Tag: Spring cocktails

Hopped Up Swizzle, featuring Belle Isle Moonshine

Hopped Up Swizzle–it’s a swizzle topped with an IPA. The name just fit perfectly. 

INGREDIENTS
.5oz honey syrup
.75oz lemon juice
.5oz aperol
1.5oz Belle Isle Honey Habanero

PREPARATION
Build in a small tin. Dry shake. Pour into a tulip glass. Add crushed ice. Top with an IPA. Swizzle. Expressed lemon garnish. 

SUBMITTED BY
Lauren Spain of Tazza Kitchen
3332 Pump Road Henrico, Virginia 23233

Manchester, featuring Belle Isle Moonshine

Manchester is named after the Manchester District where Belle Isle Moonshine Distillery resides. This cocktail is perfect for any occasion. It’s been on and off our menu for years–and gets requested all the time.

INGREDIENTS
.75oz lime juice
.75oz Cointreau
.75oz Aperol
.75oz Belle Isle Premium Moonshine

PREPARATION
Build in small tin. Shake with ice. Double strain into a chilled coupe. Expressed grapefruit garnish.

SUBMITTED BY
Lauren Spain of Tazza Kitchen
3332 Pump Road Henrico, Virginia 23233

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

Lovingston Park

When our bar program brought in Lillet for the first time, our culinary team were unfamiliar and unimpressed with Lillet. Half an hour later, our bar team developed a Lillet cocktail worthy of our culinary staff. Excellent for spring & summer.

INGREDIENTS
1oz Virginia Distillery Co. Highland Whisky
1oz Lillet Blanc
1oz Lemon Syrup

PREPARATION
Build ingredients over ice in a zombie glass, shake, top with fresh ice & soda water. Lemon wedge & thyme sprig garnish.

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

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. 

INGREDIENTS
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

PREPARATION
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.

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

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

Ginger Spice, featuring Cirrus Vodka

Lots of freshly juiced ginger, and who doesn’t love the Spice Girls!

INGREDIENTS
1 1/2 ounce Cirrus Vodka
1/2 ounce Rothman & Winter Pear Liqueur
1/2 ounce lime juice
1/2 ounce ginger syrup (equal parts fresh ginger juice and simple syrup blended in Vitamix)

PREPARATION
Shake all ingredients and double strain into a coupe or martini glass. Garnish with a lime wheel.

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

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

Waterloo, featuring James River Distillery

We name all of our drinks after places in Virginia, ‘Waterloo’ just seemed to fit! 🙂 I made the Watermelon shrub with Lindera Farms Honey vinegar, after tasting it I knew it would pair well with gin and something bitter. The classic London Dry style Continental Gin adds nice botanicals without overwhelming the watermelon.

INGREDIENTS
1.5 oz. Continental Gin
.25 oz. Campari
1 oz. Watermelon/Honey Vinegar Shrub
Soda

PREPARATION
In mixing tins, add Gin, Campari and shrub, plus one scoop ice. Shake, Pour into Collins, top with soda. Garnish with lime wheel.

SUBMITTED BY
Beth Dixon of Pasture
416 E. Grace St. Richmond, VA

Belle Isle Draft Tail, featuring Belle Isle Moonshine

Rotational Belle Isle cocktail on tap!

INGREDIENTS
4 750mL Belle Isle 80 proof
2 750mL Strawberry Infused Aperol
2 L cold filtered water

PREPARATION
Add all ingredients to keg, carbonate at 50 PSI for 24 hours. Adjust PSI to 22, cocktail should be carbonated and ready to serve over ice with a lemon twist.

SUBMITTED BY
Demi Ripley of Wong Gonzalez
412 E Grace St