- 2oz Buddha Hand Infusion
- 1/2oz Simple Syrup
- 1/2oz blackberry flavored liqueur (I used Crème de Mûre Massenez)
- Crushed ice
Christian Johnston can be found at Tavola's Cicchetti Bar in Charlottesville, Virginia. Listen to Christian's interview with Jenée Libby on the Edacious Podcast.
Glendon Hartley and Chad Spangler founded The Menehune Group about two years ago with fellow bartenders JP Caceres and Kevin Rogers. The Menehune Group has one main focus: to provide clients with the means to develop, implement and maintain premium beverage programs.
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.
Spiced Pear Infusion:
3 Red Anjou pears diced
1 cinnamon stick
1 bottle Belle Isle Premium Moonshine
Combine all ingredients in a container that can be sealed. Let sit for a week, stirring daily. Strain. I used a coffee filter!
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.
To close out our 12 Days of Infusions with a bang, we've got a Charred Satsuma & Cinnamon infusion from Justin Ross. Justin is owner (and Advanced Sommelier) of Parallel 38, a fantastic Mediterranean-inspired restaurant located in Charlottesville, VA.To close out our 12 Days of Infusions with a bang, we've got a Charred Satsuma & Cinnamon infusion from Justin Ross. Justin is owner (and Advanced Sommelier) of Parallel 38, a fantastic Mediterranean-inspired restaurant located in Charlottesville, VA.