Whisky is often associated with colder climes, log fires and the festive season. But tastes are starting to change!
Good single malt whisky is a really versatile spirit and its sweet, malty notes are perfect for making a whole host of mouth-watering drinks and dishes in the warmer weather.
From delicious summer punches to sip in the garden to spicy steak sauces to sizzle on a barbecue – there are so many different ways to enjoy it, whether that’s for outdoor gatherings with friends or sipping solo in the sunshine.
This season, Glen Moray has teamed up with some food and drink heavy weights like Neil Ridley, Joel Harrison and Ben Tish to reveal why whisky is the perfect spirit to get creative with at this time of year.
"When the sun is out and the living is easy, it's tempting to stick with the usual suspects such as white spirits, beers and wine. However with so many amazing seasonal ingredients on offer that pair really well with whisky, we believe that it's time to start experimenting!" say Neil and Joe. "Whisky is incredibly versatile and lends itself to fresh, fruity cocktails, sharing punches and spritzers. Glen Moray Elgin Classic is ideal if you are looking for a mixable, well-priced single malt to experiment with."
"This summer especially people are thinking more about al fresco entertaining at home, so we've created our sunshine punch with this in mind. Made in advance to allow the mixture to fully infuse for the tastiest experience, this punch is perfect for sharing with friends as you soak up the sun. The rich, malty notes of Glen Moray combine beautifully with the ripe citrus ingredients and the sweet flavours of honey and fresh vanilla."
Summer is also barbecue season and with National BBQ week looming (July 5th – 18th) there’s no better time than the present to up your grill game. The Stafford Collection’s Culinary Director and cookery book author Ben Tish has worked with Glen Moray to create a very special sauce for home barbecue enthusiasts this year.
"The bold flavours in whisky are a great match for grilled meats, fish and vegetables," says Ben. "They work incredibly well in marinades and sauces. It might sound a surprising match but it really works and adds something quite special to the flavours of your finished barbecue dishes. I've created a rich, tangy sauce with a tasty whisky kick that's so easy to make. You can use it to marinade steaks, baste on meats and veggies or slather on a burger before topping with cheese. Make the sauce well in advance to boost these incredible flavours."
200ml beef or chicken stock (homemade or bought in, fresh is best)
Sea salt and pepper
Place a large pan over a high heat and pour in the vinegar. Bring to the boil and then turn to a simmer and reduce by half.
Add the sugar, whisky, cola, ketchup, Worcester sauce and cinnamon. Bring to a simmer and then add the stock.
Again, bring to the boil and then simmer for 30-40 minutes until rich and thick.
Season and leave to rest for at least a couple of hours before using, and make sure to remove and discard the cinnamon stick.
Ben Tish's strawberry daiquiri granita with Glen Moray whisky
Seasonal, sweet and oh-so-simple, this recipe for strawberry daiquiri granita with Glen Moray whisky puts a fun spin on a summer dessert
Preparation time 5 mins
Cooking time 10
And for dessert… Strawberries are the ultimate summer ingredient, whether grown in your garden or picked up from your local supermarket. So for those with a sweet tooth, Ben's turned seasonal, summery strawberries into a refreshing and vibrant strawberry daiquiri granita iced cocktail dessert with a lovely Glen Moray hit. The recipe is best made in advance and kept in the freezer ready to scrape and scoop into ice cold glasses.