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!
12 Days of Infusions
Day 11: Buddha Hand Infusion
InfusionsCommentINGREDIENTS
- 2oz Buddha Hand Infusion
- 1/2oz Simple Syrup
- 1/2oz blackberry flavored liqueur (I used Crème de Mûre Massenez)
- Crushed ice
Day 10: Citrus Heat Infusion
InfusionsCommentDay 9: Rock N' Shine Infusion
InfusionsCommentBeth Dixon is Bar Manager at Pasture in Richmond, Virginia. Check out Beth's holiday 2014 Rosemary Infusion, and make sure to try out one of her other cocktails: The Bellehaven and The Rosemary Boulevardier.
Day 5: Spiced Beet Infusion
InfusionsCommentA 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.
Day 2: Ginger Lime Infusion
InfusionsCommentDay 1: Lapsang Souchong Infusion
InfusionsCommentAustin Hartman is a partner and beverage director at Montana's Trail House located in Bushwick, Brooklyn that offers seasonal dishes and cocktails that are inspired by the footpaths of eastern America. He loves comic books, dungeons & dragons and chill vibes which usually come across in the names of his drinks and their ingredients.