Scottish whisky maker Glenmorangie is hosting a dinner party this month. Three in fact – simultaneously.
On Thursday March 30, whether you’re in Melbourne, Sydney or the Gold Coast, a whisky-focused “After Hours” dinner will be held at QT Hotel in each city. Each is a chance to immerse yourself in a range of single malts paired with three courses, along with a cocktail on arrival.
Glenmorangie ambassador Garth Foster, who is hosting the Gold Coast event, describes the whisky at the centre of the dinner as soft and mellow. “It’s like peaches and vanilla ice-cream to me,” he says.
Foster and the team have put together two interesting cocktails for the event. The first is the Highland Smash, designed to be served to guests upon arrival. It pairs Glenmorangie with lemon, yuzu puree, Thai basil leaves and Umami bitters.
“It’s an elegant drink,” says Foster. “Yuzu is a very delicate citrus flavour. But Glenmorangie’s vanilla aromas go well with the yuzu’s lemony fragrance. The combination of the bitters and the whisky gives it an interesting complexity.”
Foster says the Highland Smash isn’t the easiest to make at home. “If you can’t track down yuzu puree, try replacing with hints of grapefruit and mandarin,” he says.
A more robust cocktail being served at the event is the Scottish Embrace. It’s Glenmorangie Lasanta, combined with sherry, apple, chocolate bitters, orange peel and cloves.
“This one has more body and so can withstand more complex pairings and flavours, like the chocolate bitters,” says Foster. “The Lasanta comes from our extra matured range. It’s spent 10 years in ex-bourbon casks, then gets put into port casks, which lends it a richer flavour.”
At the dinner the Scottish Embrace will be paired with hay smoked quail breast, confit leg, barley, and charcoal baby corn. Foster says to make a great version of it at home, it works just as well without the chocolate bitters.
If you can’t make it to the After Hours dinners, here’s how to try these two new cocktails at home.
Makes approx. 1.7 standard drinks.
30ml fresh lemon juice
15ml yuzu puree
4 Thai basil leaves
4 dashes of Umami bitters
Serve on the rocks in DOF (double Old Fashioned) glass. Top with crushed ice and Thai basil sprig.
Makes approx. 1.16 standard drinks.
35ml Glenmorangie Lasanta
10ml Pedro Ximénez sherry
45ml cloudy apple juice
1 squeeze of lemon juice
1 dash of chocolate bitters
Combine ingredients in glass. Serve over large pieces of cracked ice. Garnish with orange peel studded in cloves.
This article is presented by Broadsheet in partnership with Glenmorangie. Tickets to the After Hours dinner are available now.