Enjoy neat, with a splash of room-temperature water to open up the nose, or in one of these serves.
Iechyd Da
- 50ml Penderyn Madeira
- Bar spoon of Welsh honey
- 10ml blood orange juice
- 2 dashes of orange bitters
Pour all ingredients in whisky tumbler, add ice and stir.
Welsh Gold
- 100ml Penderyn Madeira Whisky
- 50ml freshly squeezed lemon juice (juice from 2-3 lemons)
- Ice cubes, for shaking
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
- 50ml of Penderyn Madeira
- 3 fresh pineapple chunks
- 5ml of Prune liqueur5ml of passion fruit syrup
- A dash of chocolate bitters
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)
- 20ml Pear Puree
- 25ml Penderyn Madeira
- 25ml Xante Pear Cognac
- 20ml lime juice
- 5ml gomme
- 2 mint leaves
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
- 40 ml of Penderyn Madeira
- 2 Dashes of Rhubarb bitters
- 10 ml of Fig liqueur
- Slice of green apple
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.
