GLENMORANGIE CAPTURES THE JOY OF CAKE IN A WHISKY
CakeTails by pastry chef Dominique Ansel bring its indulgent taste alive in cake form
Glenmorangie today celebrates the joy of a cake moment in a sweet and indulgent single malt Scotch whisky. Inspired by favourite memories of baking, birthdays and more, Glenmorangie A Tale of Cake celebrates all that is good about cake. And so delicious is this limited edition whisky’s flavours of honey, white chocolate and fruit, that award-winning pastry chef Dominique Ansel has dreamt up a cake and cocktail pairing – a “CakeTail” – in its honour.
Glenmorangie A Tale of Cake began when Dr Bill Lumsden, Glenmorangie’s Director of Whisky Creation, found himself musing over how some of his most joyful memories involved cake – from baking with his granny, to the pineapple upside down cake his daughter made him for his birthday. Dreaming of encapsulating cake’s magic in a single malt whisky, he experimented by finishing Glenmorangie in Tokaji dessert wine casks. Skilfully layering their sweet, honeyed notes with Glenmorangie’s smooth, fruity character, Dr Bill created Glenmorangie A Tale of Cake.
Of course, this single malt tastes particularly delicious alongside real cake, which is why Glenmorangie has paired up with Dominique Ansel. Like Dr Bill, the pastry chef hailed as “the Willy Wonka of New York”, has a passion for exploring new tastes (take for example his world-famous Cronut® – a donut-croissant hybrid). Imagining how he could bring cake and whisky together, he created a unique twist on a pineapple boat cake inspired by Glenmorangie A Tale of Cake. Paired with a pineapple Old Fashioned cocktail by expert mixologist Jeremy Le Blanche, it makes a deliciously indulgent CakeTail. What is more, Dominique and Jeremy have also invented CakeTail pairings to celebrate three of Glenmorangie’s most-loved whiskies: The Original, The Lasanta and The Quinta Ruban.
Glenmorangie’s CakeTail pairings will be available to a lucky few from his bakery in New York. But to make sure everyone can indulge, Dominique and Jeremy will also share versions that are easy to recreate at home, in a series of short films released on Glenmorangie’s social channels.
Dr Bill said: “Like so many of us, some of my favourite memories come from cake, whether it be helping my granny in her kitchen, or the pineapple birthday cake my daughter surprised me with one year. By finishing whisky in Tokaji wine casks, I’ve captured the joy of those indulgent cake moments in Glenmorangie A Tale of Cake. The liquid is a rich copper, but the taste is pure technicolour, luscious, sweet and complex with multi-layered bursts of honey, white chocolate and fruits with a hint of mint. As you might expect, it tastes incredible when enjoyed with actual cake, so it’s fantastic to see Dominique bring it to life in his CakeTails.”
Dominique said: “When I first tried Glenmorangie, it opened my senses to this amazing world of colour, texture, taste, and aroma ̶ it’s a new adventure each time. I never guessed I could enjoy whisky this much, but there is a friendliness to the way Glenmorangie tastes. Baking and whisky making are different worlds but they have a lot in common. If you stir Dr Bill’s passion for single malt with my love for cake, you get the best of both our worlds!”
Glenmorangie A Tale of Cake is available from a variety of e-retailers, stores, and specialist whisky shops worldwide. Visit Glenmorangie on Instagram to see Dominique Ansel’s creations come to life.
CakeTail Serves & Recipes:
Inspired by Glenmorangie A Tale of Cake:
Eat: Dominique’s take on a pineapple boat cake celebrates the whisky’s delightfully sweet, fruity tastes in mini sandwich-style cakes made from slices of almond sponge soaked in a whisky syrup and layered with fresh pineapple and a brown sugar ganache.
Drink: The Cake Old Fashioned (at home version)
Ingredients:
- 50 ml Glenmorangie A Tale of Cake
- 7.5 ml coconut water
- 7.5 ml pineapple syrup
- 1 dash Peychaud’s bitters
- 1 pinch black pepper
Method: Stir all ingredients with ice and strain into a rocks glass over block/ cubed ice.
Garnish with a twist of orange zest and a walnut.
Inspired by Glenmorangie Original:
Eat: Poached pears float in a syrup made with Glenmorangie Original and vanilla, complemented by lemon thyme and orange notes, in a creation hinting at the light, fruity tastes of Glenmorangie’s signature single malt whisky.
Drink: The Pear Fizz (at home version)
Ingredients:
- 45 ml Glenmorangie Original
- 25 ml pear juice
- 10 ml lemon juice
- 15 ml vanilla syrup
- 1 dash orange bitters
- Top with a splash of Champagne
Method: Shake first five ingredients with ice and fine-strain into chilled coupe. Add a splash (25ml max.) of Champagne. Garnish with a sprig of thyme.
Inspired by Glenmorangie Lasanta:
Eat: The richness of the whisky is accentuated in Dominique’s take on the affogato, with homemade chestnut ice-cream and smoked cinnamon cream showcasing The Lasanta’s spiced and nutty notes.
Drink: The Frosted Flip (at home version)
Ingredients:
- 45 ml Glenmorangie Lasanta
- 15 ml caramel syrup
- 25 ml double cream
- 2 dashes Fee Bros. Aztec chocolate bitters
- 1 dash Angostura bitters
- 1 whole egg
Method: Shake all ingredients with ice and fine-strain into a chilled glass over cubed ice.
Garnish with cinnamon dust and chocolate shavings.
Inspired by Glenmorangie Quinta Ruban:
Eat: The whisky’s deep chocolate notes shine through in a decadent dark chocolate-dipped brownie, which matches its velvety taste with a liquid praline centre infused with orange blossom and The Quinta Ruban.
Drink: Choco-Vino (at home version)
Ingredients:
- 40 ml Glenmorangie Quinta Ruban
- 15 ml port wine
- 10 ml Campari
- 5 ml dark creme de cacao
Method: Stir all ingredients with ice and strain into a rocks glass over block/ cubed ice.
Garnish with a twist of orange zest.
Responsible Drinking:
The Glenmorangie Company advocates responsible drinking and suggests that drinkers savour Glenmorangie whiskies in moderation and in line with recommended daily guidelines for alcohol consumption.
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