Belle Isle Moonshine

Replace your vodka with something better.

Behind the Bar: Beth Dixon of Pasture

Conversation, RichmondElizabeth Fuqua1 Comment

Renowned bartender Beth Dixon has been working at Pasture since the restaurant opened four years ago and has been the Beverage Director for the past two. Located in the heart of Richmond's Art District, Pasture is known for it's local ingredients, minimal decor, and fresh twist on the Southern dining experience. We visited Beth behind the bar to talk craft cocktails and creative ways to collect summertime ingredients.  


Behind the Bar: Beth Dixon

How many years have you been bartending?

I've been at Pasture as the Beverage Director for four years, but I've been bartending for 11 years total. 


What makes the bar at Pasture unique?

Our cocktails are unique because make a lot of ingredients in house (see: Rock N' Shine Infusion). We have a minimalist bar which looks amazing and helps keep us creative. Many of our ingredients are seasonal to save on space.


Do you have a favorite seasonal ingredient?

Honeysuckle. I even “harvest” it myself. (read: I go into the alleys around my house and pick it out of people's yards. If it's growing into the alley it's fair game, right?)

I really like working with watermelon too. I guess I just like summer - there is more available to work with.


How long have you been doing the cocktail-a-day book? 

Three years. It's usually only weeknights when the bar is less busy, I love coming up with cocktails on the spot.

What cocktail do you hope people ask for?

I love when people order Sazeracs. Also, Penicillins - I make a really fun one with our house made ginger beer.

Favorite cocktail to sip on when no one is looking?

I do love Pina Coladas. 

If you aren’t drinking a craft cocktail, what are you drinking?

Probably white wine more than anything. I mean, I am a mom - its a very mom thing to do.


Favorite bartender in town?

I think I have to go with Taylor from Penny Lane. He’s not craft cocktail, but he’s a great bartender. 


Favorite Pasture food + cocktail pairing?

Ribs and the Surry cocktail (smoked ginger syrup, Old Forester Bourbon, fresh lemon, soda) - smokey and smokey is an awesome pairing. 

Cocktail: Cider House Rules


  • 1 ½ oz. Belle Isle Premium Moonshine
  • 1 oz. Cardamaro
  • 1 oz. apple cider
  • 3 oz. ginger beer


Build in Collins glass, garnish with an orange wheel.

Recipe courtesy of Beth Dixon


Photography by Alexander Kreher.