Belle Isle Moonshine

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Celebrate International Women's Day with Cocktails by Some of our Favorite Female Bartenders

CocktailsStephanie StantonComment

The ladies are here to shake things up.

All cocktail photos in this feature are by Kate Magee. Bartender photos provided by the subject.

This International Women’s Day (March 8), we wanted to pay tribute to all of the female bartenders shaking things up across the country. We here at Belle Isle Moonshine appreciate all your hard work, long hours, and dedication to your craft. Here are just a few recipes from some of those amazing bartenders. Cheers to you, ladies! We see your ‘shine.

Belle of Harrison County

“For a while now I've really enjoyed how Cynar pairs with coffee, so naturally Belle Isle Cold Brew Moonshine and Cynar is a combo I love. This International Women's Day, I'd like to honor my mother, Dianna. A coffee lover herself, she has taught me strength and resilience while working hard and tirelessly being there for her family and friends. This strong cocktail is inspired by the Little Italy cocktail by Audrey Saunders.”

Ingredients:

Preparation: 

Add all ingredients to a mixing glass with ice. Stir and strain into a coupe glass and garnish with a lemon twist.

Brittany Urse // Bartender, Brenner Pass

Richmond, VA

A Toast to Mrs. Holder

“My cocktail is inspired by and dedicated to my mom. She is the beautiful southern woman with nerves of steel and a heart of gold. I am inspired by her daily. Pear is her favorite fruit, she's a southern belle, and orange is her favorite color. This was a match made in heaven.”

Ingredients:

  • 1 ½ oz. Belle Isle Blood Orange

  • 1 oz. Looza pear nectar 

  • ¼ oz. Merlet Crème de Pêche

  • ¾ oz. lemon juice 

  • ¾ oz. simple 

  • 1 egg white 

Preparation:

Add all ingredients to a mixing tin and dry shake vigorously. Add ice to tin and shake for another 15 seconds. Double-strain into a coup glass and garnish with a half slice of blood orange.

Keyatta Mincey-Parker // Bartender, Bon Ton

Atlanta, GA

The Spicy Start

“The Spicy Start is inspired by Sunday brunch with friends. It brings the heat of the night before to the sweetness of the brunch table!  It is dedicated to every friend in need of a recovery brunch.”

Ingredients:

  • 1 ½ oz. Belle Isle Honey Habanero 

  • 1 ½ oz. silver tequila

  • ¼ oz. fresh lime juice

  • ¼ oz. maple syrup

  • 1-2 fresh jalapeño slices without seeds

  • Tajín Clásico Seasoning

  • Sugar

     

Preparation:

Mix equal parts seasoning and sugar together on a plate.  Set aside. Add all other ingredients to a mixing tin with ice. Shake vigorously. Rim a rocks glass first with lime juice and then with the Tajín-sugar seasoning. Strain cocktail into rimmed glass over fresh ice. Garnish with a lime wheel and jalapeño slice.

Katherine Buenaflor Dillon // Owner + Operator, Kilo Bravo

Brooklyn, NY 

POM Power Martini 

“This one goes out to a woman that is a creator, friend, mentor, and powerhouse! She is consistently pushing Dallas creatives and bringing something to this city we love that no one else has. I am lucky enough to also call this woman, Jencey Keeton, my boss. Jencey and Sweet Tooth Hotel have given me an opportunity to really push the limit and create experiences and memories through a cocktail.”

Ingredients:

  • 1 ½ oz. Belle Isle Black Label

  • ¼ oz. Chambord

  • ½ oz. white grape juice

  • ½ oz. cranberry juice

  • ½ oz. lemon juice 

Preparation:

Add all ingredients to a mixing tin with ice. Shake vigorously and double-strain into a martini glass. 

For foam garnish: dry shake egg white, pomegranate juice, and lemon juice vigorously until foam is formed. Layer on top and garnish with pomegranate seeds. 

Becca Hummel // bar manager, Sweet Tooth Hotel

Dallas, TX

Honey Halla

“Belle Isle’s Honey Habanero moonshine is the perfect base for this tangy summer cocktail. It’s all in the name! Natural honey flavor is infused with fresh jalapeños and cilantro to create an ongoing battle between subtle and spicy. Pair it with a hearty meal for some extra flavor. You need this spice in your life!”

Ingredients:

Preparation:

Muddle honey, jalapeño, and cilantro in a mixing tin. Add Belle Isle and lime juice, then shake with ice. Strain into a Collins glass over fresh ice. Garnish with a lime wheel and jalapeño slice. 

Victoria Owens // bartender, the Blind Goat food & drink co.

Tampa, FL

Mama Belle 

“This cocktail is dedicated to my Mom, Barbara Taylor. She isn’t much of a drinker, so when creating this cocktail I wanted to make something that she would enjoy. That’s why I stayed simple and only added a few ingredients with the Belle Isle Ruby Red Grapefruit. She has been living with Multiple Sclerosis for more than 20 years, and everyday she pushes herself to do things that sometimes seem impossible. But she does them, and it inspires me everyday to push myself further. I’m very thankful that such a strong woman raised me.“

Ingredients:

Preparation:

Combine all ingredients in a cocktail shaker with ice and shake well. Strain and pour into a small coupe glass with no ice. Garnish with a dehydrated grapefruit.



Brittany Taylor // Bar manager, Oyster House & O BAR

Charleston, SC




happy international women’s day!

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Learn more

There's No Wrong Way to V-Day: Four Belle Isle Cocktails for Whatever Your Valentine's Day Looks Like

CocktailsStephanie StantonComment

Love means never having to say you’re sorry for hogging all the lo mein.

All photos by Joey Wharton.

Valentine’s Day can mean a lot of different things depending on your current relationship status. Romantic night with a special someone? Sure. Corporate bonanza built on consumerism? Maybe. An excuse to eat a bunch of heart-shaped candy? Big time.

No matter if you’re Single AF or in an LTR, we can all agree on one thing: Valentine’s Day is a great reason to eat and drink well. Here’s our list of cocktails perfect for whatever your V-Day holds.

NEW RELATIONSHIP ENERGY

Cocktail: Check Yes or No

Ingredients:

  • 1 oz. Belle Isle Blood Orange

  • 1 oz. Cocchi Rosa

  • 1 oz. Aperol

    Preparation:
    Add all ingredients to a mixing glass with ice. Stir and strain into a chilled coupe glass and garnish with an orange twist.

Ah, the excitement of new love. I think we can all agree that a relationship really hits its peak when you’re comfortable enough with a person to talk about your feelings, but not so comfortable that you pick a fight about them after one too many cocktails. This beautiful, intoxicating NRE status deserves an equally stirring cocktail pairing. Try our Blood Orange negroni variation Check Yes or No to elevate your evening with that special someone.

GALENTINE’s Party

Cocktail: Ring of Fire

Ingredients:

Preparation: 
Add ingredients to a mug and top with whipped cream and dried chilies.

**Mexican Hot Chocolate: Over medium heat, stir 3 cups whole milk
2 tbsp. cocoa powder, 4 oz. chopped bittersweet chocolate, 1 tsp. vanilla extract, 2 tbsp. crushed cinnamon sticks, 1/4 oz. cayenne pepper, and a pinch of kosher salt. Simmer for 5-10 mins., then remove from heat and let cool.

Spend the holiday that’s all about love doing what you actually love the most: drinking cocktails and talking trash with your BFFs. We highly suggest whipping up our coffee-tinged Mexican hot chocolate, Ring of Fire, to invite in some old school slumber party vibes. Whipped cream is mandatory; casting spells is optional.

LONG TERM RELATIONSHIP

Cocktail: Islands in the Stream

If you’ve been in an LTR for a few years, you probably said goodbye to pretense a long time ago. You just want to cut the filler and skip right to the good stuff: a box of chocolates, cuddling on the couch, and a few simple, delicious cocktails. Try Islands in the Stream, our spicy play on a strawberry margarita, to heat things up a bit.

Ingredients:

Preparation: 
Add all ingredients to mixing tin with ice. Shake and double-strain into a rocks glass over fresh ice.

SOLO NIGHT IN

Cocktail: Rose Garden

The absolute best part of being single is that you never have to share. Celebrate your independence and whip up two of these spritzy Rose Garden cocktails–then drink both yourself.

Ingredients:

Preparation: 
Add all ingredients to a wine glass with ice. Garnish with a lemon twist.

happy valentine’s day!

Still thirsty?

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Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

about us

Lighten Up: Five Low-Calorie, Low-Carb, and Low-ABV Cocktails for January

CocktailsStephanie StantonComment

Belle Isle Canned Cocktails: part of a healthy, balanced diet.

All photos by Joey Wharton.

With all this talk of Dry January and resolutions, we felt the need to pop in here with a quick PSA:

January is all about balance, not deprivation.

You know what they say: moderation is the spice of life. Well, maybe they don't say that–but they should! You don't need to completely cut yourself off from cocktails, carbs, or cupcakes to start your 2020 off the right way. There is a better way to eat and drink responsibly that doesn't include any fasts, cleanses, or dry periods. Because, let's be honest, who wants to be around someone who's sober, hungry, AND sugar-deprived? Not us! We're sharing five low-calorie, low-carb, and low-ABV January cocktails to help you cut down on the bad stuff while still having some fun.

Still thirsty?

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Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

about belle isle

Actually Keep Your New Year's Resolutions This Year With These Six Cocktails

CocktailsStephanie StantonComment

2020 is gonna be the ‘shiniest year yet.

All photos by Joey Wharton.

New Year’s Resolutions: Everyone makes ‘em, and everyone breaks ‘em. While we fully condone trying to better oneself, we think realistic, approachable goals are the way to go. Instead of breaking your back trying to get a Marvel-level body or vowing to participate in Dry January (truly our least favorite pastime), why don’t you take a few “new year, new me” suggestions from your friends at Belle Isle Moonshine? Here are our six totally doable New Year’s Resolutions, along with six cocktails to help you stay on track. Cheers to 2020, y’all!

happy new year!

STILL THIRSTY?

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Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

more about us

'Tis the Season for Four New Holiday Cocktails

CocktailsStephanie StantonComment

‘Tis the season to be shiny.

All photos by Kate Magee.

To be honest, this has already been a pretty good holiday season so far. We haven’t stopped eating cookies since Thanksgiving, many parts of the country have already seen snow, and Mariah Carey’s “All I Want For Christmas is You” has FINALLY reached #1 on the Billboard charts, What more could we possibly ask for from the most wonderful time of the year?

We’ll tell you: holiday cocktails, duh! Drinking in December is different than any other time of year. Everything is festive, candy is an acceptable cocktail garnish, and it’s basically the only month eggnog exists. In short, we love holiday cocktails. That’s why we’re sharing a few of our seasonal favorites, perfect for family dinners, fireside chats, caroling, and other general forms of merriment. Check out our holiday cocktail recipes below, and get jolly, friends!

happy holidays, y’all!

Still thirsty?

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Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Learn More About Us

Friendsgiving: A Step-by-Step Guide to Impressing Your Crew with Five Cocktails

CocktailsStephanie StantonComment

Your turkey deserves a better cocktail.

All photos by Joey Wharton.

Hosting a Friendsgiving bash this year, but don’t know the first thing about cooking a Turkey Day feast? If you’re like us and would rather just hit up the hot bar at Whole Foods than roast a bird for 10 hours, you’ll need another way to impress your friends with some good old-fashioned hosting skills. We highly suggest whipping up these five Belle Isle cocktails–one to complement each perfectly planned part of your shindig. From pre-dinner apertifs to post-dinner ‘tinis and all the stuffing in between, here’s a cocktail menu that will have your buds thinking you’re a cooler, younger version of Martha Stewart.

happy thanksgiving!

Need more Turkey Day tips?

DRINKSGIVING 2018
Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

about us

Four Scary Good Belle Isle Cocktails to Drink This Halloween

CocktailsStephanie StantonComment

These cocktails are to die for.

All photos by Joey Wharton.

Sup, witches? It’s almost Halloween, and things are getting pretty spooky over here at Belle Isle Moonshine HQ. We’ve been busy in the ‘shine lab mixing up some special potions (insert ominous, evil laugh here) that we can’t wait to share with all you guys and ghouls. Whether you’re feeling more like a sultry vampire or a wacky mad scientist this year, we want to share some of our favorite Halloween cocktails to give you all the tricks and treats you can handle. Read on, if you dare!

HAPPY HALLOWEEN, BOOS!

LESS SCARY COCKTAILS
Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

ABOUT US

Fall in Love with these Four New Autumn Cocktails

CocktailsStephanie StantonComment

Get cozy with some ‘shine.

All photos by Joey Wharton.

It’s almost here! Monday, September 23rd marks the first day of fall, and we’re still over here in 90° temps waiting impatiently for sweater weather to kick in. Either way, fall doesn’t just mean hoodies, boots, and PSLs. It also means it’s time to swap those margaritas and daquiris for stiff, hearty cocktails that’ll keep you warm when those temps drop. Up your fall cocktail game with these four new favorites from your friends at Belle Isle Moonshine–guaranteed to make the transition to autumn’s cooler temps as painless (and delicious!) as possible.

happy fall solstice!

Looking for more Fall Cocktails?

Four cocktails to cozy up with this fall
Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Behind the Bar: Jackie Haynes // Bay Local

Behind the BarStephanie StantonComment

All photos by Joey Wharton.

Although Bay Local is located along busy Laskin Road, just a few blocks from Virginia Beach’s tourist-laden oceanfront, its warm, eclectic interior and smiling staff make it a welcoming oasis for tourists and beach vistors alike. The cozy restaurant caters to a loyal breakfast and lunch crowd during the week, only opening its doors for dinner service Thursday through Saturday. While you might think such a brunch-centric establishment wouldn’t attract a huge bar crowd, Bar Manager Jackie Haynes welcomes this mix of hungry regulars and beach tourists alike with a warm smile and a strong bloody mary.

We recently chatted with Jackie about getting her start behind the bar, the joys of a chilled tequila shot, and the importance of getting to know your bar guests. Jackie also shared her the recipe (although she kept the housemade mix a secret!) for Bay Local’s Bloody Bay–a Honey Habanero bloody mary that’s sure to make your boozy brunch a little spicier..

First thing’s first, who are you?

My name is Jackie, and I’m bar manager at Bay Local on Laskin Road. I’ve been the bar manager here for almost two years now.


How long have you been bartending?

I just celebrated my birthday last week, which took me up one, so I’ve officially been bartending for 10 years now.

What first got you behind the bar?

I was originally a Hooters girl, and my managers there saw my interactions with customers and said, “as soon as you turn 21, we’re throwing you behind the bar.” I went out of town for my 21st birthday, and, I kid you not, the day I got back I was in bar training.

Any pro-tips for someone starting out behind the bar?

Fake it ‘til you make it. Nobody knows that you’re doing anything wrong back there except you. If you feel confused or if you’re going down in the weeds, just remember it’s not going to last all night. You’ll get out of it, and you’ll get by.

Favorite drink made by someone else?

I’m totally a beer and shot girl when I go out. I did go to this bar in Fort Lauderdale called The Rooftop, and I thought it was super cool that they had a “Make Your Own Old Fashioned” menu. You pick your whiskey, pick your bitters, then pick if you wanted it smoked or unsmoked at the end. I had never seen that anywhere before.


Favorite drink that you make?

I make a really good extra-dirty martini. For some reason, people dig it when I make it.

Favorite thing to drink when no one’s looking?

Every time I go out, it’s a chilled shot of blanco tequila with a big, fat lime.


If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

We make a homemade lavender sour mix here, and I’ve made a handful of cocktails with that. I know it’s probably not going into every drink, but it’s really good. I’d like to see it in every cocktail it can go into.

What’s your favorite part about working at your bar?

It’s just the vibe. It’s such a small place, but we get a ton of tourists in here–plus the locals love us, too. It’s a really good mix of people, and I think that’s what I like most about it here.


Where do you like to stop in for a drink?

I live, like, a 30-minute drive from here, so I never get to do the “stop for a drink after work” thing. The place we go to the most down here after a crazy Sunday brunch is Shuckers by the Ocean Front. It’s a little local bar. I’ll run in there with the girls and drink a beer or whatever, then I’m on the way.

What makes Virginia Beach’s food & drink scene unique?

There are so many options for local seafood. Basically, any restaurant you walk into is serving you local food.

Give us your golden rule when it comes to bar etiquette.

I like to tell the bartenders to always interact with the guests when they’re sitting at your bar. When somebody sits at a bar, they’re expecting interaction. They know they’re going to have one-on-one time with the bartender, so don’t ever just take a food and drink order then leave. Get to know your customers, because that what creates your regulars and puts more money in your pocket.

What’s your favorite way to drink Belle Isle?

I have truly become obsessed with the Belle Isle Blood Orange. I’ve started to put it in my crushes, and I’ll also chill some at home and sip on it.

bloody bay

Ingredients:

  • 2 oz. Belle Isle Honey Habanero

  • 4 oz. top-secret housemade Bay Local bloody mary mix (or your mix of choice)

  • garnish with bacon strips, olive, pepperoncini, gherkin pickle, and housemade spicy pickled green bean

Preparation:

Shake lightly and pour into Old Bay-rimmed pint glass.

want more behind the bar action?

behind the bar: Shane Morrison // Acacia
Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Learn more about us

Behind the Bar: Shane Morrison // Acacia

Behind the BarStephanie StantonComment

All photos by Alyssa Allworth.

You might miss Acacia if you weren’t paying attention. Located on Pittsburgh’s busy East Carson street, the cozy cocktail bar keeps a low profile with boarded-up windows and a small, nearly imperceptible sign. This hidden storefront may bring to mind an air of exclusivity or snobbery, much like the craze of fancy speakeasies that rose in popularity a few years back. Instead, Acacia manages to be welcoming and unpretentious while still serving some of the most best cocktails in the city.

Bar Manager Shane Morrison helps cultivate that approachable, “neighborhood haunt” atmosphere while creating cocktails that would impress any craft aficionado. With an expansive spirits selection (especially that mezcal shelf!), a variety of housemade potions and tinctures, warm welcomes, and a super intimate interior, Acacia takes all pretense out of the craft cocktail bar.

We recently spoke with Shane about his beginnings in the industry, his guilty pleasure drinks (hello, PBR Hard Coffee), and the burgeoning cocktail scene in Pittsburgh. He also shared two fantastic cocktail recipes using our Honey Habanero and 100 Proof moonshines.

First thing’s first, who are you?

My name is Shane Morrison, and I’m the bar manager at Acacia in Pittsburgh, Pennsylvania.

How long have you been bartending?

I’ve been bartending for about 15 years.


What first got you behind the bar?

I liked the creativity aspect of it. I was serving at a place, and they offered me a job behind the bar. I had the opportunity to make more money–and money’s good–so I took the opportunity to get behind the bar and start making drinks.


Any pro-tips for someone starting out behind the bar?

Absolutely. Be a sponge, and learn as much as you can. Get in with someone good who really knows what they’re doing. Walk before you run, and before you walk, crawl. Don’t overextend yourself by trying to get too fancy with things. Understand the fundamentals, the basics, the classics, and why they’re done a certain way, and why they’ve been done that way for 150, 200 years.

Favorite drink made by someone else?

My buddy Sean Enright has a tiki-style drink on the menu at Spork . It’s called Galeophobia–it’s Maggie’s Farm 50/50 dark rum, which is a local distillery, a little orgeat, citrus blend, and a toasted macadamia liqueur. It’s just absolutely fantastic. He serves it in a big shark glass. It’s a lot of fun to drink, and it’s really well put together.

Favorite drink that you make?

That’s a loaded question. I think bartenders, in general, hate that question. People say all the time, “Make me what you drink.” Well, why would you want what I drink? My favorite drink is going to be the one that keeps you coming back. Whether it’s something rum-based, mezcal-based, moonshine-based, bourbon-based–I want you to have the experience. It’s not about me, behind the bar, what I drink. It’s more about what the guest wants at that particular time.


Favorite thing to drink when no one’s looking?

I didn’t want to love it, but the PBR Hard Coffee is so delicious.

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

It would have to be mezcal. I love mezcal. I love the diversity of it. The single village stuff and the boutique stuff–it’s all really unique, and it’s all really different. Every time I taste something new it gives me a new perspective on the spirit.

What’s your favorite part about working at your bar?

Honestly, the people who work here. I know that sounds cliché, but we have some really good people. We have a lot of fun here. The guests, definitely, as well. We have really great support from our regulars, as well as the local community.


What makes your bar unique?

I think it it’s approachable. We serve a high-end product in a comfortable atmosphere. We don’t compromise our standards, but we do it in a way that’s not pretentious.

Where do you like to stop in for a drink?

It depends on the night. Wednesdays I’ll definitely go to Tiki Lounge and have a guilty pleasure piña colada. Hidden Harbor in Squirrel Hill–Max is doing some really amazing tiki stuff up there. That guy is super talented. I love going to Spork to see Sean. Lorelei is doing some really great work here. Cecil is absolutely fantastic there as well.

What’s your take on today’s cocktail culture in your city?

It’s definitely exploded over the last decade. It’s hard because Pittsburgh is a small market. I think some people are getting a little ahead of themselves. There’s only so many people to work. Again, it’s the “walk before you run” thing. But all in all, Pittsburgh is really doing some great work. There are some really talented people here. We have a tight-knit community, and everybody is really supportive of each other. I think that’s the best aspect of it.

Give us your golden rule when it comes to bar etiquette.

One thing I tell everyone here on staff is to greet the guest as soon as they come in the door. Say hi, and give them a warm greeting, because A) it makes them feel welcome and B) when you’re in the weeds and making eight or nine cocktails at the time, the fact that you’ve acknowledged the guest’s presence can buy you some time. They’ll be a little bit more patient with you that way.


What’s your favorite way to drink Belle Isle?

Coffee in my coffee. I also like the Honey Habanero, equal parts with some grapefruit and a pinch of salt. It’s like a spicy Salty Dog.

Zig-A-Zig Ah

Ingredients:

Preparation:

Add all ingredients to a shaker tin with ice. Roll (don’t strain) into a rocks glass and garnish with a mint sprig.




Steal My Moonshine

Ingredients:

  • 2 oz. Belle Isle 100 Proof

  • 1 oz. grapefruit juice

  • ½ oz. rosemary syrup

  • 3 drops homemade black pepper tincture**

  • 6 drops homemade charred rosemary tincture

Preparation:

Add all ingredients to a shaker tin with ice. Shake and double-strain into a coupe glass and garnish with 2 drops of charred rosemary tincture.


**Click here for tips on creating your own tinctures!

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Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Learn more About us