The Macallan Meridian Cocktail: The recipe

The balance of flavours in The Macallan Meridian cocktail places Macallan Double Cask 12 Years Old at the centre of the citrus spectrum. This interpretation of a classic Old Fashioned cocktail features light, crisp notes of Manzanilla sherry, representative of their American oak aged in sherry, and richer characteristics associated with their European oak aged in sherry from sweet oranges.

A perfect cocktail that we introduced to you in this article on the new packaging design for The Macallan. See the recipe in video on The Macallan Instagram account.

The Macallan Meridian Cocktail rcipe

Discover The Macallan Meridian, a cocktail that celebrates the perfect balance between The Macallan’s American and European oak casks.

Ingredients

• 50 ml The Macallan Double Cask 12 Years Old
• 10 ml Valdespino Manzanilla Deliciosa
• 20 ml orange infusion

For the infusion:

• 100 ml hot water (100 °C)
• 30 g sugar
• Orange zest

Infuse the zest for 20 minutes, then strain the liquid. The beverage is now ready for serving.

Method

1. Add all ingredients to a mixing glass with ice and stir to combine.
2. Strain into a whisky glass with an ice ball, add the garnish and serve.
3. Garnish with an “M” from The Macallan in an orange peel (which will stick to the glass).

The perfect pairing according to El Celler de Can Roca

This pairing with The Macallan Meridian cocktail by Michelin-starred restaurant El Celler de Can Roca features celeriac, citrus fruits and apple.

Recipe for the celeriac salad with caviar, citrus curd and apple with maple syrup.

Discover the three steps to creating the perfect presentation with The Macallan Meridian cocktail.

For the celeriac salad

Ingredients :

• 200 g celeriac
• 20 g olive oil
• 10 g soy
• 1 g orange zest

Method :

1. Peel and julienne the celeriac.
2. Mix with the other ingredients.
3. Set aside.

For the apple with maple syrup

Ingredients :

• 100 g Granny Smith apples
• 10 g maple syrup
• Olive oil to taste
• Salt to taste

Method :

1. Put a little olive oil into a frying pan.
2. Peel and cut the apple into 2cm slices.
3. Place in the frying pan, brown on both sides and glaze with the maple syrup.
4. Cut further into 2cm dices.

For the citrus curd

Ingredients :

• 100 g orange juice
• 100 g grapefruit juice
• 100 g vegetable oil
• 50 g egg yolks
• 25 g honey
• 5 g lemon juice
• Salt to taste

Method :

1. Juice the citrus fruits and strain to remove any pulp or seeds.
2. Set aside 200g of juice.
3. In a bowl, beat the egg yolks and sugar until light and pale in colour. If you are using it, add the lemon juice to the egg and sugar mixture.
4. Slowly pour in the oil, whisking constantly with a manual or electric whisk on a low speed. 
5. The oil must be poured in slowly and continuously for the curd to thicken. If using an electric whisk, do not whisk too quickly or it will split.
6. When the oil and yolks are fully combined, gradually add the citrus juices, whisking constantly.
7. You can add a pinch of salt at this stage.
8. Keep whisking until creamy and uniform.
9. If it is too thick, you can loosen with a little more fruit juice.
10. If it is too runny, add a little more egg yolk.

For the final presentation

Ingredients :

• Caviar

Method

1. Put a little celeriac salad on the plate. Top with two pieces of apple and
2. Finish with caviar.

Enjoy the tasting !

Recipe created by The Macallan

For the original recipe, it’s here.