COTW: Blood Infusion

This week our COTW is created by David Smith, Head Bartender at Hix Oyster & Fishhouse. Here he shows you how to knock up his Blood Infusion which uses Black Cow Vodka, and take it from us, it's one damn fine cocktail!

Ingredients: (Serves 1)

25ml Black Cow Blood Orange Infusion*

25ml Kamm & Sons

25ml Antica Formula

Garnish: Dehydrated Blood Orange Wheel

Method: Pour all the ingredients into a mixing glass, add cubed ice and stir for 15 – 20 seconds until mixed thoroughly. Pour the contents into a Rocks glass. Serve with an ice ball/cube. Garnish

*Blood Orange Infusion yields about 700ml

700ml Black Cow Vodka

6 Blood Orange Peels

4 lemon Peels

Method: Fill and preheat the sous vide to 57 C. Put the Vodka and all the peels into a large ziplock bag and seal. Submerge the pouch in the water oven to cook for 2 hours. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes. Strain to remove the solids and transfer the liquid to a clean bottle. Keep refrigerated.

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