Earlier this autumn, Glenmorangie released A Tale of Spices, the latest in its 'A Tale of...' series. The collection's inspiration is wide-ranging, drawing on the creativity of the Highland distillery's much-lauded whisky makers. The release that preceded it, A Tale of Ice Cream, was the highest-scoring whisky out of all of Whisky Magazine's blind tastings in 2024.

For A Tale of Spices, Glenmorangie used four cask types, including Moroccan red wine casks made from French oak, in a first for the distillery. The flavour profile was inspired by the sights, smells, and tastes of a spice market. 

To complement the spiced flavours of the new whisky, Glenmorangie has shared a recipe for its Harissa Highball. Grapefruit soda gives this cocktail a refreshing Paloma-esque effect, while the addition of harissa, a hot chili pepper paste, adds a spicy note to complement the warming whisky and tangy citrus.

Ingredients:
35ml Glenmorangie A Tale of Spices
10ml harissa sauce
10ml acid adjusted mandarin juice
150ml grapefruit soda
Garnish: A thin half slice of grapefruit

Method:
Pour whisky, harissa and juice over spear ice in a Highball glass*. Top with grapefruit soda and mix slightly in glass.

*Ideally use an opaque Highball glass as harissa oil drops can appear on the glass.

Need more inspiration? Catch up on previous cocktail of the week selections.