The Maritime Malt brand Old Pulteney have collaborated with the masterminds at Shoreditch Arts Club to create some delectable whisky-infused meals and cocktail pairings, perfect for elevating gatherings, or bringing the family together for a special evening with tasty food and exceptional whisky.
Naturally, the recipes all feature Old Pulteney expressions, which have a unique coastal character from brisk sea air and meticulous cask selection – a product of its inspiringly distinctive and lively location in the Scottish Highlands.
Old Pulteney Harbour celebrates the connection to the sea, matured in a quartet of hand-selected American oak casts to achieve its balanced and approachable flavour. It is an easy-to-drink single malt, and the perfect gateway whisky to your voyage with Old Pulteney.
The Old Pulteney 12 Years Old expression is the definitive house style, marrying together the distinctive salty flavours of the sea with the influence of American oak, to bring some sweetness into play.
The recipes were developed by the team at Shoreditch Arts Club, with the cocktails designed by renowned mixologist Walter Pintus, their General Manager, who said: “We wanted to pay homage to Old Pulteney’s maritime heritage, drawing inspiration from the rugged beauty of the Atlantic Ocean. Each dish and cocktail pairing reflect the essence of coastal living, with fresh seafood and bold flavours, complemented by the warm vanilla undertones of Old Pulteney whisky.”
CATCHER’S DELIGHT COD – featuring Old Pulteney Harbour
A tantalizing recipe featuring fresh cod atop a rich and velvety puree with a hint of Old Pulteney Harbour whisky. Perfectly seasoned, each bite is a savoury symphony bound to elevate your meal.
Ingredients
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200 grams fresh cod
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3 tbsp cannellini beans
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1 tbsp sea salt
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1 tbsp parsley oil
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1 tbsp Old Pulteney Harbour
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1 garlic clove
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1 onion
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1 bay leaf
Method
Preparing the sauce
Sauté the garlic and onion until softened, add the beans, water, and whisky – simmer until warmed through and slightly thickened. Take off the heat and use a food processor to puree until perfectly smooth.
Preparing the cod
Pat your fish dry and season on both sides with salt and pepper. In a large deep skillet, heat your olive oil, bay leaf, and splash of water on medium flame. Add the fish to the pan and bring the sauce to a simmer on low heat. Cover the pan and cook on low for about 5 minutes. Fish should flake off easily.
To serve
Serve in a deep plate, with the cannellini and whisky sauce at the bottom then add the fish and finish with a drizzle of parsley oil.
Perfectly paired with…
HIGHLAND HIGHBALL
This cocktail is a holiday in a glass; the blend of Old Pulteney Harbour, refreshing coconut water, and decadent white cacao liqueur will transport you to the seaside. Finished with a splash of soda water and topped with coconut chips, the Highland Highball is sure to impress guests with its flavour profile.
Ingredients
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35ml Old Pulteney Harbour
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60ml Coconut water
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15ml White cacao liqueur
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20ml Soda water
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1 tbsp Coconut chips
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1 tsp Chocolate shavings
Method
Add all ingredients into a highball glass filled to the top with ice. Garnish with coconut chips and chocolate shavings.
SPRINGTIME LOBSTER TAGLIOLINI – featuring Old Pulteney 12 Years Old
This exquisite Springtime Lobster Tagliolini will delight your taste buds. Succulent lobster and juicy cherry tomatoes are balanced with a splash of Old Pulteney 12 Years Old, accentuating the coastal character of the whisky.
Ingredients
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100gr fresh tagliolini pasta
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2 live lobsters
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30gr of cherry tomatoes
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5gr of tomato paste
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1 garlic clove
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375 ml (½ glass) white wine
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1 bunch of parsley
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180 ml (¾ cup) extra-virgin olive oil, plus extra drizzle to serve
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Salt and black pepper
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10ml Old Pultney 12 Years Old
Method
Kill lobsters humanely and split in half lengthways using a sharp knife. Separate heads from tails, remove meat from shell and cut each piece into thirds. Open the claws with special scissors or with a nutcracker to release the flavour of the liquid which will mix with the sauce during cooking.
Put a pan to heat with a drizzle of oil and a peeled and halved clove of garlic. Raise the temperature and as soon as the garlic starts to fry. Add the lobster halves, letting them sauté for 3 minutes per side. Pour in ½ glass of white wine letting the alcohol evaporate at medium-high temperature and remove the garlic cloves with a kitchen tong.
Cut cherry tomatoes into small wedges and add them with tomato paste to the lobster mixture. Let them cook for 5 minutes more. Remove lobsters from the pan and place them to the side. Taste and season the pan mixture with salt and pepper, cook for 10 minutes more, pour in the whisky, letting the alcohol evaporate for a creamy sauce.
Bring a large pot of water to a boil. When the water boils add tagliolini let them cook for the time indicated in the package. Taste a piece of tagliolini, to check the “al dente” cooking. Drain and add directly into the pan with the lobster sauce. Add the lobsters with a sprinkling of chopped fresh parsley and sauté for another minute. The dish is ready to be served on the plate with halved lobster drizzled with extra-virgin olive oil.
Perfectly paired with…
WHISPERING SOUR
Flaunt your mixology skills with this sophisticated cocktail. The perfect addition to any Easter meal, the Whispering Sour blends Old Pulteney 12 Years Old, zesty mandarin, and tangy lemon, topped with foamy egg white.
Ingredients
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50ml Old Pulteney 12 Years Old
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20ml Mandarin juice
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10ml Lemon juice
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25ml Egg white
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10ml Port
Method
Shake first 3 ingredients with ice for 30 seconds and strain back into shaker. Add the egg white and dry shake (without ice) for 30 seconds. Pour into an old-fashioned glass over fresh ice. Float the port on top of the drink by slowly pouring it over the back of a bar spoon. Give the glass a light swirl to move the port across the entire surface of the cocktail.
