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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Our 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."
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