A good whisky deserves to be enjoyed in more than just a glass. Few single malts are as versatile in the kitchen as The Balvenie (my favourite), the renowned Speyside Scotch whisky known for its rich honeyed sweetness, smooth character and layers of vanilla, oak and spice.
Crafted using traditional methods at one of Scotland’s most respected distilleries, The Balvenie is often finished in rum, sherry or port casks, which gives it incredible depth and complexity. Those warm honey, caramel and dried fruit notes make it not only a beautiful sipping whisky, but also a fantastic ingredient for cooking and cocktails.
To prove just how versatile it can be, here are three delicious ways to use it: a smooth whisky cocktail, a sweet dessert recipe, and a hearty main course where The Balvenie adds a rich, comforting flavour. These recipes all use Balvenie, but you can substitute your favourite drop.
Serves: 1
60 ml The Balvenie single malt whisky
1 tsp honey syrup (equal parts honey and warm water)
2 dashes Angostura bitters
Orange peel
Ice
Fill a mixing glass with ice.
Add the whisky, honey syrup and bitters.
Stir gently for about 20 seconds until well chilled.
Strain into a rocks glass over a large ice cube.
Twist an orange peel over the drink to release the oils and drop it in. If you want to be fancy, wrap it around a cinnamon stick.
Why it works: The Balvenie’s natural honey and vanilla notes pair perfectly with the honey syrup, creating a smooth, warming Old Fashioned with a slightly sweeter finish.
Serves: 6
6 slices brioche or thick white bread
50 g butter, softened
½ cup raisins or sultanas
2 tbsp The Balvenie whisky
2 cups milk
½ cup cream
3 eggs
⅓ cup caster sugar
1 tsp vanilla extract
Nutmeg (optional)
Preheat oven to 170°C.
Butter the bread slices and cut them in halves or triangles.
Arrange them in a greased baking dish and scatter with raisins.
Drizzle the whisky over the bread.
Whisk together milk, cream, eggs, sugar and vanilla.
Pour the custard over the bread and let it soak for 10 minutes.
Sprinkle lightly with nutmeg.
Bake for 35–40 minutes until golden and set.
Serve warm with cream or vanilla ice cream.
Why it works: The whisky adds warm caramel and dried fruit notes that turn a humble pudding into something deeply comforting.
Serves: 4
4 beef steaks (sirloin or scotch fillet)
Salt and pepper
2 tbsp olive oil
1 small shallot, finely chopped
½ cup beef stock
¼ cup The Balvenie whisky
1 tbsp brown sugar
1 tbsp butter
1 tsp Dijon mustard
Season the steaks with salt and pepper.
Heat olive oil in a hot pan and cook steaks to your preferred doneness.
Remove steaks and rest them under foil.
In the same pan, sauté the shallot for 1 minute.
Carefully add the whisky and allow it to bubble and reduce slightly.
Add beef stock, brown sugar and mustard.
Simmer until the sauce thickens slightly.
Stir in butter for richness and spoon over the steaks.
Serve with roasted potatoes or creamy mash.
Why it works: The Balvenie adds depth, sweetness and subtle spice to the sauce, creating a rich glaze that pairs beautifully with beef.
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