Glenfiddich, the Scottish distillery, invites you to discover the excellence of its whiskies through the second instalment of its cocktail creations, recipes that can be made at home, offering a whole new tasting experience!
These 6 cocktails combine deliciously with the spicy notes and gourmandise of the ingredients traditionally used in hot cocktails, and reveal all the aromatic richness of Glenfiddich’s emblematic references: IPA, Project XX, Fire&Cane, 12 Year Old, 15 Year Old and 18 Year Old.
DNA
– 5 cl Glenfiddich IPA – 1 cl Pedro Ximenez sherry – 0.5 cl cinnamon syrup – 1 dash orange bitter – Dark chocolate – Cinnamon stick – Orange zest
In an old-fashioned glass filled with ice, add all the ingredients, starting with the Bitter Orange. Stir gently with a bar spoon for about 10 seconds to obtain sufficient dilution. Finally, garnish the cocktail with a cinnamon stick, orange zest and grated chocolate.
ROB ROY
6 cl Glenfiddich Project XX
- 3 cl red vermouth
- 2 dashes angostura bitter
- A cherry in brandy
In a mixing glass filled with ice, add all the ingredients, ending with the angostura bitter.
Stir gently with a bar spoon for about 10 seconds to obtain
sufficient dilution.
Strain your liquid into a glass using a cocktail strainer.
If you like, add a cherry to the brandy and enjoy.
MAPPLE & PEAR
5 cl Glenfiddich 18 ans
- 2 cl pear juice
- 1 tablespoon maple syrup
- 0.5 cl amaretto
- An espresso
- One tonka bean
- 3 coffee beans
In a shaker filled with ice, add all the ingredients, ending with the coffee.
Shake vigorously for about 10 seconds, then strain your cocktail into a coffee mug.
Decorate your cocktail with grated tonka beans and add 3 coffee beans to the center of the mug.
SPEYSIDE EGG NOG
5 cl Glenfiddich 15 ans
- 6 cl milk
- 1 cl cinnamon syrup
- 1 egg yolk
- 2 star anise
- Nutmeg
In a saucepan off the heat, pour in all the ingredients, including the egg yolk. Stir to combine all the ingredients and break up the yolk.
Place the saucepan on a low heat for about two minutes, stirring gently with a spoon to keep the mixture smooth.
Once the mixture is slightly hot, remove the saucepan from the heat and serve in a teacup.
Finally, garnish with grated nutmeg on top.
ROBBIE DHU HOT TODDY
6 cl Glenfiddich 12 ans
- 5 cl hot water
- 3 cl fresh lemon juice
- 2 cl honey
- 2 lemon slices
- 6 cloves
In a saucepan off the heat, add all the ingredients except the hot water. Stir to mix well.
Put the saucepan on the heat for about 3 minutes until the mixture is hot, then stir.
Remove the saucepan from the heat and add the hot water.
Finally, serve the still hot mixture in a glass, then garnish with a cinnamon stick.
WINTER BREAK
6 cl Glenfiddich Fire & Cane
- 8 cl red grape juice
- 2 cl Cointreau
- 1 cl cane sugar syrup
- 2 badianes
- 1 cinnamon stick
- 2 orange zests
- 1 lemon zest
- 2 cloves
- 2 cardamoms
- 1 slice ginger
Place all the ingredients, including the spices, in a kettle and heat.
Once the mixture is hot, strain and serve in a glass.
Finally, add the star anise used in the preparation, orange and lemon zest and cinnamon stick to the glass.
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