Serves

The Macallan Rebel

Rooted in tradition. Reimagined for today.

Rooted in tradition, reimagined for today - our unique flavours come to life through dynamic serves and striking pairings, in collaboration with El Celler de Can Roca.

The story of this serve is based on maturation and the tasting notes are derived from years of slumber in sherry seasoned oak casks on The Macallan Estate.

Featuring

The Macallan Sherry Oak 18 Years Old

Ginger and dark chocolate are distinctly associated with European oak and develop further as the years progress. This serve is unexpected and unmistakably elegant, with its inspiration stemming from a traditional Spanish coffee ritual, uniting Scotland and Spain.

Designed as a perfect after-dinner ritual which we encourage to be served table side for added theatre.

Make the serve

Step 1

Pour the whisky into a glass.

Step 2

With a teaspoon or bar spoon add the milk foam until the whisky is covered like a coffee macchiato.

Step 3

With a micro planer, grate fresh ginger and chocolate on top of the milk foam to flavour.

Start

Chocolate · Coffee · Caramelised Cocoa Nibs

CHOCOLATE CRÈME PÂTISSIÈRE WITH COFFEE SAUCE AND COCOA NIBS

For the Coffee sauce

Ingredients:
225 g light brown sugar
120 ml espresso coffee
60 ml water
60 g unsalted butter
5 ml vanilla extract
1.5 g salt
60 ml cream

Method:
In a medium-sized pan, combine the brown sugar, espresso, water, butter and salt. Heat over a medium heat stirring continuously until the sugar dissolves and the mixture begins to boil. Turn down to a low heat and leave without stirring for 5 minutes, or until the sauce begins to thicken. Remove from the heat and add the vanilla extract and double cream or milk. Whisk thoroughly. Reduce to 50% and leave in the fridge until cold.

For the Chocolate crème pâtissière

Ingredients:
500 ml full fat milk
100 g dark chocolate (70% cocoa)
100 g sugar
4 egg yolks
1 tsp vanilla extract
1 tbsp cornflour
Pinch of salt

Method:
In a medium-sized pan, heat the milk over a medium heat. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornflour, salt and vanilla extract. While the milk is heating, add a little to the egg mixture, whisking constantly to prevent it from splitting. Pour the egg mixture into the milk and cook over a low heat, stirring continuously until it thickens. Remove from the heat and add the chopped chocolate, mixing until it melts completely. Pour into ramekins and chill in the fridge.

For the caramelised Cocoa Nibs

Ingredients:
120 g cocoa nibs
50 g sugar
30 g water

Method:
Put the sugar and water in a small pan over a medium heat. Do not stir. Allow the sugar to melt and become a light golden caramel. This takes a few minutes and requires patience; do not stir it or it will crystallise. You can lightly swirl the pan to help the sugar melt
evenly. When the caramel is light golden brown (not too dark as it will burn quickly), remove the pan from the heat.

Carefully add the cocoa nibs and stir quickly to coat them fully in caramel. Be careful as the caramel will be very hot. Line a baking tray with baking paper. Tip the caramelised cocoa nibs into the tray and spread into a thin, even layer. Leave to cool completely before breaking them into smaller pieces, if you want. Once cold they separate easily.