By Thomas Leggett
The Roosevelt / Richmond, Virginia
Welcome to Day 12 of our second 12 Days Of Infusions! A big thanks to all the bartenders who helped us out with this year's series. T Leggett finishes off this year with a Candy Cane infused moonshine, cocktail and Christmas Tree tincture recipe. Cheers & happy holidays from the Belle Isle Craft Spirits team!
Candy Cane Infusion
- 1 750ml bottle Belle Isle 100 Proof
- 12 Candy Canes
Break up 12 candy canes into a clean, sterilized jar and top with 2 cups of Belle Isle 100 proof. Let sit and agitate periodically until fully dissolved.
Cocktail: The red ryder
- 1 1/2 oz Candy Cane Belle Isle 100 Infusion
- 1/2 oz fresh lime
- 1/2 simple syrup
- 1/4 oz Campari
- 1 egg white
- Christmas tree tincture (recipe below)
Combine all ingredients except tincture and shake without ice. Add ice, shake again until chilled. Strain into a cocktail glass. Top with a few drops of tincture.
Christmas Tree Tincture Recipe
Combine 1 oz by weight fresh pine needles and 6 oz Belle Isle 100 moonshine into clean, sterilized jar. Let sit for 24 hours and then strain.
Thomas "T" Leggett is bartender at The Roosevelt in Richmond, Virginia. His recipes have also appeared in Edible Richmond, Garden & Gun and The Local Palate.
Photography by Alexander Kreher.