How to Enjoy Rutherglen Muscat: Cocktails, Spritz and Recipes to Try at Home
If you have a bottle of Rutherglen Muscat in the house and your plan is to save it for after dinner, good. That is a very good plan. But here is a better one: use it for everything.
Rutherglen Muscat is one of the most versatile ingredients you can have in the kitchen or at the bar. Its natural sweetness, acidity, and extraordinary depth of flavour make it a brilliant cocktail base, a spectacular cooking ingredient, and a dessert companion that can elevate even the simplest recipe into something memorable.
If you’re new to Rutherglen Muscat and want to understand the wine itself before you start pouring it into things, our full guide to Rutherglen Muscat covers everything from the grape to the classification system. Then come back here and get creative.
We’ve pulled together our favourite ways to enjoy Muscat beyond the glass: three cocktails, a spritz, and three recipes that might just become permanent fixtures in your entertaining repertoire.
Rutherglen Muscat Cocktails
Muscat works brilliantly in cocktails because it brings sweetness, body and a complex aromatic quality that most sweet mixers simply can’t match. Think of it as a flavour shortcut to something that tastes like it took a decade to make. Because, in a way, it did.
A few general rules before you start. Use the Rutherglen or Classic tier for cocktails: these are the most approachable, the most fruit-forward, and the most forgiving in a mixed drink. Save your Grand and Rare for sipping neat. And always taste as you go: Muscat is sweet, and a little goes a long way.
1. Muscat Spritz
Light, aromatic and completely dangerous. This is the one that disappears fastest at any gathering.
Ingredients (serves 1)
● 45ml NV Rutherglen Muscat
● 90ml chilled prosecco or dry sparkling wine
● 30ml soda water
● Large ice cubes
● Orange peel and fresh thyme sprig to garnish
Method
1. Fill a large wine glass with ice.
2. Pour in the Muscat, then the prosecco.
3. Top with a splash of soda water.
4. Express the orange peel over the glass, run it around the rim, then drop it in.
5. Finish with a sprig of thyme.
Tip: Use a big, generous glass and plenty of ice. This is a wine-bar drink, not a dainty one.
2. Muscat Old Fashioned
For the whisky drinkers at the table who think they don’t like fortified wine. They will change their minds.
Ingredients (serves 1)
● 45ml bourbon or rye whisky
● 20ml NV Classic Muscat
● 2 dashes Angostura bitters
● 1 dash orange bitters
● Large ice cube
● Orange twist to garnish
Method
6. Add the whisky, Muscat and both bitters to a mixing glass with ice.
7. Stir for 30 seconds until well chilled and slightly diluted.
8. Strain over a large single ice cube in a rocks glass.
9. Express the orange twist over the drink and place on the rim.
Tip: The Muscat replaces the sugar syrup here and brings considerably more complexity. Start with 15ml if you prefer it drier.
3. Muscat Gin Sour
Inspired by the version served at Grace Bar and Eatery in Rutherglen, made with a local Muscat gin produced in collaboration between Scion Wines and Backwoods Distilling Co. If you can’t get your hands on the local gin, a botanical-forward gin works beautifully too.
Ingredients (serves 1)
● 45ml gin (Muscat gin if you can find it)
● 20ml NV Rutherglen Muscat
● 20ml fresh lemon juice
● 15ml egg white or aquafaba (optional, for texture)
● Ice
● Lemon twist and a few drops of Angostura bitters to garnish
Method
10. If using egg white, combine all ingredients in a shaker without ice and dry shake for 15 seconds.
11. Add ice and shake hard for another 15 seconds.
12. Double strain into a chilled coupe glass.
13. Garnish with a lemon twist and a few drops of bitters dragged through the foam with a toothpick.
Tip: Skip the egg white for a simpler version. It is still delicious; just less dramatic.
4. Muscat Negroni
A bittersweet aperitivo riff that replaces sweet vermouth with Muscat. Deeply good.
Ingredients (serves 1)
● 30ml gin
● 30ml Campari
● 30ml NV Classic Muscat
● Large ice cube
● Orange peel to garnish
Method
14. Add gin, Campari and Muscat to a mixing glass with ice.
15. Stir for 25 to 30 seconds.
16. Strain into a rocks glass over a large ice cube.
17. Express the orange peel over the glass and drop it in.
Tip: The Muscat is sweeter than vermouth, so this leans toward the sweeter end of the Negroni spectrum. If you prefer it drier, reduce the Muscat to 20ml and add 10ml dry vermouth.
Cooking with Rutherglen Muscat: Three Recipes Worth Making
Muscat in the kitchen behaves like a deeply flavoured sweet wine with enough acidity to hold its own against rich ingredients. It caramelises beautifully, reduces to a syrup with incredible depth, and pairs naturally with anything that wants sweetness, spice or a little luxury. Here are three recipes we make on repeat.
Roasted Figs with Muscat, Blue Cheese and Honey
Ten minutes from start to finish. Serve as a starter, a cheese course, or a very good reason to open a bottle of Classic Muscat.
Ingredients (serves 4)
● 8 ripe figs, halved
● 60ml NV Classic Muscat
● 2 tablespoons honey
● 1 tablespoon butter
● 150g quality blue cheese (Gorgonzola Dolce, Roquefort or a good Australian blue)
● Fresh thyme leaves
● Freshly cracked black pepper
● Toasted walnuts to serve
● Crusty bread or crackers
Method
18. Preheat your oven to 200°C. Place the figs cut-side up in a small baking dish.
19. Combine the Muscat, honey and butter in a small saucepan over medium heat. Stir until the butter melts and the mixture just comes to a simmer. Pour over the figs.
20. Roast for 8 to 10 minutes until the figs are soft and beginning to caramelise at the edges.
21. Remove from the oven. Crumble blue cheese generously over the warm figs.
22. Scatter with fresh thyme, cracked pepper and toasted walnuts.
23. Serve immediately with crusty bread or crackers and a glass of Classic Muscat alongside.
Tip: The Muscat jus left in the baking dish is extraordinary. Spoon every last drop over the figs before serving.
Muscat Caramel Apple Pie with Muscat Ice Cream
A Sunday afternoon project that is completely worth it. The Muscat caramel sauce alone will become a fixture in your kitchen.
For the Muscat caramel filling
● 6 large Granny Smith apples, peeled, cored and sliced
● 80ml NV Rutherglen Muscat
● 80g brown sugar
● 50g butter
● 1 teaspoon cinnamon
● 1/2 teaspoon mixed spice
● Pinch of salt
For the pastry
● 2 sheets good-quality butter shortcrust pastry (store-bought is fine)
● 1 egg, lightly beaten for egg wash
● 1 tablespoon raw sugar for the top
For the Muscat ice cream
● 500ml good-quality vanilla ice cream, slightly softened
● 3 tablespoons NV Rutherglen Muscat
● Pinch of cinnamon
Method
24. Preheat oven to 190°C. Melt the butter in a large pan over medium heat. Add the apple slices and cook for 3 minutes until slightly softened.
25. Add the brown sugar, Muscat, cinnamon, mixed spice and salt. Stir to combine and cook for a further 5 minutes until the apples are just tender and coated in a thick, glossy caramel. Remove from heat and cool slightly.
26. Line a 22cm pie dish with one sheet of pastry, pressing it into the base and sides. Trim the edges. Spoon in the apple filling.
27. Top with the second sheet of pastry, pressing the edges together to seal. Trim, crimp, and cut two or three small slits in the top. Brush with egg wash and scatter with raw sugar.
28. Bake for 35 to 40 minutes until deep golden. Rest for at least 15 minutes before cutting.
29. For the Muscat ice cream, fold the Muscat and cinnamon through the softened ice cream until just combined. Return to the freezer for 30 minutes to firm up.
30. Serve the warm pie with a generous scoop of Muscat ice cream and an extra drizzle of Muscat if you feel like it. You will feel like it.
Tip: The Muscat ice cream takes about two minutes to make and transforms a good pie into a great one. It also works on its own with a few crushed amaretti biscuits.
Muscat Christmas Pudding
The only Christmas pudding recipe you will ever need. Make it in advance: this one improves significantly over weeks and months.
Ingredients (makes one large pudding, serves 10 to 12)
● 250g raisins
● 250g sultanas
● 150g dried currants
● 100g dried figs, roughly chopped
● 100g dried dates, roughly chopped
● 150ml NV Classic Muscat (plus extra for feeding the pudding)
● 60ml brandy
● 150g butter, softened
● 150g dark brown sugar
● 3 eggs
● 150g plain flour
● 150g fresh breadcrumbs
● 1 teaspoon mixed spice
● 1 teaspoon cinnamon
● 1/2 teaspoon ground ginger
● 1/2 teaspoon ground nutmeg
● Zest of 1 orange and 1 lemon
● 50g blanched almonds, roughly chopped
Method
31. The night before: combine all the dried fruit in a large bowl with the Muscat and brandy. Stir well, cover and leave to soak overnight. The fruit will absorb most of the liquid and become plump and deeply flavoured.
32. The next day: beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each.
33. Fold in the flour, breadcrumbs, spices, zests and almonds. Add the soaked fruit and any remaining liquid. Stir until everything is combined.
34. Grease a 1.5 litre pudding basin and line the base with a circle of baking paper. Spoon in the mixture and press down firmly. Cover with a double layer of greased baking paper and foil, pleated in the centre to allow for expansion. Tie securely with kitchen string.
35. Place in a large saucepan with enough boiling water to come halfway up the sides of the basin. Cover and steam for 6 hours, topping up the water every hour. The pudding is ready when it is firm and dark.
36. Remove, cool completely, then re-wrap tightly. Store in a cool, dark place. Feed with an extra tablespoon of Muscat every week or two if you can.
37. On the day: steam for a further 2 hours to reheat. Turn out onto a plate, pour over a little warmed brandy and light it if the occasion calls for it.
38. Serve with Muscat cream: whip 300ml of double cream to soft peaks and fold in 2 tablespoons of Muscat and a pinch of cinnamon.
Tip: The Muscat is the secret weapon here. It brings a raisin and spice depth that brandy alone can’t replicate, and it keeps the pudding moist during the long steam. Classic Muscat is ideal, but if you have a bottle of Grand you are feeling generous with, use it. You will not regret it.
The Best Tier for Each Occasion
Rutherglen Muscat: Cocktails, the spritz, served chilled as an aperitif or over ice cream. The most versatile and approachable tier.
Classic Muscat: The Muscat Old Fashioned, the Negroni, the fig and blue cheese recipe, folded into the Christmas pudding. Brings more depth and complexity than the entry tier without overpowering other ingredients.
Grand Muscat: Sip alongside the finished dishes rather than in them. Pour a small glass of Grand with the Christmas pudding or the fig and cheese plate and let the wine do the talking.
Rare Muscat: Neat, at room temperature, in a good glass. This is not a mixing tier. This is a sitting-quietly-by-the-fire tier.
Explore the full Stanton & Killeen Muscat range, including our NV Rutherglen, Classic, Grand and Rare expressions, at Award Winning Fortifieds
