Whisky in the Fall
As the leaves change colour and the air goes crisp, there’s something truly magical about enjoying a fine whisky in the fall.
THE DRINK: Pistachio Julep
The Goods:
2 ½ oz. | 75ml Signal Hill Whisky
1 oz. | 30ml Pistachio Orgeat* (or Simple Syrup)
8-10 Mint Leaves
*Pistachio Orgreat: In a saucepan over medium heat, combine 1 cup of sugar, 1/2 cup of water and 1 cup of shelled pistachios. Bring to a boil then simmer for 10 minutes, regularly stirring. Once cooled, pour the contents into a food processor, and process until the pistachios break down. Run the syrup through a cheesecloth or fine mesh strainer to remove remaining particles. Store in a sealed mason jar.
The How To:
Muddle ingredients in a cocktail shaker and shake on ice. Strain into a julep cup filled with crushed ice. Garnish with mint crown, grated pistachio nuts and cranberries.
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