Aster have partnered with Black Cow Vodka to celebrate the best of British and host a one off supper club.
Enjoy a three-course dinner curated by head chef Bjoern Wassmuth, alongside a creatively paired Black Cow vodka cocktail with each course. Get your tickets here.
Ahead of the supper club, THE DISH caught up with Black Cow Vodka to find out a bit more about the super cool brand.
The milk is separated into curds and whey. The curds are used to make cheese, the whey is fermented into a beer using a special yeast that converts the milk sugar into alcohol. This milk beer is then distilled and treated to our 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 Barber’s 1833 cheddar, and our own Black Cow Deluxe Cheddar.
Depends on the mood, Black Cow pairs extremely well with fish served up any style, it’s very versatile and connects flavour and mindset for any occasion. Whether is fish and chips or deep fried Whitebait down at the pub or Dover sole at a highly awarded restaurant. Enhancing the quality of the fresh fish cut without compromising the vodka.
That comes down to the season at hand, Grouse from early August through to the colder months, duck and smoked venison just before Christmas. Cured meats during the dreary months of late winter and Can’t forget a Roast on Sunday, medium rare, generous helping of gravy and always with a Bloody Mary.
Dorsey Donkey, which is a more refined version of the classic Mule.
50ml Black Cow vodka
10ml morello cherry eau de vie
15ml lime juice
Top with Fever-Tree ginger ale
Garnish with two sage leaves and morello cherry
Served in a highball with cubed ice
Everyday is different, rediscovering stories held within each bar and restaurant we have the privilege to visit which keeps the golden history alive for those who come next.
Get your tickets to Aster’s supper club now.