4 Easy Glenmorangie Cocktails to Enjoy with Cake
Inspired by the joy of a cake moment, Glenmorangie’s new limited-edition whisky A Tale of Cake, tastes incredible alongside actual cake. Which explains why pastry maestro Dominique Ansel has teamed up with the Highland Distillery for a whole series of cocktail and cake pairings, starring four delicious single malts – and an extra slice of fun. The best news is, the cocktails are all deliciously simple to make at home. We recommend the tropical Cake Old Fashioned, a cocktail which dreams of cake – or a creamy Frosted Flip. Then all you need do is take a look at Dominique’s creations (Layered Pineapple Cake or Chestnut Whisky Affogato anyone?) and bake a cake pairing of your own.
Inspired by Glenmorangie A Tale of Cake
Eat: Dominique’s take on a pineapple boat cake celebrates the whisky’s delightfully sweet, fruity tastes in mini sandwich-style cakes made from slices of almond sponge soaked in a whisky syrup and layered with fresh pineapple and a brown sugar ganache.
Drink: A Tale of Cake Old Fashioned
Meet the cocktail that dreams of cake, bursting with luscious tropical flavours. The perfect accompaniment to Dominque Ansel’s layered pineapple cake.
- 40 mL Glenmorangie A Tale of Cake
- 7.5 mL coconut water
- 7.5 mL pineapple syrup
- 1 dash Peychaud’s bitters
- 1 pinch black pepper
Stir all ingredients with ice and strain into a rocks glass over block or cubed ice. Garnish with a twist of orange zest.
Inspired by Glenmorangie Original
Eat: Poached pears float in a syrup made with Glenmorangie Original and vanilla, complemented by lemon thyme and orange notes, in a creation hinting at the light, fruity tastes of Glenmorangie’s signature single malt whisky.
Drink: Glenmorangie Original Pear Fizz
All lightness and delicate fruit, with our signature expression Glenmorangie Original at its heart, this Pear Fizz is best enjoyed alongside a plate of delicious poached pears.
- 45 mL Glenmorangie Original
- 25 mL pear juice
- 10 mL lemon juice
- 15 mL vanilla syrup
- 1 dash orange bitters
- Top with a splash of champagne
Shake first five ingredients with ice and fine-strain into chilled coupe. Add a splash (25 mL max) of champagne. Garnish with a sprig of thyme.
Inspired by Glenmorangie Lasanta
Eat: The richness of the whisky is accentuated in Dominique’s take on the affogato, with homemade chestnut ice-cream and smoked cinnamon cream showcasing The Lasanta’s spiced and nutty notes.
Drink: Glenmorangie Lasanta Frosted Flip
This creamy Frosted Flip made with Glenmorangie Lasanta really sings when paired with Chef Dominique’s Chestnut Whisky Affogato with icecream and smoked cinnamon.
- 45 mL Glenmorangie Lasanta
- 15 mL caramel syrup
- 25 mL double cream
- 2 dashes Fee Bros. Aztec chocolate bitters
- 1 dash Angostura bitters
- 1 whole egg
Shake all ingredients with ice and fine-strain into a chilled glass over cubed ice.
Garnish with cinnamon dust and chocolate shavings.
Inspired by Glenmorangie Quinta Ruban
Eat: The whisky’s deep chocolate notes shine through in a decadent dark chocolate-dipped brownie, which matches its velvety taste with a liquid praline centre infused with orange blossom and The Quinta Ruban.
Drink: Glemorangie Quinta Ruban Choco-Vino
Think dark chocolate decadence with this velvety Quinta Ruban cocktail, made even more indulgent with a chocolate-dipped Praline Brownie on the side.
- 40 mL Glenmorangie Quinta Ruban
- 15 mL port wine
- 10 mL Campari
- 5 mL dark crème de cacao
Stir all ingredients with ice and strain into a rocks glass over block/ cubed ice.
Garnish with a twist of orange zest.