When our bar program brought in Lillet for the first time, our culinary team were unfamiliar and unimpressed with Lillet. Half an hour later, our bar team developed a Lillet cocktail worthy of our culinary staff. Excellent for spring & summer.
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
Combine all ingredients in a highball glass, top with ice, rim and garnish with an orange twist and cinnamon stick. Enjoy!
1oz Virginia Distillery Co. Highland Whisky
1oz Lillet Blanc
1oz Lemon Syrup
Build ingredients over ice in a zombie glass, shake, top with fresh ice & soda water. Lemon wedge & thyme sprig garnish.
Matthew Black of TRIANGLE – a small plates restaurant & music venue
601 Prince George Street Williamsburg, VA 23185
He waves the local flag high and with pride. For this reason and many more, Nick was selected as a Tastemaker for September #VaSpiritsMonth! Now, if you mind, I’d like another Duck, Duck, Booze, please.
1 oz. duckfat washed Filibuster Bourbon Whiskey
0.5 oz. VA Distillery Company Virginia Highland Malt Whisky
0.5 oz. Zucca (or Cappelletti Sfumato, if you can find it)
0.5 oz. Cocchi Torino Vermouth
0.5 oz. Dry Vermouth Two dashes Regan’s Orange Bitters
1.5 oz. Duckfat per 750 mL.
Filibuster Bourbon Whiskey
Peel of one orange
2 tsp. Pomegranate molasses
Simmer duck fat, pomegranate molasses, star anise, and orange peel for three minutes. Remove from heat. Discard orange peel and star anise. Add to Filibuster Bourbon Whiskey. Let sit overnight at room temperature (12-24 hrs). Freeze for four hours. Fine strain bourbon to separate out duck fat.
Nick Farrell of the Iron Gate Restaurant
1734 N St NW, Washington, DC 20036