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