Whisky wonders for Glenmorangie celebration
The Cut Bar & Grill is showcasing Glenmorangie whisky at its finest during a three week collaboration, featuring a selection of exquisite whisky flights, limited-edition cocktails and desserts, and two exclusive dinner and bar events.
Whisky connoisseurs and those who want to learn more about the illustrious spirit, can indulge in one of three whisky flights that are available throughout the collaboration, which runs from Monday 9 to Monday 30 April.
Each flight features three 15ml pours presented on a tasting board with tasting notes. The Biscuit Malt flight features Glenmorangie Original, Spios and Tusail, perfect for those with a dryer palette. The Cask Edition flight comprises of premium cask Lasanta, Quinta Ruban and Nectar d’or, all of which deliver a classic cask finish, while the Executive flight showcases trio-Spios, an 18-year-old Glenmorangie and Signet, each embodying an intense, rich texture.
Guests looking for a light, after work tipple can enjoy delicious whisky-based cocktails that have been mixed to enhance the subtle tones of different Glenmorangie blends, and are also available until the end of April.
The Berry Buck cocktail combines Glenmorangie Original with a blend of cool ginger ale and fresh raspberries. The Old New York Sour is a mix of Lasanta, lemon and sugar, served over ice and topped with The Cut’s finest Shiraz. And Up-To-Date is a mix of Quinta Ruban, Amontillado Sherry, Grand Marnier, sugar and bitters, and is delicately poured over a rock of ice.
Head Chef Joel Wootten has curated a menu that is paired with a Glenmorangie whisky or cocktail. Duck liver parfait and pickled ginger crostini is accompanied with the Berry Buck cocktail as a refreshing starter, while cured King fish tartare, salmon roe and rye cracker is matched with Glenmorangie Nectar d’or, delivering a sweet and zesty kick. Hay-smoked slow-braised lamb shoulder, lovage and farro is partnered with Quinta Ruban as a smooth, rich complement, and Glenmorangie Spios is then served alongside grass-fed beef fillet, roast onions and bone marrow. A double whisky hit brings the meal to a close, with a chocolate whisky crème brulee served with Glenmorangie Signet.
A divine whisky-based dessert is also available for the three weeks. Apple tarte tartin glazed with whisky caramel and vanilla ice cream incorporates one of the oldest and rarest whiskies from the Glenmorangie archives, Signet. This dessert, created by Executive Pastry Chef Riccardo Falcone embodies a voluptuous texture of rich chocolate and intense, aromatic coffee.
More info here.
