Bars to celebrate whisky cocktails with first Old Fashioned Week


Glenmorangie Cartizze Admiral

Bars across the UK will be celebrating whisky cocktails for the first Old Fashioned Week run by Glenmorangie to tie in with the brand’s links with the British Open Golf Championship.

Running from June 13 to 19, it features bars and restaurants in Glasgow, Edinburgh, Manchester, Leeds, Brighton, London and Troon – the town that is home to the Royal Troon Golf Club hosting the Open.

Old Fashioned Week will focus on Glenmorangie’s Extra Matured Range and be part of its “Greatest Finishes” campaign where consumers are invited to vote for their favourite Greatest Finish in the history of the Open – and some of the world’s greatest finishes in whisky.

The bars are devising their own serves using Glenmorangie’s Quinta Ruban, La Santa or Nectar D’Or which will be featured in a series of videos presented by freelance drinks writer Laura Foster at www.Glenmorangie.com throughout the week.

Participating bars and restaurants are Ace Hotel, Happiness Forgets, Cartizze, Porterhouse, Boisdale Canary Wharf, Quaglino’s and Vinothec Compass in London, Mr Cooper’s House & Garden in Manchester, Angelica in Leeds, Myhotel in Brighton, The Balmoral Bar in Edinburgh, The Ubiquitous Chip in Glasgow and Scotts Bar & Restaurant in Troon, near Glasgow. See below for all their cocktail recipes.

Glenmorangie’s Extra Matured Range sees 10-year-old Glenmorangie Original finished in different types of barrel: Lasanta, finished in very specific sherry butts; Quinta Ruban, finished in port pipes; and Nectar D’Or, finished in sweet wine barriques from Sauternes.

The technique of extra-maturing scotch to add new flavours and layers of complexity was pioneered by Glenmorangie in the early 1990s.

Dr Bill Lumsden, head of whisky creation at Glenmorangie, said: “It’s an art which takes skill and know-how. Our work with extra-maturation began long before we first released any such bottlings. Glenmorangie is an acknowledged first mover in this area and we’ve learned that not all wood finishes are equal, that wood does magic things to whisky but that practice and precision are required.

“Through skilful wood finishing, a good whisky can be made even better and a very good whisky can be made great. But a great finish can only be achieved when first principles have been attended to, when everything that has gone before is perfect.”

Glenmorangie is now in its fifth year of sponsoring the British Open, which this year runs from July 10 to 17. In previous years, its activities focused on Glenmorangie Original.

The Admiral at Cartizze (pictured top)
50ml Glenmorangie Quinta Ruban
10ml Pedro Ximénez sherry
5ml Toasted almond syrup
5 drops Chocolate bitters
Stir with ice. Pour over a giant ice cube. Garnish with orange zest and maraschino cherries infused with Glenmorangie and chocolate. Smoke with sandalwood.

Old Tom Morris at Scotts
50ml Glenmorangie Quinta Ruban
2 teaspoons Pineapple and orange sugar syrup
20ml Pedro Ximénez sherry
2 dashes Angostura bitters
Stir with ice. Serve in rocks glass over ice. Garnish with a gorse flower and spritz of Glenmorangie, orange peel and juniper.

Highland Breakfast at Myhotel Brighton
1 teaspoon Cherry jam
1 dash Grapefruit syrup, made from 1 part grapefruit juice and 1 part brown sugar
25ml Fresh lime juice
50ml Glenmorangie Lasanta
Shake with plenty of ice and serve in a cocktail glass over golf ball-shaped ice cubes with an orange zest.

Lasanta Boulevard at The Balmoral Bar

35ml Glenmorangie Lasanta
25ml Campari
25ml Moscatel
1 dash Orange marmalade syrup
2 dashes Barrel-aged bitters
Stir with ice and pour into refrigerated coup glass over a giant ice cube.

Honey & Rhubarb Sour at The Ubiquitous Chip
50ml Glenmorangie Quinta Ruban
25ml Lemon juice
15ml Sugar syrup
1 teaspoon Honey
1 teaspoon Rhubarb puree
1 dash Egg white
Shake with ice and serve in a rocks glass.

Twist on an Old Fashioned at Crafthouse at Angelica
1 Brown sugar cube
1 dash Orange bitters
1 dash Soda water
50ml Glenmorangie Quinta Ruban
Stir with ice. Pour into a rocks glass and add a port foam. Garnish with a dried slice of orange.

Amália at Mr Cooper’s House & Garden
50ml Glenmorangie Quinta Ruban
20ml Prune puree
10ml Demerara syrup
10ml Fernet-Branca
Shake with ice and serve in a simple rocks glass.

The Gold Nectar at Quaglino’s
50ml Glenmorangie Nectar D’Or
15ml Moët Rosé
15ml Crème de pêche
15ml Bénédictine
Chocolate bitters
Ginger bitters
Shake with ice. Strain and serve in a gold sprayed cocktail glass alongside lemon meringue foam.

Green Day at Ace Hotel, London
50ml Glenmorangie Lasanta
10ml Burnt applewood syrup
2 dashes Peyshaud’s Bitters
2 dashes Orange bitters
1 pinch Sea salt
Stir with lots of ice for around 5 minutes. Pour into a chilled rocks glass, over cubed ice. Add a slice of apple peel. Add a garnish of pine leaf to add to the final golf-inspired aroma.

Twist on an Old Fashioned at Vinothec Compass

50ml of Nectar D’Or over ice
Brown sugar
Angostura bitters
Pour brown sugar onto a napkin and soak in Angostura bitters. Tip sugar into a chilled glass. Add orange zest. Add whisky over ice. Stir and garnish with a raspberry.

The 19th at Boisdale Canary Wharf
50ml Glenmorangie Nectar D’Or, infused with dates
Date and muscovado sugar syrup
2 dashes Ginger bitters
Splash of water
Stir with one ice cube and serve with a garnish board of blue cheese and crackers.

Twelfth Green at Happiness Forgets
50ml Glenmorangie Nectar D’Or
25ml Auregers tea syrup
25ml Pineau de Charentes
10ml Cocchi Americano
2 dashes Orange bitters
1 dash Dr Adam Elmegirab’s Dandelion and Burdock Bitters
Combine ingredients with ice and stir. Serve in a frozen cocktail glass and garnished with orange zest.

Quinta Vina at Porterhouse
50ml Glenmorangie Quinta Ruban
12ml Triple sec
12ml Maraschino liqueur
Combine ingredients and add ice. Stir for a few minutes. Remove the ice from the glass and serve in a chilled glass. Top up with prosecco. Add orange zest to finish.

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