Whisky fans can look forward to a month of Glenmorangie whisky tastings and events at The Cut Bar & Grill.
The Cut Bar & Grill is running a three week collaboration with Glenmorangie whisky with a series of whisky flights, limited-edition cocktails and desserts, and two exclusive dinner and bar events.
Three whisky flights will be available where each flight features three 15ml pours presented on a tasting board with tasting notes.
- The Biscuit Malt flight ($30) features Glenmorangie Original, Spios and Tusail, for those who prefer a dryer palate.
- The Cask Edition flight ($30) comprises of premium cask Lasanta, Quinta Ruban and Nectar d’or, all of which deliver a classic cask finish.
- The Executive flight ($45) showcases trio-Spios, an 18-year-old Glenmorangie and Signet, each embodying an intense, rich texture.
For an after work tipple, three whisky cocktails are designed to enhance the flavour profiles of various expressions. The Berry Buck cocktail combines Glenmorangie Original with a blend of cool ginger ale and fresh raspberries. The Old New York Sour is a mix of Lasanta, lemon and sugar, served over ice and topped with The Cut’s finest Shiraz. Up-To-Date is a mix of Quinta Ruban, Amontillado Sherry, Grand Marnier, sugar and bitters poured over a rock of ice.
On Wednesday 11 April, Glenmorangie Ambassador, Garth Foster will host an intimate evening in The Cut’s bar where guests will have the chance to taste some of Glenmorangie’s whiskies while enjoying a selection of bar snacks.
If you have a sweet tooth, indulge in a special whisky-based dessert created by Executive Pastry Chef Riccardo Falcone. Apple tarte tartin glazed with whisky caramel and vanilla ice cream ($18) incorporates one of the oldest and rarest whiskies from the Glenmorangie archives, Signet for a voluptuous texture of rich chocolate and intense, aromatic coffee.
The Cut X Glenmorangie Dinner
On Wednesday 18 April, Brand Ambassador Garth Foster hosted an intimate five-course dinner ($165pp) pairing Glenmorangie expressions with a menu curated by Head Chef Joel Wootten.
The Berry Buck cocktail was served on arrival, a refreshing combination of Glenmorangie Original, ginger beer and raspberries.
Once seated, Duck liver parfait and pickled ginger crostini accompanied the Berry Buck cocktail – the ginger being the common link in both cocktail and entrée.
The Cured Kingfish tartare, salmon roe and rye cracker was matched with Glenmorangie Nectar d’Or. The cubed daikon in the dish was marinated in the whisky lending a hint of sweetness and a contrasting pairing.
Hay-smoked slow-braised lamb shoulder, lovage and farro was paired with Glenmorangie Quinta Ruban, a dram finished in port wine cask. The big, bold flavours of the whisky and its textural character paired beautifully with the rich and unctuous lamb and made for a perfect pairing.
The main course dish was a perfectly cooked grass-fed beef fillet and roast onions dotted with bone marrow paired alongside Glenmorangie Spios, a 9 year old expression aged exclusively in ex rye barrels lending a beautiful dry, elegant and peppery complement to the dish.
A Chocolate, Date and Whisky Tart rounded off the evening with the chocolate, sweet note of the excellent Glenmorangie Signet.
The Cut Bar & Grill X Glenmorangie whisky showcase runs from Monday 9 April until Monday 30 April 2018. For bookings and reservations, contact 02 9259 5695.
The Cut Bar & Grill
16 Argyle St, The Rocks NSW 2000
cutbarandgrill.com
Photo Credit: Supplied.
