Classic Serves

ARMONIA

Featuring

The Macallan Double Cask 12 Years Old

This serve for The Macallan Double Cask 12 Years Old tells a unique story, where the sweet aromas of vanilla, intertwined with a subtle hint of coconut, evoke the distinct character of American Oak Casks, while the Angostura bitters and orange zest provide the delicate spice and warm citrus notes associated with European Oak Casks.

Make the serve

Step 1

Combine The Macallan Double Cask 12 Years Old, coconut water, vanilla liqueur, and bitters in a mixing glass with ice. Stir with a bar spoon.

Step 2

Strain into a rocks glass with an ice ball. Squeeze the citrus oils from an orange peel over the rim of the glass and serve in a tumbler.

Start

Food Pairing

MUSSELS WITH HAZELNUT MILK, CITRUS FRUITS AND CAVIAR

Mussels – Fresh and salty element that whets the appetite. The dish is presented in a snack format, to accompany the serve.

Citrus – Highlights the freshness and lemon of the dish.

Hazelnut – A touch of sweetness, slightly greasy, that approaches the sweeter notes of fudge.

Mussels

Ingredients:
Mussels
Extra virgin olive oil
Salt & black pepper

Method:
Heat the olive oil in a low pan, add the mussels and cover. Cook until they open and remove from the heat. Remove from the shells, season with salt and pepper and set aside.

Hazelnut Sauce

Ingredients:
500 g peeled hazelnuts
625 g water
50 g hazelnut oil
Add to taste salt

Method:
Immerse the peeled hazelnuts in a bowl of cold water until completely covered and place in the fridge, covered, to hydrate for 12 hours. Drain them and crush them very well together with 625 grams of water. Strain through a fine sieve and recover as much liquid as possible. Heat gently until it comes to the boil and remove from the heat. Add salt to taste and add the oil little by little while blending with a blender. Set aside the emulsion obtained.

Mounting and finishing of the dish

Ingredients:
Caviar
Lemon zest
Lime zest
Fennel sprouts

Process:
Arrange the cold cooked mussels in a small bowl. Place a small spoonful of caviar, crush the hazelnut sauce and serve emulsified on the side. Top with a little lime and lemon zest, fennel sprouts and serve.

Mussels

Ingredients:
Mussels
Extra virgin olive oil
Salt & black pepper

Method:
Heat the olive oil in a low pan, add the mussels and cover. Cook until they open and remove from the heat. Remove from the shells, season with salt and pepper and set aside.