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Indian cooking / Dishes / Yellow Fairy
Yellow Fairy ()

Yellow Fairy

Non-vegetarian

A bright, foam-topped gin cocktail scented with absinthe and fresh turmeric, with lemon and sugar balancing the spirit. It is citrus-forward and light, with a soft egg-white texture.

Turmeric for muddling

3 gMuddled in the shaker before the liquids (step 2)
01
Fresh turmeric slice · Kachi haldismall
3 g3 slices
spice
Muddle in the shaker to release its juices.

Everything else

01
Absinthe
15 g
liquid
02
Gin
42 g3 tablespoons
liquid
03
Sugar syrup · Chashni
37 g2 tablespoons
sweetener
04
Lemon juice · Nimbu Ka Ras
31 g2 tablespoons
souring agent
05
Egg white · Ande ki Safedi
33 g1 egg
egg
06
Ice cube
to taste
liquid
07
Edible flowerto garnish
to taste
other

Method

  1. Rinse a chilled coupe glass with 15 g absinthe, turning to coat the inside, then pour away the excess.
  2. Muddle the turmeric for muddling (3 g fresh turmeric slice) in a cocktail shaker to release its juices.
  3. Add 42.3 g gin, 37.2 g sugar syrup and 30.6 g lemon juice, then add 33 g egg white.
  4. Shake hard without ice until a smooth foam forms.
  5. Add ice cubes to taste and shake again until well chilled.
  6. Double-strain into the prepared coupe glass.
  7. Float an edible flower to taste on top.

Don't have something?

Absinthe
  • Vodka

    For 10 g absinthe, steep 0.5 g ground aniseed in 10 g vodka for 10 minutes and strain; less complex.

  • Gin

    Use the same weight; botanical and less aniseed-forward.

  • Aniseed

    Steep 0.5 g ground aniseed per 10 g of the liquid already in the recipe, then strain; gives anise flavour without alcohol.

Fresh turmeric slice
Gin
  • Vodka

    Use the same weight. It is neutral, so the juniper and botanical notes of gin will be lost.

  • White wine

    Use the same weight and reduce other liquid slightly. It adds acidity and wine flavour rather than gin’s botanicals.

  • Premium gin

    Use the same weight if you have it; it is the same spirit, only better quality.

Sugar syrup
  • Granulated sugar

    For 100 g syrup, heat 60 g granulated sugar with 40 g water until dissolved. Same sweetness, slightly thinner.

  • Golden syrup

    Use the same weight; it is richer and slightly sweeter, so reduce other sugar a little.

  • Honey

    Use 85–90% of the weight and add a splash of water; flavour changes and it browns faster.

Lemon juice
  • Lime juice

    Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

  • Dried mango powder

    Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

  • White vinegar

    Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Egg white
  • Egg

    Use the same weight of beaten whole egg for binding or coating. Adds yolk fat and colour; will not whip like egg white.

  • Chickpea flour

    For a coating or binder, use about 10 g chickpea flour mixed with 20 ml water per 30 g egg white. Not whippable and tastes nutty.

  • Milk

    Use the same weight for glazing brushed on breads or pastries. Gives colour but no binding or aeration.

Ice cube
  • Ice

    Use the same weight; crush if needed. No change in the dish.

  • Water

    Use the same weight but chilled; there is no ice crunch and it dilutes the dish faster.

Edible flower
  • Rose petal

    Use the same number of petals; ensure they are unsprayed and edible. Milder floral scent.

  • Pink rose petal

    Use the same number; similar colour, but check they are edible and unsprayed.

  • Coriander microgreen

    Use the same amount; green garnish with a herby, not floral, flavour.

Similar dishes

Chilli Garlic Mayonnaise
Chilli Garlic Mayonnaise tastes thick, glossy, rich and garlicky with chilli heat and vinegar tang, while this dish is light, citrus-forward and foam-topped with gin, absinthe and fresh turmeric.
  • Same: Chilli Garlic Mayonnaise shares egg and an acidic ingredient with this dish, using egg yolk and malt vinegar where this dish uses egg white and lemon juice.
  • Different: Chilli Garlic Mayonnaise is built from egg yolk, a large amount of vegetable oil, chilli garlic chutney, caster sugar, sea salt and malt vinegar, while this dish uses gin, absinthe, fresh turmeric, sugar syrup, lemon juice, egg white, ice and edible flower.
Ande ki Piyosi
Baked Egg Halwa
Ande ki Piyosi tastes dense, rich, and sweet with saffron and ghee, while this dish tastes light, citrus-forward, and foamy with gin and absinthe.
  • Same: Ande ki Piyosi and this dish both contain egg and sugar.
  • Different: Ande ki Piyosi is a baked halwa with ghee, khoya, almonds, and saffron, while this dish is a shaken gin cocktail with absinthe, fresh turmeric, lemon juice, egg white, and ice.
Curry Leaf Mayonnaise
It tastes rich, herby and mustardy with gentle warmth and a tang, while this dish is citrus-forward, light and foam-topped with gin and absinthe.
  • Same: It shares turmeric, lemon juice and egg with this dish, using ground turmeric and egg yolk where this dish uses fresh turmeric and egg white.
  • Different: It is a rich oil emulsion made with vegetable oil, curry leaf oil, curry leaves, mustard seed, dried Kashmiri chilli, egg yolk and ground turmeric, while this dish is a gin cocktail with absinthe, sugar syrup, lemon juice, egg white and ice.
Masala Omelettes
Masala Omelettes tastes savory, juicy, and warm with cumin and chilli, whereas this dish is citrus-forward, sweet, light, and anise-scented with a foamy egg-white texture.
  • Same: Masala Omelettes shares egg, lemon juice, and turmeric with this dish.
  • Different: Masala Omelettes is a pan-fried savory omelette with onion, tomato, cumin, chilli, and oil or butter, while this dish is a shaken gin cocktail with absinthe, sugar syrup, egg white, and ice.