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.