Benriach Single Malt Scotch Whisky and iconic Sydney venue, The Grounds, have collaborated to bring a whisky twist to the classic hot cross bun.
The limited-edition Scotch Cross Buns have been created by The Grounds Bakery & Patisserie, and feature currants and raisins which have been soaked in Benriach: The Original Ten whisky, topped with a Benriach whisky glaze. They are available in a takeaway six pack from all Grounds locations.
Dr. Rachel Barrie, Master Blender at Benriach Distillery, explained why Benriach whisky and hot cross buns pair well together.
“Benriach The Original Ten has been three cask matured in bourbon barrels, sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke. These sweet, fruit-laden flavours perfectly compliment the signature flavours of a hot cross bun,” she said.
In venue, The Grounds is serving up a Benriach Easter cocktail menu, featuring Benriach Whisky Treacle, made with Benriach: The Original Ten, apple juice, bitters and sugar syrup. Other drinks on the menu include a Smoky Espresso Martini made with Benriach: The Smoky Ten and a Benriach: The Twelve Highball.
These cocktails can be enjoyed alongside the Scotch Cross Bun Pudding, a dessert featuring a baked Scotch Cross Bun with dark chocolate chips, caramelised hazelnuts and hazelnut praline, served with a brown butter whisky caramel sauce, macadamia ice cream and a vanilla bean whipped Chantilly.
Paul McGrath, Executive Head Chef at The Grounds, has enjoyed the collaboration.
“Crafting our Scotch Cross Buns with Benriach single malt whisky has been a fun journey. But it’s not just about creating something fun and unique for Easter; it’s about honouring tradition while igniting taste buds with a quality, authentic experience. We’re thrilled to bring this fusion of flavours to our customers, adding a playful twist to a classic treat.”
Benriach will host a whisky tasting at The Grounds of Alexandria’s private dining room, The Lock In, on 27 March. The tasting’s set menu will include the Scotch Cross Bun Pudding, as well as an exclusive first taste of a new Benriach product soon to launch in Australia.
