From Christmas ham glazes to spiked and salted caramel pies and cocktails to try at home – here are 26 reasons to raise a glass to whisky. Cheers!
How to make a Blackberry Buck cocktail
A vibrant cocktail primed for long weekend lunches or lavish dinner parties. Garnish with lime slices before serving.
Koji-rubbed steaks with miso butter and whisky
Miso butter makes the perfect accoutrement for these koji-rubbed steaks.
Manhattan
How to make one of the greatest drinks in the cocktail oeuvre.
The Gourmet Traveller 50th birthday cake: Ginger whiskey cake with burnt white chocolate ganache
Watch the making of the Gourmet Traveller 50th birthday cover cake.
Chaco Bar’s Chaco cheesecake
The yakitori eatery’s take on Basque cheesecake, with a lick of Japanese whisky.
Ginger biscuit ice-cream sandwiches with whisky caramel
Soft chewy ginger biscuits make the perfect sandwich for scoops of ice-cream, while a glossy whisky-spiked caramel sauce adds lushness.
Fleet’s whisky-and-honey-glazed ham
A must for the Christmas table.
Perfect match: risotto & single malt whisky
Main course Italian recipe for risotto with scallops and single malt whisky from Australian Gourmet Traveller.
Cranachan with roast rhubarb
Australian Gourmet Traveller recipe for cranachan with roast rhubarb.
Rich chocolate mousse cake
A rich chocolate cake that makes a glittering impression on guests.
Scottish Eggnog
Australian Gourmet Traveller recipe for Scottish Eggnog.
Three Blue Ducks’ baked apple, soy caramel, crumble and cream
Australian Gourmet Traveller recipe for baked apple, soy caramel, crumble and cream by Three Blue Ducks restaurant in NSW.
Above Board’s The Empire Strikes Bax
Above Board, a new cocktail bar in Collingwood with an ex-Bar Americano bartender at the helm, share the recipe for The Empire Strikes Bax, a coffee-spiked riff on a Negroni.
Whisky caramel crèmes
Australian Gourmet Traveller recipe for Whisky caramel crèmes
Spiced honey cakes
Australian Gourmet Traveller recipe for spiced honey cakes.
Chocolate trifle with umeshu jelly, plums and crème fraîche
Blood plums and chocolate pair really well, and for this trifle it’s worth splurging out on really great dark chocolate. The plums’ lovely tartness cuts through the rich crémeux and we’ve added Scotch for the boozy kick.
Whiskey pies with butterscotch sauce
A cracker recipe from Melbourne’s Le Bon Ton.
Whiskey Sour tart
Australian Gourmet Traveller recipe for Whiskey Sour tart .
Whisky-cured ocean trout on rye crispbread
Australian Gourmet Traveller recipe for whisky-cured ocean trout on rye crispbread.
Chocolate whiskey soufflé
Australian Gourmet Traveller recipe for chocolate whiskey soufflé.
Analiese Gregory’s whiskey-glazed ham with preserved cherries
A lick of whiskey goes a long way.
Texas-style barbecue sauce
Curtis Stone recipe for Texas-style barbecue sauce.
Walnut, whiskey and salted caramel pie
Add a Southern kick with rye whiskey, smoothed out by a salted caramel crumble.
Little fondant-iced Christmas cakes
Australian Gourmet Traveller recipe for little fondant-iced Christmas cakes.
Pulled beef rolls with corn and green chilli relish
Australian Gourmet Traveller recipe for pulled beef rolls with corn and green chilli relish.
Glenlivet Royale
An original twist on the classic French 75, single malt meets Champagne. An elegant combination of the fruity and balanced profile of The Glenlivet 12 Year Old and crisp champagne, rounded with honey and lemon. Expect notes of dry citrus, fresh fruit, and toasted brioche.
To make, combine 35mL of The Glenlivet 12 Year Old with 15mL of honey and 15mL of lemon juice in a chilled flute. Top with champagne, and garnish with a lemon twist.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%