Highland Park Dinner Pairing Menu

The location of the distillery and the origins of Highland Park play heavily in the sorts of food that resonate with the brand.

With its slightly peppery note with spice and sweetness, the ingredients here play, challenge or accentuate the flavour profile of the Whisky.

The Menu

Starter:
Seared scallops, cauliflower puree, parmesan tuille, basil oil

Main:
Hay smoked Tomahawk rib of beef, Highland Park béarnaise, grilled garnish of Portobello mushroom and vine roasted tomato

Dessert:
Krumkake cranachan – sweet vanilla candied ginger cream, Highland Park steeped Scottish raspberries, shortbread

Cheese Pairing:
Pecorino with cured wild rabbit charcutier, plum and apricot chutney

Sweet Pairing:
Highland Park tablet

Taste Profile:
Heather, smoke, sweetness.

Pairing Rationale:
The heather honey sweetness of Highland Park Whisky complements the light vanilla flavours, while the candied ginger brings out the winter spices in the Scottish Whisky. The shortbread plays to the spirits malty notes, while the raspberries add a delightful freshness to balance against the sweetness.

Welcome Drink: Orcadian Cooler

Vessel: Highball
Ice: Cubed
Garnish: Orange Wheel

Ingredients:
50ml Highland Park Whisky 12 Year Old
20ml lemon juice
20ml elderflower cordial
Top with chilled soda water

Method:
Fill the glass with ice
Pour the ingredients in the order listed
Top with chilled soda
Gently stir and garnish with an orange wheel

Comments:
Refreshing and light

Starter: Whisky Fizz

Vessel: Highball
Ice: Cubed
Garnish: Lemon Twist

Ingredients:
50ml Highland Park Whisky 12 Year Old
25ml Lemon juice
10ml Sugar syrup
25ml Egg white
Soda OR Iron-Bru

Method:
Pour all ingredients into a shaker tin & dry shake
Fill with ice and shake for 15 seconds
Fill a chilled glass with ice ¼ full of soda
Strain ingredients over ice & top with ice if necessary
Garnish with a lemon twist

Comments:
Texture of the egg white and Sweetness of Iron Bru will compliment the creaminess of the oysters and cut through the nuttiness of the parmesan.

Main Course: Salted Honey Old Fashioned

Vessel: Tumbler
Ice: Cubed
Garnish: Orange Twist

Ingredients:
50ml Highland Park Whisky 12 Year Old
10ml Honey Syrup (1:1)
Pinch of smoked sea salt
Dash of orange bitters
Dash of Angostura bitters

Method:
Add all ingredients to an ice filled mixing glass
Stir for 25 seconds and strain into a rocks glass filled with ice
Garnish with an orange twist

Comments:
Pairing this with the steak and mushrooms will be a lovely interplay between sweet, savoury/umami.

Dessert: Whisky Mac

Vessel: Rocks Glass/Tumbler
Ice: Cubed
Garnish: N/A

Ingredients:
50ml Highland Park Whisky 12 Year Old
35ml Ginger wine

Method:
Pour measured ingredients into a glass
Fill with ice and stir for 8 seconds
Top up the glass with more ice

Comments:
The Ginger wine element to this Whisky Cocktail will compliment the creamy and tangy nature of the dessert.

Cheese Pairing: Rob Roy or Highland Park 18 year Old

Vessel: Coupette
Ice: Cubed (for stirring)
Garnish: Lemon Twist

Ingredients:
50ml Highland Park 18 year Old
25ml Sweet Vermouth
2 Dashes Angostura Bitters
Bar spoon of Maraschino

Method:
Pour all ingredients into a mixing glass/shaker tin and fill with ice
Stir for 20 seconds
Strain into a chilled coupette/pretty cocktail glass
Garnish with a cherry / lemon twist

Comments:
With cheese and rabbit charcuterie you need bold flavours to stand up. Either a Rob Roy or Highland Park 18 year Old will work well here.

Sweet Pairing: Warming Soul

Vessel: Highland Park vessel or alternative mug
Ice: N/A
Garnish: Orange slice spiked with cloves

Ingredients:
50ml Highland Park Whisky 12 Year Old
100ml water
100ml Cloudy apple juice
2 x bar spoon honey
1 x cinnamon stick
Squeeze of lemon (15ml approx.)

Method:
Add all of the ingredients except the water to a mug
Add just boiled water to the mug and stir until the honey is dissolved
Add the garnish and serve

Comments:
A sweet Cocktail paired with a sweet course!

Chocolate Pairing: Cherry Chocolate Old Fashioned

Vessel: Rocks Glass
Ice: Cubed
Garnish: Lemon Twist

Ingredients:
50ml Highland Park 18 year Old
7ml Maraschino cherry syrup
2 dash chocolate bitters
Absinthe mist (optional)
Cherry

Method:
Stir all ingredients in a mixing glass and strain over fresh ice
Garnish with a lemon twist

Comments:
Say no more!