This is sponsored content for Glenmorangie
Glenmorangie's Single Malt Scotch Whisky took to the sky recently to celebrate its delicious whiskies in an unforgettable high-rise experience with a panoramic backdrop of Sydney harbour and beyond.
Guests sipped on fabulous Glenmorangie cocktails, created by mixologist Kurtis Bosley. You can also find Glenmorangie cocktails from the night at Sydney bars About Time, Employees Only, Kittyhawk, Double Deuce and Doss House and the Pear of Honey dessert at Koi Dessert Bars throughout September.
Here are the recipes to shake up for yourself at home.
The Single Malt & Strike cocktail.
Single Malt & Strike
Single Malt & Strike - citrus forward, tropical fruits, fresh. makes for a great first cocktail of the evening.
INGREDIENTS
- 40ml Glenmorangie Original
- 10ml Ardbeg TEN
- 20ml passionfruit Syrup
- 30ml fresh lime juice
- mint sprig, to garnish
METHOD
Add all ingredients into a shaker, add lots of ice, shake hard and double strain over fresh ice in a double rocks glass.
The Wide-Eyed Wonder cocktail.
Wide Eyed Wonder
Exotic spices (tonka bean - amazonian nut - gives out flavours of nutmeg, cinnamon, vanilla, clove), deep rich in flavour that balances out with the fruitiness of the tea leaf garnish.
INGREDIENTS
- 50ml Glenmorangie X
- 10ml Amontillado sherry
- 10ml honey
- 4 muddled raspberries
- 5ml lemon topped with soda
- ground tea leaves, to garnish
METHOD
Build all ingredients into a highball glass, top with soda and ice, garnish and serve in a tall glass.
The What If? cocktail.
What If?
The sweet citrus trio of peach, yuzu and tangerine brings out the stone fruit character in the single malt.
INGREDIENTS
- 40ml Glenmorangie Original
- 20ml mandarin juice
- 20ml yuzu juice
- 10ml sugar syrup
- 2 dashes peach bitters
- orange peel, to garnish
METHOD
Add all ingredients into a shaker, shake hard with ice, double strain into a martini glass, add orange peel to garnish.
Dessert chef Reynold Poernomo created desserts to match, available from Koi Dessert Bar throughout September.
Something sweet to finish
Koi Dessert Bar head chef (and ex-MasterChefcontestant) Reynold Poernomo has created three desserts, specially designed to complement each cocktail.
- Pear of Honey:creamy, velvety caramelised honey cream intertwined with fragrant pear and ginger notes, on a bed of sponge and vanilla honey, with roasted milk chocolate ganache.
- Somewhere Else Sunny:tropical flavours of soft pineapple immersed in mango gel with creamy coconut mousse on a palm sugar sponge and coated in chocolate.
- Dimensional:sharp citrus flavours and bitterness of grapefruit, combined with fragrant vanilla sponge and mousse, encased in a milk chocolate shell.
Excitingly, the Pear of Honey dessert will be available to purchase fromKOI locationsduring September.
Recipes brought to you by Glenmorangie.