Category: moonshine

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.

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

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

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

Patrick-tini, featuring various distilleries

Moonshine was often used to preserve fruit, which is the inspiration for this take on the classic Manhattan cocktail. These days you can buy a clear corn whiskey, a nod to the original hooch, without fearing a raid from the Feds. The saturated cherries can also be eaten a la carte, served over cake or ice cream, or used to embellish other concoctions.

Moonshine Cherries Ingredients:
1 pound cherries, pitted (Bing are great)
1 orange peel, cut into thick strips
1 pint clear Virginia corn whiskey/Virginia moonshine

Combine the cherries and orange peel in a pint jar. Pour the whiskey over the top to completely cover the cherries. Seal and shake slightly; allow the cherries to steep at room temperature for at least 24 hours before using. (Stored in a sealed jar in the refrigerator, the cherries will keep for up to 3 months.)

Cocktail Ingredients:
2 1⁄2 oz. Virginia bourbon or other Virginia whiskey
3⁄4 oz. sweet vermouth
1 dash Angostura bitters
1⁄2 tsp. juice from the drunken cherries
1 drunken cherry
Orange peel

NOTE: You can substitute Virginia bourbon for Virginia corn whiskey to marinate the cherries.

Combine the bourbon, vermouth, bitters, and juice from the drunken cherries, and crushed ice in a cocktail shaker. Shake, then strain into a chilled cocktail glass, preferably a martini glass, and add a drunken cherry. Rub the orange peel around the rim of the glass and twist it over the cocktail to release its oils. Add the twist to the glass and serve immediately.

Patrick Evans-Hylton of Virginia Eats + Drinks Magazine; Croc’s 19th Street Bistro
620 19th St, Virginia Beach, VA 23451

High Tea, featuring Belle Isle Moonshine

Inspired by our Quirk lavender-earl grey blend from Carytown Teas.

1.5 oz Tea infused Belle Isle Moonshine
.75 oz Lemon Juice
.75 oz Lavender Simple Syrup
1 dash Burlesque Bitters

Rim footed AP glass with Lavender sugar, build all ingredients in a Boston glass, pack fill with ice, hard shake for at least 10 sec, dirty dump into rimmed footed AP glass.

Morgan Slade of Maple & Pine
201 West Broad Street

The Sun & The Moon, featuring Belle Isle Moonshine

When I heard that my friends at Belle Isle distillery were releasing a Ruby Red Grapefruit moonshine, I immediately remembered a dish by Rapture’s former Chef, Chris Humphrey, that beautifully combined tomatoes and ruby red grapefruits. It actually took several tries before I was satisfied with the results, but I think the cocktail showcases the distinct components nicely.

1 1/2 oz. Belle Isle Ruby Red Grapefruit Moonshine
1 3/4 oz. Smoked Tomato & Pink Peppercorn Shrub
1/4 oz. Lillet Blanc

Chill a coupe or martini glass. Fill shaker with ice, add all ingredients, shake or stir, then strain into glass. Garnish with a candied/dehydrated grapefruit slice, or rim glass with tomato powder.

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

Once in a Blue Moon, featuring Belle Isle Moonshine

Fresh homemade lemonade with local, organic blueberries combines with Belle Isle Moonshine for a one of a kind experience!

1.5 oz Belle Isle Moonshine
4 oz Lemonade
8 ea Blueberries

Muddle the blueberries lightly, add Moonshine, then ice and finally the lemonade. Stir very lightly to just swirl up the blueberries.

Adam Steely of The Blue Tallon Bistro
420 Prince George Street Williamsburg, VA 23185

Turn You Back Into A Stranger, featuring Belle Isle Moonshine

A tasty moonshine mix.

3 dashes of Peychaud’s bitters
3 dashes of orange bitters
1/4 Branca Menta
1/2 Cocchi Americano
1/2 Amaro Montenegro
1 1/2 Belle Isle Honey Habanero Moonshine

Stir in a mixing glass 50-60 times. Pour in a chilled Nick and Nora glass. Add one orange twist.

Timothy Quinn of The Heritage Restaurant
1627 W Main St, Richmond, VA 23220

Melody Day, featuring Belle Isle Moonshine

Great for warm weather sipping.

1/2 oz lemon juice
1/4 Creme de Cassis
1/4 Elderflower Syrup
1 1/2 Belle Isle Ruby Red Grapefruit Moonshine

Shaken 20 times. Poured over ice in a Collins glass. Topped with dry sparkling wine and a lemon twist.

Timothy Quinn of The Heritage Restaurant
1627 W Main St, Richmond, VA 23220