By Mattias Hägglund
Heritage / Richmond, Virginia
Spiced Beet Infusion
- 1 bottle 750ml Belle Isle 100 Proof
- 6 beets (Mattias used a candy stripe beet)
- 12 cloves
- 8 pieces star anise
Slice beets thinly, add all ingredients to jar with Belle Isle 100 Proof. Shake. Let sit 1-3 days.
Schrute Family Farm Flip
- 1.5oz Spiced Beet Infused Belle Isle 100
- 1 egg
- 3/4oz 1:1 simple syrup
Add ingredients in tumbler with ice. Shake. Serve in Nick & Nora glass.
A native of Richmond, Mattias Hägglund blends modern day mixology with classic technique as Bartender. While Mattias began his bartending career at Richmond favorites like Penny Lane and Bistro 27, his style was truly cultivated when asked to compose and manage the beverage program for Chef Scott Anderson at elements in Princeton, NJ. During his time there, Mattias was cited with multiple mentions in the New York Times, and his cocktail recipes have been included in numerous publications, including Art Culinaire, multiple editions of Gary Regan’s Annual Manual for Bartenders, and Teresa Politano’s Celebrity Chef’s of New Jersey; as well as a feature on CNN’s Eatocracy. He has also made numerous guest appearances at top cocktail locations, such as The Franklin in Philadelphia and Compose in New York City. In 2011 he was recruited by Chef Jason Alley of Comfort to return to his roots and bring a contemporary bar scene to Richmond. Recently, Mattias was listed in Style Weekly’s “Best of” edition as one of Richmond’s premier mixologists, and was featured on the Back Story program as an expert on the history of cocktails and mixology. When not at Heritage, he can most likely be found in Church Hill walking Julep, the water-loving golden retriever.