Makes one cocktail
Muddle 1 Luxardo cherry, cherry juice, bitters and simple syrup. Stir in Port Cask Finished Virginia-Highland Whisky and add a few ice cubes. Garnish with a Luxardo.
*Brown Sugar Simple Syrup: Boil 2 cups of water and mix in 2 cups of brown sugar, stirring until sugar dissolves. Remove from heat and cool slightly before straining. Refrigerate for up to 3 weeks.
**Toasted Walnut and Vanilla Bean Infused Whisky: Pour 750 milliliter bottle of Port Cask Finished 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.