Category: Virginia Distillery Co. Cocktails

Lovingston Sour, featuring Virginia Distillery Company

INGREDIENTS
1.5 oz Virginia Distillery Company- Port Cask Finished Virginia-Highland Whisky
2 dashes bitters (such as Dutch’s colonial bitters)
1/4 oz simple syrup
2.5 oz sour mix
Lemon wedge to garnish

PREPARATION
Combine all ingredients in a glass over. Stir and garnish with lemon wedge. Enjoy!

Virginia Harvest Highball, featuring Virginia Distillery Company

INGREDIENTS
1.5 oz Virginia Distillery Company- Cider Cask Finished Virginia-Highland Whisky
3/4 oz Virginia apple cider
1/2 tsp. Harvest Simple Syrup (see website for details)
Garnish – orange and cinnamon stick

PREPARATION
Combine all ingredients in a highball glass, top with ice, rim and garnish with an orange twist and cinnamon stick. Enjoy!

Jingle Juice, Featuring Virginia Distillery Company

 Jingle Juice is the perfect cranberry & sage whisky cocktail for all of your holiday celebrations!

INGREDIENTS
1 ½ oz Virginia-Highland Whisky
1 oz cranberry sage simple syrup*
½ oz freshly squeezed lemon juice
½ oz freshly squeezed lime juice
½ oz Cointreau
Fresh red cranberries
Orange bitters

PREPARATION
Combine first 5 ingredients into shaker with ice. Shake vigorously until shaker is completely frosted.
Pour into a sugar rimmed glass and top with 2 dashes of orange bitters.
Stir and garnish with 2-3 red cranberries.

*Recipe for cranberry sage simple syrup: 1 cup water, 1 cup sugar, 1 cup fresh whole red cranberries, 4 cinnamon sticks, 10 fresh sage leaves. Combine water and sugar in medium saucepan. Reduce over medium heat. Add cranberries, cinnamon sticks and sage leaves. Bring ingredients to a boil, then remove from heat and let steep for 20 minutes. Muddle, then strain syrup. Store refrigerated for up to 2 weeks. Yields 1 ¼ cups

SUBMITTED BY
Jessica Bullard of The Virginia Distillery Company
299 Eades Lane Lovingston, VA 22949

Whisky Nog, Featuring Virginia Distillery Company

Celebrate the holidays with your favorite egg nog…just add whisky. Cheers!

INGREDIENTS
2 oz Port Cask Finished Virginia-Highland Whisky
6 oz of your favorite eggnog
Vanilla bean whipped cream*
Dash of nutmeg

PREPARATION
Combine Port Cask Finished Virginia-Highland Whisky and eggnog, heat in a saucepan.
Pour into mug and top with vanilla bean whipped cream and freshly grated nutmeg.

*Recipe for vanilla bean whipped cream: 2 cups heavy whipping cream, 3 oz agave syrup, 1 whole vanilla bean (split and stripped). Combine in a container (do not shake as it will begin to whip the cream inside). Stir thoroughly before transferring to a whipped cream dispenser.

SUBMITTED BY
Jessica Bullard of The Virginia Distillery Company
299 Eades Lane Lovingston, VA 22949

Whisky Wassail, Featuring Virginia Distillery Company

Warm up this Winter with a mug of Whisky Wassail!

INGREDIENTS
6 cups apple cider
1 cup orange juice
1.5 cups Port Cask Finished Virginia-Highland Whisky
4 cinnamon sticks 
8 whole star anise
1 Tablespoon light brown sugar
1 Tablespoon whole allspice
2 Tablespoons lemon juice

SUBMITTED BY
Jessica Bullard of The Virginia Distillery Company
299 Eades Lane Lovingston, VA 22949

Fifty Faux Pas, featuring Virginia Distillery Company

INGREDIENTS
1.5 oz. Virginia Highland Malt Whiskey, by Virginia Distillery Company
2 oz. pamplemousse orgeat**
0.5 oz. fresh lime juice
0.25 oz. fennel pollen-honey syrup
0.25 oz. Punt E Mes

Pamplemousse Orgeat:
3 cups of pamplemousse
8 oz. of clean and peeled hazelnuts
4 cups hot water
3 cups 1:1 simple syrup
2 oz. 1:1 honey
1 tsp. citric acid
1/4 tsp. xantham gum

Fennel Pollen Honey:
2 cups of honey
2 cups water
1 Tbl. fennel pollen
1 tsp citric acid 

 

PREPARATION
Combine all ingredients in a shaker. Shake vigorously. Dual strain into a couple glass. Garnish with a grapefruit twist and a few dashes of fennel pollen.

Pamplemousse Orgeat: Combine hazelnuts and hot water and let sit for an hour. Strain off liquid and combine all ingredients (except xantham gum and citric acid) in a vitamix blender. Fine strain blended product and place back into a cleaned blender. Blend with xantham gum and citric acid and fine strain again. Keeps for 1-2 weeks.

Fennel Pollen Honey: Combine water, honey and fennel pollen in a pot and bring to a boil. Remove from heat and steep for 15 minutes. Fine strain out the solids and add citric acid. Should keep indefinitely.

 

SUBMITTED BY
Christian Johnston of The Local
826 Hinton Ave, Charlottesville, VA 22902

Virginia Frenchmen, featuring Virginia Distillery Company

INGREDIENTS
2 oz Virginian Highland Malt Whisky from Virginia Distillery Company
.25 oz Poached Pear Syrup
3 dashes of Vanilla Fig bitters

PREPARATION
Stir in mixing glass, strain, & serve in a rocks glass with a fat cube, garnished with candied & dehydrated poached pear. Add lemon twist.

SUBMITTED BY
Madison Pere of Rappahannock Restaurant
320 E Grace St, Richmond, VA 23219

The Highlander, featuring Virginia Distillery Company

The Highlander is an extension of the Manhattan concept, but with a more complex flavor profile. Subtle notes of honey and citrus make this a smooth sipper.

INGREDIENTS
1 oz. Virginia Highland Whisky, by Virginia Distillery Company
1 oz. Calvados
0.5 oz. Lillet Blanc
0.5 oz. Sweet Vermouth
0.25 oz. Averna
0.25 oz. Cardamaro
2 Dashes of Orange Bitters

SUBMITTED BY
Torrence Swain of Bourbon Steak
2800 Pennsylvania Ave. NW

Highland Scotch Coffee, featuring Virginia Distillery Company

Virginia Highland Malt Whisky is highlighted with cold brew coffee and a house made maple bacon whip cream.

INGREDIENTS
2oz. Virginia Highland Malt Whisky
4oz. cold brew coffee
1oz. maple syrup reduction 

PREPARATION
Add all ingredients in mixing glass with ice, shake and strain into coffee cocktail mug, top with house made maple bacon whipped cream. Garnish with bacon strip and maple syrup reduction drizzle.

SUBMITTED BY
Nathan Simon of Tarrant’s West
11129 Three Chopt Rd. Richmond, VA 23233