Yesterday, we took a trip to Damien Hirst’s fantastic Newport Street Gallery. After enjoying the Gavin Turk exhibition across half-a-dozen galleries, we had lunch in the top floor restaurant, Pharmacy 2. The space is not huge, so booking ahead is recommended, but food, by Mark Hix, is absolutely worth the effort. The surroundings are very similar to the original Pharmacy, but the new space is dominated by an almost full-length bar, backed by an impressive bar display & a long molecule display (I’ll leave it to pharmacists to tell me what drug has been modelled). Tables are close together, but the feeling is one of intimacy, rather than crowding, due to the lightness and colour of the space.
One of the key features of the restaurant is the impressive cocktail list – from the popular Hix Fix to more unusual numbers such as the Dragon (cider brandy, Tanqueray gin & apricot brandy). As a big fan of Black Cow vodka, I settled on a simple vodka martini with a twist to go with lunch. The drink was beautifully made and presented in a small coupette, and served with a side of an additional small bottle of Black Cow on ice, to top up my drink – an unexpected touch which was really excellent. The drink was just perfect – very dry, and stirred to the correct combination of temperature and dilution.
The restaurant serves food all day, but after ten turns into a bar with music and a smaller menu to accompany the drinks. Well worth making a trip to Vauxhall for.
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.