Classic Serves

AMOROSO

featuring

The Macallan Sherry Oak 12 Years Old

This serve for The Macallan Sherry Oak 12 Years Old tells the story of maturation, where each sip is a journey through time, unfolding with layers of depth and character. Bathed with ripe citrus notes of an orange liqueur and the rich sherried character of Valdespino Pedro Ximénez, evoking the warmth of Jerez de la Frontera where The Macallan's Sherry Seasoned Oak Casks are born.

Make the serve

Step 1

Combine the 3 ingredients in a mixing glass with ice, stir with a bar spoon and chill.

Step 2

Strain through a fine-mesh strainer into a Sherry glass and serve.

Start

FOOD PAIRING

SALSIFY, PEACH AND SULTANA STEW

Three main flavours

Peach - As a Mediterranean fruit, with a ripe and glyceric texture in line with the theme. It adds a touch of acidity to the dish.

Raisins - To evoke the aroma of Valdespino Pedro Ximénez.

Honey - Provides a touch of sweetness to the dish, in harmony with the sweetness of the Serve.

Salsify broth

Ingredients:
Salsify
1.5 kg water
150 g washed salsify skins & 5 g salt

Method:
Wash the salsify very well, making sure to remove all the soil from the skin. Peel them and reserve the washed skins immersed in cold water. Cut the peeled salsify into 5 mm cubes and set aside separately immersed in cold water.

Put the washed salsify skins in a pot with the cold water, bring to the boil and boil gently for 30 minutes. Strain through a fine sieve, add salt and correct seasoning if necessary. Reserve for the next preparation.

Salsify stew

Ingredients:
100 g butter & 30 g sunflower oil
150 gr shallots (peeled) & 30 gr Ginger (peeled)
1 kg salsify in cubes & 1 kg salsify stock (previous preparation)
65 g honey
Add to taste salt & ground black pepper

Method:
Cut the peeled ginger and shallots into brunoise, melt the butter, pour in the sunflower oil and sweat the vegetables until cooked through. Add the salsify cubes and sauté until golden brown. Gradually add the stock, stirring each time and allowing it to be completely absorbed. Once the salsify is cooked, add the honey, allow to caramelise and finish with salt and pepper.

Salsify mousse

Ingredients:
500 g peeled salsify trimmings
250 g cream
Add to taste salt & ground black pepper
Peach
Sultanas

Method:
Retrieve all the peeled salsify trimmings, making sure that you have only thin slices or small irregular pieces. Place the trimmings in a saucepan with the cream, salt and ground pepper and cook gently until the salsify is very tender. Once cooked, mash well and pass through a fine sieve. Cool and place in a 1 litre foam siphon and add 2 charges of gas to each one. Shake well and keep in a bain-marie in hot water (do not boil).

Peel and cut the peach into 5 mm cubes. Heat the salsify stew and place a spoonful in the centre of the plate. Place a flake of salsify foam on one side, sultanas on top and peach cubes on the other side.