WHAT'S better than a typical hot cross bun on Easter weekend? A whisky-infused Scotch cross bun.
The Scotch take on the spring-time classic, which will be available in New York and London this weekend, is infused with The Dalmore 12-years-old whisky and coated with a whisky glaze.
Chef Rory Macdonald of Patisserie Chanson in Manhattan teamed up with Whyte & Mackay to create the treat to be sold at his two New York venues, and two of Marc & Wild's Scottish restaurants in London.
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London-born Macdonald said: "We celebrate the art of dessert-making at Patisserie Chanson and we know that Whyte & Mackay sets the highest standards in whisky craftsmanship, so this collaboration has been the perfect match.
"We've used a nutriglaze, which means the whisky is heated but not to the point where the alcohol evaporates.
"This means the buns aren't whisky flavoured – it's a pure whisky glaze – so these Scotch Cross buns are the real deal.
"Taking inspiration from my Scottish roots – my dad is Scottish – and the spicy aromas of The Dalmore 12, the resulting Scotch cross bun is the perfect decadent, grown-up treat for Easter and we can't wait for people to try it in New York and in London."
The grown-up buns won't be served with your standard butter or jam either – Macdonald is pairing the sweet treats with Mac & Wild ice cream and of course, a dram.
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