01:00PM, Thursday 23 April 2015
“I’ll have a Rosemary Gin Steaktini please, shaken not stirred.” It’s not a question I thought I’d be asking on a Tuesday afternoon.
But as The Macdonald Windsor Hotel, in Windsor High Street, launches its new steak-infused cocktails, it seemed only right to put my tastebuds to the test and try out the unusual combination.
In a promotion exclusive to Macdonald Windsor, two new cocktails have been added to the cocktail menu to celebrate Great British Beef Week, which highlights the quality of British beef and raises funds for the farming industry.
First up is the ‘Whisky Steak’, featuring a Monkey Shoulder blended malt Scotch whisky alongside a slice of 21 day aged Scottish sirloin steak for soaking.
While seasoned cocktail drinkers may be used to extravagant decorations, seeing a wedge of succulent beef balancing on top of my glass is a sight to behold.
But the real test comes in the taste, and as I knock back the blend of whisky and steak, accompanied by fresh ground black pepper and homemade rosemary syrup, the flavours are truly unique.
The Rosemary Gin Steaktini serves as more of a palate cleanser, combining dry vermouth and rosemary syrup to supplement the steak served up by the chefs at Macdonald Windsor.
Beverley Molmans, Macdonald Windsor Hotel general manager, said: “Our mixologists wanted to create a unique twist on classic cocktails that would reflect Macdonald Hotels & Resorts’ Scottish heritage.
“Great British Beef Week supports hard working beef farmers all over the country and we thought it would be the perfect to celebrate using our two most iconic ingredients, Scottish beef and whisky.”
Both drinks can be found on the new menu, within the Macdonald Windsor Hotel’s Scottish Steak Club restaurant, from today (Thursday) until Sunday, May 3.
Visit www.MacdonaldHotels.co.uk/Windsor for more information.
Watch the video of reporter David Lee's experience below.
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