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.
