The goal of the Raspberry & Rye Pie Spritz from Whidbey Island Distillery was a robust flavor profile reminiscent of serving a raspberry pie in a glass—Whidbey Island is known for its berry pies—balanced with a touch of holiday spices, while remaining light and refreshing enough for a pre- or post-holiday dinner drink. Jammy raspberry notes complement the allspice and clove flavors of the Allspice Dram liqueur and the Angostura bitters. The 4-year-aged Rye Wisdom contributes buttery, vanilla, and toasted oak nuances, echoing the grainy richness of a “buttery pie crust.” Bonus tip: This recipe can also be served as a sour, straight up in a coupe, without the club soda.
INGREDIENTS
2 ounces Whidbey Island Distillery Rye Wisdom Whiskey (Aged 4 years)
¾ ounce Whidbey Island Distillery Raspberry Liqueur
½ ounce St. Elizabeth’s Allspice Dram (or a tad bit more if allspice is your thing!)
½ ounce Lemon Juice
2 dashes Angostura Bitters
2 dashes Orange Bitters
Club soda to top (approx. 3 to 4 oz, depending on the glass)
DIRECTIONS
Add all ingredients except the club soda to a shaker and shake for 4–6 seconds—just enough to combine without over-diluting, since the drink will be served over ice. Pour over large ice cubes into a double old-fashioned or highball glass. Top with club soda and gently stir once from the bottom to blend. Express an orange peel over the top and garnish with a sprig of fir for a touch of PNW character.
GLASSWARE
Culver Victorian Christmas double old-fashioned tumbler from The Joy of Cocktails.
