This is one of the cocktails from our Gold Top Cocktail competition 2016 final. The creator is Ben Crozier from the Boozy Cow in Edinburgh.

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50ml Black Cow Pure Milk Vodka
20ml Cocchi Americano
20ml Apple Tea Syrup
2 Dashes Fee Brothers Rhubarb Bitters

Add ingredients to a boston and shake with ice. Fine strain into a champagne coupe rimmed with apple crumble mix. Apply to sprays of Cocchi Americano/Rhubarb Bitters spray from atomiser across the surface of the drink.

For the Apple Tea Syrup:
700ml of 1:1 Simple Sugar Syrup
3 stalks fresh Rhubarb, diced
150g fresh Pink Lady Apples, diced
50g crushed Hazelnuts
2 tbsp ground cinnamon

Dehydrate the rhubarb and apple overnight in a dehydrator, before placing all ingredients in a sous vide bag together and vacuum packing. Sous vide at 55 degrees for 4 hours before removing and fine straining into bottles. Yield is 700ml of syrup.

For the Apple crumble powder:
2 stalks of fresh rhubarb, diced
100g pink lady apples, diced
35g crushed hazelnuts
1tbsp ground cinnamon
125g Demerara sugar

Dehydrate rhubarb and apples overnight in a dehydrator, as per apple tea syrup method. Then blend until a fine powder, preferably using a themoblender.

For the Rhubarb/ Cocchi Americano spray:
50ml Cocchi Americano
12 dashes Fee Brothers Rhubarb Bitters

Add both ingredients directly to an atomizer bottle.

Black Cow