Category: single malt whiskey

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.

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

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.)

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

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.

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.

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 

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.

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

Smoked New Fashioned, featuring Copper Fox Distillery

The Smoked New Fashioned is our twist on a classic bourbon Old Fashioned. Inspired by a love of bourbon and really wanting to showcase the char, smokiness of the Wasmund’s Single Malt Bourbon by Copper Fox Distillery, which just so happens to be minutes from our establishment.

1 ½ oz Wasmund’s Single Malt Bourbon
1 oz Domaine de Canton liquor
½ oz Blanc Vermouth
2 Drops Orange Bitters 

Shake and strain over ice Double Old Fashioned Glass Orange Twist

Denise Greene of 2nd Street American Bistro
140 2nd St, Williamsburg, VA 23185

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.

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

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

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

MmmPeachMint, featuring Copper Fox

A one-of-a-kind Peachwood Aged Single Malt called for an outstanding `1 of a kind Cocktail! Thanks to Copper Fox for helping bring their cocktail to our Zinc Bar!

1.5 oz Copper Fox Peach Wood Aged Single Malt
3 oz Peach Nectar
1 slice fresh ginger
4 fresh local mint leaves
1 Orange peel 

Combine whisky & nectar in mixing glass with ice, stir and pour over fresh ice with fresh ginger in cocktail glass. Bruise the mint leaves and add to cocktail, topping with orange peel.

Adam Steely of The Blue Tallon Bistro
420 Prince George Street Williamsburg, VA 23185