Belle Isle Moonshine

Distilled from good times and 100% organic corn.

Trench Town Melody

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Trench Town Melody

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Ingredients:

  • 3 oz. Belle Isle Honey-Habanero

  • 2 oz. garden lavender-bergamot cordial*  

  • 1 ½ oz. garden Thai basil-infused lime juice**

  • ½ egg white

  • Garden chamomile

  • Garden rosemary and flower garnishes

Directions:

Combine Belle Isle Honey Habanero, lavender-bergamot cordial, and Thai basil-infused lime juice in a bar tin. Add egg white and dry shake for 45-60 seconds. Add ice and shake again for another 30 seconds. Strain into a rocks glass over a large ice cube and sprinkle dehydrated chamomile on top. Torch using Green Chartreuse spray and butane torch. Garnish with garden fresh rosemary sprigs and edible flowers.

*Lavender-Bergamot cordial

Ingredients:

  • 1 qt. sugar

  • 1 qt. water

  •  6 bergamot oranges, freshly squeezed and triple strained to remove pulp

  •  ½ lb. freshly cut lavender

  • ½ qt. vodka of your choice

 Directions:

In a large pot, bring sugar and water to a boil. Stir until the sugar dissolves. Reduce heat and add fresh lavender and bergamot juice.  Stir for 10 minutes to infuse all ingredients. Triple strain and let cool.  Add the vodka, label, and date.

**Thai Basil-infused lime juice

Ingredients:

  • 1 qt. freshly squeezed lime or lemon juice

  • 1 qt. freshly cut Thai basil chopped

  • ½ qt. sugar

  • ½ qt. water

 

Directions:

In a large pot, bring sugar and water to a boil. Stir until the sugar dissolves. Reduce heat and add fresh lime or lemon juice and chopped Thai basil. Stir for 10 minutes to infuse all ingredients. Triple strain and let cool. Bottle, label, and date.

Recipe by Brendan Ambrose of Firefly.

Photos by Joey Wharton.

Add To Cart

Ingredients:

  • 3 oz. Belle Isle Honey-Habanero

  • 2 oz. garden lavender-bergamot cordial*  

  • 1 ½ oz. garden Thai basil-infused lime juice**

  • ½ egg white

  • Garden chamomile

  • Garden rosemary and flower garnishes

Directions:

Combine Belle Isle Honey Habanero, lavender-bergamot cordial, and Thai basil-infused lime juice in a bar tin. Add egg white and dry shake for 45-60 seconds. Add ice and shake again for another 30 seconds. Strain into a rocks glass over a large ice cube and sprinkle dehydrated chamomile on top. Torch using Green Chartreuse spray and butane torch. Garnish with garden fresh rosemary sprigs and edible flowers.

*Lavender-Bergamot cordial

Ingredients:

  • 1 qt. sugar

  • 1 qt. water

  •  6 bergamot oranges, freshly squeezed and triple strained to remove pulp

  •  ½ lb. freshly cut lavender

  • ½ qt. vodka of your choice

 Directions:

In a large pot, bring sugar and water to a boil. Stir until the sugar dissolves. Reduce heat and add fresh lavender and bergamot juice.  Stir for 10 minutes to infuse all ingredients. Triple strain and let cool.  Add the vodka, label, and date.

**Thai Basil-infused lime juice

Ingredients:

  • 1 qt. freshly squeezed lime or lemon juice

  • 1 qt. freshly cut Thai basil chopped

  • ½ qt. sugar

  • ½ qt. water

 

Directions:

In a large pot, bring sugar and water to a boil. Stir until the sugar dissolves. Reduce heat and add fresh lime or lemon juice and chopped Thai basil. Stir for 10 minutes to infuse all ingredients. Triple strain and let cool. Bottle, label, and date.

Recipe by Brendan Ambrose of Firefly.

Photos by Joey Wharton.