yogurt here, but you may substitute a plain yogurt of your choice,” Cobbs writes. “Gin’s juniper base pairs beautifully with sweet, herbaceous Combier Kümmel’s notes of caraway, fennel, and cumin in this cocktail with lots of vegetal complexity.”
- 2-inch strip lime peel
- 2 to 3 mint leaves
- 2 to 3 kaffir lime leaves, plus 1 for garnish
- 1/4 ounce agave syrup (2:1 agave to water)
- 2 ounces Tanqueray N° TEN gin
- 1/4 ounce Combier Kümmel liqueur
- 10 drops or a few dashes cucumber bitters
- Heaping bar spoon Bulgarian yogurt
Muddle the lime peel, mint, and lime leaves with agave syrup in a cocktail shaker. Add the gin, Kümmel, bitters, yogurt, and a handful of ice, and shake vigorously for 15 to 20 seconds. Double strain into a coupe glass and garnish with an additional lime leaf.
WHAT’S IN A NAME?
The Sofia Cocktail is a direct reference to the capital of Bulgaria. Charlie loved knowing that there was this unbelievably delicious strain of bacteria specific to Bulgaria that makes the yogurt there taste like no other.