Maha's Glenmorangie Caketails
Treat yourself to a decadent whisky cocktail and cake pairing from this Collingwood bar.
In partnership with 
Overview
We've all been there. You've just finished off a delicious meal and someone asks if you can be tempted by dessert or a digestif. But why not have both? We're big believers in treating ourselves guilt-free, which is why Glenmorangie's latest collaboration with Maha Bar caught our attention.
The scotch label has partnered with the Collingwood bar to celebrate the launch of its new cake-inspired whisky, A Tale of Cake. Designed by Glenmorangie's Director of Whisky Creation Dr Bill Lumsden, A Tale of Cake is aged in dessert wine casks, which gives it a distinct, candy-like flavour. To prove how well this new tipple would pair with a dessert, Glenmorangie had world-famous pastry chef Dominique Ansel (creator of the legendary cronut) design a special dessert to be enjoyed with A Tale of Cake cocktails, dubbed a Caketail. Now, to launch the spirit Down Under, Glenmorangie has done the same here, by teaming up with Maha to create its very own Caketail.
The cocktail, designed by bar manager George Leung, pairs the whisky with coconut rum, caramelised pineapple shrub and lemon juice, and is topped with a saffron, coconut, almond and macadamia praline for a sweet, fruity tipple that's perfect on summery days. The dessert, created by Shane Delia, explores those flavours, too. It's a riff on a Middle Eastern basbousa, in which coconut cream is integrated into the traditional orange blossom crème and it's topped with charred pineapple that has been soaked in a Tale of Cake syrup. The end result is an extremely decadent cocktail and cake pairing that's perfect for the summery season.
Maha's Caketail cocktail and dessert pairing will be available to order for delivery via Providoor between November 23–December 23. It'll cost $40 for the pairing, or you can order the cocktail only for $26.
Images: Parker Blain
