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Raise a glass & Toast To International Whisky Day

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RICHMOND, Va – Monday, March 27th is International Whisky Day.  Kate Johnston from Virginia Distillery Company served up a few signature cocktails to celebrate the occasion. For more information you can visit https://www.vadistillery.com/

Classic Old Fashioned
1½ ounces Virginia Highland Malt Whisky
1 sugar cube or ¾ ounce simple syrup*
3 heavy dashes Luxardo cherry juice
1 Luxardo cherry
3 dashes citrus bitters
Orange peel to garnish

1. Add sugar cube or simple syrup, cherry juice and bitters to glass. 2. Add 1 cherry and muddle. 3. Add ice and whisky, and stir well. 4. Spray and garnish with orange peel.

*simple syrup: 1 cup water, 1 cup sugar. Heat water, add sugar and stir until sugar is dissolved. Let cool and refrigerate for up to 2 weeks. Yields 1 cup

Signature Sour
Makes one cocktail.
•    1½ ounces Virginia Highland Malt Whisky
•    1½ ounce brown sugar cinnamon simple syrup*
•    1/2 ounce lemon juice
•    1/2 ounce lime juice
•    1 teaspoon Honey Simple Syrup**
•    Virginia Signature Bitters
Combine ingredients in glass over ice.  Stir thoroughly, top with 3 dashes of Virginia Signature Bitters. Garnish with a lemon peel twist.
*Brown sugar cinnamon simple syrup:  combine 1 cup water, 1 cup light brown sugar and 2 cinnamon sticks in medium sauce pan over medium heat and stir until sugar is dissolved. Let cool before straining. Yields 1 cup.
**Honey simple syrup: combine 2 cups honey, 1 cup water; Heat until combined, not boiling. Remove from heat and cool slightly before straining into squeeze bottle. Yields 2 cups.
South of Manhattan
Makes one cocktail.
•    4 ounces Virginia Sparkling Cider
•    1/2 ounce Luxardo cherry juice
•    2 dashes cardamom bitters
•    1 1/2 ounces Virginia Highland Malt Whisky
•    Orange Peel
•    Luxardo cherry, for garnish
In a shaker, mix together cider, cherry juice and bitters. Add two ice cubes and the Virginia Highland Malt Whisky. Stir and strain into a coupe glass. Rub the rim of the coupe glass with the orange peel and then garnish with the Luxardo cherry and the orange peel.