I love this liqueur – enjoy drinking it, enjoy using it in cooking especially for sponge puddings, cakes, frostings and fillings and sauces. So … when I found a potentially wonderful recipe online for a cream sauce recipe using Glayva, I had to have a look with a view to making it! Some people think using this liqueur in cooking is an abomination – not me!

Many years ago I enjoyed my Lemonade with a tot of Whisky and ice – the opinion of my male colleagues was “a waste of good Whisky”. My boss replied “it flavours Moe´s lemonade, if that is what she wants to drink then what gives you the right to criticise”. “We each enjoy or drinks in different ways”, “not all of us are connoisseurs, nor do we want to be”.

What a disappointment when I read the comment – it was referred to as “an orange flavoured liqueur” used to replace a popular orange liqueur in this recipe.

To quote the brief description from the Glayva website it is  ”An exotic fusion of the finest aged Scotch malt whiskies, a carefully selected range of spices, Mediterranean tangerines, cinnamon, almonds and honey“.

Hardly an orange flavoured liqueur now is it?

In my humble opinion (and I am no connoisseur) this lovely drink is best served over ice. First, the taste of Whisky (not Whiskey – wrong country), followed by the subtle taste of tangerines, almonds, herbs and spices – a lovely taste to be savoured slowly followed by “a rewarding afterglow”. Sip slowly, enjoy every last drop, this is a drink to be relished!

I digress – my main point is – Glayva is not an “orange liqueur” or even an “orange flavoured liqueur” – the main ingredient is Scottish Whisky with a subtle hint of tangerines, almonds, herbs and spices. Absolutely fabulous.