COTW: De Beauvoir Smoke

In-keeping with our love of smoky booze this week, Hix Oyster and Fish House alcohol mastermind, David Smith, has rustled us up this bloody beauty using Black Cow Vodka and Laphroaig 10 year. Garnished with cubes of smoked salmon, you can almost class this as your dinner! Enjoy.

Ingredients

70ml Black Cow Vodka

5ml Noilly Prat

5ml Laphroaig 10 Y.O

Garnish: 3 Cubes of smoked salmon

Method: Pour all the ingredients into a mixing glass, add the cubed ice and stir for 15 – 20 seconds until mixed thoroughly. Pour the contents into a small coupe glass and a mini carafe. Serve the mini carafe in a small glass of crushed ice on the side of the coupe. Garnish

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