Broken Shed Vodka is thrilled to announce a partnership with three Chilled 100 Bartenders to create one-of-a-kind recipes using its sustainable, premium, New Zealand-made vodka.
Broken Shed is created using only three ingredients: two of them water, and the other, environmentally friendly whey. It’s the ideal base for creating infusions and high-quality cocktails.
Wendy Hodges, a Las Vegas-based bartender and National Director for the Chilled 100 Bartender Ambassador group, created a new cocktail with Broken Shed Vodka – Have a Nice Whey. Her recipe mixes vodka with her own white chocolate mint tea recipe, whole milk for clarifying, chocolate bitters, and acid-adjusted Manzanilla Sherry. Plus, it’s a great way to put all those uneaten candy canes from the holidays to good use!
“Have a Nice Whey is a clarified cocktail that is a unique adaptation of a peppermint hot chocolate (served chilled),” shares Wendy. “With the holidays behind us, and a new year upon us, I chose to use some flavors that would showcase whey-based Broken Shed Vodka. Immediately I thought to make a clarified milk punch. The result was a slightly tart concoction with hints of both chocolate and peppermint.”
Check out her creative recipe here.
Have A Nice Whey
- 2 oz White Chocolate Mint Tea*
- 1 oz Candy Cane syrup**
- 2 dashes Dugan and Dame Chocolate Bitters
- 1 oz Acid Adjusted Manzanilla Sherry***
- 1 1/2 oz Broken Shed Vodka
- 1 3/4 oz whole milk (for clarifying)
Preparation: Refrigerate the batched clarified cocktail, pour 5 ½ oz of the cocktail over large ice cube, add a few dashes of chocolate bitters, and enjoy! *It is best to batch this recipe so multiply the recipe by the number of cocktails you want to serve (or save for later).
Combine tea, syrup, bitters, sherry, and vodka in large container. In a separate container add milk. Slowly pour batched cocktail into the milk**. Allow mixture to sit for 30 minutes at room temperature or in the fridge overnight. After the initial resting period, be very patient as you let the cocktail strain through cheese cloth or coffee filter. Send clarified cocktail back through the “curds” 2 more times to get a very clear cocktail. Garnish with crushed peppermint in a rocks glass.
**You will want 20% milk per volume of batched cocktail. If you want to make 6 cocktails, you will need 30 ounces of batched cocktail and 6 ounces of milk.
*Chocolate Mint Tea
- 2 cups water
- 1 tbsp cocoa powder
- 4 Celestial Seasonings white chocolate peppermint tea bags
Preparation: Combine 2 cups water, cocoa powder, and tea bags in a saucepan. Bring to boil, simmer 5 minutes and remove tea bags.
**Candy Cane Syrup
- 6 standard size candy canes
- 1 cup water
- 1 cup sugar
Preparation: Break up candy canes into smaller pieces and place in saucepan. Add sugar and water and bring to a simmer. Stir until candy cane and sugar are completely dissolved. Cool and bottle. Keep refrigerated up to 1 month.
***Acid Adjusted Manzanilla Sherry
- 4 grams citric acid
- 2 grams malic acid
- 100 grams Manzanilla Sherry
Preparation: Combine all ingredients in a bottle and agitate until powders dissolve.