Serves

Sunrise Spritz

Rooted in creativity, storytelling and playful curiosity.

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

This serve features The Macallan Harmony Collection Inspired By Toasted Coconut, white chocolate, coconut, pineapple and grapefruit paired with a cocoa and coconut tartlet with white chocolate and coconut ganache.

Make the serve

Step 1

Add all ingredients except soda into a shaker with ice, shake vigorously.

Step 2

Fine strain into a highball glass filled with crushed ice.

Step 3

Top with grapefruit soda.

Step 4

Cap with a small amount of crushed ice if required, finish with garnish and straw.

Start

Sweet Pairing

White Chocolate and Coconut Ganache

Ingredients:

• 250g coconut purée (Ponthier Intense)
• 70g invert sugar
• 110g dextrose
• 100g atomised glucose
• 250g white chocolate (B35)
• 220g cocoa butter

Heat half of the coconut purée with the invert sugar. When it reaches 50°C, add the dextrose and atomised glucose and bring to the boil.
Pour over the remaining purée and emulsify using a hand blender. Cool to 30°C.
Separately, melt the white chocolate and cocoa butter to 47°C, then cool to 35°C.
Combine with the previous mixture and emulsify using a Thermomix or hand blender for 2 minutes, until smooth and glossy. Use at 28°C.

Assembly and finishing:

• The Macallan Harmony Collection Inspired By Toasted Coconut
• Grated coconut

Using a piping bag fitted with a plain nozzle, pipe a small amount of ganache into the cocoa and coconut tartlet.
Allow to crystallise in a chocolate fridge at 16°C for 24 hours.
Using a brush, coat the edge of the tartlet with whisky, then roll in grated coconut so that only the edge is covered.

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