Our Whisky

Mistletoe

Makes one cocktail.

  • 1½ ounces Virginia Highland Malt Whisky
  • 1½ ounces cinnamon, sage and cranberry simple syrup*
  • ½ ounce lemon juice
  • ½ ounce lime juice
  • ½ ounce orange juice
  • Fresh cranberries or sugar-coated cranberries**
  • Orange Bitters

Combine first 5 ingredients into shaker with ice.  Shake vigorously until shaker is completely frosted.  Pour into Rocks glass and top with 2 dashes of Orange Bitters.  Garnish with your choice of 2-3 fresh cranberries or sugar-coated cranberries.

 

*For the cinnamon, sage and cranberry simple syrup: combine 1 cup fresh cranberries, 1 cup water, 1 cup sugar, 4 cinnamon sticks, and 10 sage leaves in a medium saucepan. Bring to a boil, then reduce to a simmer, and cook, stirring occasionally, until the cranberries burst open and can easily be stirred into a fairly smooth consistency (about 10 min). Remove from heat and strain, pressing solids with a spoon to release juice. Let cool, and refrigerate for up to 3 weeks.

 

**For the sugar-coated cranberries: combine ½ cup of water in a medium saucepan with ½ cup of sugar. Reduce over medium heat. Let cool for about 15-20 min, and add package of fresh red cranberries, mixing so they’re thoroughly coated. Remove the cranberries from the simple syrup, and place them in a gallon-sized container. Pour 1 cup of sugar on top. Seal the container and shake to thoroughly coat cranberries with sugar. Spread onto baking sheet and place in refrigerator for 20-30 min to let the sugar harden and berries cool completely.