Black Cow Bloody Mary - Faber Restaurant

Our coastal Bloody Mary

Serves: 4

Make in: 10 minutes

Difficulty: Easy

Ingredients

200ml Black Cow vodka

400ml Tomato Juice (we use Eager)

160ml Our Bloody Mary spices (see below)

Sea spices & samphire

Process

Fill a large glass jug with the tomato juice and the Black Cow.

Add our recipes Bloody Mary mix gradually, stirring and tasting to get it to your liking .

Rim four glasses with the sea spice mix, half fill with ice then gently pour the Bloody Mary over the ice.

Garnish with fresh Samphire.

To make the sea spice: 2 parts dried Kelp, 1 part sea salt (we recommend Câr y Môr for all seaweed ingredients)

To make the spice mix: Celery stalk, lemon juice, Worcester sauce, dried pepper dulse, sea salt, fresh basil & parsley, 1-3 red chilli, handful of samphire. Blend together, leave for one hour and fine strain into a small bottle/container to dispense.

"Seem a bit much to make your own? Join us 12-6 Mon - Fri, 2 cocktails £14"

We use Black Cow Vodka for our Bloody Marys, in keeping with our ethos and commitment to source from local coastal communities. The distillery is based in Dorset and the vodka is created from the fermented milk from grass fed cows. The vodka is actually made from the by-product of milk fermentation, whey. They also make an awesome. cheese, that’s a must try

Faber x Lantic: Winter Gin Cocktails

As nights draw in we’ve teamed up with Lantic to inspire you with our winter foraged gin cocktails courtesy of Alex and his distillery.

Native Lobsters hit the menu

Faber is all about the abundance of British coastal ingredients and here is a beginner’s guide to foraging on our shorelines.

Seasonal Game Crumble

No it’s not fish, but it is very British, very seasonal and where sourced appropriately sustainable. A perfect Autumnal or winter dish to warm the cockles.