Laphroaig Whisky Dinner Pairing Menu
The inspiration for the hero ingredients link back to the distillery which is fortunate enough to have a plentiful supply of peaty water by way of the nearby Kilbride Stream.
With its synonymous peaty notes, Laphroaig Whisky will pair well and live with big bold flavours. Smoke, cured and charred ingredients absolutely work best.
The Menu
Starter:
Haggis bon - bons, beet puree, rarebit sauce
Main:
Poached rainbow trout wrapped in nori, deep fried in iced Laphroaig tempura, pickled radish, cucumber, caviar, yuzu mayonnaise
Dessert:
Laphroaig honeycomb tablets with white chocolate and cherry dipping sauce
Cheese Pairing:
Longclaw stilton, strawberries with black pepper
Sweet Pairing:
Laphroaig jelly "wine gums"
Taste Profile:
Seaweed, smoky, sweetness
Pairing Rationale:
A collaboration of flavours from Scotland and Japan. Nori or Lavar in Scotland, works beautifully with the earthy notes from Laphroaig. Citrus and tropical fruits present in the smoky Whisky are not always the first thing that spring to mind. The Yuzu compliments the peaty Scotch Whisky and sits perfectly alongside the trout.
Welcome Drink: Smoky & Spicy
Vessel: Highball
Ice: Cubed
Garnish: Lemon Wedge
Ingredients:
35ml Laphroaig 10 Year Old Whisky
10ml Honey water
10ml Lemon Juice
Chilled ginger ale or ginger beer
Method:
Pour all measured ingredients into a high ball glass
Fill with ice and lengthen with either chilled ginger ale or ginger beer according to your preference
Stir to mix
Garnish with a lemon wedge
Starter: Clover Club
Vessel: Coupette
Ice: Cubed
Garnish: Raspberry
Ingredients:
35ml Laphroaig 10 Year Old Whisky
10ml Dry vermouth
15ml Raspberry syrup
5ml White cacao
1 Dash Angostura bitters
25ml Lemon juice
2ml Egg white
Method:
Pour all ingredients into a shaker
Seal and dry shake. Fill the shaker with ice and seal
Shake hard for 8 seconds and fine strain into a chilled coupette
Garnish with a fresh raspberry
Main Course: Lemon Highball
Vessel: Tumbler
Ice: Cubed
Garnish: Cucumber ribbon
Ingredients:
35ml Laphroaig 10 Year Old Whisky
12.5ml Sugar syrup
10ml Lemon juice
Chilled soda
Method:
Pour all measured ingredients into a highball glass
Fill with ice and lengthen with chilled soda water
Stir to mix and garnish with a cucumber ribbon
Dessert: Laver Salt Old Fashioned
Vessel: Rocks
Ice: Cubed
Garnish: Honeycomb brittle
Ingredients:
50ml Laphroaig 10 Year Old Whisky
12.5ml Sugar syrup
1 Large pinch of laver salt
2 Dashes Angostura bitters
1 Dash Angostura orange bitters
Method:
Pour all ingredients into a chilled mixing glass or tin
Fill with ice and stir for 20 seconds topping the ice up if needed
Fine strain into a chilled, ice filled rocks glass
Garnish with honeycomb brittle
Cheese Pairing: Islay Ananas
Vessel: Nick & Nora
Ice: Cubed for stirring
Garnish: Dehydrated Kale crisp
Ingredients:
30ml Laphroaig 10 Year Old Whisky
20ml Fino sherry
15ml Pineapple juice
10ml Lime juice
2 Dashes celery bitters
Method:
Pour all ingredients into a chilled mixing glass or tin
Fill with ice and stir for 20 seconds, topping up with additional ice if needed
Fine strain into a chilled Nick & Nora and garnish with a dehydrated kale crisp
Sweet Pairing:
Vessel: Tasting glass / rocks glass
Ice: N/A
Garnish: N/A
Ingredients:
50ml Laphroaig 10 Year Old Whisky
Method:
Simply pour your required measure of Laphroaig 10 Year Old Single Malt Whisky
Serve with a small jug of water and ice on the side as required
A perfect accompaniment to the Laphroaig jelly wine gums
Chocolate Pairing:
Vessel: Tasting glass or rocks glass
Ice: As required
Garnish: None
Ingredients:
50ml Laphroaig 10 Year Old Whisky (or your own personal preference)
Method:
Simply pour your required measure of Laphroaig. Serve with a small jug of water and ice on the side as required.
A great chocolate pairing would be a dark (70-80%) cocoa content with a touch of sea salt.
