For chilli infused Pedro Ximénez Sherry: 1 bottle (500ml) Pedro Ximénez
1g chilli flakes
• Choose a sherry that has notes of raisins and figs to balance out the prickle of chilli. • Combine ingredients and let sit for 24 hours. Fine strain and store bottle in fridge for use. No limits
Ray Letoya won the Angostura global cocktail challenge in 2018 by brandishing a chopstick as a stirrer. He encourages bartenders to explore bitters beyond thinking of it as bitter. You can use up to a shot (15ml) of Angostura in a tall cocktail, and it'll work well with brown spirits like rum, rye whisky or bourbon. Old Flame
2 dashes Angostura orange bitters
2 dashes Angostura aromatic bitters Ximénez Sherry 45ml Angostura 1824 rum 15ml chilli infused Pedro piece of dark chocolate, garnish
• Place one large piece of in a rocks glass. Apply dashes of both bitters followed by sherry then the Angostura 1824 rum. This rum is chosen for its raisin, smoke and bitters profile.
• Stir cocktail with a chopstick and garnish.