Pengellyg (Pear Head)
- 20ml Pear Puree
- 25ml Penderyn Madeira Buy now
- 25ml Xante Pear Cognac
- 20ml lime juice
- 5ml gomme
- 2 mint leaves
Shake all ingredients together over ice. Strain into rocks glass filled with ice cubes. Add mint sprig and lemon wedge as garnish.
This is one of his favourite cocktails, to be enjoyed as a refreshing drink on a warm day.
Bar manager Dez O'Connell of top London restaurant Roast has worked all over the world, and regularly features unique cocktails at his bar using either Penderyn or Merlyn, the cream liqueur made with Penderyn.
This restaurant is famous for going to great lengths to source British ingredients for its kitchen and popular bar. All the spirits and ingredients on their drinks list have British ties, with extensive research having been carried out to select the very best examples of British influence.
Dez is passionate about single malt whiskies, and has just won the right to represent the UK in the Talisker World Class Cocktail Competition in New York.