Our Whisky

Fifty Faux Pas

Cocktail Credit: Christian Johnston of The Local in Charlottesville, VA

  • 1.5 oz. Port Cask Finished Virginia-Highland Whisky
  • 2 oz. pamplemousse orgeat**
  • .5 oz. fresh lime juice
  • .25 oz. fennel pollen-honey syrup
  • .25 oz. Punt E Mes

Pamplemousse Orgeat:
3 cups of pamplemousse
8 oz. of clean and peeled hazelnuts
4 cups hot water
3 cups 1:1 simple syrup
2 oz. 1:1 honey
1 tsp. citric acid
1/4 tsp. xantham gum

Fennel Pollen Honey:
2 cups of honey
2 cups water
1 Tbl. fennel pollen
1 tsp citric acid

Combine all ingredients in a shaker. Shake vigorously. Dual strain into a couple glass. Garnish with a grapefruit twist and a few dashes of fennel pollen.

Pamplemousse Orgeat: Combine hazelnuts and hot water and let sit for an hour. Strain off liquid and combine all ingredients (except xantham gum and citric acid) in a vitamix blender. Fine strain blended product and place back into a cleaned blender. Blend with xantham gum and citric acid and fine strain again. Keeps for 1-2 weeks.

Fennel Pollen Honey: Combine water, honey and fennel pollen in a pot and bring to a boil. Remove from heat and steep for 15 minutes. Fine strain out the solids and add citric acid. Should keep indefinitely.