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ell3nbudd
Ellen
Life’s good on a belly full of olive brine 🫒
Buddtender @penny_cdf
Hennessy My Way UK Finalist ‘25
Young Mixologist Wales Winner ‘25
Epic Corte Vetusto Espadin Mezcal cocktail hitting the Penny specials menu in June!
@penny_cdf @vetustomezcal @ell3nbudd #cortevetustomezcal #fezant #pennycardiff #cardiffcocktails
Epic Corte Vetusto Espadin Mezcal cocktail hitting the Penny specials menu in June!
@penny_cdf @vetustomezcal @ell3nbudd #cortevetustomezcal #fezant #pennycardiff #cardiffcocktails
“After Hours” is my reset.
It’s what happens when the shift ends, the lights dim, and I finally get to move at my own pace.
It starts with a cider. Cold, crisp, uncomplicated.
That first sip is the exhale, washing away the noise, the tickets, the constant motion. It brings me back to baseline. No pressure, no expectations.
Then comes the espresso martini.
That’s the switch. The moment I come back to life. Bittersweet, sharp, energising, it reminds me why I do this. The craft, the precision, the buzz of being behind the bar. It’s not just a drink, it’s momentum.
And it ends with a shot of bourbon.
Simple. No garnish, no distractions. Just depth and warmth. That’s the reflection, a quiet nod to the shift, the wins, the mistakes, everything in between. It lingers, like the night.
Sustainability in “After Hours” isn’t an add-on. It’s built into how I think and work behind the bar.
Everything in this serve comes from what’s already around me. Instead of reaching for new ingredients, I looked at what would normally be discarded and asked how it could be given a second life.
The coffee cider cordial is made using spent coffee grounds, something we go through constantly, and often waste without a second thought. Reworking them into the drink adds depth while reducing unnecessary waste.
The cacao nibs used to infuse the bourbon don’t stop at the infusion. Once their primary use is done, they’re repurposed as the garnish, carrying that flavour through the entire serve rather than being thrown away.
Nothing new was bought for this drink. It’s built entirely from ingredients already in the bar, showing that sustainability doesn’t have to mean compromise or extra cost; it just requires awareness and creativity.
40ml Hennessy VSOP
20ml Coffee Cider Cordial
15ml Cacao Infused Bourbon
15ml stonefruit blend
Shift Happens. This is After Hours.
#HennessyMyWay2026
Hey guys, I’m Ellen I work at Penny in Cardiff and this is Hennessy my way.
I’ve decided to use the Hennessy VSOP for my drink to make use of the complexity of the smooth but smokey flavours of spices and stone fruits. Hennessy has been perfected by Maison Hennessy and the 8 generations of master blenders since 1765, but in 1817 he created the VSOP. Originally a unique blend created for the future King George the 4th of England it was named the Very Superior Old Pale now known as VSOP.
From this I was also inspired by a delicious sour, one of my favourite drinks, traditionally made with calvados, apricot, lemon juice and a foaming agent, we’re gonna do it my way.
Starting off with a lovely 40ml of Hennessy VSOP to make sure we don’t lose any of that flavour and can really play with the 60 eaux-de-vies, meaning water of life in English, that make up Hennessy VSOP,although the exact blend of these eaux-de-vies is kept secret, it is known that they come from the 4 primary regions in Cognac, Grande Champagne, Petite Champagne, Borderies, and Fins Bois.
To this we’re gonna add 10 ml of my homemade apricot syrup and 10ml of my home made lemon cordial this is because i wanted to stick somewhat traditional with the flavours and not stray too far from the Oinspiration of a delicious sour. Finally, to add a slight bitterness and some floral notes that will also pair well with Hennessys fruit and spice, I’m using 10ml of Cocchi Americano Bianco this is to help balance out the drink in general too.
It wouldn’t be a sour without some foam, so I have made a fig foam using a combination of flavours coming from apple juice, lemon juice, white wine and fig essence.
I really enjoy the way the fig pairs with not only the rest of the ingredients in the foam but the way the foam plays on the ingredients of the main drink by bringing together aroma and flavour.
This is No Fig Deal, and that’s Hennessy My Way.
40ml Hennessy VSOP
10ml Apricot Syrup
10ml Lemon Cordial
10ml Cocchi Americano Bianco
Fig, Apple and white wine foam
#HennessyMyWay
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