This Across The Fjord recipe uses faux almond yoghurt for texture

Alissa Gabriel at Mjølner Sydney. Photo: Alana Dimou

For the latest Mjølner Sydney menu, bar manager Alissa Gabriel wanted to explore unconventional ingredients and play with an array of textures; with this cocktail recipe, Across The Fjord, she ticks off both boxes.

Take the faux almond yoghurt, for instance: Gabriel takes almond milk, sugar and citric acid and thickens it (see the recipe below for how), aiding in a fuller mouthfeel; the almond flavours are complemented by the pine needle fog and tequila infused with native strawberry gum.

Take a look at the recipe below.

Across the Fjord


  • 50 ml strawberry gum-infused blanco tequila
  • 15 ml Rin Quin Quin a la Peche
  • 20 ml faux almond yoghurt*
  1. Shake and double strain.
  2. Serve with pine needle fog.

For the faux almond yoghurt
• 800ml fresh almond milk
• 200g caster sugar
• 16g citric acid

Place almond milk and sugar in a pan, bring to a simmer and stir until sugar is dissolved.
Add citric acid and whisk until thickened. Set aside to cool.