Whisky & Spice

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 VHW Port Cask Finished 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 VHW Port Cask Finished 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.