From left: Città ‘Pinstripe Linen’ tablecloth, $179, and ‘Spearmint Linen’ napkin, $15. Corey Ashford coasters, $195/set of two, from Superette International. Tessuti ‘Italian Marble Seckle Pear’ sculptures, $294 each. A&C Homestore ‘Bonnie’ candle holder, $32, and ‘Fountain Brass’ candle holder, $126. Black Blaze ‘Column Pillar’ candle, $45/set of two, from Superette. Glenfiddich Grand Cru 23 Year Old, $600, and Glenfiddich 12 Year Old, $95. Rieldel glassware courtesy of Clipper Bar.
In 1886, Glenfiddich founder William Grant set out to fulfill his lifelong dream of making “the best dram in the valley”. Leading the creation of the single malt category, Glenfiddich became the first company to export single malt whisky outside of Scotland. Today, it’s one of the few single malt distilleries to remain entirely family owned, and producer of the world’s most awarded single malt Scotch whisky* — a true reflection of William’s innovative nature, passed down through the generations.
Broken boulevardier
(Serves 1)
- 45ml Glenfiddich Grand Cru 23 Year Old
- 20ml Martini Bitter
- 20ml Martini Bianco
- 20ml prosecco cordial or a splash of prosecco
- 1 lemon peel twist
Stir ingredients over ice, and strain into a chilled glass. Squeeze the oil from the lemon peel onto the drink, and place inside. Alternatively, top with a splash of fresh prosecco.
Pear & walnut old fashioned
(Serves 1)
- 60ml Glenfiddich 18 Year Old
- 10ml pear syrup
- 1 dash Fee Brothers Black Walnut Bitters
- 1 dash Angostura Bitters
- Ice cubes and 1 ice block
- 1 candied walnut or 1 orange peel twist
Pour the liquid ingredients into a glass, add ice cubes and stir for 30 seconds to create dilution, which is the key to making this drink delicious. Add the block of ice, and garnish with the candied walnut or orange peel twist.
Dufftown sour
(Serves 1)
- 45ml Glenfiddich 15 Year Old
- 10ml Pedro Ximénez sherry
- 25ml fresh lemon juice
- 20ml sugar syrup (1 part water to 1 part caster sugar)
- 15ml aquafaba or egg white
- Ice cubes and 1 block ice
- 1 cherry
Stir ingredients over ice, and strain into a chilled glass. Squeeze the oil from the lemon peel onto the drink, and place inside. Alternatively, top with a splash of fresh prosecco.
Orchard spritz
(Serves 1)
- 45ml Glenfiddich 12 Year Old
- 45ml cloudy apple juice
- 15ml fresh lemon juice
- 10ml sugar syrup (1 part water to 1 part caster sugar)
- Ice cubes
- 60ml soda water
- 1 apple slice
Add the first four ingredients to a glass and stir. Add ice, top with soda water and garnish with an apple slice.
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