Belle Isle Premium Moonshine

The Smoother Clear Spirit | Distilled from 100% Organic Corn

Day 12: Candy Cane Infusion

InfusionsElizabeth SobkaComment

By Thomas Leggett

The Roosevelt / Richmond, Virginia

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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!


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Candy Cane Infusion

Ingredients

  • 1 750ml bottle Belle Isle 100 Proof
  • 12 Candy Canes

Preparation

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. 

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Cocktail: The red ryder

Ingredients

  • 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)

Preparation

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. 

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theroosevelt_richmond_belleisle
theroosevelt_richmond_belleisle

theroosevelt_richmond_belleisle
theroosevelt_richmond_belleisle
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.

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