Our Whisky

Autumn Pear

Makes one cocktail.

  • 1 ½ ounce Toasted Walnut and Vanilla Bean infused Virginia-Highland Whisky*
  • 3 ounces of chopped pear (2-3 chopped slices)
  • 1 ounce freshly squeezed lime juice
  • 1 ounce simple syrup**
  • Black walnut bitters
  • Cinnamon sugar

Muddle the chopped pear in a shaker, while adding lime juice and whisky.  Wet the glass rim with water and roll in cinnamon sugar.  Add 2-3 pieces of ice to the shaker and shake fiercely.  Strain the mixture into the glass.  Top with one dash of black walnut bitters and garnish with slice of pear.

 

*Toasted Walnut and Vanilla Bean infused whisky: Pour 750 milliliter bottle of Virginia-Highland Whisky into a container with ½ cup lightly toasted walnuts (toast in a 350-degree oven for 10 minutes, flip halfway through). Add one split vanilla bean and let sit for two or more days.

 

**Simple Syrup: Combine 1 cup water and 1 cup granulated sugar to a pot over medium heat. Let sugar dissolve, stirring constantly. Once sugar has dissolved, remove from heat and let cool. Store for up to 2 weeks.