Iechyd Da

Ingredients

• 50ml Penderyn Madeira
• 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.

Welsh Gold

Ingredients

• 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.

Autumn in Wales

Ingredients

• 50ml of Penderyn Madeira
• 3 fresh pineapple chunks
• 5ml of Prune liqueur5ml 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.

Pengellyg (Pear Head)

Ingredients

• 20ml Pear Puree
• 25ml Penderyn Madeira
• 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.

The Penderyn Club

Ingredients

• 40 ml of Penderyn Madeira
• 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.