Heaven + Earth at Hix

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Created by Dustin MacMillan, this Heaven & Earth range is inspired by Mark Hix’s signature dish of the same name, wild boar black pudding on a bed of crushed apples and potatoes. When one ingredient comes from the sky and the other from the soil with the spirit meeting in the middle. Three main ingredients, anymore and you lose the essence of what you’re creating and lose the flavours you are working with. At first glance it seems quite simple, but when you find the perfect combination of ingredients it all falls into place.


Blueberry & Lavender

50ml Black Cow Vodka
25ml Lime
15ml Blueberry Syrup (see method below)

Garnish with lavender.

Strawberry & Jasmine

50ml Black Cow Vodka
20ml Lemon juice
20ml Strawberry infused Jasmine purée (see method below)


Sea Buckthorn & Orange

50ml Black Cow Vodka
10ml Sea Buckthorn juice
20ml Orange Juice
10ml Honey
10ml Lemon

Garnish with orange zest

Pea & Elderflower

50ml Black Cow Vodka infused with peas (see method below)
15ml Lime Juice
15ml Elderflower Cordial
3 Mint Leaves


Method for all
Add all of the ingredients into the smaller half of a cocktail shaker, add cubed ice and shake for 7-10 seconds or until the desired dilution has been achieved. Double strain into a vintage glass of your choice, insuring you don’t get any broken ice in your liquid. Garnish and enjoy.


Blueberry syrup
2 punnets blueberries
1 litre of water 
500g caster sugar 

Strawberry infused Jasmine purée
2 punnets fresh strawberry
1 litre of water 
1kg caster sugar 
6g loose leaf jasmine tea 

Bring water to a boil, add blueberries then allow to simmer for 5 minutes. Take off the heat, add the caster sugar and stir until dissolved. Blend everything together with a hand-held blender and fine strain. Allow to cool to room temperature then put in the fridge.  

Pea and elderflower infusion
Blitz the pea shells in a blender with a bottle of Black Cow Vodka, fine strain. The peas would have been used in a dish or salad.

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Jemma Moran