Friday, March 15, 2013

Scotch and Food Pairings

Hello All,

    Hope you enjoyed your day and are starting the weekend with a bang this time. Well, I work six days a week, so my weekend will start a little late (note: weekend starts late, not the fun). Today, I have one more round of food pairings with scotch. As always, I love sweets, chocolates, desserts and hence today we have the following receipes:

Scotch, Espresso & Vanilla Affogato
serves 1
1 generous scoop vanilla ice cream, about 1/2 cup
Scotch N Chocolate
1 1/2 ounces Black Dog Quintessence, warm or at room temperature
1/4 teaspoon espresso powder or finely ground espresso beans

Method of Preparation
Pour the whisky over the ice cream in a small glass. Sprinkle with espresso powder and eat immediately.
Scotch Whisky Cocktail
serves 1
2 oz Ghiradelli Hot Cocoa or other fine brand such as Chuao
3/4 oz Rose water syrup (see directions below)
Dash vanilla extract
Top with rose infused slightly whipped cream

Method Of Preparation
Black Dog
Mix cocoa according to directions. Add 2 ozs of extremely hot cocoa in to a mixing glass that already contains Scotch, rose syrup and vanilla.  Stir well to incorporate the syrup.  Pour into cup or Irish Coffee glass.  Spoon on the rose infused cream.

Rose Syrup:  

  • 1 part water, 3/4 part sugar, dried roses.  Boil all ingredients for about 10 minutes.  Allow roses to sit in the syrup as it cools.  Leave for at least one hour.
  • For the whipped cream, allow the dried roses to sit in the un-whipped cream for 30 minutes.  Strain and hand whip until frothy.  Pour on top over the back of a bar spoon.


    What do you think of these dishes/cocktails? What do you think of food pairings we proposed earlier? Should you decide to try one of these, don’t forget to send me a note about your experience. We would be very pleased to share it with my friends here on the blog.


Note: The recipes were found here and here. I modified them a little to suit to my taste. All rights are reserved by the owner of recipe.

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