COCKTAILS
- 50ml of Penderyn Madeira Buy now
- 3 fresh pineapple chunks
- 5ml of Prune liqueur
- 5ml of passion fruit syrup
- A dash of chocolate bitters
The Method
Muddle 3 first ingredients in the bottom of a boston glass. Add the bitters and the whisky; fill with ice and shake for about 10 seconds. Fine strain into a chilled martini glass and garnish.
Description
Enhancing the tropical fruits with pineapple and passion fruit, both add sharpness to the drink. The sweet prune liqueur compliments the raisins while the bitters add depth and spice. A perfect start to any evening.
- 50ml Penderyn Buy now
- 15ml Orgeat (almond syrup)
- 15ml Creme de Framboise
- 10ml Gomme Syrup
- 25ml freshly squeezed lime juice
The Method
Shake over ice. Serve in rocks glass (tumbler) with a lime wedge and sprig of mint. Sit back, relax and enjoy!
Decription
This indulgent concoction is the perfect after-dinner treat, but can, of course, be enjoyed any time. Unlike some cream liqueur cocktails, it is not too creamy and combines the tart taste of raspberries with the irresistible sweetness of Merlyn to create a perfect taste and texture.
The Barman
Henry Howes, senior barman at Roast has created this regal cocktail to compliment Penderyn single malt Welsh whisky. Henry has worked as a barman for several years and there is nothing he enjoys more than seeing his customers sit back and enjoy a cocktail that he has created. Brecon Prince is a perfect after-dinner drink.
- 25ml Brecon Gin Buy now
- 25ml blackberry liqueur
- 25ml lemon juice
- 1 teaspoon caster sugar
The Method
Pour all the above ingredients into a cocktail shaker. Shake well and strain into a highball glass half filled with ice. Top up with soda and garnish with fresh blackberries.
- 50ml Brecon Five Vodka Buy now
- 18ml measure crème de cassis
- ½ a teaspoon lime juice
- Caster sugar
The Method
Put all ingredients into a cocktail shaker with crushed ice. Shake well and serve in rocks glass.
- 37.5ml Brecon Vodka (infused with lemon) Buy now
- 12.5ml Cointreau
- Dash of fresh lime juice
- Splash of cranbery
- 50ml Penderyn Buy now
- 5ml caramel syrup
- 5ml vanilla syrup
- 50ml Penderyn Buy now
- 25ml Sweet Vermouth
- Orange bitters
- Dash of sugars
The Method
Put all ingredients into a martini glass and stir well. Add garnish
The Barman
This recipe is one of three created by Armand Wysocki, Bar Manager at Donovan Bar, Browns Hotel in London as part of the St David's Day celebratory menu in Donovan Bar.
- 40ml Brecon Vodka Buy now
- 30ml Mandarin Liqueur
- 20ml Grahams Port SixGrape
- 3 Fresh grapes
- Few drops of grapefruit bitter
- Dash of egg white
The Method Muddle the grapes. Add the Port followed by the Mandarin Liqueur. Then add Brecon FIVE Vodka, the grapefruit bitter and a dash of egg white. Add ice and shake well. Strain into a martini glass and garnish with orange peel and a grape. Description Celebrate St. David’s day with this vodka and port based cocktail, sweetened with mandarin liqueur. This fresh concoction, including fresh grapes and a touch of grapefruit bitter is ideal served with award winning Gorwydd Caerphilly cheese. The Barman The creators of this cocktail are Marco Ercolano and his team from Galvin at Windows.
- 25ml Brecon Gin Buy now
- 6 1/2ml lemon juice
- 1 sugar lump
- 1 bottle chilled Champagne
- 37.5ml Brecon Gin Buy now
- 12.5ml Elderflower liqueur
- 5ml Cointreau liqueur
- 25ml lemon juice
- Dash of angostura bitters
- 50ml Penderyn Buy now
- 15ml Lemon juice
- 15ml Honey syrup
- 15ml fresh Pineapple Juice
- egg white of 1 egg
- 50ml Penderyn Madeira Buy now
- Bar spoon of Welsh honey
- 10ml blood orange juice
- 2 dashes of orange bitters
The Method Pour all ingredients in whisky tumbler, add ice and stir.
- 20ml Merlyn liqueur Buy now
- 20ml Remy Martin V.S.O.P.
- 10ml Milk
- 15ml Creme de Mure
The Method Shake all ingredients well and strain it in a chilled martini glass. Garnish with two raspberries on a cocktail prism. Description This indulgent concoction is the perfect after-dinner treat, but can, of course, be enjoyed any time. Unlike some cream liqueur cocktails, it is not too creamy and combines the tart taste of raspberries with the irresistible sweetness of Merlyn to create a perfect taste and texture. The Barman Quentin Chiarugi, bar & lounge manager at Sofitel, a five star London hotel, has created an exclusive Easter cocktail using our Merlyn Welsh Cream Liqueur. With years of creative cocktail experience, Quentin is a true master of mixing sophisticated and unique cocktails. He names this special Easter-inspired creation the ‘Magic Wand’, in honour of the famous namesake of Merlyn.
- 25ml Merlyn Cream Liqueur Buy now
- 25ml Frangelico Liqueur
- Grated orange an lemon zest
- Splash of milk
Method Shake all ingredients and serve straight up in a martini glass with a flamed orange zest. Description This creation accentuates the hazelnut notes found in the Merlyn with fresh citrus in the middle leading to a creamy orange and hazelnut finish.
- 50ml of Penderyn Peated Buy now
- 10ml maple syrup
- 2 dashes of angostura bitters
- Segment of orange
- 50ml of Penderyn Peated Buy now
- 10ml maple syrup
- 2 dashes of angostura bitters
- Segment of orange
The Method
Pour all ingredients in whisky tumbler, add ice and stir
- 20ml Pear Puree
- 25ml Penderyn Madeira Buy now
- 25ml Xante Pear Cognac
- 20ml lime juice
- 5ml gomme
- 2 mint leaves
The Method Shake all ingredients together over ice. Strain into rocks glass filled with ice cubes. Add mint sprig and lemon wedge as garnish. Enjoy!! Description This is one of his favourite cocktails, to be enjoyed as a refreshing drink on a warm day. The Barman Bar manager Dez O'Connell of top London restaurant Roast has worked all over the world, and regularly features unique cocktails at his bar using either Penderyn or Merlyn, the cream liqueur made with Penderyn. This restaurant is famous for going to great lengths to source British ingredients for its kitchen and popular bar. All the spirits and ingredients on their drinks list have British ties, with extensive research having been carried out to select the very best examples of British influence.
- 50ml Penderyn Madeira Buy now
- 10ml Maraschino
- 2 raspberries
- 15ml lemon juice
- white of 1 egg
- 20ml apple juice
The Method
Shake all ingredients together over ice. Pour into a rocks glass unstrained. Top up with ice and garnish with a lemon wedge and a raspberry.
The Barman
Another cocktail from Nigel Owen Head Barman at Sosho.
- 31½ml Brecon Gin Buy now
- 31½ml Grand Marnier
- 25ml blood orange juice
- 25ml lemon juice
- 3ml shot grenadine
The Method
Shake all ingredients with ice.
Strain into chilled glass.
The Barman
Recipe kindly submitted by Nigel & Marigold Kerby.</span
- 50ml Penderyn Madeira Buy now
- 5ml Briottet Orange Curacao Liqueur
- 1 spoon of mincemeat
- 20ml of fresh lemon juice
- Dash of chocolate bitters
The Method
Break down the mincemeat with the lemon juice and Orange Liqueur. Add the rest of the ingredients and shake with ice. Fine strain into a chilled martini glass. Serve with grated nutmeg and flamed orange zest.
Barman
Another Christmas cocktail from our consultant mixologist, Christos.
- 50ml Penderyn Madeira Buy now
- 20ml Jasmine Tea syrup
- 10ml lemon juice
- 7 black grapes
The Method
Muddle the grapes and then pour all ingredients into a cocktail shaker and shake over ice cubes. Strain the mixture into a Martini glass, to leave behind any grape skins. Garnish with two grapes.
The Barman
A cocktail from the talented staff at Match Bar. This cocktail was created by cocktail barman Johann Ekland.
- 40 ml of Penderyn Madeira Buy now
- 2 Dashes of Rhubarb bitters
- 10 ml of Fig liqueur
- Slice of green apple
The Method
Place bitters and fig liqueur in an old fashioned glass, add ice and start stirring. Add the Penderyn and stir for about a minute whilst adding more ice. When you achieve the right dilution and balance within the drink, garnish with the slice of apple and serve.
Description
The idea of this drink is to bite the apple after you take a sip, the sharpness of the green apple balances the sweetness of the fig liqueur while the rhubarb bitters compliment the nose of tropical fruits found on Penderyn. Perfect for before dinner.
- 25ml Penderyn Madeira finished Whisky Buy now
- 3 heaped teaspoons of granulated sugar
- Strong black coffee
- 1 cup heavy whipping cream
- 2 Tablespoons granulated sugar
- 1 teaspoon good quality vanilla
The Method
In a tall glass with a handle mix three heaped teaspoons of sugar and a shot of Penderyn Whisky. Stir well until the sugar is dissolved. Over the back of a spoon (this prevents premature mixing) pour the strong coffee into the glass to 3/4 full. To make the cream add the remaining three ingredients and whip until soft and pourable. Pour the cream into the glass over the back of a spoon. This can be topped with shaved coffee beans or shaved chocolate chips. Serve immediately. Recipe kindly submitted by Con Karlson of Pennsylvania, USA.
- 50ml of Merlyn Buy now
- 25ml of coffee liqueur
- 2 scoops mint choc ice cream
- 1 splash of cream
The Method
Mix Merlyn, coffee liqueur, mint ice cream and cream in a blender. Serve in a tall glass. Garnish with mint.
- 100ml Penderyn Madeira Whisky
- 50ml freshly squeezed lemon juice (juice from 2-3 lemons)
- Ice cubes, for shaking
The Method
For the honey syrup: 50ml runny honey and 1 bay leaf
Pour the honey into a saucepan along with the bay leaf and 50ml of water. Bring to a boil, then simmer for 5 minutes over medium-low heat until thickened.
For the cocktail:
- 100ml Penderyn Madeira Whisky
- 50ml freshly squeezed lemon juice (juice from 2-3 lemons)
- Ice cubes, for shaking
Strain 50ml of syrup into a cocktail shaker. Add the remaining cocktail ingredients, then top with ice cubes, cover and shake vigorously for a minute.
Strain the cocktail into two chilled glasses and serve immediately garnished with a peel of lemon.
- 60ml Penderyn Madeira Whisky
- 35ml red vermouth
- 2 dashes of Angostura bitters
- ½ tsp Amarena cherry juice
- 2 Amarena cherries for garnish
The Method
Add all ingredients except the cherries to a cocktail shaker, then top with ice. Cover and shake vigorously for a minute until the mixture is ice cold. Strain into a tumbler filled with ice cubes, and garnish with cherries.