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Compass Box Whisky has partnered with Dominique Ansel, the world-renowned pastry chef and creator of the Cronut to add an extra layer of magic to your Christmas cocktails this Christmas. Introducing the beyond compare Brûlée Royale Festive Fondue – the ultimate in festive decadence – time to take a dip.

Compass Box are whiskymakers, and their expertise lies in combining the world’s most brilliant Scotches into new and enticing blends, aiming to delight everyone from curious newcomers to devoted aficionados.  Because with more flavour, more character, and more imagination than any other spirit, Scotch whisky deserves to be explored.

Brûlée Royale is a special edition blended whisky, reminiscent of Crème Brûlée, crunchy Sugar Brittle, Custard, baked Peach and Tarte Tatin, perfect for the ultimate Christmas serve or gift for whisky enthusiasts. This is a celebratory sip from a whiskymaker celebrating 25 years in the business in 2025. Slàinte.

Brûlée Royale is available now from The Whiskey Exchange | RRP £105 | 70cl | 49% ABV.

It highlights rare parcels of whisky from the Clynelish, Benrinnes, Speyburn and Ardbeg, each maturation lending flavours unique to them, but married together something magical and delicious. The resulting notes of Tarte Tatin, Nectarine, Custard, Burnt Toffee, Basque Cheesecake, Danish Pastry and raspberries are brought together with warmth and elegance, perfect for solo sipping, or as we’ll discover, cocktails that capture the magic of Christmas.

Brûlée Royale is inspired by François Massialot, the visionary 17th-century French chef who first brought the crème brûlée to life in the kitchens of Versailles. Just as Massialot transformed sugar over a red-hot fire shovel into a delicate, crackling crust, our whisky draws extraordinary sweetness from American white oak barrels, toasted and charred with exacting precision.

The result is a festive symphony of vanilla custard, scorched sugar, butterscotch, and broiled peach – a warming indulgence for cold winter evenings, and the ultimate sip for sharing.

The label captures 17th-century Versailles as a winter wonderland of innovation, with Massialot at the heart of the palace kitchens. Flames, sugar, and imagination swirl in a surreal scene celebrating culinary and whisky mastery, perfect for the festive season.

FESTIVE FONDUE with Compass Box Brûlée Royale

Serves: 6-8 people

INGREDIENTS

For the Shattered Caramelized Sugar:

500g granulated sugar

For the Fondue: 

535g whole milk, 130g granulated sugar, 50g cornstarch, 9 large egg yolks, 110g unsalted butter, cut into cubes, at room temperature, 300g whole milk, 40 dark brown sugar, 60g vanilla paste, 70g Compass Box Whisky Co. Brûlée Royale

EQUIPMENT

Whisk, Rubber spatula, Medium saucepan, Sheet tray, Silicone baking mat parchment paper, Fondue pot

METHOD

To make the shattered caramelised sugar

1.Make a dry caramel: Line a sheet pan with a silicone baking mat or parchment paper. Put your 500g of granulated sugar in a small bowl and set it nearby. Place a small saucepan over medium heat. When the pan is hot, sprinkle a handful of sugar over the bottom of the pan in one a thin, even layer.  As the sugar melts and caramelizes, slowly whisk in the rest of the sugar, one handful at a time, making sure each handful of sugar has reached an amber brown color before adding another handful. Once all the sugar has been added, cook until it has turned golden amber brown, 1 to 2 minutes.You can move the saucepan on and off the heat to control the temperature and makesure the sugar doesn’t burn.  Remove from the heat immediately to keep it from burning. Pour the caramel onto the prepared pan and set it aside to cool and harden for 10 to 15 minutes. Using the back of a spoon or a rolling pin, break the caramel into tiny pieces about the size of panko bread crumbs. Set aside in a cool dry place (do not refrigerate)until ready to serve the fondue.

Make the fondue:

1. Make the warm milk mixture. Combine the milk and 65 grammes of the sugar in a medium saucepan. Bring to a boil over medium heat, whisking continuously. Remove from the hear.
2. Make the cornstarch mixture. Whisky together the remaining 65 grams of sugar and the cornstarch in a large bowl. Slowly whisk in ½ a cup of the warm milk mixture.
3. Temper the edd yolks: while whisking, add the egg yolks into the cornstarch mixture one at a time, whisking until each yolk is incorporated before adding the next. Pour this mixture into the pan with the remaining milk mixture.
4. Cook the custard: cook the custard over a medium-high heat, whisking continuously, until it thickens to a pudding-like consistency, (around 5 minutes). Remove from the heat.
5. Finish the fondue: while still hot, add the butter and whisk until it is combined and the custard is a pale yellow, with a smooth glossy texture. Stir in the milk, brown sugar and vanilla paste until smooth and evenly incorporated – make sure there are no clumps of brown sugar. Add the whisky, and stir until combined.

To serve: 

Transfer into a fondue pot. Serve with caramelised apples, toffee brittle, basque cheesecake, fresh, sliced apples, danish pastry and fresh raspberries. Dip into the fondue, roll into your caramelised sugar, and enjoy.

 Brûlée Royale is available now from The Whiskey Exchange | RRP £105 | 70cl | 49% ABV