Tag: VDC

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

The Demogorgan, featuring Virginia Distillery Company

“We make virtually everything we serve from scratch in house, and do so by using as many locally sourced goods as we can. In the kitchen, that means meat and fish from nearby and so much amazing produce from places like Victory Farms or Haas Mushrooms,” says Mattias. (Sidebar: I start to get a little hungry just thinking about the house-made bucatini pasta and charcuterie.)

INGREDIENTS
1.5 oz Virginia Highland Malt Whiskey
.75 oz H & H rainwater madeira
1 tsp agave syrup
1/2 tsp Del Maguey Vida 

PREPARATION
Build all ingredients into a mixing glass, add ice and stir well. Strain onto fresh ice in a chilled rocks glass, and garnish with a lemon twist.

SUBMITTED BY
Mattias Hägglund of Heritage
627 West Main Street Richmond, VA 23220

Second Row, featuring Virginia Distillery Co.

JP Fetherston and Gareth Moore, CEO for Virginia Distillery Company, went to high school together and played on the same rugby team in Maryland. JP created this drink as a nod to their shared past, mutual appreciation for rugby (Gareth played on the “Second Row” for their rugby team) and of course, whisky.

INGREDIENTS
1 oz. VDC Virginia Highland Malt Whisky
1 oz. Capitoline Rosé Vermouth
0.25 oz. Falling Bark Hickory Syrup
1 dropper Bittercube Blackstrap Bitters
8 drops Black Mint Tincture 

PREPARATION
Add all ingredients to a mixing glass; add ice and stir briefly. Strain into a rocks glass over a large ice cube. Garnish with a sprig of black mint floated on top of the ice cube.

SUBMITTED BY
JP Fetherston of the Columbia Room
124 Blagden Alley NW, Washington, DC 20001

One Trick Pony, featuring Virginia Distillery Company

This is a variation on a brown derby cocktail, using a delicious grapefruit shrub to introduce a more complex mouthfeel and flavor profile.

INGREDIENTS
1 1/2 oz. VA Distillery Virginia Highland Malt Whiskey
1 oz. Grapefruit Shrub
1/2 oz. Berenjager Honey Liqueur
3 dashes orange bitters 

PREPARATION
Stir all ingredients together in a mixing glass until chilled. Strain into a chilled coupe and garnish with a grapefruit twist.

SUBMITTED BY
Michael Smith of Laura Lee’s
3410 Semmes Avenue Richmond, VA 23225