Derbyshire-based bartender Manacháin Monaghan has won a cocktail competition run by Black Cow vodka using ingredients foraged on the Dorset coast.
Mannie (pictured), who works at The Monk Cocktail Bar in Buxton, created the National Park Cup using a variety of ingredients including freshly picked wild rocket and rosemary. See below for the full recipe.
He was one of seven bartenders from around the UK who reached the national final of the Black Cow Vodka Gold Cup Cocktail Competition, held at the Seaside Boarding House in Burton Bradstock close to the Black Cow Vodka farm in Dorset.
As in the regional heats, they were challenged to create a cocktail with ingredients found in the British countryside.
Foraging expert John Wright from restaurant group River Cottage took all the finalists on a foraging expedition along the Dorset coastline before the final started.
They looked for edible items that could be found along the way, and John also suggested recipes and ways to use naturally found produce in food. He also shared his own grass-infused and rosehip-infused vodkas.
The other finalists were Ben Crozier from The Boozy Cow in Edinburgh, Georgia Thresh from Tariff & Dale in Manchester, Tony Hogan from Epernay in Manchester, Sevi Marshall from The Strait & Narrow in Lincoln, Charlie Thomas from Amoeba in Bristol, and Felix Cohen from Manhattans Project in London.
Produced on the west Dorset coast, Black Cow Pure Milk Vodka is made from the milk of grass-grazed cows, creating an exceptionally smooth vodka with a creamy character.
National Park Cup by Manacháin Monaghan
50ml Black Cow Vodka
15ml Lactose sugar syrup
Small pick of fresh wild rocket
Salted Caol Ila 12 Year Old whisky
5 drops Foodsafe Bergamot Essential Oil
Sprig of fresh rosemary
Prepare a coupe by liberally spritzing the outside with the salted Caol Ila. Garnish with a little celery salt. Gently press the rocket with a bar spoon in a mixing glass with the vodka, white wine and sugar syrup. Stir with cubed ice until well chilled. Fine strain into the pre-prepared coupe. Garnish with four or five drops of bergamot oil on the surface. Before service, tie the rosemary sprig to the coupe stem and char. Serve on a slate paired with smoked salmon, cucumber and fresh foraged horseradish.