Each summer Black Cow Vodka holds the Gold Top Cup - a cocktail competition, held at the Black Cow Distillery, Bar + Kitchen in beautiful West Dorset, UK.
Entrants compete in regional heats around the world, with the winners from each final invited to the Gold Top Cup. This year, it will be held on Wednesday 5 September and Thursday 6 September 2018.
The aim is to inspire and encourage the best, most inventive and imaginative mixologists to showcase their work across Black Cow's social media channels during this two-day event.
This year, Black Cow presents the Gold Top Cup: zero–waste cocktail, a food + drink pairing. To enter successfully into the Gold Top Cup, each bartender must develop a dish and cocktail pairing, with the cocktail using the by-product of the dish.
This theme reflects the ethos of Black Cow and their sustainability. Whey has always been the waste dilemma within the dairy industry with excess volumes produced in the cheese making process. Black Cow takes this undervalued by-product and transforms it into a truly superior vodka.
Watch out for the announcement of the local competition final (all are welcome) and come along to cheer your favourite bartender.
Until then stock up your home bar with some bottles of Black Cow and experiment yourself!
Black Cow Vodka
Black Cow Pure Milk Vodka is a unique artisanal vodka; the first of its kind made entirely from the milk of grass grazed cows and nothing else. Fresh whole milk makes exceptionally smooth vodka with a unique creamy character.
Pure Milk Vodka is the invention of dairy farmer Jason Barber. Situated on England’s West Dorset coast, his inspiration came from a desire to diversify the produce from his 250 strong dairy herd and his deep personal interest in vodka.
Vodka from milk?! How is it made?
Once the cows have been milked, the milk is separated into curds and whey. The curds are used to make cheese and the whey is fermented into a beer using a special yeast that converts the natural milk sugars into alcohol. This milky beer is then distilled and treated to a secret blending process. The vodka is then triple filtered and finished, before being hand bottled. Black Cow is made from the same milk that is used to make the award winning Barber’s 1833 cheddar, and our own Black Cow Deluxe Cheddar.
Singapore based Bannie Kang was crowned winner of the 2018 Global Black Cow Cup cocktail competition. You can try her drink - “The Thinker” - made with fermented banana enzyme, at Anti:dote bar at the Fairmont Hotel in Singapore where she’s the Head Bartender.
700 ml / 40% abv
Maraska Maraschino Liqueur
Maraska Maraschino liqueur has been made from the Marasca cherries since the beginning of the 16th century. The export of Maraschino Liqueur started towards the end of the 18th Century.
This original cherry liqueur has conquered the world in the past 200 years. Among the fruits grown around the picturesque city of Zadar, a special kind of Sour Cherry is cultivated that has brought world fame to this area. The distillery even took its name from the noble Marasca cherry that provides the raw material for many of its products.
Maraska Maraschino liqueur is produced from the distillates of the Dalmatian marasca tart cherries and is known all over the world because of its typical sweet taste and the aromatic fragrance of sweet cherries.
700 ml / 32% abv
Cocchi Americano is an aromatized wine created in 1891 by Giulio Cocchi and since then produced without interruption according to the original recipe.
The name “Americano” is both due to the alcohol made bitter (“amaricato”) by the addition of herbs and spices and to the American habit of drinking vermouth with ice and soda.
Produced according to Giulio Cocchi original recipe, Cocchi Americano is recognized in Asti as the aperitif par excellence – a real piece of history of our town.
On its label the original futurist rooster designed in the 30’s and representing his aperitif function (“it awakes the appetite”) as well as one of the symbols of the town of Asti.
Cocchi Americano, for its nature, represents the link between wine and liquors being a wine plus a small quantity of alcohol bittered (“amaricato”) by the infusion of precious herbs and spices: white wine, sugar, herbs and spices infusion in alcohol and in particular gentian flowers and leaves, Artemisia, Cinchona, bitter orange peel, elderflower and others.
To produce Cocchi Americano, white wine is aromatized with the extracts obtained through a cold infusion in alcohol, then refined for balancing the spices’ aromas and tastes.
How to drink it
The classic version sees it served well chilled in a cocktail glass with ice cubes, completed with a splash of seltz so to free all its aromas and typical perfumes. It can be perfected with a squeezed out orange peel.
The Spritz Americano version foresees the use of a wine glass plus the addition of a dry sparkling wine. It becomes Royale in combination with a metodo classico Alta Langa DOCG.
In the Summer version the glass is filled with chopped-up ice, making a perfect refreshing drink. The naturally bitter note of Americano is not lost even when abundantly diluted.
In mixology, Cocchi Americano is exceptionally versatile for the classic cocktails as Vesper Martini, Corpse Reviver #2, White Negroni, as modifier or as a base for the aromatizing infusions. Particularly successful the combination with spirits such as gin, vodka and metzcal. It is a perfect ingredient for the new strong trend of the “low octane” cocktails with low alcoholic content.
Alcohol content: 16,5% Vol
Bottle content: 75 Cl
Ingredients: wine, sugar, alcohol, aromatic herbs and spices infusion.
Close the bottle with its cap after opening.
Once open, keep it in a fresh place and drink it within a month.
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