Penderyn Autumn in Aberdare CocktailServes 1
The colour of this glowing, coppery Penderyn Autumn in Aberdare cocktail is reminiscent of the leaves turning and autumn sunsets. Serve before supper or Sunday lunch with toasted nuts.
- 60ml Penderyn Madeira Whisky
- 35ml red vermouth
- 2 dashes of Angostura bitters
- ½ tsp Amarena cherry juice
- 2 Amarena cherries for garnish
Add all ingredients except the cherries to a cocktail shaker, then top with ice. Cover and shake vigorously for a minute until the mixture is ice cold. Strain into a tumbler filled with ice cubes, and garnish with cherries.