Buy Adelphi Benrinnes 2011 2024 at ’t Bockje Bathmen
70 cl · 54,4%
Adelphi Benrinnes 2011 2024
Adelphi Benrinnes 2011 2024
€ 109,99
In stock
4.7 out of 5 · 222 reviews of our shop on Google
Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Adelphi Benrinnes 2011 2024
Whisky · Scotland · 54.4%
Why this works together
Chosen by type (whisky). Whisky goes with dishes that have their own character, with an aged cheese and, after the meal, with something with chocolate, caramel or nuts.
What is needed
For 4 people
With the mealSeared scallops with hazelnut butter
Ingredients
- 12 scallops
- 80 grams butter
- 40 grams hazelnuts
- 1 lemon
- 100 grams lamb's lettuce
- sea salt and pepper
Method
- Toast the hazelnuts golden brown in a dry frying pan, rub off the skins and chop them coarsely.
- Pat the scallops dry and season them with sea salt and pepper.
- Heat a dash of oil in a frying pan and fry the scallops golden brown for 1.5 to 2 minutes per side.
- Melt the butter in a saucepan until it smells nutty brown and add the hazelnuts and a dash of lemon juice.
- Divide the lamb's lettuce between the plates, place the scallops on top and spoon the hazelnut butter over them.
With the cheeseMature cheddar
Ingredients
- 160 grams mature cheddar
Method
- Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
- Only cut or break the cheese just before serving.
After the mealSticky toffee pudding
Ingredients
- 200 grams pitted dates
- 175 grams self-raising flour
- 150 grams dark soft brown sugar
- 2 eggs
- 75 grams butter
- 200 millilitres whipping cream for the sauce
- 100 grams brown sugar for the sauce
Method
- Preheat the oven to 180 °C and grease an ovenproof dish with butter.
- Chop the dates, pour boiling water over them, leave to soak for 10 minutes and mash them.
- Beat the butter with the brown sugar until creamy, beat in the eggs and fold in the self-raising flour and the dates.
- Pour the batter into the dish and bake for 30 to 35 minutes until a skewer comes out clean.
- For the sauce, heat the cream with the brown sugar and simmer gently for 5 minutes, stirring, until it thickens.
- Serve the pudding warm with the sauce poured over.
To pour 4 cl per person
- 1 bottle of Adelphi Benrinnes 2011 2024
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every bottle of whisky
Foto’s: Gebakken coquilles met hazelnootboter: avlxyz, CC BY-SA 2.0 · Sticky toffee pudding: thefoodplace.co.uk, CC BY 2.0
More from Benrinnes
37 other bottles from Benrinnes on the shelf; here are the first six.
Similar bottles
Chosen on flavour: the notes from each bottle's description and the distillery's house style on the flavour square of /whisky/, with age and price as support. An estimate, not a verdict on every bottling.
A cigar with Adelphi Benrinnes 2011 2024
Deze sigaar hebben wij uitgewerkt naast Johnnie Walker 12 Years Old Black Label, een andere whisky uit Schotland.
Montecristo No. 3
Cubaanse corona van 142 mm, cacao en lichte peper, gelijk in gewicht met een blend van 40 volumeprocent.
Why this works together
De No. 3 is een corona van 142 mm: de maat waar Cubaanse tabak het meest in balans uitpakt, niet te smal en niet te breed. Montecristo geeft cacao met lichte peper. Een blend is per definitie een middenweg, en die vraagt geen sigaar die in een uiterste zit; de rook in de whisky en de cacao in de tabak lopen hier gelijk op.
Also good with this whisky
- H. Upmann Coronas JuniorPetit corona van 110 mm, korter en droger, voor een kort moment.
- Hoyo de Monterrey Epicure No. 2Robusto van 127 mm, aards en iets zwaarder, als de rook voorop mag staan.
- Macanudo Café Hyde ParkDominican robusto under a Connecticut wrapper: wood and cream, without sharpness.
We do not sell cigars; we supply the whisky.
Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.
What goes with this glass
The recommendations page shows, per dish, which bottle goes with it, and why. Each pairing has been worked out into a page of its own, from an everyday plate to a bottle saved for an occasion.