Name: Ritorno Alle Radici (Back To The Roots)
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Whisky - Blended Scotch whisky; 20 ml Sherry - Pedro Ximénez sherry; 15 ml Gentian liqueur; 1 Chocolate bitters; 1 Vanilla pod (sliced)

Serve in an

Old-fashioned glass

Garnish:

Orange zest twist & long cinnamon stick

How to make:

STIR all ingredients with ice and strain into ice-filled glass.

1 1/2 fl oz	Dewar's 12 Year Old Scotch whisky
2/3 fl oz	Pedro Ximénez sherry
1/2 fl oz	Suze gentian liqueur
1 dash	Bob's Chocolate bitters
1 inch	Vanilla pod (sliced)
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Makes a minimum of ... cocktails*
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Dewar's 12 Year Old Scotch whisky, 70cl

£ 35.25 £ 2.27 per cocktail, makes 15.5 Suze gentian liqueur, 70cl

£ 18.45 £ 0.4 per cocktail, makes 46.5 Bob's Chocolate bitters, 10cl

£ 13.45 £ 4.48 per cocktail, makes 3

* This list may not include all required ingredients.
** Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Rich liquid Christmas pudding flavours of Pedro Jimenez laced with scotch whisky and balanced with subtle gentian and chocolate bitterness.

History:

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."