CONDE NAST VANCOUVER RECIPES

Steps:

• Line a large colander with coffee filters (unfolding if needed) or paper towels, overlapping them so they cover sides, and set inside a large bowl. Place yogurt in colander and let drain in refrigerator at least 8 hours and up to 12 hours; discard drained liquid in bowl. Yogurt should be very thick—like an even creamier, richer Greek yogurt.
• Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; transfer to a small bowl. Finely grind cardamom seeds.
• Transfer strained yogurt to a large bowl and mix in crushed saffron, cardamom, and sugar (yogurt should turn a pale yellow color). Top with remaining ¼ tsp. saffron threads (don’t mix, as you want that stained effect) and chill at least 2 hours and up to 8 hours before serving.

Steps:

• Fill a glass beaker or cocktail shaker with ice and pour in vermouth. Stir 15 seconds, then let sit 30 seconds. Stir again, then strain out and discard vermouth. Pour gin into beaker and stir 30 seconds. Let sit 30 seconds, then stir again 30 seconds. Let sit another 30 seconds, then stir again quickly. Strain cocktail into a chilled glass. Garnish with a lemon twist or olives. Drink it. Become a new person.