The Penderyn Welsh Gold cocktail is like a whisky sour, without the egg white. It’s best served ice cold, shake it well to chill down the whisky and lemon juice.

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.