Making an orange and vanilla Mootini…
Our resident bartender/mixologist Josh Linfiit gives us the rundown on how he makes his orange and vanilla Mootini, an elegant version of a vodka martini.
This cocktail offers a zesty orange burst to the taste buds, followed by the smooth Black Cow vodka still carrying the orange and topped off with a light fragrant vanilla touch that gives the Mootini its long finish.
First things first you need to make Vanilla infused Vermouth.
1 vanilla pod to 50cl of Noilly Pratt french dry Vermouth.
Strip a vanilla pod of its tiny seeds and add both the pod and the seeds to the Noilly Pratt Vermouth, allow to infuse over 3 days in a warm place (back of coffee machine will do perfectly). After infusion is complete, chinoise and muslin cloth both the pod and all seeds leaving just the vermouth, a clear, amber yellow colour, now allow to return back to room temperature.
Making the Mootini:
Chill martini glass with ice.
Prepare the garnish which is a thin orange twist wrapped around a sliver of vanilla pod.
Now add both:
25ml – Vanilla infused vermouth
50ml – Black Cow Vodka
To a cocktail shaker and stir with ice as if to make a vodka martini discarding none of the vermouth.
Dispose of the ice from the now chilled martini glass ensuring all water is removed and double strain the mootini into it.
Finally flambe orange zest oil over the surface of the Mootini, Garnish and serve or enjoy.
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