Category: VDC

May 19: The Virginia Craft Spirits Roadshow: Endless Explorations

Calling all lovers of local spirits! Come join us for the next The Virginia Craft Spirits Roadshow: Endless Explorations at The Vanguard Brewpub & Distillery in Hampton, Virginia, on May 19th from 1-5pm. Tickets will include all samples of artisan spirits, craft cocktails, and local beers – inside the beautiful backdrop of the newly opened Vanguard Brewpub & Distillery.

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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!

Lovingston Park

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.

INGREDIENTS
1oz Virginia Distillery Co. Highland Whisky
1oz Lillet Blanc
1oz Lemon Syrup

PREPARATION
Build ingredients over ice in a zombie glass, shake, top with fresh ice & soda water. Lemon wedge & thyme sprig garnish.

SUBMITTED BY
Matthew Black of TRIANGLE – a small plates restaurant & music venue
601 Prince George Street Williamsburg, VA 23185

Duck, Duck, Booze, featuring Filibuster Bourbon

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.

INGREDIENTS
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

Duckfat wash
1.5 oz. Duckfat per 750 mL.
Filibuster Bourbon Whiskey
Peel of one orange
Three-star anise
2 tsp. Pomegranate molasses

PREPARATION
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.

SUBMITTED BY
Nick Farrell of the Iron Gate Restaurant
1734 N St NW, Washington, DC 20036