This seasonal Spanish take on an old classic sees the traditional negroni upgraded by the use of sweet sherry and aged whisky. This is a wonderful, and super-easy, festive aperitivo, not least for its vibrant red colour.

Serves 1

35ml good scotch (preferably one aged in a PX cask) – we use Glenfiddich 15yo
20ml pedro ximénez
20ml Campari
1 slice dried pear, to garnish

Fill a rocks glass with ice cubes, add the whisky, PX and Campari, and stir for five seconds. Garnish with a slice of dried pear and serve.

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Sources: https://www.theguardian.com/food/2019/dec/20/cocktail-week-negroni-espanol-recipe-jose-pizarro-christmas