Ginger ‘Nogg

1 1/2 oz Virgil Kaine Ginger Infused Bourbon

3/4 oz cream

3/4 oz cardamom syrup

1/2 oz aged rum

1 egg yolk

Garnish: grated nutmeg

Add all ingredients in a shaker. Dry shake for 10 seconds, then add ice into shaker and repeat. Strain into a coupe glass. Garnish with grated nutmeg. 

Holiday Punch

1/2 oz lime juice

1/2 oz pomegranate syrup

3/4 oz grapefruit juice

2 oz Virgil Kaine Robber Baron Rye Whiskey

Garnish: 1 bar spoon allspice liqueur

Garnish: grapefruit half-wheel

Shake all ingredients and serve on the rocks. Garnish with a grapefruit half-wheel and bar spoon of allspice liqueur

Southern Round

3 dashes mole bitters

1/2 oz pecan syrup (demerara-pecan sugar reduction)

2 oz Virgil Kaine High-Rye Bourbon

Garnish: Burnt-citrus oil, using an orange wedge and match; discard peel

Build on the rocks and serve with large ice. Garnish with burnt- citrus oil.

Milk Punch for Two

1 oz ginger

2 oz Virgil Kaine Robber Baron Rye Whiskey

3 oz milk

3/4 oz oz “Holiday” simple syrup (below)  

1/2 oz ginger simple syrup

1/2 oz Orgeat 

1/2 oz allspice dram 

In a cocktail mixer, add all ingredients with ice and shake. Strain into your favorite glass. Dust with nutmeg if desired.