Green chili, fresh cilantro, ginger, black salt & thick yogurt — Ambassadors Clubhouse NYC
In Punjab, the homeland of lassi, the drink comes in two fundamental forms: sweet (meethi) and salty (namkeen). The salty version is far less known outside India but far more interesting to adventurous drinkers — it is yogurt seasoned like a raita (the cucumber-yogurt condiment) and blended to a pourable consistency. Ambassadors Clubhouse's version takes the namkeen lassi tradition and adds green chili and fresh ginger, giving it a heat profile that transforms it from a side drink into a serious beverage in its own right.
Kala namak (black salt) is absolutely essential here — its sulphurous quality gives the salty lassi its distinctive character. Regular salt tastes flat in comparison. The green colour should be vivid; if it fades quickly, add the cilantro last and blend briefly. This drink is remarkable with fried Indian food — it cools the palate far better than cold water.
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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