The Scotsman decides that it’s high time someone juiced up the humble Pecan pie and the rest is culinary history. The only evidence remaining from that fateful night is the recipe for our Monkey Shoulder Scotch Pecan Pie, now on the menu.
A crust of sugared, still toasty-warm Pecans frames a rich, slightly translucent centre. Hints of Monkey Shoulder Scotch are brought to the surface as the pie is served warm, with a side of our house-made vanilla bean ice cream. It’s a sweet, slick hit to the tastebuds and perfect as a morning or afternoon treat… or dessert-meets-nightcap.