Our Whisky

Virginia Palmer

Makes 2 Servings.

  • 1½ ounces of honeycomb infused Virginia-Highland Whisky**
  • 1 Red Rose tea bag (or any black tea)
  • 4 ounces hot water
  • 2 ounces lemon juice
  • 2 ounces mint simple syrup*
  • Mint leaves to garnish

Pour 1½ ounces honeycomb infused Virginia-Highland Whisky into a glass over ice.  Add 4 ounces of steeped tea.  Add lemon juice and mint simple syrup.  Garnish with mint leaf.

*Mint Simple Syrup: 2 cups water, 2 cups granulated sugar, ½ cup mint leaves; Combine ingredients over low heat, stirring constantly. Remove from heat and cool at least 30 minutes before straining out mint leaves. Refrigerate for up to 3 weeks. Yields 3 ¼ cups.

**Honey Infused Whisky: Pour 750 milliliter bottle of Virginia-Highland Whisky into a container with 1 honeycomb. Let infuse for at least two weeks and strain before serving.