It's About Dam' Thyme
We asked the bar staff across the Koh family to each produce a Black Cow cocktail, with a “Farmyard Fresh” theme. We then held a competition at the Koh Thai Tapas bar in Boscombe, where we found our winner George Cook. Below is George's story behind his cocktail, alongside a recipe and method for making the delicious drink.
Black Cow co-founder Jason Barber, claims that dairying drove him to vodka as it was the only way to get up to milk the cows without a stinking headache. With this in mind George came up with a local, fresh twist on the classic breakfast martini. Christchurch sits between two rivers, on the threshold of the New Forest.
Perfect growing conditions for damson, a small plum known for its tannic tartness when eaten raw, but classically perfect for jams and preserves. Its ripe and ready to be picked around late September and its full bodied jam goes hand in hand with strong cheese; Black Cow Deluxe Cheddar would be a prime candidate.
This sweet fruity cocktail is also great with the light, citric earthiness of fresh lemon thyme. Created by George Cook from Koh Noi.
50ml Black Cow Vodka
20ml Lemon Juice
10ml Egg white
5ml Lillet Blanc
1 heaped bar spoon Damson Conserve
2 large sprigs of Lemon Thyme
Add all ingredients to a Boston glass, shake vigorously over ice, and fine strain into cocktail glass. Garnish with orange peel and flame wilted thyme.
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