COW COUPLET


Invented by Georgia Billing, Black Cow Vodka ambassador. 
A pair of cocktails, perfect as individuals but better together, inspired by Ogden Nash's cow couplet poem: 
"The cow is of the bovine ilk;
One end is moo, the other milk."

 

These complementary cocktails are named after the children of Ogden Nash - one sweet and floral, and the other sour and fruity. The paired serve is a twist of two classics: a Golden Fizz (a short drink with egg yolks and bubbles), and a Silver Fizz (short drink with egg white and bubbles). Serving the Cow Couplet together uses the whole egg, and the drinkers can swap over the drinks and garnish to try new combinations. Two's company, after all. 

Isobel's Gold

Ingredients

 Black Cow Vodka, 40ml
Beetroot wine reduction*, 15ml
L'Anique rose liqueur, 20ml
Egg yolk, 1
Hibiscus tonic

Step by step

Put all the ingredients in a shaker.
-
Add one ice cube and shake until the ice is completely melted.
-
Pour into a flute glass.
-
Rinse the shaker with a little hibiscus tonic, and top-up the glass.
-
Garnish with hibiscus flowers.
~

 

Linell's Silver

Ingredients

Black Cow vodka, 40ml
Beetroot wine reduction, 10ml
Cherry Marnier, 15ml
Fresh lemon juice, 15ml
Egg white, 1
Double Dutch cranberry tonic

 

Step by step

Put all the ingredients in a shaker and shake hard with no ice until foamy.
-
Add 4-5 cubes of ice, shake hard for about 12 seconds.
-
Double strain into a small balloon glass.
-
Rinse the shaker with a little cranberry tonic, and top up the glass.
-
Garnish with chocolate strawberries.
~

Click here to buy

Beetroot wine reduction syrup*

Ingredients

Fresh beetroots, 2
Red wine, 200ml
Balsamic vinegar, 5ml
White sugar

Peel and chop the beetroots into chunks, add to the wine in a small saucepan. Simmer over low heat until there are no alcohol vapours (about 30min, but you should be able to tell from the smell). Remove the beetroots and measure the remaining liquid. Add sugar to the liquid in a ratio of 1.5:1 (e.g. 150g of sugar to 100mL of liquid). Stir slowly over low heat until all the sugar has dissolved. Add balsamic vinegar. Leave to cool before straining twice through muslin cloth.