Festive Serves
The festive season is upon us again, and no festivities are complete without the perfect serve to share with friends and family. This year we've taken inspiration from desserts to create two exceptional alternatives for the table.
Not Your Classic
Festive Fizz
Swap out the pudding this year, with a touch of Bruichladdich. Not your classic dessert, not your classic whisky.
Ingredients
- 50ml Bruichladdich The Classic Laddie
- 3 scoops of lemon sorbet
- Champagne (or Cremant)
- 1 mint candy cane
- 1 lemon slice
Method
- Scoop sorbet, pour Champagne and Classic Laddie into a small bowl.
- Whisk until smooth.
- Pour into a chilled Pina Colada glass and garnish with lemon slice and mint candy cane.
Port Charlotte
Atholl Brose
A traditional Scottish drink for Hogmanay, the Atholl Brose's origins are steeped in Scottish Legend. Our version is steeped in heavily peated Port Charlotte brilliance.
Ingredients
- 40ml Port Charlotte 10
- 30ml oat milk
- 10ml amaretto
- 15ml honey syrup (equal parts honey and boiling water)
- 10ml single cream
- Grated nutmeg
For batch making [serves 7]
- 280ml Port Charlotte 10
- 210ml oat milk
- 60ml amaretto
- 90ml honey syrup (equal parts honey and boiling water)
- 60ml single cream
- Grated nutmeg
Method
- Add 40ml Port Charlotte 10, 30ml oat milk, 10ml amaretto, 15ml honey syrup and 10ml single cream to a cocktail shaker and blend to combine – be careful not to over-blend, as you may create whipped cream.
- Chill in the fridge.
- Shake well before pouring, and garnish with some grated nutmeg.
Port Charlotte
Atholl Brose
A twist on a trad Scottish drink for Hogmanay and could be used in the place of everyone’s favourite Christmas vice: Baileys.
An Atholl Brose is usually served in a coupe or martini glass, but we’d prefer to serve it down in a tumbler.
Ingredients
- 40ml Port Charlotte 10
- 30ml oat milk
- 10ml amaretto
- 15ml honey syrup (equal parts honey and boiling water)
- 10ml single cream
- Grated nutmeg
For batch making [serves 7]
- 280ml Port Charlotte 10
- 210ml oat milk
- 60ml amaretto
- 90ml honey syrup (equal parts honey and boiling water)
- 60ml single cream
- Grated nutmeg
Method
- Add 40ml Port Charlotte 10, 30ml oat milk, 10ml amaretto, 15ml honey syrup and 10ml single cream to a cocktail shaker and blend to combine – be careful not to over-blend, as you may create whipped cream.
- Chill in the fridge.
- Shake well before pouring, and garnish with some grated nutmeg.
