Carpe Gustum

Aurel said: 'A very good friend of mine introduced me to Black Cow and when I tasted it, I fell in love with it. It's crystal clear, smooth and elegant with a creamy finish. The inspiration for this cocktail comes from a dessert by Nicolas Rouzaud, the Executive Pastry Chef at The Connaught. His 'Honey and Pear' is one of the best desserts I have tried.'

Ingredients

Black Cow vodka, 35ml
Vanilla syrup, 15ml
Yuzu juice, 15ml
Limoncello, 10ml
Lemon bitters, 1 dash
1 egg white

Step by step

Shake all ingredients together and double strain into a chilled martini glass.
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Garnish with a vanilla pod.
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