Brecon Prince

Ingredients

• 50ml Penderyn Legend
• 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!

Cwtch

Ingredients

• 50ml Penderyn Legend
• 5ml caramel syrup
• 5ml vanilla syrup

The Method

Pour all ingredients over ice cubes into a rocks glass,  stir – do not shake and garnish with a cinnamon stick.

So simple and very morish!

Orchard Highball

Ingredients

• 50ml of Penderyn Legend
• 2 dashes of angostura
• squeeze of fresh lime
• 50ml of  ginger ale
• Top cloudy apple juice

The Method

Take a clean highball glass, fill with ice, squeeze the lime and drop inside. Add bitters and a large measure of Penderyn, a splash of ginger ale and top with cloudy apple juice.

Welsh Coffee

Ingredients

• 25ml Penderyn Legend finished Whisky
• 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.