Recipe: Commonwealth Whisky Fizz

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Pumpkin and whisky fizz
Shaken, not stirred. A pumpkin-infused Commonwealth Whisky Fizz. (Andrew Harris/WYDaily)

Commonwealth Whisky Fizz

  • One ounce of single-malt whisky, such as Copper Fox Distillery’s Wasmund’s Whisky
  • A half-ounce of pumpkin-maple simple syrup (recipe follows)
  • One ounce of club soda.

Add whisky and simple syrup into a shaker with ice. Shake vigorously. Pour into a rocks glass with fresh ice. Splash club soda on top. Garnish with a thin apple slice.

Yield: One serving.

Pumpkin-Maple Simple Syrup

  • One cup maple syrup
  • One cup water
  • A half-cup of pumpkin puree (can be canned)
  • One vanilla bean
  • Ten slices of fresh ginger root, roughly quarter-sized
  • A teaspoon of pumpkin pie spice

Put all the ingredients into a saucepan. Stir until the pumpkin blends. Simmer for about 20 minutes. If it’s too thick, add water. Strain through cheesecloth or a sieve and serve.

Yield: About a cup. Store in a jar or cruet in the refrigerator. Will keep for a couple of weeks.

Recipe courtesy Copper Fox Distillery Williamsburg