Pairing cocktails with food is an art that enhances flavours and creates a truly memorable dining experience. For those hosting celebratory gatherings or festive occasions, understanding how to combine the right cocktails with your menu can transform a good meal into an extraordinary one. 

As part of The Glenlivet’s 200 year anniversary, we took our guests on a culinary journey through whisky history, pairing each course with bespoke cocktails crafted by master bartender Emilio Giovanazzi.

Each serve showcased The Glenlivet’s signature whisky expressions in a new and exciting way. And so we’ve used each dish and drink as inspiration to bring you the ultimate guide to cocktail and food pairings.

The strength of the cocktail should complement, not overpower, the dish. Lighter, refreshing cocktails often pair best with delicate dishes, while stronger, robust cocktails are better suited to richer, heartier foods.

You can choose to either complement the flavours of the dish or contrast them. For example, a Whisky Sour’s tartness can cut through rich, fatty foods, while a sweet, mellow whisky cocktail is likely to harmonise with dessert.

Think about how the texture of the food interacts with the cocktail. Creamy, smooth dishes may pair well with sharp, refreshing cocktails that cleanse the palate.

Inspired by the first course from The Glenlivet’s 200-year celebration, this pairing offers a coastal taste of luxury. Hand-dived scallops from the Buckie Coast were served with a delicate medley of wild samphire, pistachio satay emulsion and hawthorn berries, foraged from The Glenlivet Estate. Whilst Cairngorms birch syrup and a pickled elderflower crumble, elevated the freshness of the seafood and a touch of earthiness.

Guests sipped The Glenlivet 200 Years Highball between bites–-a whisky cocktail that beautifully captures the essence of the dish. Made with The Glenlivet 12 Year Old Limited Edition, it’s blended with raspberry leaf and nettle cordial for a subtle herbal note, then topped with carbonated water to create a light, refreshing cocktail. 

Recreate this pairing with a classic Scotch and Soda Highball. This elegant serve is simple and crisp. Perfect for setting the tone of your next dinner party.

The deep, bittersweet flavours of a Boulevardier find their perfect companion in blue cheese crostinis. Cousin to the Negroni, this pairing brings together the boldness of whisky, sweet vermouth and Campari with the creamy, tangy intensity of blue cheese. 

The cocktail’s rich, slightly smoky undertones are a beautiful contrast to the crostini, where the blue cheese is spread thickly on crisp, toasted bread. To serve, drizzle the crostinis with honey or garnish with crushed walnuts for a touch of sweetness and texture.

Warming and rich, a Whisky Wine Sour paired with baked brie and fig jam is an irresistible combination. This full-bodied cocktail enhances the creamy decadence of the brie, while the fig jam adds a hint of natural sweetness to balance out the tartness of the red wine float.

Served with homemade toasted breadsticks or slices of crusty sourdough, this pairing is a luxurious option for autumn gatherings, offering comfort and indulgence in every bite and sip.

For a celebratory pairing, serve The Glenlivet Royale—a whisky take on the French 75—alongside Nordic oysters. The cocktail is a light combination of The Glenlivet 12 Year Old, lemon juice and champagne, creating a zesty, sparkling drink.

These fresh, briny oysters are topped with capers, dill and a squeeze of lemon for added brightness, making them a refreshing, savoury partner to the cocktail’s citrusy bubbles. It’s an ideal pairing for kicking off a sophisticated dinner party or festive event with a touch of elegance.

The rich, fruity notes of a Blackberry Whisky Sour bring a bold, fruity aroma to a roasted duck dish. This cocktail’s deep, berry flavour echoes the richness of duck, creating a harmonious contrast between the sweet-tart blackberry and the savoury, tender meat.

For a touch of seasonal flair, serve the duck with roasted root vegetables and a blackberry reduction sauce, mirroring the cocktail’s juicy character.

Drawing inspiration from the second course at The Glenlivet’s milestone dinner, a classic Old Fashioned brings out the depth of flavour in a tender beef fillet. Guests enjoyed Aberdeen Angus beef fillet, accompanied by Highlands glazed baby carrots, caramelised Roscoff onions and a rich smoked bone marrow sauce. A dish that would be sure to impress at your next dinner party.

The main was paired with a Malted Barley Old Fashioned, crafted with The Glenlivet 21 Year Old, bitters and grist syrup, adding a malty depth and smoky sweetness that elevated the rich, umami flavours of the beef. Recreate this recipe with our Smoky Old Fashioned cocktail.

For a modern and exotic pairing, the Turmeric Twist offers a fresh burst of flavour when served with tandoori-baked chicken. The cocktail, featuring The Glenlivet 12 Year Old with turmeric, lemon and sparkling rosé wine, cuts through the spice and richness of the tandoori seasoning, bringing a zesty brightness to the table.

Served with fluffy rice and a pickled cucumber salad, this pairing offers both freshness and heat, with the cocktail’s subtle sweetness adding depth to the dish.

The final course of The Glenlivet’s anniversary dinner inspires this next pairing, bringing tropical notes to the dessert table. A Whisky Coconut Flip was made with The Glenlivet 18 Year Old and a complex array of flavours including coconut cream, basil, vanilla and saffron, creating a velvety cocktail that complemented the smooth, luxurious texture of a white chocolate dessert.

The panna cotta, enhanced with a shortbread crumb and poached bramble berries foraged from The Glenlivet Estate, offered delicate sweetness. Recreate this pairing for your guests by serving our Coco Noche cocktail alongside your white chocolate panna cotta, a creamy, coconut drink made with the tropical notes of The Glenlivet Caribbean Reserve.

For a decadent end to your meal, pair a Spiced Spey Coffee with a hazelnut tiramisu. The Glenlivet’s rich, spiced coffee cocktail complements the layers of this coffee-soaked dessert, while the nutty flavour of the hazelnuts adds an elevated touch of sweetness.

This pairing is a luxurious coffee duo, with the cocktail’s warming spices and hint of dark chocolate adding a final, memorable touch to the meal. Perfect for a dinner party where indulgence is key.

Leave guests wanting more with this post-dinner pairing, a recreation of The Glenlivet’s Petit Fours course. A final cocktail was created inspired by the traditional method of making a Milk Punch. Flavoured with Earl Grey, Walkers Shortbread and The Glenlivet 15 Year Old, this serve worked wonderfully alongside whisky-infused chocolate mousse stones, dusted with tonka bean.

Our Scotch Milk Punch recipe is simple enough to make at home. Creamy and rich, pair with chocolate mousse or cocoa dusted truffles to end your dinner party with a grand finale.

Discover more ways to pair whisky with food including our cocktail and dessert pairings as well as appetiser pairings for your next dinner party.