Spotted Cow Recipe
Make Spotted Cow Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Flavor & Aromatics
Garnish
Method
Prepare Glass
Chill glass
Place a rocks glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to ensure the glass is well chilled.
If using an ice sphere or large cube, remove it from freezer molds now so it starts to temper slightly while you mix.
Mix Cocktail
Add the blended Scotch or Canadian whisky, sweet vermouth, creme de cacao, heavy cream, milk, and vanilla syrup into a cocktail mixing glass or shaker filled halfway with ice.
Add 2 dashes of Angostura bitters on top of the ice and spirits.
Stir the mixture briskly for 20–30 seconds with a bar spoon (or 10–12 turns) to properly chill, dilute, and slightly aerate—this integrates the cream without fully frothing it. If you prefer a slightly frothier texture, shake vigorously for 10 seconds instead.
Finish & Serve
Discard the ice or water from the chilled rocks glass. Place the large ice sphere or cube into the glass.
Strain the mixed cocktail over the ice using a julep strainer or fine mesh strainer to catch any small chips of ice.
Grate a small amount of fresh nutmeg over the surface (to taste) and express the orange twist over the drink: hold the twist skin-side down over the glass and give it a firm squeeze to release oils, then rub the rim with the twist and drop it into the drink.
Serve immediately. Sip slowly to enjoy the balance of whisky, sweet vermouth, chocolate notes from the creme de cacao, and the creamy mouthfeel.