Whisky & Spice

All Cocktail Recipes

The Mix

Batch recipe ingredients:

  • 4 cups hot water
  • 2 cups dark brown sugar
  • ¼ cup (½ stick) of unsalted butter
  • ¼ tsp sea salt (just a pinch)
  • 3 cinnamon sticks
  • 6 whole cloves

Directions:

  1. Bring water to a boil in a large pot. Add dark brown sugar, stirring until dissolved. 
  2. Add unsalted butter, salt, cinnamon sticks, and cloves.
  3. Simmer uncovered over medium heat for 15 minutes. Remove from heat and let steep for an additional 30 minutes. 
  4. Strain and store. 
  5. Serve batch in hot carafes.

Batch may be refrigerated. Break top layer with spoon before reheating. After reheating one time, any remaining batch should be discarded for new batch. Batch takes an hour of prep time.

Flight-sized cocktail directions:

  1. Pour ½ oz Port Cask Finished Virginia-Highland Whisky in a mug.
  2. Add 1 oz batch.
  3. Top with unsweetened vanilla whipped cream* and sprinkle with brown sugar. 

Fullt-sized cocktail directions:

  1. Pour 1 ½ oz Port Cask Finished Virginia-Highland Whisky in a mug.
  2. Add 3 oz batch.
  3. Top with unsweetened vanilla whipped cream* and sprinkle with brown sugar. 

**Recipe for UNSWEETENED vanilla bean whipped cream: 2 cups heavy whipping cream, 1 whole vanilla bean (split and stripped). Combine in a container (do not shake as it will begin to whip the cream inside). Stir thoroughly before transferring to dispenser.

Port Cask Finished Virginia-Highland Whisky

Port Cask Finished

Virginia-Highland Whisky


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

Virginia Distillery Co.

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