Our Whisky

Whisky Punch

Makes one cocktail.

  • 1 ½ ounces Port Cask Finished Virginia-Highland Whisky
  • 1 ounce Pineapple-Coconut juice
  • 1 1/2 tablespoons lemon juice
  • 1 ounce peach tea simple syrup
  • 1/2 tablespoon of beet juice, strained
  • 4 drops of aromatic bitters

Combine all ingredients in glass over ice.  Stir and garnish with a mint leaf.


To make peach tea simple syrup, combine 1 cup water and 2 peach tea bags into a sauce pan over medium heat. Steep for 5 minutes, remove from heat, strain, and remove tea bags. Add 1 cup sugar and stir until completely dissolved. Let cool, and store for up to 2 weeks. Yields 1 cup.