Every neighborhood has its own unique landscape, and the Belle Isle Moonshine team wants to help you navigate each of them. In our Field Guide series, we're diving a little deeper into some of our favorite neighborhoods and showcasing a few of the businesses that help to make them unique with the help of some local influencers.

Our host in Richmond will be Shanna Battle, thrifting-maven and Content Creator-in-Chief of the style blog me and Minnie. With Shanna's help, we'll explore a few of Richmond's most notable 'hoods and the stores, bars, and restaurants that make them tick. Next up: the brewery and restaurant-packed Scott’s Addition!

I love playing tourist in my own town.

Some Saturdays I find myself Googling random neighborhoods to find new hidden gems in my city to explore. Last Saturday my Google search led me to Scott’s Addition. Though this up-and-coming Richmond millennial mecca is not new to me, I’ve never really had a chance to explore it. After searching for a few suggested places to visit, I settled on Jackson & James, a men’s clothing store in the heart of the Scott’s Addition, and Tang & Biscuit, a shuffleboard social club that piqued my interest.

You really feel like you’ve entered another city upon entering Scott’s Addition. There’s no shortage of sprawling apartments, restaurants, and breweries on just about every corner. There are also little pockets of small shops weaved into the neighborhood, and that’s where I find Jackson & James.

From the second I stepped in, I felt as if I’d walked into a well-curated man cave. Before you have a chance to take a quick scan of the shop, you smell a mix of musk and sandalwood from the candles and cologne perfectly arranged on a shelf in a corner. Directly across I spotted a hanging rack of simple white t-shirts and jackets. I made a beeline but was distracted by a nearby shelf stacked with quirky bar cart accessories. A book of cocktail recipes caught my eye–the perfect holiday gift for my brother.

Next, I browsed the t-shirts, button-downs, and jackets. Now that my son is older, I’ve been looking to invest in a few items for his closet that will stand the test of teenage time. Since it seems winter is here to stay, I picked up an olive green field jacket and will keep a close eye on a green plaid shirt I think he would like.

As I made my way to browse their selection of denim, I came upon a small sitting section complete with a brown leather couch, a flat-screen TV playing SportsCenter, and a perfectly curated selection of old records tucked away in the corner. I couldn’t help but take a seat, kicking my feet up to get a recap of the week's game highlights. After browsing through the records, I take a look at a few pairs of jeans. I’ve been trying to get my dad a new pair, and their selection gave me so many options. I’ll have to bring him back to test a few out. With my goodies in hand and a date in mind to come back for some more shopping, I’m off to see what Tang & Biscuit is all about.

Upon hearing Tang & Biscuit was a “shuffleboard social club,” I was a bit intrigued. When I think of shuffleboard, I get this image of my grandparents playing with a group of age-appropriate friends on their extended retirement cruise. The second I walked in, I was greeted with lights from a larger-than-life “LOVE” sign that made the entire place glow. In the background is a colorful “Tang & Biscuit” mural, and directly across the shuffleboard court is a bar–a massive one!

I’d never played shuffleboard before but T & B manager Carrie was kind enough to give me a quick lesson. After a few minutes, I got the hang of it and challenged her to a few rounds! Midway through our game, I was served their signature Oranjutang Lightbulb–Belle Isle Black Label, triple sec, and Tang served in a lightbulb glass! With a drink in one hand and the cue in the other, I tried to push my puck in between sips of my elevated childhood drink. After a few, it was a bit hard. This is not my grandparents' shuffleboard–this is shuffleboard 2.0! I was told their version of shuffleboard was best played with a group of friends and a drink in hand, and after playing just one game sipping and shuffling, I can see why!

When we finished our last game, I made my way to the bar to refill my lightbulb and got the chance to sample a creamsicle version the bartender was testing out. Some drinks are complicated to make but this one is very simple–and the perfect complement to my brother’s cocktail book! Along with serving as the day’s taste tester (a job I took very seriously, but the way), I got the 411 on why this place is called Tang & Biscuit to begin with: in shuffleboard, the cue is the tang and the puck is the biscuit. A very simple concept with very fun results. My friends and I take turns planning monthly outings to catch up, and this place in next in the queue.

Post by Shanna Battle, founder of me and Minnie. Follow her on Instagram at @meeandminnie to get great thrifting, styling, and lifestyle tips!

All photos by Sandy Swagger Jones. She also has an awesome Instagram feed, which you should follow @sandyswaggerjones.

WANT TO EXPLORE MORE OF RICHMOND?

Field Guide: Forest Hill

The HofGarden

October 11, 2018Behind the BarStephanie StantonComment

Some venues just can’t be tied down to one concept. With three stories, a rooftop bar, a music venue, and a private event space, The HofGarden has room to cater to almost any crowd. Located in Richmond’s brewery-saturated Scott’s Addition neighborhood, The HofGarden is primarily a German-style biergarten–albeit one that serves some amazing pizza and stellar cocktails. The latter is due partially to bartender Joshua Le, an industry veteran who knows a thing or two about shaking a cocktail. We recently chatted with Joshua about his favorite guilty pleasure cocktail (hint: it’s frozen and fruity), his favorite places in Richmond, and his #1 way to annoy a bartender. Scroll down to read all about it, plus get the recipe for Sun-Kissed, a cocktail featured in our upcoming addition of The Moonshine Book.

First thing’s first, who are you?

I’m Joshua Le, bartender (and babysitter) at the The HofGarden. I’ve been at the Hof on and off for three years and back full-time since early 2018.

What first got you behind the bar?

I’m like a bar fly: the booze.

Any pro-tips for someone starting out behind the bar?

Focus on the customer and operating the bar you’re behind as efficiently as possible. The cocktails will come to you as you go.

Favorite drink made by someone else?

I never know the names of the drinks, and honestly, I don’t think the person making them for me ever knows the name either. I like trying something new and different, so I always have the latest cocktail they’ve been working on or their favorite.

Favorite drink that you make?

I call it “The Equalizer”–gin, lemon, simple syrup, mint, and Peychaud’s. It’s light, refreshing, boozy, and it’s served in my favorite glass–the coupe.

Favorite thing to drink when no one’s looking?

Miami Vice. You can look, though. I don't mind.

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Belle Isle, duh.

What’s your favorite part about working at your bar?

There's always something different going on here. We have a lot of space to work with, so we have live music, DJs, fashion shows, weddings, spoken word events, and, one time, an amateur wrestling match. So there’s always something to keep you on your toes.

What makes your bar unique?

The Hof has a unique culture that I've never seen in any bar I've worked at. This place is always growing, and they really support employee growth–if it's restaurant related or not. They really invest in the best interest of their staff.

Where do you like to stop in for a drink?

Sticky Rice is and has been one of my favorite bars ever. Always a great crowd, and if I had my own joint, I would hire any one of their exceptional bar staff. Always polite, personable, and quick.

What’s your take on today’s cocktail culture in your city?

The craft cocktail scene in Richmond is growing right along with the city. Richmond has grown exponentially in the last five years, and people are taking note. I think we have more breweries than Starbucks, and new restaurants are constantly opening giving plenty of opportunities to those passionate about craft cocktails. It’s an exciting time to be here, and anybody serious about craft cocktails should consider Richmond as a great place to make a name for themselves.

Give us your golden rule when it comes to bar etiquette.

I don’t care if you’re a bartender, so don’t tell me.

What’s your favorite way to drink Belle Isle?

With [Belle Isle Key Account Manager] Ashley Grant. If she’s not available, I do enjoy a Belle Isle Cold Brew Negroni.

Sun KisseD

Ingredients:

1 ½ oz. vanilla bean-infused Belle Isle Black Label
1 oz. pineapple juice
½ oz. sunflower seed orgeat
½ oz. fresh lemon juice
1 egg white

Preparation:
Combine all ingredients in a mixing tin over ice. Shake and strain out ice, then dry shake for 15 seconds. Double-strain into a chilled coupe glass. Garnish with vanilla bean paste.

**Recipe by Bobby Kruger of The HofGarden.

All photos by Kate Magee.

Still thirsty?

Click for cocktails!

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Wanna know more about us?

Meet Belle Isle

Behind the Bar: Tony Hairston // Wong Gonzalez

September 27, 2018Behind the BarStephanie StantonComment

Located in the hustle and bustle of downtown Richmond, Virginia, Wong Gonzalez is definitely one-of-a-kind in the River City. Not only is the space bright and beautiful, but it’s the only place in town you can find Mexinese food. Although it’s a newer addition to the prolific EAT Restaurant Partners group, Wong Gonzalez sets itself apart from the pack with a delicious Chinese-Mexican fusion menu, a killer Happy Hour, and a selfie-inducing bathroom. Thanks to Bar Manager Tony Hairston, the cocktail menu is just as unique. With drinks like Baby One More Time and Boujie-Vardier, the cocktail list at Wong Gonzalez is just as playful as the kitschy, Old Hollywood interior. We recently chatted with Tony about his favorite drinks, his bartender beginnings, and his amazing Belle Isle cocktail on draft (!!!). Read on to get that recipe, plus another one: the spicy, smoky Strut.

TELL US ABOUT YOURSELF…

I’m Anthony “Tony” Hairston, Bar Manager at Wong Gonzalez. I’ve been bartending at Wong Gonzalez for a little over two years, but in general for about six years.

What first got you behind the bar?

I was serving at the time, and one of my friends who was the bar manager just kept encouraging–as well as nagging–me to work behind the bar. One day I just said, “Fine! I’ll give it a try,” and that’s all she wrote.

Any pro-tips for someone starting out behind the bar?

Someone once told me when starting out bartending that a good thing to do is go to other bars. Check out how it’s run and learn from watching other bartenders’ techniques, such as how they stir a cocktail or shake a drink.

Favorite drink made by someone else?

I think maybe a Strawberry-Mint Mojito topped of with a little bit of Champagne.

Favorite drink that you make?

Currently on our menu we have a Sorry Not Sorry cocktail (#SNS) that I think is pretty delicious. It’s made with peach vodka, blackberry-peach syrup, lemon, tea, and ginger beer. My second-favorite is our Saint Amy–jalapeño-infused tequila, elderflower, pineapple, lemon, and lime.

Favorite thing to drink when no one’s looking?

Tequila! It’s my go-to, as most people know.

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Honestly, any of the Belle Isle Moonshine spirits. They always work well when creating cocktails!

What’s your favorite part about working at your bar?

What’s not to love about Wong? It’s beautiful inside. We have really good food. Our Happy Hour is pretty awesome, and we have it everyday we are open–including Saturday and Sunday! We are located in a great area, so we get a mixture of guests that come in, from business people getting off work trying to catch happy hour to a group of ladies having dinner before going to see a show at one of the venues nearby, to a late night pop of people coming in right after partying at a wedding reception. I do think the number one best thing about working at Wong is family. Not only is the staff some of the best people I have worked with and grow with, but EAT Restaurant Partners itself is probably one of the best companies to work for!

What makes your bar unique?

I think the visual aspect of the bar does attract a lot of people. We also pride ourselves on having a great amount of different spirits–especially tequila, vodka, and bourbon! Our bar is a place where you can come by yourself and not have to worry, or meet up with a group and not feel pressured or rushed. And again, you can’t beat the Happy Hour!

Where do you like to stop in for a drink?

I’ve been hanging out in the Fan and Carytown areas. Some places I like going are The Jasper, Weezie’s, Buddy’s Place, and Babe’s of Carytown, just to name a few.

What’s your take on today’s cocktail culture in your city?

I like the trend of how cocktails are being made today. I feel like more people and restaurants are becoming innovative with cocktails, which makes it exciting to try something new. When I first started, a “complicated” drink was a Long Island. Over the years, I have been able to learn and grow as a bartender, and explore new methods of creating cocktails. It’s fun to learn not only what’s in a cocktail, but the reason why it’s made a certain way.

Give us your golden rule when it comes to bar etiquette.

Wow, a loaded question! There are so many. I guess for guests: waving money around yelling “Yo, bartender!” while there are a plethora of other guests before you is not going to get you a drink any faster than the rest of them!

What’s your favorite way to drink Belle Isle?

I like the Belle Isle Black Label, Honey Habanero, or Ruby Red Grapefruit with some freshly squeezed lime and lemon juice and some simple syrup. Something very easy to make, yet refreshing.

Instant tang

Ingredients:

1 ½ oz. Belle Isle Ruby Red Grapefruit
¾ oz. Aperol
1 oz. fresh orange juice
1 oz. fresh lemon juice
½ oz. Honey Syrup

Preparation:

Combine all ingredients in a mixing tin over ice. Shake and strain into a rocks glass over ice.

**Featured on tap at Wong Gonzalez!

STRUT

Ingredients:

1 ½ oz. Belle Isle Honey Habanero
¾ oz. honey-ginger syrup
½ oz. carrot juice
½ oz. fresh lemon juice
3 dashes orange bitters
Spritz of mezcal

Preparation:

Combine all ingredients in a mixing tin over ice. Shake and strain into a rocks glass over a big ice cube. Spritz with mezcal.

Recipes by Tony Hairston.

Photos by Joey Wharton.

Still thirsty?

More Cocktails, please!

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Distilled from good times and 100% organic corn.