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More Recipes

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More Recipes

Pink Grapefruit Gin Fizz Cocktail

This month's recipe in The Scots Magazine is for Gin & Lemon Scottish Salmon by Craig Russell the head chef at The Spiritualist, Aberdeen. And you're in for an extra treat! The Spiritualist recommends pairing this dish with their fruity Pink Grapefruit Gin Fizz cocktail, the recipe for which we share below.

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Whisky Fudge Recipe

Old Pulteney’s sweet notes of honey and cream make for the perfect addition to this decadent whisky fudge recipe, while its coastal briny taste offers a subtle saltiness too.

Burns

Burns Night Cullen Skink

A comfortingly creamy Cullen Skink with the indulgent addition of Old Pulteney, single malt whisky. Perfect for celebrating Burns Night at home this year!

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