Lucas Bols has been making liqueurs in Amsterdam since 1575, and the catalogue has always run well past the obvious. This one is built on Dutch natural yoghurt, an idea that sounds odd on paper and makes complete sense in the glass.
It is soft and creamy without being heavy. The nose is fresh and lightly lactic, closer to vanilla ice cream than to anything sharp. The palate is gently sweet with a clean yoghurt tang running underneath, a squeeze of lemon brightness through the middle, and a smooth, faintly fruity finish.
Bartenders use it where cream would otherwise flatten a drink, since it adds body and a fresh acidity at the same time. Good in fruit forward shakers, alongside berry or stone fruit liqueurs, or simply poured over ice.