Crisp, cooling and captivating: cold-distilled black cardamom pods create a refreshing vodka with a hint of smoke – delicious sipped neat over ice, with tonic, or stirred up into a cocktail.

 
 

Classic Serve

Crisp, cooling and captivating

  • 50ml Cooper King Black Cardamom Vodka

  • 150ml Fever-Tree Indian tonic water

  • Fresh mint sprig and/or lime wedge, to garnish

Gently mix 1 part vodka to 3 parts tonic water in a glass filled with ice. Garnish with the fresh mint sprig and/or lime wedge.

Note: For a more citrus-forward drink, swap the Indian tonic water for a citrus one.

 
 
 
 

Bloody Mary

Savoury, rejuvenating and refreshing

  • 50ml Cooper King Black Cardamom Vodka

  • 150ml Big Tom spiced tomato juice

  • 12.5ml fresh lemon juice

  • Pinch of salt

  • Dash Tabasco sauce

  • Lemon wedge, celery stick and black pepper, to garnish

Add the vodka, tomato juice, lemon juice, salt and Tabasco sauce to a mixing glass filled with ice. Stir vigorously until chilled. Strain into a highball glass filled with ice and garnish with the lemon wedge, celery stick and a few grinds of black pepper.

Note: The cocktail can be tweaked to your personal preference. Add more Tabasco if you love a spicier drink or more lemon if you prefer a citrusy kick. The Big Tom juice comes ready mixed with Worcestershire sauce and spices, and at the time of writing is available from Ocado, Waitrose, Booths and numerous online retailers.

 
 
 
 

Smoky Margarita

Zesty, saline and smoky

  • Salt, for the glass rim

  • 50ml Cooper King Black Cardamom Vodka

  • 20ml fresh lime juice

  • 20ml orange liqueur

  • Lime slice, to garnish

Salt the rim of the glass before making the cocktail: lay a shallow layer of salt onto a plate. Take a piece of lime and run it around the rim of a chilled martini glass, then place the wet rim onto the salt layer on the plate. Shake off any excess.

To make the cocktail: add the vodka, lime juice and orange liqueur to a cocktail shaker with plenty of ice and shake vigorously until chilled. Double strain into your salted martini glass and garnish with the lime slice.

Note: Well-known brands of orange liqueur include Cointreau and De Kuyper Triple Sec, and are widely available.

 
 
 
 

Fresca Plantino

Brisk, green and palate-cleansing

  • 4 thin cucumber slices

  • 3 fresh mint sprigs

  • 20ml fresh lime juice

  • 20ml water

  • Pinch of salt

  • 50ml Cooper King Black Cardamom Vodka

Reserve 1 cucumber slice and mint sprig for garnish. Add the remaining cucumber, mint sprigs, lime juice, water and salt into a cocktail shaker and gently muddle. Add the vodka and shake vigorously until chilled. Double strain into a rocks glass filled with ice and garnish with the reserved cucumber and mint.

 
 
 
 
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The Manalishi

Smoky, earthy and gratifying. Developed by Jon Lee, head bartender and owner of the Hedonist Bar in Leeds, one of the UK’s top 50 cocktail bars.

  • 40ml Cooper King Black Cardamom Vodka

  • 10ml Ardbeg Single Malt Whisky (10 Year Old)

  • 15ml fresh lemon juice

  • 2 tsp raw honey

  • 75ml fresh apple juice (Granny Smith if possible)

  • Fresh thyme sprig, to garnish

Reserve the thyme sprig to garnish. Add the vodka, whisky, lemon juice and honey to a highball glass and stir until the honey has dissolved. Add the apple juice with plenty of ice and stir until well chilled. Garnish with the reserved thyme sprig.

Note: This drink can be transformed depending on the type of apple used. Experiment with varieties such as Braeburn, Pink Lady or Russet. A medium-sized apple will yield approximately 75ml of fresh juice.