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Black Cow Vodka: Stiff Upper Lip Cocktail Recipe

A fresh, zingy tipple for spring and summer evenings!

Serves 1 Total Time 5 mins


Get the ingredients here

  • ice, cubed 
  • 50ml Black Cow English Milk Vodka
  • 15ml elderflower cordial
  • 25ml lime juice
  • 5ml cider vinegar
  • 3 mint leaves, plus extra to garnish


  1. Add the ingredients to a cocktail shaker with ice. Shake well.
  2. Double-strain into cocktail glass and add mint leaves to garnish.


Black Cow Vodka is the world’s first pure milk vodka. Yes you read that right. We’ll leave it to co-founder Paul Archard to explain more,

“Like a lot of good ideas, it came from having a drink with a friend,” says Paul Archard, also known as Archie. He founded Black Cow Vodka with his neighbour Jason Barber, a dairy farmer in the lush rolling landscape of West Dorset. “We were wondering if we could work together,” Archie recalls. Beyond the window, Jason’s herd of 250 grass-fed cows watched them intently, mooing to be milked. And just then Jason’s dairyman, Joseph, came in: “‘You know you can make vodka from cow’s milk?’ That set us off on our journey.”  

The vodka is made from whey, the thin waste liquid that is left over from the cheese-making process. “Mark Hix, chef and restaurateur, has been our mentor. He advised us to talk about waste as part of our story.” To highlight all the innovative things people can do with food waste, Archie and Jason teamed up with the celebrated chef to host an ‘edible land and seascapes’ event in Malibu, California, featuring bloody mary cocktails made from Black Cow Vodka and leftover prawn-shell bisque. 

The vodka itself tastes clean and soft, making it perfect for cocktails,  and – of course – it has a smooth, creamy finish. “We put that down to the milk, and that’s all due to Jason’s wonderful cows,” says Archie. West Dorset has plenty of rain and lush pastures, meaning their milk has a high fat content and makes fantastic cheese, and now it makes an award-winning vodka too. “It’s perfect in cocktails but I love to sip it straight on ice, with a piece of Black Cow Cheddar. That brings the whole milk back together again and you can honestly taste the landscape here. I love to think that people all over the world can taste this little corner of West Dorset.” 

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