Tag: Other spirits cocktails

Strawbelle, featuring Belle Isle Moonshine

We met Jonathan Wasilewski from Belle Isle Craft Spirits at a spirits festival in Yorktown a little over a year ago. We discussed how so many bar menus that feature their moonshines used them as a 2nd or 3rd-tier ingredient, and that we didn’t want the spirit to be buried. So, we went super simple & refreshing.

INGREDIENTS
1.5oz Belle Isle Honey Habanero Moonshine
.5oz Simple Syrup
1oz Strawberry Puree

PREPARATION
Mix all ingredients in a cocktail shaker with ice, strain into martini glass, lime wedge & mint sprig garnish.

SUBMITTED BY
Matthew Black of TRIANGLE – a small plates restaurant & music venue
601 Prince George Street Williamsburg, VA 23185

Belle by the Horns, featuring Belle Isle Moonshine

A perfect cocktail to enjoy outdoors on a warm Virginia evening.

INGREDIENTS
1 1/2 oz Belle Isle Moonshine
1 oz Grapefruit Juice
1/2 oz Cranberry Juice
1/4 oz Grand Marnier

PREPARATION
Build ingredients into a cocktail shaker, add ice and and shake. Strain into a pre-chilled coupe glass, garnish with a peeled twist from a fresh orange and enjoy!

SUBMITTED BY
Matt Billingsley of Postbellum
1323 W. Main St. Richmond, VA 23220

Grapefruit Belle Isle Inferno, featuring Belle Isle Moonshine

This cocktail was created by Tarrant’s West marketing manager Andrea Hughes. The Belle Isle Honey Habanero Moonshine plays well with the grilled grapefruit and the mezcal adds a distinct smokiness. The Bittermans Hellfire bitters rounds out the cocktail and adds an extra kick.

INGREDIENTS
1.5 oz. Belle Isle Premium Honey Habanero Moonshine
1 oz. Grilled Grapefruit juice
.25 oz. Del Maguey Vida Single Village Mezcal
.5 oz. Simple syrup
5 dashes of Bittermans Hellfire habanero shrub bitters

PREPARATION
Add all ingredients to mixing glass with ice and shake. Strain into a rocks glass with fresh ice and garnish with grilled grapefruit slice.

SUBMITTED BY
Nathan Simon of Tarrant’s West
11129 Three Chopt Rd. Richmond, VA 23233

Cold Brew Mule, featuring Belle Isle Moonshine

This cocktail is inspired by the morning beverage of coffee with cream. To keep it light and not weighed down with using actual cream I decided to model it after a Moscow Mule by using cream soda to replace the cream and give the effervescence of ginger beer. Adding a couple of drops of Jamaican Ginger Bitters allows the drink to have some of that ginger punch like a Moscow Mule would have as well as adds a bit more complexity to the drink.

INGREDIENTS
2 oz Belle Isle Cold Brew Moonshine cream soda of your liking, I recommend IBC. Its made with real sugar cane, not high fructose corn syrup.
3-5 dashes of Jamaican Ginger Bitters 

PREPARATION
Add the Belle Isle Cold Brew Moonshine and Jamaican Ginger Bitters into a mixing tin, add ice, shake and strain over fresh crushed ice in a copper mug. Top with cream soda and garnish with a fresh edible flower. We get ours from a local farm, Cabbage Hill Farm.

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

The Other Woman, featuring Belle Isle Moonshine

A silky and seductive cocktail, with perfumed aroma, slight tannins, and a bracing finish.

INGREDIENTS
2 oz Hibiscus & Rose-infused Belle Isle Premium Moonshine*
.5 oz Pomegranate Grenadine**
.75 oz lemon juice
.5 oz egg white

*Hibiscus & Rose-infused Belle Isle Premium Moonshine:
750ml Bottle Belle Isle Moonshine
.5 cup dried rosebuds
.5 cup dried hibiscus

**Pomegranate Grenadine
2 cups POM pomegranate juice
2 cups sugar
2 oz pomegranate molasses
.5 oz orange flower water
1 oz vodka (to fortify)

PREPARATION
Add all ingredients to a shaker and perform a dry shake (shake without ice) until the egg white has turned to froth. Add ice and shake again. Double-strain into a chilled coupe glass. Garnish with rosebuds floated on the foam.

Gently crush rosebuds using a mortar and pestle. Combine moonshine and crushed rosebuds in a quart-sized mason jar. Let infuse for 2 days at room temperature, agitating daily. Add dried hibiscus and let infuse for two hours more, agitating hourly. Strain back into original bottle and label.

Add POM juice and sugar to a small saucepan. Cook gently over medium heat and stir until sugar is all dissolved, then promptly remove from heat. Add pomegranate molasses, and stir until all is mixed and homogenous. Add orange blossom water and vodka. Store in a clean container and keep refrigerated.

SUBMITTED BY
Alec Spidalieri of Junction
421 Monticello Rd Charlottesville VA 22902

Duck, Duck, Booze, featuring Filibuster Bourbon

He waves the local flag high and with pride. For this reason and many more, Nick was selected as a Tastemaker for September #VaSpiritsMonth! Now, if you mind, I’d like another Duck, Duck, Booze, please.

INGREDIENTS
1 oz. duckfat washed Filibuster Bourbon Whiskey
0.5 oz. VA Distillery Company Virginia Highland Malt Whisky
0.5 oz. Zucca (or Cappelletti Sfumato, if you can find it)
0.5 oz. Cocchi Torino Vermouth
0.5 oz. Dry Vermouth Two dashes Regan’s Orange Bitters

Duckfat wash
1.5 oz. Duckfat per 750 mL.
Filibuster Bourbon Whiskey
Peel of one orange
Three-star anise
2 tsp. Pomegranate molasses

PREPARATION
Simmer duck fat, pomegranate molasses, star anise, and orange peel for three minutes. Remove from heat. Discard orange peel and star anise. Add to Filibuster Bourbon Whiskey. Let sit overnight at room temperature (12-24 hrs). Freeze for four hours. Fine strain bourbon to separate out duck fat.

SUBMITTED BY
Nick Farrell of the Iron Gate Restaurant
1734 N St NW, Washington, DC 20036

Morning Moonshine, featuring Belle Isle Moonshine

Food.Bar.Food is a destination for brunch & cocktails and I love creating coffee cocktails. When I saw Belle Isle’s Cold Brew Coffee Moonshine I knew that it would make a great iced coffee cocktail!

INGREDIENTS
1.5 ounce Belle Isle Cold Brew Coffee Moonshine
1 ounce Espresso simple syrup
1 ounce half & half
4 ounces cold brew coffee 

PREPARATION
Combine in a shaker with a scoop of ice, shake to combine pour into glass and garnish with espresso beans

SUBMITTED BY
Amanda Cannon of FOOD.BAR.FOOD
126 W Bruce Street Suite 101 Harrisonburg, VA 22801

Dirty Bird, featuring Belle Isle Moonshine

The Dirty Bird is a variation on a classic Jungle Bird cocktail. The layers of flavor are intense, from tropical, to bitter, and with a surprising twist from the coffee infused spirit.

INGREDIENTS
2 oz. Bell Isle Coffee Moonshine
2 oz. pineapple juice
1 oz. ginger simple syrup
1/2 oz. Campari
3/4 oz. fresh lime juice. 

PREPARATION
Shake all ingredients, strain over ice into a hurricane glass. Garnish with umbrella, cherry, and lime wheel.

SUBMITTED BY
Michael Smith of Laura Lee’s
3410 Semmes Avenue Richmond, VA 23225