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