Whisky expert, author and presenter Neil Ridley shares some favourite cocktail recipes based on Glenmorangie’s core expressions
“New cocktails come and go but the classics are evergreen,” says Neil Ridley. “So too is Glenmorangie, which has stood the test of time since 1843. Using Glenmorangie is a sure-fire way to mix distinctive, top-quality whisky cocktails. Here are six I recommend you try.”
The Tain Boulevardier
A twist on the Boulevardier, invented by an American in Paris in the 1920s. It pays tribute to the Men of Tain, the craftsmen of the Glenmorangie distillery. It calls for Quinta Ruban, Glenmorangie’s darkest, most intense whisky which, after 10 years in American oak and two in ruby port pipes, tastes crisp and smooth, sweet and dry.
- 25ml Glenmorangie Quinta Ruban
- 25ml Punt e Mes Vermouth
- 25ml Campari
Build over ice in a tumbler and stir to mix. Garnish with a slice of orange.
PX Manhattan
The original bourbon-based Manhattan evolved in New York. In 1894, a bartender at the Waldorf Astoria reinvented it using Scotch and named it the Rob Roy. The PX Manhattan requires Glenmorangie’s Lasanta, a malt that finishes ageing in oloroso and PX sherry casks. Orange bitters and lemon peel pay further homage to Spain.
- 50ml Glenmorangie Lasanta
- 15ml PX sherry
- 10ml dry vermouth
- 3 dashes of orange bitters
Stir the ingredients in a mixing glass and strain into a chilled coupe glass. Garnish with a slice of lemon peel.
The Glenmorangie Sour
The Whisky Sour became popular in America more than a century and a half ago. This version uses Glenmorangie’s The Original, which has hallmark elegant floral character. After 10 years in bourbon casks it is soft, mellow and creamy, contrasting enticingly with the sharpness of the lemon in this definitive Highland Sour.