Whisky is no longer a post-pudding drink. Whether a sweet, light finish or a deep honeyed scotch, whisky has a rich character profile of flavours that lends itself to all things sweet and savoury. From seafood and spices to roasted meat and desserts, there’s not much on the menu that can’t make a perfect match.
The Glenlivet’s 200th anniversary event was an opportunity for us to celebrate two centuries of heritage and whisky craftsmanship, so of course, our scotch was going to be woven into every aspect of the occasion. When it came to the evening’s menu, we knew that every dish had to reflect the refined complexity of The Glenlivet expressions and cocktails on offer.
Each contemporary course featured locally sourced produce, acting as an ode to the Scottish countryside that is the beating heart of The Glenlivet. With cocktails carefully curated by Head Bartender, Emilio Giovanazzi, guests were taken on a culinary journey of discovery.
If you want to give your diners the same experience, rather than reaching for the red or bottle of sparkling wine, up your entertaining game with a whisky pairing dinner. Here we share our 200th anniversary menu, complete with the cocktails that were served, so that you have all the inspiration you need for your next event.
Whisky aperitifs and canapés
Set the scene for your whisky dinner party with a round of aperitifs. A pre-dinner cocktail is designed to heighten your appetite and wake up the senses.
A light, refreshing drink is a great place to start. Our guests were welcomed on arrival with a delightful highball made with The Glenlivet 12-year single malt. Smooth and balanced yet fruity with strong pineapple notes, the whisky was combined with carbonated local spring water and infused with nettle from the Glenlivet estate to give a subtle pepperiness and delicate earthiness.
Of course, you could also select something smoky, spicy or herbaceous to stimulate your guests’ palettes such as a whisky ginger cocktail or a whisky and ginger ale, both of which make the most of the warming zing of this root.
As the pre-dinner reception got underway, a trio of canapés were served:
- Pink peppercorn beetroot, smoked ragstone and hazelnut praline
- Scottish langoustine taco, pickled fennel and chipotle
- Pressed lamb shoulder, salsa verde and black olive crumb
Not only did these canapés give a taste of what was to come, but they also perfectly echoed the harmony of sweet and savoury that was captured in the cocktail.
The starter
Introduce your whisky pairing dinner with a sumptuous starter set to impress. Your first course should be light, simple and delicious, just like the drink you serve it with.
This course is where seafood shines. Serve smoked salmon, creamy crayfish or grilled scallops dripping in butter. Traditionalists can’t go wrong with a tangy prawn cocktail, best enjoyed with a dram of The Glenlivet Distiller’s Reserve.
Our first course consisted of scallops hand-dived from the Buckie Coast, Cairngorms birch syrup, pickled elderflower crumble, pistachio satay emulsion, wild samphire and hawthorn berry foraged from the Glenlivet estate.
Don’t eat fish? No problem. There are plenty of options to tempt your tastebuds. We offered Japanese aubergine, but charred asparagus stems with plenty of salt, or a drizzle of olive oil over a generous portion of sweet, tomatoey bruschetta would also work well.
Lighter whiskies such as our The Glenlivet Founder’s Reserve also pair well with equally light dishes. Notes of pear and citrus fruit offer a sweet, silky finish, best served over ice or with a dash of water. Why not teach your guests how to taste whisky before they take a sip?
You could try a shortbread milk punch, which was one of the cocktails designed for our event. It was crafted using a time-honoured method created by George Washington and served in a rocks glass with an ice block, 18-year-old scotch was married with clarified whole milk, earl grey tea and broken Scottish shortbread. Serve a similar scotch and milk drink, and your guests are sure to be surprised by the comforting feeling it delivers.
The main course
The main event is all about those full-bodied flavours. Smoked meat and quality cuts of beef work perfectly, balancing the earthy, rich taste with smooth whisky notes.
To showcase the best of Scottish fare, there was no better choice than Aberdeen Angus beef fillet for our second course. It was served with Highlands glazed baby carrot, caramelised Roscoff onion, The Glenlivet infused whisky veil, carrot and courgette purée and smoked bone marrow sauce.
A dram of The Glenlivet 21-year-old scotch was brought to the table to be enjoyed alongside the main. As a triple cask, it features notes of caramelised pear, juicy sultanas and warming cinnamon which lent themselves to the rich, umami and sweet flavours of the food.
Some of our other favourite whisky and meat pairings include The Glenlivet 15-Year-Old Single Malt with a tender venison dish and, for an extra special occasion, the elegant notes of The Glenlivet 18-Year-Old with fillet mignon.
If poultry is more your bag, then roast a whole chicken slathered in a sweet BBQ glaze. Or go one step further and add whisky directly into your dish like we did – there are plenty of options for cooking with whisky from marinades and sauces to sweet desserts and pies. Adding a small slog to your meat can also enhance its tenderness, so don’t be afraid to make whisky the core of your main course.
The dessert
Ready for something sweet? This is where your whisky will really get to work, mingling notes of caramel, fruits and spice with your dessert’s signature flavours.
So, what will it be? Most whiskies complement most sweet ingredients, so your options are open when it comes to what to serve.
We opted for a white chocolate and truffle panna cotta with Walker’s shortbread crumb, poached bramble berries foraged from the Glenlivet estate and a cacao tulle. This combination delivered decadence with the creamy, soft sweetness of the panna cotta balanced by the tart berries and bitter cacao.
If guests wanted to add extra richness to this course, they could order a malted barley old fashioned. A twist on a classic, sweet and almost nutty notes of malted barley meld wonderfully with smooth scotch and aromatic bitters.
If you always pick the most chocolatey choice, then you could pair it with a blackberry whisky sour to help add tartness and create a pairing reminiscent of black forest gateau. If lemon tart and ripe poached pears are more your style, then sip The Glenlivet Captain’s Reserve, a succulent, citrus liquid best suited to fruity puds. Or, add something nice to your sugar and spice with The Glenlivet Caribbean Reserve. This tropical twist on single malt whisky is one for a summer evening and something memorable to end on.
Can’t decide? If you’re stuck between crème brulée and key lime pie, then why not try a whisky and dessert flight board? Pair miniature puds with shots of scotch to satisfy every guest. But remember to take your time – sniff and savour each sip and bite to enjoy a sweet, sensory experience.
The cheese and coffee course
Now you could end your whisky pairing dinner party here. But why would you?
We rounded off our evening’s menu with tonka bean & whisky chocolate mousse stones served with hawthorn powdered marshmallow. This playful culinary trompe l’oeil gave a nod to the bed of the River Livet – the source of The Glenlivet whisky.
However, cheese is also always a good idea – and with a whisky accompaniment, who can say no? We’ve really saved the best till last when it comes to the finale bottle. Got the in-laws round? Trying to impress your colleagues? The Glenlivet 25-year-old single malt scotch will get you in their good books. A nose of bittersweet chocolate and sweet sultanas is worthy of a sniff before you sip its long, rich finish. Pair with creamy camembert and a selection of fine, artisanal cheeses.
In need of a wake-me-up? Coffee is a go-to after-dinner drink – but don’t end on something mundane. Take your espresso up a notch with a caffeine-infused digestif certain to awaken the senses.
Go classic with Spiced Spey Coffee, our take on the original whisky coffee cocktail with a pinch of pepper to perk your energy. Or celebrate the evening with a round of Celebración cocktails. These cocktails with rompope, a Mexican eggnog, also use the flavours of cinnamon and cold brew.
We certainly won’t forget The Glenlivet’s 200th anniversary event and we doubt our guests will either. The great thing is you don’t have to wait for such a key milestone to throw a whisky pairing dinner. Whether it’s to celebrate a birthday, toast an engagement or simply gather your loved ones together, there’s never a bad time to eat great food and drink The Glenlivet with friends and family.
Find more ways to enjoy The Glenlivet with our collection of whisky cocktail recipes including Hot Toddy variations and 2-ingredient whisky drinks.
