• 50ml of Penderyn Madeira Buy now
  • 3 fresh pineapple chunks
  • 5ml of Prune liqueur
  • 5ml of passion fruit syrup
  • A dash of chocolate bitters

The Method

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.


  • 25ml Merlyn Cream Liqueur Buy now
  • 25ml Frangelico Liqueur
  • Grated orange an lemon zest
  • Splash of milk


Shake all ingredients and serve straight up in a martini glass with a flamed orange zest.


This creation accentuates the hazelnut notes found in the Merlyn with fresh citrus in the middle leading to a creamy orange and hazelnut finish.