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15 April, 2025
Perfect serves for spring
Our Global Specialist Craig Swindell suggests these inspired serves for spring.
The Dalmore experience is yours to enjoy in whatever way brings you the most pleasure: neat, over ice, with a splash of water, or in a cocktail. Each approach unveils different aspects of our exceptional whisky. For those curious to explore new dimensions of flavour, our Global Specialist Craig Swindell has offered these inspired serves to gift you new experiences.
Andalusian Zest
Boasting a citrus and spice aroma, palate of Seville oranges, hints of vanilla and dried fruits, and a finish of roasted coffee and dark chocolate, The Dalmore Aged 12 Years perfectly complements the flavourful orange kick of the Andalusian Zest, our elegant take on a highball.
Ingredients
50ml of The Dalmore 12
20ml homemade orange cordial
Soda water
Method
Start by preparing our homemade orange cordial: combine the zest of four oranges with 400g of sugar and 360ml of water over a medium heat. Once the sugar has dissolved simmer for 10-15 minutes until the syrup thickens, and then allow to cool.
Meanwhile, juice and clarify the oranges. Once the syrup is completely cool, strain out the zest and combine with the orange juice. This homemade cordial can be stored in the refrigerator for up to 4 weeks.
Add The Dalmore 12 and orange cordial to a highball glass with ice. Gently stir to combine. Top up the glass with soda water, gently stir and garnish with an orange twist.
What’s that?
Clarifying orange juice results in a transparent flavourful liquid with no cloudiness. It’s a nice to have for aesthetic purposes, but not critical to enjoying this zesty cocktail. Mix fresh orange juice with a small amount of agar-agar or gelatin (about 0.5% by weight), heat to 140°F (60°C), then let it cool and set completely in the fridge.
Once set, break up the gel and pass it through a fine-mesh strainer. The proteins in the setting agent will trap the solids while allowing the clear juice to pass through.
Jerez Sour
Exclusively produced in Jerez, Spain, Sherry is a fortified wine made from white grapes. The Dalmore Aged 12 Years matures in American white oak ex-Bourbon casks before finishing in rare and aged Oloroso Sherry casks, providing a rich and nutty flavour profile. This refreshing whisky sour is a sophisticated serve, perfect for spring.
Ingredients
50ml of The Dalmore 12
20ml lemon juice
15ml aquafaba
10ml sugar syrup (1:1 ratio)
Matusalem Sherry
Method
Add all the ingredients except the Sherry to a shaker and hard shake. Fine strain into a Nick and Nora glass and finish with a splash of Matusalem Sherry.
What’s that?
Aquafaba is the residual liquid from a can of chickpeas. It has become a popular egg substitute in baking and cocktail making as it foams beautifully and is vegan-friendly.
Mackenzie Highball
The Mackenzie Highball celebrates the history of The Dalmore, when descendants of Colin of Kintail, Andrew and Charles Mackenzie took over operation of The Dalmore distillery in 1867. The family were guardians of the visionary The Dalmore until the 1960s and we raise a glass of this tangy and refreshing cocktail to them.
Ingredients
25ml of The Dalmore Port Wood Reserve
12.5ml of Tawny Port
12.5ml of homemade raspberry syrup
Soda water
Method
Begin by preparing the homemade raspberry syrup. Add 750g raspberries, 750g sugar and 25g freshly ground coffee to a container. Shake hard and leave for 24 hours. Strain through muslin or fine cloth and bottle. Syrup can be stored in the fridge for future use.
Add The Port Wood Reserve, Tawny Port and Raspberry syrup together in a highball glass with a ice and stir to combine. Top with soda, carefully down the side of the glass to avoid contact with the ice and stir again. Garnish with an orange wedge and enjoy!
