The Macallan Is Back: Your Two Cocktail Recipes for this Weekend

A change of seasons is upon us and it’s time to celebrate with a drop of  The Macallan, care of Spey in north-east Scotland.

If it’s your first time having a The Macallan the Double Cask Collection is a perfect place to start.

It’s defined by new world meets old as sherry seasoned American oak adds delicate vanilla to the subtle spice of European oak. To pull this off they needed to have mastery of both wood and spirit. The end result is a distinctive single malt with a sweeter, warmer taste and character. The range comes in 12, 15, 18, and 30 year bottlings.

To break the ice on this issue The Macallan has shared their cocktail picks with us, taking advantage of the flavour profiles of the 12 and 15 year old bottles

Fresh

Serves 10

Ingredients

450ml Macallan DC12
350ml Lychee Puree
150ml Fresh Lemon Juice
100ml Dry Vermouth
50ml Fernet Branca
20gm Fresh Pandan Leaf
100ml Coconut Water
100ml Pandan Syrup

STEP 1
Mix macallan Dc 12yr, lychee puree, lemon juice, vermouth, fernet blanca, coconut water, pandan syurp and copped pandan leaf in bleander and bleand for 5min.

STEP 2
Once done pack the liquds into vuccam bag at 1L each and keep in frezzer for 24 hours then strain it over coffee filter.

STEP 3
After strain you will have a clear liquds place them into chiller.

PHILOSO’ME

Ingredients

50ml Macallan DC15
7ml Gula Melaka Syurp
1 Drop Walnut Bitter
1 Drop Aged Orange & Pandan Bitter

STEP 1
Measure all ingredients above in a mixing glass and strain for 20sec.

STEP 2
Once done it will be ready to be serve over rock glass and rock ice block.

STEP 3
Then ganish with 70% Dark Gula Malaka Chocolate on dried kombu