Autumn in Wales
- 50ml of Penderyn Madeira Buy now
- 3 fresh pineapple chunks
- 5ml of Prune liqueur
- 5ml of passion fruit syrup
- A dash of chocolate bitters
Muddle 3 first ingredients in the bottom of a boston glass. Add the bitters and the whisky; fill with ice and shake for about 10 seconds. Fine strain into a chilled martini glass and garnish.
Enhancing the tropical fruits with pineapple and passion fruit, both add sharpness to the drink. The sweet prune liqueur compliments the raisins while the bitters add depth and spice. A perfect start to any evening.