There’s a new way to enjoy Glenfiddich.
We’ve always celebrated those who do things differently, especially at Christmas time. It’s a season that offers countless opportunities to innovate in the kitchen, to be inspired by new flavours, and to see old favourites in a new light.
This festive season, there’s a new way to enjoy Glenfiddich. Discover the excitement of a new serve thanks to these cocktail recipes.
Mince Pie Espresso
ingredients:
- 35ml Mince Pie Infused 12 Year Old Glenfiddich
- 25ml Cold Brew Coffee
- 5ml Cherry Brandy
Method
To create the Mince Pie Infused 12 Year Old, remove mince pies from the oven and allow to cool slightly. While still warm, pour a generous helping of our 12 Year Old over the pie pieces and leave for several hours. Once cooled, strain the mixture through a coffee filter paper.
Place remaining ingredients into a mixing jug with plenty of ice. Stir for a few minutes until thoroughly chilled, and serve in a small liqueur glass.
Eggnog Flip
ingredients:
- 40ml Glenfiddich 15 Year Old
- 5ml Disaronno
- 1 Egg
- 100ml Water
- 200g Sugar
- 15ml Christmas Spice Syrup
- 3 Dashes Walnut Bitters
- Dust of Nutmeg Powder
- 2 inches Ginger Root
- 2 pieces of Cinnamon Bark
- 3 Cloves
- 2 Star Anise
- Pinch of Bladed Mace
Method
To create our Christmas Spice Syrup, place water and sugar in a pot and bring to a simmer. Add ginger root, cinnamon bark, cloves, star anise and a pinch of bladed mace. Continue to simmer for 15 minutes. Remove from heat, cool, and strain through a fine sieve.
Whisk an egg. Add the 15 Year Old, Christmas Spice Syrup, Disaronno and walnut bitters into a cocktail shaker with plenty of ice. Shake, double strain, and serve. Dust the fluffy white top with nutmeg powder.
For a daring twist, try replacing raw spices with a mulled wine tea bag or chai tea bag.
Spiced Old Fashioned
ingredients:
- 50ml Glenfiddich 18 Year Old
- 7.5ml Christmas Spice Syrup
- 100ml Water
- 200g Sugar
- 2 Dashes Walnut Bitters
- Orange Peel
- Candy Cane
- Popping Candy
- 2 inches Ginger Root
- 2 pieces of Cinnamon Bark
- 3 Cloves
- 2 Star Anise
- Pinch of Bladed Mace
Method
To create our Christmas Spice Syrup, place water and sugar in a pot and bring to a simmer. Add ginger root, cinnamon bark, cloves, star anise and a pinch of bladed mace. Continue to simmer for 15 minutes. Remove from heat, cool, and strain through a fine sieve.
Pour the 18 Year Old, walnut bitters and Christmas Spice Syrup into a mixing jug with plenty of ice. Stir until chilled throughout. Strain and pour into a glass with ice. Squeeze orange peel over the top of the cocktail to release oils, and finally drop peel into the cocktail.
For those of you feeling particularly experimental, serve with a candy cane and popping candy on the side, then dip the candy cane into the cocktail and popping candy.
Earl Grey Experiment
ingredients:
- 50ml Project XX
- 25ml Earl Grey Sugar Syrup
- Sea Salt Water
- Orange Peel
- 200g Sugar
- 100ml Water
- 2 Earl Grey Tea Bags
Method
To create Earl Grey Sugar Syrup, place water and sugar in a pot and bring to a simmer. Add two Earl Grey tea bags to the mixture. Continue to simmer for 15 minutes. Remove from heat, cool and discard tea bags.
In a separate jug, mix Project XX, orange bitters & Earl Grey Syrup with plenty of ice. Stir well until chilled throughout. Strain and pour over ice. Squeeze orange peel over the top of the cocktail to release oils, and drop the peel into the cocktail. To serve, spray sea salt water over the top of the cocktail with an atomiser.
GLENFIDDICH BUCKS FIZZ
ingredients:
- 25ml 12 Year Old Glenfiddich
- 1 dash Orange Bitters
- 5ml Triple Sec
- 5ml Apricot Brandy
- 75ml Prosecco
- Orange Peel
- Popping Candy
Method
Shake all ingredients except for Prosecco and orange peel in cocktail shaker with ice. Pour into a long stemmed glass or champagne coupe and top with Prosecco. Squeeze oil of orange peel over the top of the glass, and gently rub the peel along the rim of the tumbler.
For those of you feeling particularly experimental, sprinkle strawberry popping candy into the finished cocktail.
Festive Old Fashioned
ingredients:
- 50ml 15 Year Old Glenfiddich
- 1 brown sugar cube
- A few drops of aromatic bitters
- 4 – 6 good quality ice cubes
- 1 ripe orange
Method
Place the sugar cube into a tumbler. Add four dashes of aromatic bitters and half the whisky to the glass. Crush the cube and stir until dissolved. Add ice, and the rest of the whisky. Stir for a further minute. To finish, slice a strip of orange peel and twist. Gently rub the peel along the rim of the tumbler. Place the peel into the drink.
Finally, for a festive twist, serve alongside a piece of chocolate orange
Discover the full Glenfiddich range this Christmas.
