Category Archives: Cocktail Recipes

TINCUP Whiskey Launches ‘Hero the Barback’ Campaign

Created by distilling legend and true American mountain man Jess Graber, TINCUP® American Whiskey is made from a unique blend of Mid-Western rye, corn and malt. Its unusually high rye content at 32% provides a bolder, spicier flavour profile compared to ordinary bourbons.

Aged in new charred American white oak barrels, it is bottled at 84 proof in Colorado using pure Rocky Mountain water. On the nose, TINCUP evokes notes of citrus, black pepper and ginger snaps. On the palate, TINCUP suggests rye spice, cinnamon and caramel.

TINCUP is a celebration of the rugged spirit of the Colorado mountain lifestyle. It is named after Tincup, an old mining town set on the Western Slope of Colorado, which itself was named for the tin cups from which the miners drank their whiskey from following a day in the depths of the Rocky Mountains. TINCUP honours this heritage with its rugged hexagonal bottle that is deeply embossed with mountain references. It is also closed with an actual tin cup that can be used for sipping and sharing the whiskey.
TINCUP is best enjoyed with friends for the perfect ending to any adventure. Sip neat or with a few ice cubes, or use as a base for classic whiskey cocktails like the Manhattan and the Old Fashioned. TINCUP is also perfect as part of a Boilermaker serve – with a pint or bottle of quality IPA or lager. For something a bit different, try these refreshing TINCUP cocktails:

TINCUP Colorado Gold Digger

50ml TINCUP Whiskey
20ml Honey Syrup
20ml Lemon Juice
2 dashes of Orange Bitters
Shake all ingredients and strain over cubed ice into a rocks glass. Garnish with a large lemon twist.

TINCUP Rocky Rose

50ml of TINCUP Whiskey
Top up with Fentimans Rose Lemonade

TINCUP salutes its heritage by championing hard-working and industrious people and in this spirit,TINCUP will be conducting a nationwide search in 2017 to find a barback hero. The unsung hard-workers of the bar industry, without whom a drink wouldn’t even cross the bar. Follow the story here: #herothebarback #barbackhero

TINCUP is available to purchase in selected nationwide Marks and Spencer stores, priced from £32 (70cl, 42% ABV). From May 2017 a limited edition lantern pack is available to purchase from 31 Dover, whilst stocks last.

 

Windspiel

Windspiel
German efficiency is world-renowned within the engineering world, but the last few years has seen it up its game when dabbling into the wider world of spirits, including that of gin. Monkey 47 set the benchmark for the German style of gin, and Windspiel have decided to come across and raise it further, dabbling itself into the potato side of the spirit.

Friends Sandra Wimmeler, Denis Lönnendonker and Tobias Schwoll bought in 2008 the Weilerhof farm in Berlingen, itself within the Volcanic Eifel region of western Germany, where Tobias, with a background in agriculture and a desire to become a farmer, immediately took to tending to the land. The team initially grew Elephant Grass before moving onto potatoes and it was while feasting over the latter one evening, gin in hand, that they apparently hit upon the idea of making a spirit out of their growing supply.

With the likes of Chase Distillery proving that potatoes are a great base for a spirit, the resulting two years had the team craft and develop alongside master distiller Holger Bolchers, who creates the raw alcohol in his home town in Northern Germany.

But how is it all created?

The first step taken is the harvested potatoes by Tobias, which are then sent to Holger, who grinds them up and mixes them with drinking water. The mash (the alcohol producing mash, not the food) is then gently heated to trigger the conversion to sugar, then cooled and mixed with yeast to stimulate the conversion to alcohol. The resulting liquid is distilled twice in a large continuous still to raise the ABV and to purify the spirit. The neutral spirit is further finished in a small 150lt still to add a final dose of smoothness.

To create the gin itself, each botanical element (including juniper, lemon zest, coriander, lavender blossom, ginger and cinnamon) is added to the spirit separately and then distilled as individual components. After a few weeks of resting, the team blend these distillates together, before adding further spirit and cutting to bottling strength, producing around 800 bottles per run.

And the name itself? Here’s an extract from the Windspiel website to explain;

“. . . . . the four friends remembered a visit to a woman in the neighbouring village. At that time, they were new to the village and everyone wanted to know who these four newcomers were. Sandra, Denis, Rebecca and Tobias did not want to be impolite and were happy to take up her invitation. She told them plenty about the surrounding area, about old Mr Weiler who used to own the farm, and the later it got, the further back she went in German history. Eventually, when it was getting quite late, the lady began talking about King Frederick the Great of Prussia. According to her, he was supposed to have met Leopold Joseph Graf von Daun in 1757 and talked about the Eifel „Tartoffel“ or potato. Frederick the Great was very impressed. So impressed that he had the idea of conjuring up something special from this fine tuber – creating an exquisite liquor would have been the crowning achievement of his life‘s work. Unfortunately, it didn‘t turn out that way. As they thought about this story, the four friends simply had to laugh. But still, what if it were true? They wanted to establish the facts and researched everything they could find on Frederick the Great. The dog lover, Sandra, was particularly enthusiastic about his passion for greyhounds. He even wanted to be buried with them. Her enthusiasm was contagious and quickly spread to the others and this is how they linked one passion with another. They called their exquisite liquor: Windspiel Premium Dry Gin. Dedicated to Frederick the Great, who discovered the potato in Germany and his second great passion: the greyhound, or in German „Windspiel”.

So how does it fare? Well below, I give to you my tasting notes –

Windspiel – 47%

Fresh, subtle notes of lemon, lavender and coriander upon the nose, following onto the palate nicely as it coasts alongside the smooth potato spirit. A slight earth note, with waxy lemon peel, juniper and bark, finishing with a lingering spice freshness.

A stunning gin to drink neat or over ice, and at 47% abv, can stand up to a simple gin and tonic;

Windspiel

Highly recommended for your drinks cabinet at home, both as a talking point amongst the gin category, and the base within its own branded gin and tonic!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Zeca

Zeca

Cachaça is a criminally underrated Brazilian spirit, with most bars and restaurants stocking it out of curiosity, rather than intent. The cachaça based Caipirinha is probably the most well-known signature serve from the category, with many venues pushing flavoured variations to their customers as if the fruit were the last available.

But what about just taking a seat and enjoying the spirit for what it is? Capturing a country within its reasoning, much the same way we look at whisky from Scotland, tequila from Mexico or Armagnac from France.

With this mindset, lets take a look at Zeca, new to the UK market and recently launched into the likes of Selfridges and Harvey Nichols.

Hailing from the apparent lush green mountains of Brazil’s hidden Zona Da Mata, in Minas Gerais, Zeca has been hand-crafted by the Matos family estate for over 100 years, using only traditional methods. Utilising once-pressed sugar cane grown at high altitude, the juice is distilled in old alambiques and resulting in Zeca, itself paying homage to Joseph “Zeca” de Matos, the first of the family to be born in Brazil and son of the pioneer Antonio de Matos, who moved from Portugal in 1891 to settle in the untamed region of Minas Gerais.

Created by Marcos Matos and Tony Austin, the focus is not solely on the liquid itself, but also the aesthetics of the brand, including the bottle illustration that brings to life the diversity and beautiful abundance of the Minas Gerais gem stones producing region of Zona da Mata. The blue colour apparently stands for the gem amethyst, whilst the purple celebrates the oxidised colour of the alambique copper, the most traditional cachaça distilling apparatus that they utilise.
The Tamanduá anteater is the brand’s most lively character, a natural pest control who roams the sugar cane fields at night eating the ants.

So how does it fare? Well below, I give to you my tasting notes –

Zeca – 40%

Passionfruit and dried banana peel come through on the nose, with hints of fresh sugarcane present. Damp earth blended with rich sugarcane and flesh fruit on the palate, bringing in a slight zest spice. A long finish.

A real kick of artisan Brazil, perfect to be sipped. Although they do recommend it, if you wish to have a longer serve, with fresh ginger beer or homemade lemonade. One to add to your drinks cabinet if you wish to pack a Brazilian offering to your friends and family.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Luxury Tea Company Newby Teas Presents The Ultimate Summer Iced Teas

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From Newby’s popular Classic Tea Bag Collection comes a healthy, delicious and refreshing alternative for the discerning customer who wishes to avoid artificially-sugared summer drinks: Iced Summer Berries and Iced Green Lemon.

Summer Berries combines a rich berry taste with notes of hibiscus and vanilla. Green Lemon is light yellow-green, with a delicate citrus taste and a tangy finish.
Each luxury tea and tisane is presented in a Newby sachet, sealed the Newby way, a proprietary system which preserves the freshness and aroma of the tea, keeping it safe from adulterates.

Gwen Hustwit, General Manager Creative & Marketing at Newby Teas said:
“All you need to do to make our summer iced teas is brew, cool and add ice. Use one teabag per person, add boiling water, then brew for 3-5 minutes. Alternatively, for green tea, you can use our specially-developed recipe.”

“At Newby Teas, we are dedicated to reintroducing quality and uncompromising flavour to every one of our products. Our teas are fresh and full of flavour and character, and our tisanes retain the fruits’ natural sugars, offering the perfect sweet indulgence, which can be served sugar free without calories, making it the perfect summer refreshment.
“From weekend garden parties to warm summer nights, this year’s Newby iced teas are the ultimate luxury treat.”

Newby Teas Classic Tea Bag Collection was relaunched earlier this year with a series of unique designs created to celebrate craftsmanship. Newby Teas, is substantially owned by the N Sethia Foundation, which supports, among other good causes, the Chitra Sethia Centre for Robotics and Minimal Access Surgery at UCH, the Chitra Sethia Autism Centre in Cambridge.

Green Lemon and Summer Berries cost £5.50 per 25 bag packet and are available online at (www.newbyteas.co.uk).

Newby’s ‘Green Mojitea’ iced-tea recipe

Serves 4-6

4-6 Newby Green Lemon Tea Bags
3 Tablespoons of Sugar
600ml Sparkling Water
3 Unwaxed Lemons

In a large heat proof jug, brew 4-6 Newby Green Lemon tea bags using 400ml of water just below boiling (80°C). Steep for 3-5 minutes then remove tea bags. Stir in 3 tablespoons of sugar (adjust to taste) and allow the tea to cool before adding the juice of 2 lemons and 600ml of sparkling water. Serve with ice, and fresh lemon (fresh mint optional).

Boodles

Boodles Mulberry

Standing out in the ever-growing gin world can be hard work. Staying in can be an even harder task as the consumer trends can waiver at the drop of a hat. It’s with this that I take a look at a gin that I’ve worked with on the odd occasion over the last few years, but never really sat down to take an in-depth look.

So, here goes.

Despite only hitting the shelves since June 2013, Boodles Gin is associated with the likes of Ian Fleming and Winston Churchill due to its history stretching back to 1845. Named after the Pall Mall Gentleman’s Club called Boodles, over time it became increasingly hard to find here in the UK. Resurrected by G&J Distillers, it continues to be different in not including any citrus botanicals on the assumption that it will always be served with lemon or lime.

The gin itself? British wheat spirit base with non-citrus led botanicals including nutmeg, sage and rosemary. But it’s not the original I want to focus on today, it’s their Mulberry expression.
Paying homage to the mulberry tree, a familiar site in the English countryside, they’ve taken the opportunity to feed a fresh interpretation of the more traditional sloe gin. Made with mulberries, the Boodles gin itself and a blend of natural ingredients, Boodles Mulberry became the first ever Mulberry expression to hit America.

But how does it fare? Well below, I give to you my tasting notes –

Boodles Mulberry – 30%

Thin notes of fresh raspberry and soft currents upon the nose, with a silky texture offering upon the palate. Slightly dry, the fresh kicks of soft berry create a sweet, warm finish that lasts long on the finish.

A tasty tipple on its own, a fizz concoction should not go unnoticed;

Boodles - Mulberry Fizz
Mulberry Fizz

Glass – 

Coupe / Collins

Ingredients – 

60 ml Boodles Mulberry
30 ml Lemon Juice
2 Mint Leaves
Soda Water

Method – 

Combine Mulberry gin, lemon juice and mint in a shaker with ice. Shake and strain into a Collins glass over fresh ice and top with soda water.

A great variation on the berry styled gin liqueurs on the market, and one that seems to offer flexibility in how it can be consumed! One to offer a space to in your drinks cabinet. 

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Come On In, The Shade’s Delicious With Kraken Rum

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Hear the words ‘summer cocktail’, and an image of brightly hued drinks with jolly umbrellas probably pops into your head. However this summer, The Kraken® Black Spiced Rum is taking on the traditional warm weather line-up with its own dark twist on the hot favourites, with the ‘Summer Eclipse’ serves… and it’s casting some serious shade on the old standards.

The range of limited edition summer cocktails has been designed for fans of The Kraken who appreciate the darker things in life. The line-up has been developed with the hottest cocktail trends in mind, using ingredients such as avocado, black tea and cider.

Devilishly dark and terrifyingly tempting, the six classic cocktails to be eclipsed this summer are:

The Daiquiri BECOMES The Dark & Eerie
Forget everything you knew about the cheerful poolside favourite, and dip your toes into tumultuous waters instead. Made with avocado and Cholula® Hot Sauce, and featuring a chili salt rim, it promises heat whether the sun is still up or not.

Milkshake BECOMES Freak of the Deep
Beware black ice! Give in to sweet temptation with the ultimate freakshake – another huge drinks trend, featuring cookies and ice cream for a full-on inky attack.

The Cider BECOMES The Poison Apple
Another hot trend, the cider cocktail gets the Brothers Grimm treatment, with fiery ginger and lemon.

The Spritz BECOMES Ink Spritz
Not for the faint-hearted, this twist in the tale features rhubarb and lillet.

Punch BECOMES Octo-Punch
No BBQ will be the same again, as night falls on the house party staple. Wwirling with black tea and served in a hurricane glass – even the classic umbrella garnish on this one has seen the eye of the storm.

The Mojito BECOMES The Black Mojito
The ubiquitous minty marvel reveals its blackened soul with the use of The Kraken Black Spiced Rum.

The Summer Eclipse cocktails have been created to work across both home and bar settings, offering a stand-out alternative to the usual summer line-up for bars, and an easy transition from the day-to-night drinking occasion.

However they are also accessible enough to be prepared at home. The Kraken Rum website and social channels will feature step-by-step mixology videos and recipes to help adventurous hosts recreate each one.

SUMMER ECLIPSE PERFECT SERVES RECIPES:

For videos of how to create, visit here.

Daiquiri: Dark & Eerie
STEP 1 – Rim the glass with lime and chili salt
STEP 2 – Blend with a 1/4 avocado
STEP 3 – Add 25ml lime juice
STEP 4 – Add 25ml vanilla syrup
STEP 5 – Pour in 10ml single cream
STEP 6 – Cholula to taste
STEP 7 – Add 50ml of Kraken
STEP 8 – Blend with crushed ice and pour into glass

Shake: Freak of the Deep (Made for two)
STEP 1 – Drizzle chocolate sauce all around inside of glass
STEP 2 – Add 100ml of Kraken into blender
STEP 3 – Add 1 large scoop of chocolate ice cream, 2 large scoops of vanilla ice cream, 2 to 3 cookies and ½ litre milk into blender
STEP 7 – Pour into extra large glass
STEP 8 – Add a scoop of vanilla and a scoop of chocolate ice cream to the top
STEP 9 – Top with whipped cream
STEP 8 – Garnish with chopped cookies, toasted marshmallows and get freaky with sweet treats

Cider: Poison Apple
STEP 1 – Fill glass with cracked ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml ginger syrup
STEP 4 – Pour in 35ml Kraken
STEP 5 – Top with cider
STEP 6 – Add lime wedge

Spritz: Ink Spritz
STEP 1 – Add crushed ice to a large wine glass
STEP 2 – Add rhubarb soda until glass is 2/3 full
STEP 3 – Pour 35ml lillet
STEP 4 – Add 35ml of Kraken
STEP 5 – Add rhubarb stem and stir
STEP 6 – Add orange slice

Punch: Octo-Punch
STEP 1 – Fill hurricane glass with ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml orange liqueur
STEP 4 – Add 35ml of Kraken
STEP 5 – Add cold black tea
STEP 5 – Stir
STEP 6 – Top with crushed ice
STEP 7 – Add lemon twist

Mojito: Black Mojito
STEP 1 – Add 6 to 8 mint leaves
STEP 2 – Add 25ml sugar syrup
STEP 3 – Add 25ml lime juice
STEP 4 – Add 50ml of Kraken
STEP 5 – Fill glass halfway with crushed ice and churn
STEP 6 – Add lime wedge and mint sprig

Barceló

Barcelo
Barceló, hailing from the Dominican Republic, has a slightly unique trait in that it’s the only Dominican Rum to be manufactured directly from sugar cane juice.

A good start, but how did all it come to this?

In 1929, Julián Barceló arrived from Spain to Santo Domingo and founded Barceló & Co. where soon after he began producing one of his first rums and selling it throughout the country. After experiencing the local brands on the market, he decided to create and release in 1950 the Ron Barceló brand, and with it the Barceló Blanco and Dorado, (white and gold rums respectively), followed about 20 years later with the Ron Barceló Añejo (a mature rum).

In 1974, Don Julián Barceló handed over the reins of the business to his nephew Miguel Barceló and 6 years later, in 1980 Ron Barceló Imperial was born, becoming the most internationally awarded Dominican rum.

Following this in the 1990’s, Barceló & Co. gave a group of Spanish businessmen, themselves enjoying a long history of producing wines and spirits, the rights to export Ron Barceló. These entrepreneurs founded Ron Barceló SRL. and by 2006, had sold into 25 international markets, resulting in Ron Barceló SRL. taking over Ron Barceló completely, with the third generation Barceló’s, namely the Barceló Díaz and Garcia families, remaining on the Board of Directors and completed with a package redesign on the Ron Barceló Imperial, Gran Añejo and Añejo.

Currently, Barceló is available in over 50 countries worldwide and enjoys being the 4th largest exporter of rum in the world.

Barceló also comply with the ‘Ron Dominicano – Designation of Origin’, meaning rum producers must harvest the sugar cane, ferment, distill and age the alcohol in oak barrels for a minimum of one year, all within the Dominican Republic.

So how is the range produced? Lets take a look –

Once harvested, the sugar cane is unloaded from wagons by crane and then cut into small chunks, resulting in an easier process once it goes through the next stage, the milling. This extracts the juice from the sugar cane itself by compressing the chunks. It then heads to be fermented, which is the chemical process performed by yeast where the sugar cane transforms into predominantly ethanol and carbon dioxide, resulting in wort at around 7-8% proof that is then stored in tanks before heading to distillation.

The wort enters a column still where the vinasse and the low-grade alcohol (phlegm) are separated. The vinasse is used for fertiliser within the cane fields, and the phlegm passes through 3 more column stills where hidroselection, demethylation and rectification occur, finishing with a proof up to 95% alcohol with a balanced congener content. The resulting liquid is then stored within toasted American white oak barrels for at least one year.

All of Barceló’s rums are made by carefully selecting the lots of barrels that have completed the pre-established ageing process. These are emptied and blended in stainless steel tanks by the rum masters, before being bottled and labelled.

So, how do they fare? Well below, I give to you my tasting notes on my experiences so far –

Barceló Imperial – 38%

Aged for between 8 and 10 years. Heavy hints of toffee on the nose, with some intermittent hits of spice to compliment whilst on the palate, a smooth texture with a slight sweetness of vanilla and caramel. The flavours of dry fruits is also detected, although the caramel and vanilla are the dominant forces. Finishes well with a lingering after-taste of caramel.

Barceló Imperial Premium Blend – 43%

A limited edition bottling of Barceló, created in celebration of 30 years production. Every year since 1980, Miguel Barceló has set aside private reserves of his rum for two extra years of ageing, and has used these to create their Imperial Premium Blend.
Slight dry raisin upon the nose, with an orange and seasoned wood note coming through. A slight kick of butter on the palate, resulting in a ‘side-dry tongue’ that kicks up with walnut, orange rind and fresh stemmed cherry. Very long on the finish with black walnut present.

And the Barceló perfect serve?

Barceló Piña colada
Barceló Piña Colada

Glass – 

Highball

Ingredients – 

75 ml Barceló Platinum
3 tbsp Coconut Milk
3 tbsp Chopped Pineapple

Method –

Place all ingredients into blender add 2 handfuls of crushed ice and mix at high speed for 30 seconds, strain into cocktail glass.

A great choice of rums here from the Dominican Republic, with the sipping styles of the Imperial and Imperial Premium Blend highlights so far. Perfect to have one of two in your drinks cabinet.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Tullamore D.E.W. Reignites Irish Tradition With New Signature Serve – ‘D.E.W. & A Brew’

d-e-w-and-a-brew2
Tullamore D.E.W. – the original triple distilled, triple blend Irish Whiskey – is reinvigorating the Irish custom of sipping a beer and whiskey, side by side, to unlock the complementary flavours in each with new serve, ‘D.E.W. & A Brew’.

Tullamore D.E.W. is a triple distilled, triple blend of all three types of Irish whiskey – Single Malt, Grain and Pot Still whiskey. This blend of all three types of triple distilled whiskey, in particular the Single Malt, gives Tullamore D.E.W. complexity and a unique sweet smoothness that is perfectly paired with beer’s bitter bite. John Quinn, Tullamore D.E.W. Global Brand Ambassador, commented: “Beer and whiskey are malt cousins, because malted barley is a raw ingredient in both; so, sipping whiskey alongside a beer is the best way to unlock new flavours for an evening full of true character.” He continued: “The recent growth in popularity of craft beer makes this the perfect time to introduce D.E.W. & A Brew. Tullamore D.E.W. unlocks different flavour combinations depending on the type of beer it’s served with. There are a lot of great beers on the market right now and great beer loves Tullamore D.E.W.”

In London, Tullamore D.E.W. has partnered with ETM Group where Tullamore D.E.W. will be served with Longarm ‘Birdie Flipper’ Irish Red Ale. Consumers can enjoy the combination in bars such as Greenwood, Jugged Hare and Botanist Broadgate Circle for a chance to win a VIP ‘D.E.W & A Brew’ masterclass. Available from 1st March, full list of venues can be found at http://www.etmgroup.co.uk.

Whiskey and beer have been made side by side in Ireland since monks started to distil their ‘table beer’ to make whiskey. Also, the Daly family, who first employed Daniel E. Williams at Tullamore, brewed local beers alongside their whiskey. Over time, it was noticed that these ‘malt cousins’ were not only convenient to make together, but they formed a fine partnership on the palate. The sweetness of a “ball of malt” (whiskey) complemented the bitterness of their regular “pint of plain” (beer). To enjoy the two side-by-side became a common practice in bars across Ireland. Tullamore D.E.W. has worked with beer experts to create a guide to the complementary flavours unlocked by D.E.W. & A Brew. It reveals, for example, that Irish stout highlights ‘the spiciness and complexity of Tullamore D.E.W.’, while Tullamore D.E.W. ‘highlights the zesty dry tones’ of India Pale Ale.

The launch of D.E.W. & A Brew follows several recent award-winning new additions to the Tullamore D.E.W. range: Tullamore D.E.W. 14 Year Old Single Malt, Tullamore D.E.W. 18 Year Old Single Malt, Tullamore D.E.W. Cider Cask Finish and Tullamore D.E.W. TRILOGY. The new signature serve is Tullamore D.E.W.’s next step in providing a whiskey experience of true character suitable for every occasion and every whiskey drinker.

The signature serve launch will focus mainly on Bristol with outlets such as Tobacco Factory, Steam and Butcombe Brewery Pubs stocking the serve from March onwards.

Valentine’s Day cocktails From Black Cow Vodka

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A LUXURY BLACK COW VODKA GIFT BOX FOR VALENTINE’S DAY

The Black Cow Vodka Gift Box with bespoke gold-plated Black Cow branded
Yukiwa Cocktail Shaker (considered by mixologists as the best in the world)
and a bottle of super premium Black Cow Vodka.

black-cow-vodka-cocktail-shaker-gift-box-low-resAvailable from Harvey Nichols stores and online at http://www.harveynichols.com, price £99.00.

Black Cow is the world’s first Pure Milk VodkaTM, made in Dorset, England, from the milk of grass grazed cows. It is a super-premium vodka, distilled from the whey of milk and treated to a secret blending process created by dairy farmer Jason Barber. His inspiration came from a desire to diversify the produce from his 250 strong dairy herd and his personal interest in vodka.  Black Cow was launched by Jason and Creative, Paul Archard in 2012.

Black Cow Vodka, from £28.00, is available from Sainsbury’s, Marks & Spencer, Majestic, Fortnum & Mason, Harvey Nichols, Selfridges, Berry Bros. & Rudd and quality independent retailers. Facebook, Twitter and Instagram: @blackcowvodka

A Romantic Cocktail To Warm Up Valentine’s Day

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After a romantic meal with your loved one, why not end the evening sipping a delicious Feeney’s Irish Coffee in front of a roaring fire.

Feeney’s Irish Coffee is easy to make too. Heat gently 100 ml Feeney’s Irish Cream Liqueur with 1 cup of freshly brewed coffee and serve in a toddy glass topped with 1 teaspoon of whipped cream and grated chocolate.

Feeney’s Irish Cream is marketed as the world’s most luxurious Irish Cream Liqueur and contains 100% Irish whiskey. Feeney’s is masterfully distilled in the heart of Ireland and matured for at least three years and is available from:

Tesco’s which stocks 1 litre bottles RRP: £15.00 and 31Dover.com which stocks 70cl bottles RRP: £12.50 and 1 litre RRP: £15.00 and Amazon. ABV: 17%