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Cocktail and Recipe: 3-Course Winter Pairings

Each of the drinks below should be served in tasting-sized glasses (approximately 50 milliliters), so assume that each recipe serves two drinks. After all, Chivas is always a drink that is best enjoyed when shared.

The overall inspiration for the drinks recipes was to highlight the rich, smooth taste of Chivas across the range along with seasonal flavors whilst playing around with taste sensations and textures. Below are the recipes for the drinks with the techniques for producing them. This is followed by the reasoning for why they were chosen specifically to pair with these modern British dishes created by the chef at Mews of Mayfair, perfectly celebrating the finest ingredients and flavors of the season.

— Max Warner, global brand ambassador for Chivas


Please note that the above are cocktail recipes, with suggested pairings of ideal foods to accompany them.


Starter - Scarlet Pimpernel

  • 60 Milliliters Chivas 12-year
  • 5 Milliliters Beetrppt Honey*
  • 2 Dashes of Lemon Bitters
  • 15 Milliliters Lillet Blanc

Main - Aberdeen Flip

  • 60 Milliliters Chivas 18 year
  • 1 Whole Egg
  • 7.5 Milliliters Christmas Honeyed Syrup*
  • 2 Milliliters Chocolate Bitters
  • 2 Teaspoons Black Cherry Jam
  • 30 Milliliters 12yr Oloroso Sherry

Desert - Orchard Sour

  • 60 Milliliters Chivas 12 year
  • 30 Milliliters Fresh Lemon Juice
  • 30 Milliliters Egg White
  • 2 Dashes of Orange Bitters
  • 30 Milliliters Coxes Apple Spiced Syrup*


Starter - Scarlet Pimpernel

*Beetroot Honey – take 200 grams of honey roasted Beetroot, blend to a purée and then pass through fine cloth to extract the liquid. Put in a pan and reduce by half to create a caramel consistency.

Stir all ingredients over ice and strain into a chilled glass

Served with Cured Halibut, Beetroot, Granny Smith Apple Purée.

"This cocktail is vibrant introduction, punchy in colour and flavor. Aperitivo style with Chivas 12, which opens up the taste buds and balances beautifully with the soft texture of the halibut. The sweetness and earthiness of the beetroot in both the cocktail and the dish allow the dry nuttiness and the warmth of the Scotch whisky to develop on the palate," says Max Warner, global brand ambassador for Chivas.

Main - Aberdeen Flip

*Christmas Honeyed Syrup — Bring to the boil 200 milliliters white sugar, 200 milliliters water, 3 teaspoons honey, ½ teaspoon ground cinnamon, 3 whole star anise, and half a vanilla pod. Simmer for 5 minutes. Strain and chill in the fridge.

Place all in the ingredients in a cocktail shaker, shake hard without ice to help cream the egg with honey syrup and emulsify. Add ice and shake again to blend ingredients and chill – fine strain into a chilled glass and grate nutmeg over the top.

Served with Rare Breed Sirloin, Bone Marrow, Mushroom & Horseradish Cream

"Taking inspiration from the classic eggnog, which would be more common at this time of year, this taste experience is soft yet, rich and velvety. The subtle flavors of Chivas 18 with aged sherry and berries do not overpower the melting texture of the beef. The lack of citrus in the drink is supplemented by the sharpness and earthy spice of the fresh horseradish cream," says Max Warner, global brand ambassador for Chivas.

Desert - Orchard Sour

*Take 200 grams of white caster sugar, 200 milliliters water, and heat.

Place all the ingredients in a cocktail shaker, shake hard without ice to help fluff up the egg white with the apple syrup. Add the ice, shake hard again and strain into a chilled glass straight up.

Served with Pear & Almond Tart, Almond Crackling, Amaretto Ice-cream

"Reverting back to Chivas 12 for this cleansing and effervescent palate cleanser. Once in the mouth, the flavors are like an exploding spiced apple meringue — just enough to allow the baked almond and fleshy soft orchard fruits to combine and leave a very satisfied, lingering flavor that marries the best of Speyside and Christmas," says Max Warner, global brand ambassador for Chivas.