Serves

The Macallan Eclipse

Rooted in tradition. Reimagined for today.

The Macallan invites you to explore new ways to savour our single malt whisky, through exceptional serves and enticing pairings, created in collaboration with El Celler de Can Roca.

Crafted to be enjoyed confidently, every element, from flavour to garnish and glassware, is chosen to enhance the character of the whisky within.

This serve celebrates the rich and complex character of the Colour Collection, shaped by our sherry seasoned European oak casks and brought to life through vibrant flavour and thoughtful detail.

Featuring

The Macallan Colour Collection 18 Years Old

This serve connects us with the warmth of Andalusia, reinforcing the importance of the Sherry provenance to the Colour Collection range.

The orange wheel evokes the bright sun of Jerez and the aromatic orange trees that line its streets. As the whisky passes through, it subtly amplifies the clementine notes of the whisky, while the bitters highlight the sweet oak spices, enhancing the experience without adding ingredients to the whisky itself.

Make the serve

Step 1

Cut the orange into thin wheels and dry them

To dry the oranges:
1. In the oven: cut the oranges into thin slices (5 mm), lay them on a rack covered with baking paper and let them ‘bake/dry’ for about three to four hours at 90°C. For best results, turn the orange slices every thirty or forty
minutes

Step 2

When the orange slice is dry, flavour it with the drops of Angostura bitter, place the dried slice of orange on the top of the glass

Step 3

Use the orange slice as a filter, pouring the whisky through it into the glass

Start

Scallop · Honey

SCALLOP WITH HONEY, ORANGE AND APPLE CREAM

For the Scallops

Ingredients:
2 fresh scallops
Olive oil to taste
Salt to taste

Method:
Put the scallops flat-side down into a hot frying pan, leaving ample space between them. Sear for 2-3 minutes without moving them so that the bottom turns golden brown and slightly crispy, then turn them over and cook the other side for 1-2 minutes. The exact cooking time depends on the scallop size and the maximum hob heat. The scallops should be opaque and golden brown on the outside. Season to taste. Heat the butter at 60°C. Meanwhile, whisk the egg yolks over a water bath until creamy. Stir in the honey and gradually add the butter while whisking. Season and set aside in a warm place.

For the Honey Cream

Ingredients:
300g butter
100g egg yolk
50g honey
Salt to taste
Black pepper to taste

Method:
Heat the butter at 60°C. Meanwhile, whisk the egg yolks over a water bath until creamy. Stir in the honey and gradually add the butter while whisking. Season and set aside in a warm place.