Unlike most of the other recipes in this chapter, where the cooking will destroy most of the unique character of a whisky so blends are fine, we recommend a single malt for this one because you’ll really taste it. A good unpeated lowland malt is best.
- 2 tbsp orange juice
- 1 tbsp honey
- 2 tsp dried thyme
- 2 tbsp balsamic vinegar
- 100ml (1/3 cup) extra virgin olive oil
- pinch salt
- 1 tbsp whisky
- Whisk all the ingredients together—preferably several hours before the meal—and allow to sit for a while. Excellent with strong, peppery or goats’ cheese salads.