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Debut of Artisan Whisky Ice Cream at Tiffany’s New York Bar

What is better than cooling off with premium whisky and tastebud-teasing ice cream? Renowned as the capital of whisky, Tiffany’s New York Bar is delighted to debut three homemade whisky ice creams - two classics brought together innovatively to breed an entirely new culinary experience. These throat-cooling ice cream come in three single malt whisky flavors: Akashi from Japan, Glenlivet Nadurra and Bunnahabhain Toiteach from Scotland. One scoop of whisky ice cream is priced at HK$58 whereas a combo of three flavours is priced at HK$150. 

Three distinctive whiskies and ingredients used in crafting whisky ice cream are meticulously selected to amaze guests. Green Fairy adopts two of the recently most-liked elements in Japan, i.e. Akashi Whisky and Green Tea, to impress Asian whisky lovers who are deeply in love with Japanese culture. Akashi Whisky is an approachable expression with a rather sweet nose boasting notes of apple, honey and a subtle smokiness. The adding of honey helps balance off the bitterness of green tea, delivering sweet spices and herbal aromas that make this ice cream the perfect dessert for the sweet-tooth.

For guests who fancy excitement from whisky, The Glen featuring Glenlivet Nadurra from Scotland is the ideal whisky ice cream to sample. Glenlivet Nadurra is famed for its high alcohol concentration. Its 60% alcohol-by-volume (abv) is way higher than normal whisky of 40% abv, in which 13% of The Glen is derived from this distillery. Having top notes of oak, spice and toasted almond, the dram complements well with the pistachio ice cream.

Helmsman highlights Bunnahabhain Toiteach whisky produced at Islay Island, the west of Scotland. Such Islay whisky is reputedly one of the best flavoured peaty single malts. Its smoky flavour blends in flawlessly with 58% dark chocolate used in the ice cream. Finale garnishing with hot chili powder escalates the whole experience to the next level.

For enquiry or reservations, please call +852 2585 2545 or email at

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