Macallan Whisky Dinner Pairing Menu
Given the heritage of The Macallan, its quality and embracing innovation, the food identity should be quite contemporary.
The best use of ingredients that reference and support the tasting notes of mellow wood and dried fruits, vanilla and caramel are detailed.
The Menu
Starter:
Moray langoustines poached in a smoked haddock court tarragon bouillon, samphire
Main:
Rare breed belly of pork, smoked Egremont russet apple, sautéed oyster mushrooms, pureed beets with a bone marrow Macallan Double Cask jus
Dessert:
Baked fig tartlet, vanilla bean ice cream with sour raspberries
Cheese Pairing:
Devenish dairy cheese board - Sweet red onion jam, oatcakes, pickled walnuts
Sweet Pairing:
Choux pastry filled with apple butterscotch topped with shaved white chocolate
Taste Profile:
Toffee apple, wood spices, raisins.
Pairing Rationale:
A complex dish where the sweet smoked apple balances perfectly with the rich savoury pork and umami mushrooms. This is paired perfectly with The Macallan Double Cask 12 Year Old Whisky adding layers of dried fruit and hints of spice.
Welcome Drink: The Macallan Cooler
Vessel: Highball
Ice: Cubed
Garnish: Orange twist
Ingredients:
40ml The Macallan Double Cask 12 Year Old
Fever Tree Mediterranean tonic
Method:
Fill the glass with ice
Pour the ingredients in the order listed
Top up with chilled tonic water
Gently stir and garnish with an orange twist
Starter: The Macallan Mule
Vessel: Highball
Ice: Cubed
Garnish: 3 slices of red chilli
Ingredients:
40ml The Macallan Double Cask 12 Year Old
20ml Pineapple cordial
15ml Lemon juice
Chilled ginger beer
Method:
Fill the glass with ice
Pour the ingredients in the order listed
Top with a quality chilled ginger beer
Gently stir and garnish with 3 slices of red chilli
Main Course: The Macallan Rob Roy
Vessel: Coupette
Ice: Cubed for stirring only
Garnish: Orange Twist
Ingredients:
45ml The Macallan Double Cask 12 Year Old
20ml Sweet vermouth
15ml Chinato wine
10ml Hibiscus cordial
1 Dash chocolate bitters
Method:
Stir all of the ingredients over ice and strain into a chilled coupette
Dessert: The Macallan Alba
Vessel: Nick & Nora or Sherry glass
Ice: Cubed for stirring only
Garnish: Grated or powder nutmeg
Ingredients:
40ml The Macallan Double Cask 12 Year Old
20ml Coffee Liqueur
10ml Sugar gomme
Float double cream
Method:
Stir all ingredients (except the double cream) over ice and strain into the glass.
Shake XXXml double cream without ice to thicken and gently pour and float over the top of the whisky cocktail.
Cheese:
Vessel: Your choice of quality whisky glass
Ice: None
Garnish: None
Ingredients:
The Macallan Estate Oak Whisky
Method:
Simply pour your measure of The Macallan Estate Oak Whisky and enjoy.
A perfect accompaniment with a serving of good quality goat’s cheese.
Chocolate:
Vessel: Your choice of quality whisky glass
Ice: None
Garnish: None
Ingredients:
The Macallan Sherry Oak 18 Year Old
Method:
Simply pour your measure of The Macallan Sherry Oak 18 Year Old and enjoy.
Works superbly well with a dark (70%) cocoa content chocolate.
