New recipes for truffle vodka use foraged ingredients

Blackbery Bellini Black Moth

New cocktail recipes for truffle vodka Black Moth have been launched, using ingredients that can be found in foraging.

The Foraged Collection feature ingredients such as dandelion root, camomile, home-grown tomatoes, nettles, sea beet and wild strawberry.

The recipes were created by Michael Stringer from cocktail and events company BlackLeaf Events who is also global brand ambassador for Black Moth.

He said: “The midsummer and autumn are great times for foraging, especially this year with the summer starting later and lasting longer. Beautiful flowers and berries are coming out later, which makes the time from now until October a perfect opportunity for foraging.

“The Foraged Collection is all about showing people what you can do when finding your own flavours and ingredients, to discover just how versatile you can be when using Black Moth.”

Michael has been working on the recipes over the last few weeks, from the early stages of sourcing the ingredients to studying them and making sure they were safe to consume.

He added: “I have created a number of bespoke cocktails over the years for a number of events and have learnt that there should be nothing standard or boring about them. This is a new way to enjoy Black Moth vodka, using ingredients that are interesting, exciting, unusual and fun.”

Blackberry Bellini (pictured top)
25ml Black Moth
25ml Blackberry puree made from foraged blackberries*
Top with prosecco or champagne
Shake Black Moth and blackberry puree with cubed ice and double-strain into a chilled champagne flute.
*For the puree, pick fresh blackberries and wash thoroughly. Add berries into a blender with some caster sugar and lemon peel oils and blend into a puree.

Truffle Nettle Julep
50ml Black Moth
15ml Nettle syrup made from foraged nettles
15ml Fresh lime juice
2 drops Truffle bitters
Gently stir just 25ml of Black Moth with the syrup, juice and bitters in the bottom of a julep tin and add a scoop of crushed ice. Churn the ingredients with the ice and add the other 25ml of Black Moth and churn again. Top with crushed ice and garnish with a sprig of nettle or mint.

Coastal Mary
Foraged Ingredients: Seasalt, Sea Beet, Home- Grown Tomato
50ml Black Moth Truffle Vodka
120ml Bloody Mary mix*
15ml Fresh lemon juice
Add Black Moth into a large wine glass filled with cubed ice, add lemon juice and Bloody Mary mix. Garnish with lemon and a crab claw.
*For the Bloody Mary mix, roast freshly picked tomatoes in an oven until soft. Blend the tomatoes with blanched sea beet, tabasco, Worcestershire sauce and black pepper with water. The consistency should be like a smoothie.

Queen of the Sea Martini (pictured below)
60ml Black Moth
10ml Sea lettuce and peppercorn water
5ml Caol Ila 12-year-old whisky
Gently stir all ingredients over cubed ice in a mixing glass and strain into a chilled vintage martini glass.

Queen of the Sea Martini Black Moth

Photography by Toby Shaw.

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