Tag: James River

James River Distillery: Meet Virginia Makers

Here at James River Distillery, we feel being located in Richmond, Virginia, is just about the best place to be. From the mountains to the sea, Virginia has a bit of everything and you can’t beat being in the capital, the heart of it all. Virginia offers a bounty of agriculture, so it’s not hard to come by quality local products and we love using all we can…

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Virginia Jewel, featuring James River Distillery

This recipe came about after my bartenders accidentally “invented” a classic cocktail that I like quite a bit, the Bijou. I modified it a bit and made something that is a bit more Virginia-Centric.

.75oz James River Ostervit
.75oz A Smith Bowman Sunset Hills Gin
.75oz War & Rust Virginia Quinquina
.75oz Yellow Chartreuse
2 Dashes Orange Bitters (We split the dashes between Fee Bros. and Regan’s, which are very different. Angostura Orange is an acceptable substitute)

Chill a coupe or cocktail glass. Add all ingredients to a mixing glass. Stir well, and strain into chilled glass. Garnish with a flamed orange peel.

Derek Salerno of Shagbark
4901 Libbie Mill East Blvd Suite 175 Richmond, VA 23230

Serenity Now, featuring James River Distillery

The name came about because I probably watch way too much T.V. This is the perfect summer cocktail, it’s refreshing and dry at the same time. 

1 ounce Commonwealth Gin
1/2 ounce Cocchi Americano
1/2 ounce lime juice
1/2 ounce cucumber mint syrup
2 dashes lemon bitters
1 ounce dry sparkling wine

Muddle two slices of fresh cucumber with the cucumber mint syrup and bitters. Add remaining ingredients (minus the wine) and shake. Double strain into a coupe or champagne flute and top with sparkling wine.

Melissa Smith of the Rappahannock Oyster Bar
1309 5th St., NE, DC, 20002

W.W. Pool, featuring James River Distillery

Maple & Pine Restaurant at Quirk Hotel is showing their ”Virginia Spirit” by offering up a special cocktail that pays tribute to one of Richmond’s urban legends, the Hollywood (Cemetery) Vampire! 

0.5 oz. of James River Commonwealth Gin
0.5 oz. Lemon Juice
0.5 oz. Triple Sec
0.5 oz. Cocchi Americano
1 splash of Absinthe

Instructions: Chill a martini glass. Build cocktail in a shaker tin. Shake and strain into an absinthe rinsed glass. Enjoy!

Quirk Hotel of Maple & Pine
201 W Broad St, Richmond, VA 23220

Port Jefferson, featuring James River Distillery

This is our take on a sweet Manhattan. It is named after Thomas Jefferson and the port of Jefferson in Long Island.

2oz of VA Distillery whiskey in shaker,
.75oz of port wine, .75 of herring luxardo.

Build ingredients in a shaker and shake on ice. Serve in a martini glass. Garnish with brandy cherries and orange slice.

Marc Hunt of Rocksalt
2075 Bond Street STE 180
Charlottesville, VA 22901

William Street Cooler, featuring James River Distillery

A version of a tiki/tropical drink that uses a cordial from local raspberries. Named after the street where our restaurant is located.

2 oz Jackson & James Rum
.5 oz fresh lime juice
.75 oz raspberry syrup
1 oz coconut cream
3 drops orange blossom water

Combine in shake tin, add ice and shake well. Strain into glass filled 2/3 full with crushed ice. Top with more crushed ice, garnish with raspberries and pineapple leaf (or other tiki garnishes).

Matt Thomas of Kybecca
400 William St. Fredericksburg, VA 22401

Commonwealth Rickey, featuring James River Distillery

A gin rickey is a classic cocktail that is light and refreshing and perfect for a hot humid Virginia evening.

2 oz Commonwealth Gin
1 oz lime juice soda water

Build ingredients into a mixing glass, add ice, shake vigorously, strain over fresh ice in a glass, top with soda water. Stir gently. Garnish with a lime peel and lime wedge

Michael Avery of HOUSEpitality Family
4602 Millridge Parkway Midlothian, VA 23112

Gin and Juice, featuring James River Distillery

Cool off with Chef John’s innovative Gin and Juice, featuring Commonwealth Gin. It’s one of our favorite drinks for a hot, summer day in Virginia.

2.5 oz. Commonwealth Gin
1/2 oz. kalamansi lime
1/2 oz. ginger juice
2 oz. blood orange juice (or blood orange concentrate with fresh squeezed orange juice)
½ oz. 1-1 hibiscus syrup
5 drops of Grains of Paradise Tincture (infused gin with grains of paradise and lemon peel) 

Add all ingredients into a soda siphon and carbonate for at least 20 minutes. Dispense over large ice cube and garnish with orange peel.

Chef John Critchley of BRINE Restaurant
2985 District Ave Fairfax, VA 22031