Our Whisky

May-Berry Sour

Makes one cocktail.

  • 1 ½ oz Port Cask Finished Virginia-Highland Whisky
  • 3 oz Sour Mix*
  • 1 ½ oz Hibiscus Syrup**
  • Lime wedge for garnish

Combine whisky, sour mix, hibiscus syrup and 3-4 ice cubes in a glass.
Stir and garnish with a lime twist.

 

*Sour Mix: Combine ½ cup water and ¾ cup sugar in a saucepan over medium heat. Stir until sugar dissolves. Reduce heat and let cool for 5 minutes. Add ½ cup lemon juice and ½ cup lime juice. Stir until mixed.

 

**Hibiscus Tea Syrup: 1 ½ cups water, 2 hibiscus berry tea bags, 1 cup sugar. Bring water to a boil and add tea bags. Remove from heat and steep for 12 minutes, gradually stirring in sugar. Squeeze and remove tea bags. Store for up to 2 weeks.