Sorbets, Sherry & Summer Sprints: An Indulgent Whisky & Ice Cream Pairing at the HKJC Racing Lounge
June 7, 2026
We returned to the Racing Lounge at Sha Tin Racecourse to kick off the "Summer Series" with a multi-sensory masterclass: an exclusive Whisky & Ice Cream Pairing. Staged between live afternoon race calls, the session invited Hong Kong Jockey Club members to explore how temperature contrasts, dairy fats, and fruit acids unlock hidden dimensions within Scottish single malts.
Rather than serving whisky in isolation, we designed two contrasting Lowland pairings to showcase how spirits interact with frozen confections—matching a crisp, triple-distilled floral single cask with a refreshing sorbet, and a rich, sherried vintage malt with decadent gelato:
1. Auchentoshan 10 Year Old (Douglas Laing Old Particular) × Citrus Blossoms Sorbet (Lowland | 48.4% ABV)
The Single Malt: Sourced by independent bottler Douglas Laing from single cask #DL18160, this un-chill-filtered expression highlights Glasgow’s iconic triple-distilled spirit. It opens with aromas of fresh white peach, manuka honey, sweet cream, and subtle peppermint.
The Pairing Harmony: The brisk, aromatic chill of the citrus blossoms sorbet provided a refreshing palate cleanser against the 48.4% ABV heat. The bright citrus acids sliced cleanly through the spirit's alcohol, elevating its floral peach and candy sweetness into a vibrant, lemon-meringue finish that felt tailored for a summer raceday.
2. Bladnoch 16 Year Old (The Galloway Collection) × Caramel Pecan White Chocolate Gelato (Lowland | 46.7% ABV)
The Single Malt: Hailing from Scotland’s southernmost distillery, this mature Lowland expression spent sixteen years aging in rich Oloroso sherry casks, pouring a deep amber packed with fruitcake, raisins, sultanas, and dark chocolate spices.
The Pairing Harmony: Melting alongside the artisanal white chocolate gelato, the rich dairy fats coated the palate and softened the dry European oak tannins. The spirit's cinnamon and dried-fruit notes seamlessly bound with the sweet ribbons of caramel and toasted pecans, creating a luxurious, boozy dessert profile reminiscent of warm holiday pudding served à la mode.
Between evaluating race odds and tracking finishes along the Sha Tin turf, members engaged in spirited debates across the tables, noting how taking a small spoonful of sorbet or gelato immediately altered the viscosity, aroma, and finish of each dram. It proved that whisky pairing extends far beyond savory dining—when calibrated with precision, sweet confections can reshape a spirit's entire framework.
A heartfelt thank you to the Hong Kong Jockey Club team for their hospitality, and to all the members who joined us trackside for such an indulgent summer afternoon.
May your horses stay red-hot down the Sha Tin straight, and may your glass always finish as cool, creamy, and triumphant as a summer pour—Slàinte, chilled scoops, and champion strides!
