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Whisky ice cream is here to save the summer

Written by
Holly Graham
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Whisky haven Tiffany’s New York Bar at InterContinental Grand Stanford is rolling out homemade whisky ice creams in three single malt whisky flavours - Akashi from Japan and Glenlivet Nadurra and Bunnahabhain Toiteach, both from Scotland.

Akashi has a sweet nose with hints of apple and honey, with a slight smokiness and is balanced with green tea, rounding out the bitterness for a refreshing and palate-cleansing ice cream dubbed the Green Fairy. 

Glenlivet Nadurra based flavour The Glen is the booziest of the offerings, thanks to the whisky's high alcohol concentration of 60% alcohol-by-volume. Oaky, spicy and punctuated by notes of toasted almond, this tipple is complimented with pistachio ice cream.

The Helmsman highlights the Islay produced Bunnahabhain Toiteach - a peaty, smoky single malt that works wonders with 58% dark chocolate in the ice cream, garnished with hot chili powder for a real punch.

So if you love whisky and ice cream, Tiffany's is the place to be. If you don't like either, we're very sorry for your loss.

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