While many may swear to Glenmorangie single malt whiskey as best savoured in its purest form, where the complexity of the flavours and aromas is at its fullest intensity, its master distiller back in Scotland isn’t averse to it used for cocktails for other discerning palates.
One way of complementing its complexity is to mix Glenmorangie with ginger and lemon – which can then be appreciated in 4 different ways, which you can try out using th erecipes below.
The Ginger Lemon Sour is the ultimate zesty extension to your at-home cocktail repertoire. Oozing citrusy intensity, this is a cocktail that’s bound to cause a stir.
- 45 ml (1 ½ oz) Glenmorangie Original
- 10 ml (⅓ oz) Orange Curaçao
- 15 ml (½ oz) lemon juice
- 2 bar spoons ginger jam
- 2 dashes Bitters
- Orange wheel, to garnish
Break out your cocktail shaker and pour everything in, stirring well to dissolve the jam. Then fill the shaker with ice cubes and shake well. When you’re done, strain the serve into a chilled coupe or martini glass – and finish with an orange wheel for a ‘sail’.
(https://www.facebook.com/GlenmorangieMalaysia/videos/4473821055969003/)
The Ginger Lemon Mule is crisp and sweet, spiced and complex cocktail that takes things back to basics in this variant of the classic Moscow Mule.
- 50ml (2oz) Glenmorangie Nectar D’Or
- 20ml (⅔ oz) lemon juice
- 20ml (⅔ oz) ginger syrup*
- 2 dashes Angostura Aromatic Bitters
- 6-8 mint leaves, and a sprig to garnish
- Soda water, to taste
- Lemon slice, to garnish
Take a sling glass and pour in the whisky, along with the lemon juice, bitters and ginger syrup. Add a few mint leaves, then crushed ice, until the glass is two-thirds full. Give it a mix, shake in more crushed ice and top with soda water. Keep the whisky’s flavours front of mind with a mint sprig and a lemon slice on top.
Wash, peel and dice the ginger, combine it with the water in a blender and blitz until smooth. Pass through a sieve and weigh the liquid. Then add an equal weight of sugar, and stir the liquid until the sugar is completely dissolved. Simple to make and it will store in the fridge for several cocktails!
(https://www.facebook.com/GlenmorangieMalaysia/videos/698829310679177/)
The Ginger Lemon Highball takes on the signature serve and turns it up a notch as a tipple with tang.
- 45ml Glenmorangie Original
- 1 dash Lemon bitters
- 1 dash Angostura bitters
- 80ml Ginger Ale
Stir together the ingredients and serve in a highball glass with a twist of orange and a touch of crystallised ginger.
(https://www.facebook.com/GlenmorangieMalaysia/videos/265576131543303/)
For really hot days, nothing beats the Ginger Lemon Frozen Serve breezy blended cocktail. Smooth, creamy and zinging with zest, this frozen serve is everything you need to stay cool.
- 50 ml (2oz) Glenmorangie Original
- 15 ml (½oz) ginger syrup*
- 2 scoops lemon sorbet
- 1 scoop vanilla ice-cream
- 1 scoop crushed ice
- Grated lemon zest, to garnish
Tumble everything into a blender and blitz until smooth. Pour the results into a glass (chilled, of course) and grate on some lemon zest to release an inviting citrus hit.
* To make your own ginger syrup, use:
- 500g ginger
- 250g water
- 400g sugar
Wash, peel and dice the ginger, combine it with the water in a blender and blitz until smooth. Pass through a sieve and weigh the liquid. Then add an equal weight of sugar, and stir the liquid until the sugar is completely dissolved. Simple to make and it will store in the fridge for several cocktails!
