| 1 1⁄2 fl oz | Blended Scotch whisky |
| 2⁄3 fl oz | Lustau San Emilio Pedro Ximénez Sherry |
| 1⁄2 fl oz | Gentian liqueur Gentian liqueur (e.g. Suze, Avèze, Salers) |
| 1 dash | Chocolate bitters |
| 1 inch | Vanilla pod (sliced) |
Serve in an Old-fashioned glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Recipe contains the following allergens:
Adapted from a recipe created in 2017 by Elia Doro at Dry Martini Bar, Barcelona, Spain. Elia says, "When I first started to elaborate this cocktail I was thinking how to exalt the bitterness of the gentian, so I decided to make an appetizer, which is typical in my region of Italy and very popular in my city, Padua. As I am in Spain now I used Pedro Jimenez sherry wine as the sweet ingredient, that combined with the scotch will create a nice taste when you start drinking it, and then comes the taste of the Suze that leaves a really nice and soft bitterness."
Rich liquid Christmas pudding flavours of Pedro Jimenez laced with scotch whisky and balanced with subtle gentian and chocolate bitterness.
Makes a minimum of 16.5 cocktails.
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After dinner or digestif cocktails, or digestive cocktails, often contain bittersweet liqueurs.
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