Our Whisky

Hello, Hazelnut

Makes one cocktail.

  • 1 ½ oz Chardonnay Cask Finished Virginia-Highland Whisky
  • ¾ tsp honey pear syrup*
  • ¾ tsp cinnamon hazelnut brown sugar syrup**
  • Orange peel

Combine ingredients in a glass. Top with ice, rim and garnish with orange peel.

*Honey Pear Syrup: In a saucepan, combine 9 oz pear juice, 3 oz honey and 3 oz sugar over medium heat. Heat juice, honey and sugar until combined, not boiling. Cool and store for up to 2 weeks. Yields 1 ½ cups

 

**Cinnamon Hazelnut Syrup: In a saucepan, combine 3 cinnamon sticks, 1 tsp of hazelnut emulsion or extract, 1 cup water and 1 cup granulated sugar over medium heat. Bring to a rolling boil before removing from heat. Let steep for 20 minutes. Cool and store for up to 2 weeks. Yields 1 2/3 cups