Welcome back to Day 11 of our 12 Days of Infusions series!

Today we've got a fantastic toasted rice & cinnamon infusion from friend and industry legend, Todd Thrasher. Todd is proprietor of Restaurant Eve, The Majestic, PX & Society Fair - some of Northern Virginia's most innovative dining and cocktail spots.

Read on to learn how Todd makes this tasty infusion:

Rice & Spice Infused Moonshine Recipe

Rice & Spice Infused Moonshine Ingredients

What you'll need - 1 bottle of Belle Isle Premium Moonshine - 1/4 cup of rice - 2 sticks of cinnamon (broken up)

Here's how to make it Over low heat in a small skillet toast the rice and the cinnamon, go until rice is toasted brown not burnt. Remove from heat put in a mason jar and add Belle Isle. Infuse for 30 minutes. Strain infused spirit through a fine mesh strainer and discard the solid ingredients.

Rice & Spice Infused Moonshine In Action

The Beejeezes Cocktail Recipe

What you'll need For The Beejeezes cocktail - 1 1/2 oz Rice & Spice Infused Moonshine - 3 oz Winter Whey Base (recipe below) - grated nutmeg and cinnamon for garnish

For the Winter Whey Base - 1 quart of milk - 1 cup of sugar - 1 tbs cloves - 1 tbs all spice - 1 tsp grated nutmeg - the peel of one orange - 2 oz lemon juice - 2 oz orange juice

Here's how to make it First, prepare the Winter Whey base by putting milk, spices, and orange peel in a small pot, heat over medium heat.

Rice & Spice Infused Moonshine Cocktail Pouring

Once warm whisk in sugar make sure all is dissolved, continue heating over medium heat until the milk reaches a temperature of 185 fahrenheit. When temperature is at 185 add in lemon and orange juice, the milk will break and the curds will separate from the whey. Remove from heat and let cool for 10-15 minutes. Once cool line a chinois with 2 sheets of cheese cloth and strain mixture through the cheese cloth. Refrigerate.

To prepare the cocktail, combine the Rice & Spice Infused Moonshine and the Winter Whey Base in a cocktail shaker over ice. Shake vigorously and strain into a chilled coupe glass. Garnish with freshly grated nutmeg and cinnamon.