A sophisticated winter warmer, this cocktail masterfully balances the rich, warming notes of Virginia-Highland Whisky with a unique, house-made cranberry sage syrup. The bright, tart blend of fresh lemon and lime is softened by a touch of Cointreau, creating a velvety, festive texture. It’s a must-try for those seeking an elevated, herb-infused whisky sour experience.
Prep: Begin by measuring the Virginia-Highland Whisky, fresh citrus juices (lemon and lime), Cointreau, and the cranberry sage simple syrup. Ensure your preferred glassware is ready with a sugar rim.
Mix: Combine the whisky, citrus juices, Cointreau, and the infused simple syrup into a cocktail shaker.
Shake: Fill the shaker with ice, seal tightly, and shake vigorously until the exterior of the shaker is thoroughly chilled and frosted.
Serve: Strain the chilled mixture into the prepared, sugar-rimmed glass. Add two dashes of orange bitters directly over the drink.
Garnish: Stir the finished cocktail briefly to integrate the bitters, then garnish with two or three fresh red cranberries.
*Recipe for cranberry sage simple syrup: 1 cup water, 1 cup sugar, 1 cup fresh whole red cranberries, 4 cinnamon sticks, 10 fresh sage leaves. Combine water and sugar in medium saucepan. Reduce over medium heat. Add cranberries, cinnamon sticks and sage leaves. Bring ingredients to a boil, then remove from heat and let steep for 20 minutes. Muddle, then strain syrup. Store refrigerated for up to 2 weeks. Yields 1 ¼ cups
