One of the feature cocktails for Virginia Spirits Month 2017. A balanced, spiced whiskey cocktail that’s perfect for late summer or early fall.
1½ oz Catoctin Creek Roundstone Rye
½ oz St. Elizabeth’s Allspice Dram
¾ oz Burnt Local Honey*
¾ oz lemon juice
1 dash Angostura Bitters
Add all ingredients to shaker, add ice, shake. Double-strain into a chilled coupe glass. Garnish with a lemon peel, expressing the oils into the glass first.
*Burnt Local Honey
3 cups local honey
1 cup water
Pour honey into a small saucepan and heat it up at the medium heat setting, whisking continuously. Once it’s simmering, turn down to low heat. Continue whisking until the honey darkens to a deep, golden brown. Add the water to the pan, whisk it all together to homogenize, then remove from heat. Allow to cool completely. Store in a clean container and keep refrigerated. Yield: About 1 qt.
Courtesy Alec Spidalieri of Junction, Charlottesville, VA.