Brighton’s Best Cocktail Club: Boozy Cow by Josh Williams at Pearly Cow
‘We make this drink with Sussex wagyu beef fat-washed Elijah Craig bourbon to give flavour and change the viscosity of the liquid. We combine the fat and bourbon when warm and then slowly bring down the temperature over a 12-hour period to give the desired flavour.
Our house-made Amaro is a neutral spirit infused with 10 botanicals, including wormwood, cacao nibs, pink peppercorns and citrus peels using an 8-hour sous-vide process. We add demerara sugar to give a bittersweet final product. Averna Amaro (available from Ocado and Masters of Malt) is a good substitute. We add Cointreau to brighten the final cocktail and keep up the ABV. You can enjoy the drink at The Terrace Bar at Pearly Cow Brighton, overlooking the beach, which is now open for the summer season.’
Ingredients for one drink
35ml beef fat bourbon
20ml housemade amaro
15ml Cointreau
Stir the bourbon, amaro and Cointreau over ice for about 15 seconds for the desired dilution. Strain into a frozen Nick and Nora glass (as per the picture above) to create a perfectly balanced, flavoursome and boozy cocktail.
Josh Williams is the Bar and Terrace Manager at Pearly Cow Brighton
The details
The Pearly Cow
123 Kings Rd, Brighton and Hove, Brighton BN1 2FA
0330 055 4531; pearlycow.co.uk
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