VTC Recipe Book - 7

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All spirits distilled from
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Rappahannock Cellars

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FRENCH 75
1 ½ oz. Dida's Pressed Gin (Available
in distillery only)
½ oz. Simple Syrup
½ oz. Fresh Lemon Juice
2 oz. Sparkling Wine
Combine Gin, Simple Syrup &
Lemon Juice in a shaker with ice.
Shake vigorously then strain into
champagne flute. Top with chilled
sparkling wine. Garnish with lemon
peel.

B R A N DY
M A N H AT TA N
2 oz. Dida's Brandy (Available in
distillery only)
1 oz. Carpano Antica Formula
(Sweet Vermouth)
1 oz. ice-cold filtered water
1 dash Angostura Bitters
Refrigerate Brandy, Vermouth,
and filtered water until wellchilled. Add ingredients as
ordered to old fashioned or
martini glass then stir gently.
Garnish with orange peel.

DIDASDISTILLERY.COM | 540-551-8141

S H E N A N D OA H
P E AC H

NUTTY
APPLE

1 ½ oz. Port Cask Finished
Virginia-Highland Whisky 
1 oz. Lime Juice
1 oz. Lemon Juice
1 oz. Peach Tea Syrup* 
3 dashes Peach Bitters

1 ½ oz. Cider Cask Finished
Virginia-Highland Whisky 
½ oz. Simple Syrup 
2 dashes Peychaud's bitters 
2 dashes Apple & Oak bitters 
Splash of Nocino

Combine ingredients in glass
over ice.  Stir and garnish with
peach slice. 
 

Prepare coupe glass by
swirling Nocino to coat
interior.  Combine ingredients
(except Nocino) in mixing glass.
Add ice, stir and strain into
glass. Garnish with a Granny
Smith apple slice. 

*Recipe for peach tea syrup: Boil 1 cup
water in a saucepan over medium
heat. Add 2 peach tea bags and let
steep for 10 minutes. Strain and add 1
cup sugar, stirring until it dissolves. 

7 SPIRITED VIRGINIA

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VTC Recipe Book

Table of Contents for the Digital Edition of VTC Recipe Book