Makes one cocktail.
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.
*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.
**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.
VHW Port Cask Finished Whisky is made from 100% malted barley, marrying American Single Malt whisky made on-site in Virginia with aged Scotch malt whisky. A focus on finishing in Port casks for a minimum of 12 months adds depth and complexity.