|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)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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."