Rose syrup, kewra water, green cardamom & thick Greek yogurt — Ambassadors Clubhouse NYC
Rose lassi is the ceremonial drink of North Indian celebrations. The sweet lassi tradition of Punjab — thick yogurt thinned with cold water or milk, sweetened, and flavoured — evolved in the royal kitchens of Rajasthan and the Mughal court to incorporate rose water, saffron, and ground pistachios. Ambassadors Clubhouse's version uses both rose syrup and kewra water: rose for the primary flavour, kewra for the mysterious floral depth that turns a good lassi into a great one.
The quality of the yogurt makes this drink. Full-fat Greek yogurt or thick buffalo-milk dahi (hung curd) produces a luxuriously dense texture. Rooh Afza rose syrup, made since 1906, has a more complex botanical flavour than generic rose syrup — it is worth finding at an Indian grocery store. Do not over-blend; the lassi should be thick enough to coat the glass slightly.
Ambassadors Clubhouse brings an aristocratic sensibility to Indian cocktail culture — drinks that draw from the era of Indian diplomatic gatherings, colonial-era clubs, and Mughal court traditions. The menu is sophisticated without being austere, featuring regional Indian ingredients in cocktails designed to be talked about as much as drunk.
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