COTW: Blushing Cow

David Smith, Head Bartender at Hix Oyster & Fish House, is back this week with another smashing COTW. Here he shows us how to whip up his Blushing Cow which uses the oh so delectable Black Cow Vodka. He also shows us how to make his rhubarb shrub too! It has us week at the knees.

Ingredients: (Serves 1)

50ml Black Cow Vodka

25ml Rhubarb Shrub*

20ml Lemon Juice

5ml Sugar Syrup

1 Egg White

Garnish: Pomegranate Juice

Method: Pour all the ingredients into the smaller half of a cocktail shaker. Dry Shake (without ice) for around 10 secs to break up the egg white. Fill the larger half of your shaker with cubed ice, seal the two halves together. Shake for 15-20seconds until desired dilution and chilling is reached. Strain into a chilled coupe glass. Garnish with drops of Pomegranate juice and use a cocktail stick to make a pattern.

*Rhubarb Shrub yields about 500ml

228g Rhubarb, washed, and chopped or thinly sliced (not peeled)

228g Caster sugar

240ml Cider vinegar

Method: Fill and preheat the sous vide to 64.5 C. Put the sugar and rhubarb into a large ziplock bag and seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, then refrigerate for 12 hours. Again, preheat the water oven to 64.5 C. Open the pouch and add the cider vinegar and mix together. Remove the air and zip the seal. Submerge the pouch in the water oven to cook for another 6 hours. Quick chill in the pouch, again, submerged in ice water for 15 minutes, then refrigerate until well chilled. Strain to remove the solids and transfer the liquid to a clean bottle. Keep refrigerated.

#COTW #cocktails #BlackCowVodka #RhubarbShrub