Belle Isle Moonshine

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Day 2: Ginger Lime Infusion

InfusionsElizabeth FuquaComment

By Sean Rapoza

Belle & James / Richmond, Virginia


Sean Rapoza of Richmond's newest downtown spot, Belle & James joins us for Day 2 of our 12 Days of Infusions series with a Ginger Lime infused moonshine and a twist one of our favorite wintertime drinks. 

Ginger Lime Infusion

  • 1 750ml bottle Belle Isle Premium Moonshine
  • 1 pound fresh ginger
  • the zest (no pith!) of four limes

Finely grate ginger or process in a robot-coupe or blender. Add ginger, lime zest, and BIPM (reserve empty bottle) to a large glass vessel and let sit, refrigerated, for at least one day or up to 5 days. After infusing for desired strength, strain through a chinois or mesh, squeezing ginger to extract all possible BIPM. Pour into original bottle and serve with chilled shot glasses.


Cocktail: Manchester Mule

  • 2oz Ginger Lime infused Belle Isle Premium Moonshine
  • .5oz Fresh Lime Juice

Pour over crushed ice into a copper mug. Fill with club soda. Garnish with fresh mint.

Sean is a court-certified sommelier and award-winning bartender, with cocktail programs featured in the Martha Stewart Living, the New York Times, and Virginia Living. When not behind a bar, you can find him walking his English Bulldog, Bella. 

Photography by Alexander Kreher.