Glen Moray shares cocktail and cookery recipes - and they're ideal for summer

Fancy getting creative with whisky this summer?

Published 5th Jul 2021
Updated 5 th Jul 2021

This summer Glen Moray single malt whisky has launched a new campaign to showcase the versatility of whisky and how it can be enjoyed in warmer months.

From fruit-infused cocktails to sip in the garden to spicy steak sauces to sizzle on a barbecue and refreshing iced desserts for after; these new recipes are designed to make the most of a single bottle of Glen Moray Elgin Classic.

To create their collection of new summer drinks and dishes, Glen Moray has enlisted the help of collaborators, challenging them to dream up refreshing concoctions to enjoy in the sunshine, inspired by the light, smooth and fruity flavours of the whisky.

Top UK chef and cookery book writer Ben Tish, spirit experts Neil Ridley and Joel Harrison, and The Thirsty Gardeners have all joined the campaign, whipping up food and drinks recipes with a bottle of Glen Moray Elgin Classic and seasonal ingredients.

Four recipes will feature in a leaflet included in special ‘Share the Flavour of Summer’ packs of Glen Moray Elgin Classic appearing in supermarkets from July.

The campaign will be supported by a new Glen Moray microsite packed with updates, tips, recipes and ‘how to’ videos from the summer drinking team.

Speaking of the collaborations, Claire Baigrie, Glen Moray UK sales director said ‘We are an adventurous and inclusive single malt and we want everyone to share and enjoy our whisky all year round.

"We know however that people sometimes let their single malts languish in the drinks cabinet over the summer months.

"So we’ve taken action. Our three collaborators were asked to take inspiration from the flavours of our Elgin Classic whisky and dream up new ways to serve it for warm summer evenings, BBQs and back garden gatherings.

"And these are no ordinary whisky recipes. They’re ingenious, creative and easy to make, packed with fresh fruity flavours and fun tips for new ways to experiment with whisky and enjoy its delicious flavour with friends.

"Our mission is to show just how many things you can do with a single bottle of Glen Moray whisky and we hope enjoy making and mixing them up at home this summer."

The recipes

Neil and Joel’s Glen Moray Sunshine Punch

Picture: Maverick Photo Agency

Neil and Joel said: "Made in advance to allow the mixture to fully infuse for the tastiest experience, this punch is perfect for sharing with friends as you soak up the sun.

"The rich, malty notes of Glen Moray combine beautifully with the ripe citrus ingredients and the sweet flavours of honey and fresh vanilla."


  • 375ml Glen Moray Elgin Classic
  • 1 fresh vanilla pod, split
  • The zest of one fresh lemon
  • Zest of half an orange
  • 2 tablespoons honey
  • 5 dashes cocktail bitters (optional)
  • 1 small piece of fresh ginger, chopped
  • 1 small apple, sliced
  • 350ml chilled green tea


Add all the ingredients to a large bowl.

Stir and allow to steep for a few hours or overnight.

Strain using a small sieve and store in the fridge until needed. Serve over ice in a short tumbler, with a slice
of orange. (Makes ten drinks.)

Ben Tish’s Glen Moray BBQ Sauce

Picture: Maverick Photo Angecy

Ben said: "A rich, tangy sauce with a tasty whisky kick that’s so easy to make. Use to marinade steaks, baste on meats and veggies or slather on a burger before topping with cheese.

"Make the sauce well in advance to boost these incredible flavours."


250ml red wine vinegar
75 dark brown sugar
75ml Glen Moray Elgin Classic
75ml cola
250ml tomato ketchup
1 tsp Worcestershire sauce
1 stick cinnamon
200ml beef, chicken or vegetable stock (homemade or bought in, fresh is best)
Sea salt and pepper

Place a large pan over a high heat and pour in the vinegar.

Bring to the boil and then turn to a simmer and reduce by half.

Add the sugar, whisky, cola, ketchup, Worcester sauce and cinnamon.

Bring to a simmer and then add the stock. Again, bring to the boil and then simmer for 30-40 minutes until rich and thick.

Season and leave to rest for at least a couple of hours before using, and make sure to remove and discard the cinnamon stick.

Visit for more summer inspiration visit the dedicated Glen Moray website.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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