Old Fashioned Week with Glenmorangie

let’s begin

Last week Glenmorangie launched its very first ‘Old Fashioned Week’, in celebration of its world-renowned Extra Matured Range.

Glenmorangie is now in its fifth year of sponsoring the British Open. In previous years, The Original has been the focus, however, this year the spotlight will be on Glenmorangie’s Extra Matured Range to celebrate the ‘Greatest Finishes’ campaign – inviting consumers to vote for their favourite Greatest Finish in the history of the Open and, of course, some of the world’s greatest finishes in whisky.

In the pursuit of the perfect whisky cocktail, Glenmorangie has partnered with drinks expert and writer Laura Foster, to travel up and down the UK filming renowned bartenders creating their perfect ‘Greatest Finishes’ serve. Each bar will then list their chosen cocktail for the inaugural Old Fashioned Week.

Laura’s cocktail video diary will feature some of the UK’s most acclaimed bartenders exhibiting their Old Fashioned inspired serves, made from Glenmorangie’s Quinta Ruban, La Santa or Nectar D’Or.

Laura comments

“It was so inspiring to see the numerous different ways that the bartenders had approached creating their whisky cocktails. From the gorgeous simplicity displayed at Happiness Forgets, through to the complexity demonstated at Boisdale Canary Wharf, there was real creativity and variation across the board. It just goes to show the diversity of whisky, and in this case the Glenmorangie Extra Matured Range, and the way it can be enjoyed.”

Dr Bill Lumsden, Head of Whisky Creation at Glenmorangie, is responsible for countless great finishes. To ‘finish’ a whisky is to extra-mature it, adding new flavours and layers of complexity. This technique was pioneered by Glenmorangie in the early 1990s.

After 10 years in oak Glenmorangie Original is ready to be bottled. Alternatively, it is ready to become Lasanta (finished in very specific sherry butts), Glenmorangie Quinta Ruban (finished in Port pipes), or Glenmorangie Nectar D’Or (finished in sweet wine barriques from Sauternes).

“It’s an art,” says Dr Bill Lumsden, “which takes skill and know-how. Our work with extra-maturation began long before we first released any such bottlings. Glenmorangie is an acknowledged first-mover in this area and we’ve learned that not all wood finishes are equal, that wood does magic things to whisky but that practise and precision are required.”

“Through skilful wood finishing a good whisky can be made even better and a very good whisky can be made great. But a great finish can only be achieved when first principles have been attended to, when everything that has gone before is perfect.”

Below are all the videos and ingredients of these phenomenal cocktails


Below are all the videos and ingredients of these phenomenal cocktails

‘Old Tom Morris’ At Scotts, Troon

50ml Glenmorangie Quinta Ruban

2 teaspoons pineapple and orange sugar syrup

20ml Pedro Ximénez

2 dashes of Angostura bitters

Stir with ice

Serve in rocks glass over ice

Garnish with a gorse flower and spritz of Glenmorangie, orange peel and juniper!


‘Highland Breakfast’ at MyBrighton Hotel, Brighton

1 teaspoon of cherry jam

Dash of grapefruit syrup, made from 1 parts grapefruit juice and 1 part brown sugar

25ml fresh lime juice

50ml Glenmorangie Lasanta

Shake with plenty of ice and serve in a cocktail glass over golf ball shaped ice cubes with an orange zest!


Lasanta Boulevard at The Balmoral Bar, Edinburgh

35ml Glenmorangie Lasanta

25ml Campari

25ml Moscatel

Dash of orange marmalade syrup

2 dashes of barrel aged bitters

Stir with ice and pour into refrigerated coup glass over a giant ice cube


Honey & Rhubarb Sour at The Ubiquitous Chip,

50ml Glenmorangie Quinta Ruban

25ml lemon juice

15ml sugar syrup

Teaspoon of honey

Teaspoon of Rhubarb puree

Dash of egg white

Shake with ice and serve in rocks glass!


‘Twist on an Old Fashioned’ at Crafthouse at Angelica, Leeds

1 brown sugar cube

Dash of orange bitters

Dash of soda water

Add ice

50ml Glenmorangie Quinta Ruban

Stir with ice

Pour into a rocks glass and add a port foam

Garnish with a dried slice of orange


‘Amália’ At Mr Cooper’s House & Garden, Manchester

at Mr Coopers House & Garden, Manchester

50ml Glenmorangie Quinta Ruban

20ml prune puree

10ml demerara syrup

10ml FernetBranca

Shake with ice and serve in simple rocks glass


‘The Gold Nectar’ at Quaglinos, London

50ml Glenmorangie Nectar D’Or

15ml Moet Rose

15ml Crème de peche

15ml Dom Benedictine

Chocolate bitters

Ginger bitters

Shake with ice

Strain and serve in a gold sprayed cocktail glass alongside lemon meringue foam!

‘Green Day’ At Ace Hotel, London

50ml Glenmorangie Lasanta

10ml burnt Applewood syrup

2 dashes of Peyshaud’s bitters

2 dashes of orange bitters

Pinch of sea salt

Stir with lots of ice for around 5 minutes

Pour into a chilled rocks glass, over cubed ice

Add a slice of apple peel

Add a garnish of pine leaf to add to the final golf-inspired aroma!

Twist on an Old Fashioned at Vinothec Compass, London

Pour brown sugar onto the napkin and soak in Angostura bitters

Take a chilled glass from the fridge

Tip sugar into the glass

Add orange zest

50ml of Nectar D’Or over ice

Stir and serve

Garnish with a raspberry

The 19th at Boisdale Canary Wharf, London

50ml Glenmorangie Nectar D’Or, infused with dates

Date and muscovado sugar syrup

2 dashes of ginger bitters

1 ice cube

Splash of water

Stir with ice and serve with a garnish board of blue cheese and crackers!

‘The Admiral’ at Cartizze, London

50ml Glenmorangie Quinta Ruban

10ml Pedro Ximénez

5ml toasted almond syrup

5 drops chocolate bitters

Stir with ice

Pour over a giant ice cube

Garnish with orange zest and maraschino cherries, infused with Glenmorangie and chocolate

Smoke with sandalwood!

‘Twelfth Green’ at Happiness Forgets, London

50ml Glenmorangie Nectar D’Or

25ml Auregers tea syrup

25ml Pineau de Charentes

10ml cocchi americano

2 dashes of orange bitters

1 dash of dandelion and burdock bitters

Add ice and stir

Serve in a frozen cocktail glass and garnished with orange zest


‘Quinta Vina’ at Porterhouse, London

Chill down the glass

50ml Glenmorangie Quinta Ruban

12ml Triple sec

12ml Maraschino liqueur

Add ice

Stir for a few minutes

Remove the ice from the glass and serve

Top up with Prosecco

Add orange zest to finish

Tags: CocktailsDrinkWireGlenmorangieold fashion week
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My name is Greg, and I’m a brand strategy consultant, writer, speaker, host and judge specialising in premium spirits. My mission is to experience, share and inspire with everything great about whisky, whiskey, gin, beer and fine dining through my writing, my brand building and my whisky tastings.

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