A renowned pastry chef has combined Scotch whisky and hot cross buns to create an exciting new Easter treat.

The whisky infused “Scotch Cross Buns” created for Easter will be on sale in New York and London this weekend.

Chef Rory Macdonald of Patisserie Chanson in Manhattan collaborated with Whyte & Mackay to create the treat, which is infused with The Dalmore 12 years old whisky and coated with a whisky glaze.

It will be on sale from April 19-21 at Patisserie Chanson and at two of Mac & Wild’s Scottish restaurants in London.

Mr Macdonald, who was born in London, opened Patisserie Chanson in Manhattan’s Flat Iron district two years ago.

whisky infused Scotch Cross Buns

There’s a new Easter treat debuting just in time for good Friday – but you’ll need to be over 18 to try it. Picture: Contributed

He said: “We celebrate the art of dessert-making at Patisserie Chanson and we know that Whyte & Mackay sets the highest standards in whisky craftsmanship, so this collaboration has been the perfect match.

“We’ve used a nutriglaze, which means the whisky is heated but not to the point where the alcohol evaporates.

“This means the buns aren’t whisky flavoured – it’s a pure whisky glaze – so these Scotch Cross buns are the real deal.

“Taking inspiration from my Scottish roots – my dad is Scottish – and the spicy aromas of The Dalmore 12, the resulting Scotch Cross Bun is the perfect decadent, grown-up treat for Easter and we can’t wait for people to try it in New York and in London.”

The Scotch Cross Buns will be available at Mac & Wild Fitzrovia and Mac & Wild Devonshire Square.

Calum Mackinnon, co-founder of Mac & Wild, said: “We’re all about showcasing the best Scottish produce in unexpected and fun ways, so it was a no-brainer for us to get involved in this collaboration.

“We’ll be serving the Scotch Cross Buns with a little Mac & Wild ice-cream twist, paired with a dram of course.”

A spokesman for whisky makers Whyte & Mackay said: “When Patisserie Chanson came to us with the idea of elevating the humble hot cross bun, we knew that they would produce something really special.

“Chef Rory pours passion and innovation into his creations in the same way that our company does with every drop of whisky.”

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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