2 oz Honey Habanero moonshine
2oz Honey Habanero
3oz Ruby Red Grapefruit Juice
Top with Soda
1/4 oz Lime Juice
Combine all the ingredients in a stirring glass, mix, and pour over ice. Enjoy!
A perfect cocktail to enjoy outdoors on a warm Virginia evening.
1 1/2 oz Belle Isle Moonshine
1 oz Grapefruit Juice
1/2 oz Cranberry Juice
1/4 oz Grand Marnier
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!
Matt Billingsley of Postbellum
1323 W. Main St. Richmond, VA 23220
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.
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
Add all ingredients to mixing glass with ice and shake. Strain into a rocks glass with fresh ice and garnish with grilled grapefruit slice.
Nathan Simon of Tarrant’s West
11129 Three Chopt Rd. Richmond, VA 23233
We combined Boar Creek Appalachian whiskey with Belle Isle coffee moonshine since whiskey and coffee go together well, then added the amaro for complexity.
1.5 oz Boar Creek Appalachian Whiskey
.5 oz Belle Isle coffee moonshine
.5 oz Averna Amaro
Combine in mixing tin or glass, add ice and stir until very cold. Strain into a coupe-like glass.
Matt Thomas of Kybecca
400 William St. Fredericksburg, VA 22401
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.
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
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.
Michael Avery of HOUSEpitality Family
4602 Millridge Parkway Midlothian, VA 23112
A silky and seductive cocktail, with perfumed aroma, slight tannins, and a bracing finish.
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
2 cups POM pomegranate juice
2 cups sugar
2 oz pomegranate molasses
.5 oz orange flower water
1 oz vodka (to fortify)
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.
Alec Spidalieri of Junction
421 Monticello Rd Charlottesville VA 22902
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!
1.5 ounce Belle Isle Cold Brew Coffee Moonshine
1 ounce Espresso simple syrup
1 ounce half & half
4 ounces cold brew coffee
Combine in a shaker with a scoop of ice, shake to combine pour into glass and garnish with espresso beans
Amanda Cannon of FOOD.BAR.FOOD
126 W Bruce Street Suite 101 Harrisonburg, VA 22801