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.
35ml good scotch (preferably one aged in a PX cask) – we use Glenfiddich 15yo
20ml pedro ximénez
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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