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Spiced Beacon Sour

  • 50ml Penderyn Madeira Buy now
  • 5ml Briottet Orange Curacao Liqueur
  • 1 spoon of mincemeat
  • 20ml of fresh lemon juice
  • Dash of chocolate bitters

The Method

Break down the mincemeat with the lemon juice and Orange Liqueur.  Add the rest of the ingredients and shake with ice.  Fine strain into a chilled martini glass.  Serve with grated nutmeg and flamed orange zest.


Another Christmas cocktail from our consultant mixologist, Christos.