Mark Hix pairs food with Black Cow vodka cocktails

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Chef and restaurateur Mark Hix has teamed up with Dorset milk vodka Black Cow to create a food and cocktail pairing menu.

Available in Mark’s Bar at Hix Soho until the end of April, the menu comprises four small plates showcasing the best of British produce, influenced by Mark’s travels, each matched with a Black Cow cocktail.

Brownsea Rock Oyster is paired with a Dirty Black Cow Martini made by mixing the vodka with dry vermouth and olives in olive brine.

Spicy Portland crab chips are matched with a Black Cow Spritz made with vodka, apple juice, blossom cordial and English sparkling wine with a cucumber ribbon garnish.

Shrimp gyoza with ginger and black vinegar is served with Black Cow Rhuby Rocks which is Black Cow vodka over ice with a poached rhubarb garnish.

The Black Cow Espresso Martini, made with vodka, fresh cooled espresso and maple syrup with a coffee been garnish, is paired with Peruvian Gold chocolate mousse.

The cocktails, priced £11 to £12 each, are also available as a flight for £25.

Paul “Archie” Archard, who founded Black Cow with dairy farmer Jason Barber, said: “Black Cow is the perfect partner for pairing with Mark Hix’s original take on British gastronomy.

“The mineral-free nature of the vodka gives it an incredible softness that holds delicate flavours beautifully. That and the smoothness of Black Cow provide the perfect match for Mark’s cleverly simple, delicious flavour-magnifying dishes.”

Black Cow is distilled from milk whey and treated to a secret blending process before bottling at ABV 40%. It is distributed in the UK by Mangrove.

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