Bruadar Whisky Liqueur 24%, 70cl

Product Information

This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Carefully crafted for your enjoyment, Bruadar’s closely guarded award-winning recipe is created by skilfully balancing Single Malt Scotch Whisky with local Scottish honey and sloe berries to create something completely unique. Take a 30cm baking dish and add 550g of the strawberries. Then stir in 100g sugar, a teaspoon of vanilla bean paste, and 2/3 of the orange zest. Roast for 30 mins, stirring halfway, until the strawberries have produced a syrup, and leave to cool. Take 4 glasses and add a layer of the rhubarb (including any juices), and then a layer of yogurt. Repeat for a larger portion – it’s entirely up to you how large or small you go!

Technically a Lowland distillery (it misses the Highland line by a few miles), Aberargie eschews regional style with its rich and fruity whisky. Its sole use of Golden Promise barley – grown entirely on its own farms – gives an inherent waxiness to the new make spirit, while the distillery is set up to nurture a fruity quality, with a smoky characteristic from the occasional peated run. Maturation will take place in a mixture of first-fill ex-Sherry butts, first-fill ex-Bourbon barrels from Woodford Reserve, and second-fill Sherry/Bourbon casks, further enhancing the rich Aberargie whisky style. Mix together the Bruadar, maple syrup, sunflower oil, vanilla extract and salt in a jug, and then pour over the dry ingredients. Cover with a row of biscuits, pushing them down so they soak up the syrup, and then turn them over and allow the other side to soak too.Pour the roasted strawberries and their syrup into the lined loaf tin. Don’t worry if it feels like there is too much liquid!

Place in your preheated oven, immediately reducing the temperature by 10°C or 1 gas mark. Bake for 1 hour, then turn the oven off but leave the pavlova in until the oven has cooled completely.Pro tip: Once the pecans have been removed from the pan, deglaze with a splash of Bruadar and allow to cool, then coat the blueberries in the glaze.