I have to admit to no great fondness for flavoured vodkas, except for a good lemon flavoured version in a Cosmopolitan, but I was intrigued by the idea of Black Cow vodka. This is made from the whey produced in cheesemaking, and produces a very interesting creamy-flavoured vodka, which is perhaps not that surprising. I tried using it to make a simple vodka martini, adapting the recipe if found on the Black Cow blog from Joshua Linfitt, mixologist for the Fifteen restaurant in Cornwall. In Joshua’s recipe, he uses a vanilla-infused vermouth (which I also intend making, as I like the sound of it). Not having vanilla vermouth to hand, I made it the next best way: Noilly Prat vermouth, and a few drops of Bob’s Bitters re-boot of Abbott’s, with its powerful vanilla hit. I garnished the drink with a large slice of orange peel in a nod to the original recipe. The results were absolutely gorgeous – the creamy vodka, vanilla bitters and citrus zest combine in perfect measures. This is an absolutely cracking drink, and one that deserves thinking about a proper name.
Proportions (using a jigger/pony measure):
1 jigger of Black Cow vodka, preferably ice-cold from the freezer
1 pony of Noilly Prat vermouth
3 drops Bob’s Abbott’s bitter
Glass: 3oz Martini glass
Stir vermouth together with ice in a Boston shaker jar and tip away around half the vermouth. Add the vodka, drops of bitters & stir again. Pour into a chilled Martini glass & garnish with a large slice of orange zest.