Belle Isle Moonshine

Replace your vodka with something better.

Cocktails,Behind the Bar,Behind the Bar

Six Simple Cookout Cocktails for Labor Day Weekend

CocktailsStephanie StantonComment

A solid “cheers” should be the most work you do all weekend.

All photos by Kate Magee.

What makes the perfect Labor Day weekend cookout? Hot Dogs, sunshine, and having to do as little work as humanly possible. Your grill-centric cookout menu is packed with easy classics–and your beverage lineup should follow suit! Here at Belle Isle Moonshine, we fully believe that Labor Day Weekend means not having to lift a finger–or at least cocktail shaker. That’s why, from pour-out bottle cocktails to big batch crowd pleasers, we’re bringing you six low- maintenance refreshers perfect for your LDW backyard cookout. Or couch. Or whatever.

CHEERS TO LABOR DAY!

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GO-TO DRINKS
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.

Learn more about Belle Isle

Replace Your Vodka With These Five 'Shiny Substitutions

CocktailsStephanie StantonComment

Vodka doesn’t stand a chance.

You’ve probably heard us tell you (perhaps sometimes a little too forcefully) to replace your vodka with Belle Isle Moonshine–but what does that actually mean? When we talk to customers at events or on Instagram, the top question we get is, “What exactly is moonshine?” We’ve met a lot of people who are initially hesitant to try our spirit, as it’s easy to envision a burly, bearded man offering up mason jars full of peach-flavored rocket fuel. Despite its cultural mythology, moonshine is actually just an un-aged corn spirit that’s distilled to a lower alcohol point than vodka or whiskey. While vodka and moonshine end up around the same 40% ABV mark, our spirit requires less added water to cut the alcohol content down. The result? Less burn, more flavor, and a cleaner finish.

Now that you have some base-level ‘shine knowledge, we’ll move on to another big question we get asked: “How do I use this stuff?” While we totally condone getting as creative as possible with your cocktail experiments, the key to creating a delicious moonshine drink is as simple as just replacing your vodka. Whether your go-to drink is a martini or a mule, here are five of our favorite recipes that show just how easy it is to swap ‘shine in your favorite vodka cocktails.

Martini

Whether you like it dirty or with a twist, a moonshine martini is always a good idea.

A classic martini is the perfect cocktail to showcase the differences between our spirit and a traditional vodka. Made up of only two or three ingredients, the martini can’t mask vodka’s burn. Our OG Black Label moonshine makes a killer martini, but try subbing 100 Proof for a little extra oomph!

Black Label Martini

Ingredients:

Preparation:

Combine all ingredients in a mixing glass with ice and stir. Strain into a martini glass and garnish with olives, lemon twist, or any other garnish you'd like. Feel free to customize this recipe to make your ideal martini!

MOSCOW MULE

One mule to rule them all.

It’s no secret that a mule is one of our favorite drinks. Instead of pairing vodka with ginger beer, try your next mule with the sweet heat of our Honey Habanero ‘shine.

Spicy Mule

Ingredients:

Preparation:

Combine all ingredients in a glass over ice, and garnish with a lime wedge

cosmopolitan

Your old standby gets a citrusy update.

Ditch your old vodka-crans for something a little more elevated. Our bright, bold Blood Orange moonshine is a perfect spirit to revamp that tired Cosmopolitan.

BLOOD ORANGE COSMO

Ingredients:

  • 1 oz. cranberry juice

  • ¾ oz. fresh lime juice

Preparation:

Add all ingredients to a mixing tin over ice and shake well. Strain into a chilled coupe or martini glass. Garnish with a lime twist, or a dehydrated blood orange.

vodka soda

‘Shine + soda = as simple and tasty as you can get.

Our moonshine is so smooth and flavorful it shines (no pun intended) on its own or with the simple fizz of some soda water. While all of our products are great with soda, we’re partial to this version with Ruby Red Grapefruit.

ruby Spritz

Ingredients:

Preparation:

Combine all ingredients in a glass over ice.

Bloody Mary

Our Spicy Moonshine Mary is the cure for whatever ails you.

What makes your favorite hangover-relieving brunch drink even better? A jolt of sweet heat from our Honey Habanero moonshine, of course.

Spicy Moonshine Mary

Ingredients:

Preparation:

Add all ingredients to glass with ice, tumble back and forth in mixing tin a few times. Garnish with peppers, olives, lemon, celery, and whatever else strikes your fancy. Add a few extra drops of hot sauce if you're feeling truly spicy! 

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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.

about us

Behind the Bar: Mika Takahashi // High Note

Behind the BarStephanie StantonComment

All photos by Andrew Thomas Lee.

Atlanta’s bustling bar scene is jam-packed with every type of watering hole one can imagine. From tiki bars to speakeasies to ritzy steakhouses, there’s no shortage of talented bartenders shaking up amazing cocktails in the ATL. This amount of stiff competition can make standing out in the crowd a tough task.

High Note Rooftop Bar, along with its bubbly bartender Mika Takahashi, stands above its peers–both literally and metaphorically. Located atop the trendy Moxy Hotel in Midtown Atlanta, High Note’s quirky interior and complex-yet-accessible cocktails make the cozy rooftop bar the perfect spot to enjoy Happy Hour high above the busy city streets.

We recently chatted with Mika about getting her foot in the industry’s door, the beauty of a stiff whisky cocktail, and the importance of service with a smile. Mika also shared the recipe for her mind-blowing Blood Orange cocktail, Revenge of Fortunato.

First thing’s first, who are you?

My name is Mika, and I’m a bartender at High Note Rooftop Bar. 


How long have you been bartending?

I’ve been bartending for about eight years now.


What first got you behind the bar?

I got a bartending school brochure, like, 10 years ago. I went for a week, and it was kind of fun. I’d always been in the industry, but I never thought of myself as being a bartender, so that class kind of changed everything. 


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

Be comfortable with jiggers. Oftentimes people think that using jiggers is kind of old school, but precise measurements to bartenders are really important. 

Favorite drink made by someone else?

There’s a cocktail called Mudcrutch that was made by Jacob, the beverage manager here. It has a rye whiskey base, absinthe, banana liqueur, and Carpano vermouth. It was a very complex, tasty cocktail.


Favorite drink that you make?

I enjoy everything, but I like making Manhattans, Old Fashioneds, Vieux Carres–the classics. 

Favorite thing to drink when no one’s looking?

I have a guilty pleasure for–do you remember Tequila Rose? Yeah, I love it. It tastes like a strawberry Yoo-hoo. 


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

It would be absinthe, for sure. I like that anise smell of it, and I like the history of it. If you add one or two drops to a cocktail, it changes completely. 


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

Since it’s on a rooftop, it feels like you’re in the fresh air. I like the open feeling of it. Plus, I’m surrounded by great coworkers. It’s an awesome group.


Where do you like to stop in for a drink?

Right now, we go across the street to Foxtrot after work. It’s a great bar. The bartenders are amazing, and they do a lot of classic cocktails. And Tiki Tango next door is amazing, too. 

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

I think now it’s evolving. More and more restaurants are opening every month or so. Prohibition used to be the style, then Tiki was back, and now it’s kind of more versatile. It’s not just one style. Hopefully it will just get better and better. 

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

I want to treat guests as I’d like to be treated. A warm welcome will melt the ice. 

What’s your favorite way to drink Belle Isle?

I like the Blood Orange, but I love the Cold Brew!

Ingredients:

Preparation:

Muddle one mint sprig in a shaker tin, then add all other ingredients except bitters to the tin with ice. Shake and strain into rocks glass. Pack with crushed ice, then top with a few dashes of Angostura bitters. Garnish with a mint sprig.

Recipe courtesy of Mika Takahashi at High Note in Atlanta.

Photos by Andrew Thomas Lee.

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Behind the Bar: Nathaniel Hall // Swan Dive
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.

About US

Cool Your Summer Down with These Five Frozen Drinks

CocktailsStephanie StantonComment

Make your vibe chill this summer–no matter how much you’re actually sweating.

All photos by Joey Wharton.

In the wise words of Rob Thomas: “Man, it’s a hot one.” Now that it’s officially summer, things are getting pretty balmy here in Richmond. We like to think our everyday Go-To Drinks are pretty refreshing, but 90°+ weather calls for something extra chilly. We’re rounding up some of our new favorite frozen bevvies to help you beat those triple-digit temps and catch a decent buzz in the meantime. From a Honey Habanero-injected frosé to a frosty version of our Blood Orange Mule, let these tried-and-true chillers cool you down and turn you up.

Still thirsty?

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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.

Party Like a Pro with Big Batch Cocktails

CocktailsStephanie StantonComment

Give your Memorial Day weekend more “Cheers!” with less blood, sweat, and tears.

Photos by Joey Wharton.

It’s no secret that the Belle Isle Moonshine crew loves a good party. One way to harsh our summertime party vibes? Getting stuck playing bartender all day. The solution? Make those cocktails ahead of time! If you’ve ever seen us slinging drinks at an event, you know we have some amazingly simple big batch cocktails in our arsenal. Just in time for your MDW party, we’re debuting our favorite Go-To Drinks! They’re all only three ingredients, and you can pick up everything you need at your local grocery store. The best part? Each drink on our new Go-To Drinks page includes easy batching instructions, leaving your guests happily satiated with minimal effort from you.

Never made a big batch cocktail before? Not even sure what it means? Don’t fret, friends! Using one of our favorite old standbys, the Pineapple Express, as an example, we’ll take you through the whole process step-by-step.

cheers, y’all!

CLICK FOR ALL OF OUR GO-TO DRINKS!
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.

Behind the Bar: Nathaniel Hall // Swan Dive

Behind the BarStephanie Stanton1 Comment

All photos by Alyssa Flood Photography.

Walking into Swan Dive in Rochester is a joyfully jarring experience. One minute, you’re standing outside an unassuming building on bustling Alexander St. and the next you’re transported to an emerald green, retro Miami, Art Deco wonderland. A glance at the innovative cocktail list, the elevated-yet-cheeky pizza menu, or the expertly curated backbar will confirm one thing: the folks behind Swan Dive definitely know what they’re doing.

This isn’t an accident. An example of Rochester’s bubbling food and beverage scene: Swan Dive is one of six popular sister restaurants. The newest addition (the restaurant family’s new “baby brother”) is an upcoming Italian joint called Vern’s.

“Rochester’s food and beverage scene has exploded in last five years,” Swan Dive’s Bar Manager Nathaniel Hall says.

Hall has been Swan Dive’s bar manager for the establishment’s entire year-and-a-half lifespan. He credits a lot of Rochester’s buzz to the growing popularity of the Rochester Cocktail Revival, New York state’s only week-long cocktail festival. This year’s festival (June 3-9) will be Belle Isle’s first time as a BackBar sponsor. So, what should we expect?

“It’s a week of bedlam and revelry,” says Nathaniel of the festival. Needless to say, the Belle Isle crew is ready.

We recently chatted with Nathaniel about his barback beginnings, the beauty of the Last Word cocktail, and the proper way to ask for a drink at a bar (hint: it’s not by calling the bartender “hey!”) Nathaniel also whipped us up an Exclusive Gift, a stellar Honey Habanero cocktail created by fellow Swan Dive-r Patrick Stetzel.

First thing’s first, who are you?

I’m Nathaniel Hall, and I’m the bar manager here at Swan Dive in Rochester, New York.

How long have you been bartending?

I’ve been bartending for about five years and managing for two years. We’ve been open for just over a year, so Ive been the bar manager here since day one.

What first got you behind the bar?

I was a barback at one of our sister restaurants, The Daily Refresher, which is two doors down from where we’re currently sitting. I moved up through the ranks pretty quickly there and then started bartending during slower shifts. One night they threw me to the wolves on a Saturday, and the rest is history.

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

Look at your shoes, and get new ones. You’re on your feet a lot, and your feet are gonna hurt, so get good shoes. Stay clean, stay positive, and stay cool in times of stress. There are going to be stressful moments, but just take 10% back. If you’re moving at 100% and you feel yourself start to get squirrelly or stressed out, take a deep breath, take 10% off of your current speed and just push through. Two o’clock is gonna happen no matter what.

Favorite drink made by someone else?

I like to go to Cure, which is in the Public Market here, and ask Donny to make me something with gin. Whatever he’s feeling that day is probably what I want.

Favorite drink that you make?

My favorite cocktail is a Last Word, easily.

Favorite thing to drink when no one’s looking?

That’s a tough one. I would have to say a PBR and a shot of well whiskey from Lux in South Wedge. Just shitty whiskey and shittier beer.

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

Escubac, which is an herbal liqueur that’s very similar to Green Chartreuse. It’s not as intense, but it still has that herbal quality. You can use it for mezcal, tequila, gin, vodka. It’s very versatile. I like to use it as my bartender’s ketchup.

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

I think the versatility of the program. The amount of reach that we have with our staff, our spirits selection, our beer and wine selection–we have something for everyone here. If you look at our backbar, you know you’re going to get something delicious.


How do you go about creating cocktails for Swan Dive's menu?

We curate our menu based on what we think is cool. We don’t really pander as much as some places might or as we possibly should. For example, the first cocktail on our menu is the Cool Breeze. It’s vodka-based, but it also has sherry, a French peach liqueur, and a housemade ginger syrup. Not a ton of people really know what sherry is, so if we throw that in with recognizable ingredients like vodka, peach, and ginger, we’re introducing you to something new kind of slyly. For us, we just like to incorporate ingredients that we stand behind into flavor profiles that you wouldn’t normally expect.


Where do you like to stop in for a drink?

If I’m in the mood for a small neighborhood haunt, I like to go to Joey’s on Main St. Two of my friends own that little bar. There’s about 12 seats, a dart board, and a pool table. It’s perfect. If I’m going to get a cocktail, I like to go to Cure, Ox and Stone, and Roux.

What make Rochester's food & drink scene unique?

Rochester’s food and beverage scene has exploded in last five years. I would say the forerunner of that is Restaurant Good Luck, which I think everyone in this room would say is an amazing, amazing place. It’s been influential in every aspect: food, beverage, hospitality. Their director, Chuck Cerankosky, is the man who heads the Rochester Cocktail Revival. With his influence, it’s all sort of been a tributary that flooded Rochester. I like to say this town is, “big city flavors, small city feel.”



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

For bartenders and barbacks: greet customers with a smile, a menu, and water. For patrons: don’t tap your credit card, don’t wave your money at me, and my name isn’t “Hey!” If you’re polite, you’ll receive proper hospitality back.

What’s your favorite way to drink Belle Isle?

When they first brought the Honey Habanero in, I introduced it to everybody who was in front of me, and we were just sipping it with ice. Maybe a little bit of water to open it up. I like spice, but I can’t really tolerate it that well. I’m kind of a baby–but I really enjoy it. I enjoy the chemical reaction that happens in your brain with a little spice. So the Honey Habanero is my favorite.

Exclusive Gift

Ingredients:

Preparation:

Add all ingredients to a mixing tin with ice and shake. Double-strain over fresh ice and garnish with a lemon plank.

Recipe by Swan Dive’s Patrick Stetzel.

 

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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.

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Three CBD Cocktails to make your April 20th Extra Chill

CocktailsStephanie StantonComment

How chill can you get?

All photos by Joey Wharton.

Unless you’ve been asleep for the past few years (hey, no judgement here), you’ve likely heard everyone from the dude at your local headshop to your mom’s friend Susan talking about CBD’s magical healing powers. CBD (short for Cannabidiol, if you really need to know) is a non-psychoactive compound found in the cannabis plant. It shares many of its fellow compound THC’s health benefits without the psychoactive properties. TLDR: it won’t get you high. Whether your problem is insomnia, stress, or even acne, experts and regular folks alike claim that CBD could be your solution.

Being the fastidious Good Times Experts we are here at Belle Isle, we thought we’d follow this trend to its most logical next step: CBD cocktails. In honor of this weekend’s hemptastic holiday, we’re sharing a few deliciously dank CBD cocktails to help you simultaneously turn up and wind down this 4/20.

DANK BEFORE DECAF

Need a little pick-me-up without the jitters or crash? Mellow your coffee cocktail with a few drops of CBD bitters! We used these Mountain Elixirs orange bitters to brighten up (and mellow out) this drink’s robust coffee notes.

Ingredients:

Preparation:

Add all ingredients to a mixing tin with ice. Shake vigorously for about 20 seconds. Strain out ice, then dry shake for another 15 seconds. Strain into a chilled coupe glass. Garnish with chicory on top.

ALL HOPPED UP

Ever catch a whiff of an IPA and think it smelled, well…weedy? There are more than a few similarities between the hop plant and cannabis. We played up that alluring aroma in this simple Ruby Red Grapefruit sour topped with IPA. We added a few drops of full-spectrum CBD oil from Seattle-based Dazey.

Ingredients:

Add first four ingredients to a mixing tin with ice. Shake and strain into a Collins glass over fresh ice. Layer with IPA by slowly pouring the beer on upside down spoon over the cocktail.

IN the weeds

One of the cannabis plant’s many superpowers is its antioxidant capability. This cocktail ups the antioxidant ante by adding a hefty dose of matcha powder to the sweet heat of our Honey Habanero moonshine. We topped our ‘tail with the delicious peach-ginger soda from CBD-infused sparkling water purveyors Recess.

Ingredients:

Preparation:

Add first four ingredients to a mixing with ice. Shake vigorously and double-strain to a rocks glass over fresh ice. Top with Recess soda and garnish with a lemon wheel sprinkled with extra matcha powder.

**As different substances affect people differently, we recommend you try CBD on its own before attempting to mix it with alcohol.

Want more cocktail ideas?

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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.

Behind the Bar: Abiose Spriggs // The Playhouse / Swillburger

Behind the BarStephanie StantonComment

The Playhouse/Swillburger has a lot going on. Located on the border of Rochester’s Swillburg and South Wedge neighborhoods, the sprawling barcade is housed in an old Baptist church building. Inside, you’ll find an impressive collection of both vintage and newer arcade games ranging from Ms. Pac Man to Big Buck Hunter to (everyone’s favorite drinking hazard) Skee-Ball. Many similar game-heavy establishments would be content to serve up domestic beer bottles and watery highballs to their screen-captive guests–but not here at The Playhouse. While the adjoining burger joint, Swillburger, serves drool-inducing sandwiches to the masses, The Playhouse boasts an inventive-yet-accessible cocktail menu and an equally impressive craft beer list. Bottom line: it’s nearly impossible not to have fun here.

This is in part thanks to Abiose Spriggs, The Playhouse’s bar manager, whose infectious laugh, ease with guests, and delicious, cheekily-named cocktails make chilling at the bar just as fun as any game in the building. We recently chatted with Abiose about cutting his industry teeth by washing dishes, his favorite bar book, and his longstanding love of amaro. He also shared the recipes for two super-tasty Belle Isle concoctions–Hipster’s Delite and Swipe Right? And yes, there is an emphasis on the question mark.

First thing’s first, who are you?

My name is Abiose Spriggs, and I’m the bar manager and a bartender here at The Playhouse.


How long have you been bartending?

I’ve been bartending about three and a half years. Maybe more like four. I kind of lose count sometimes.

What first got you behind the bar?

I started working at The Owl House, which is a sister restaurant to this bar. I was in the kitchen there first, and they lost a bartender. They were like, “Is anybody interested in doing this?” And I was like, “Yeah, I want to try something different.” I was used to washing dishes and expediting food, so it was a total 180 for me.


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

Read a lot of books. That’s how I got most of my knowledge starting out. Also, just go to your favorite local cocktail bar and watching the bartenders.

Do you have a favorite bar book?

My first one was the Death and Co. bar book. I thought that one was pretty informative and pivotal to the building of my bar knowledge.

What’s your favorite drink made by someone else?

I like to stick to the classics. I usually do like a rye Old Fashioned or something else that’s whiskey-forward.


Favorite drink that you make?

My go-to is the Old Pal. It’s another rye whiskey cocktail that’s a variation of a Negroni–so rye, Campari, and dry vermouth with a lemon twist.



Favorite thing to drink when no one’s looking?

Genny Light, but I drink that when people are looking, too.




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

Any amaro. My first real amaro love was Cynar, and I still have a love affair with it.


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

Definitely the staff I work with. Everyone’s amazing, everyone’s hands-on and definitely invested. Plus, it’s just a fun bar. You never get to see bartenders truly have fun like I feel that we have fun here. I mean, we work at an arcade.


Where do you like to stop in for a drink?

My favorite watering hole would probably be Caverly’s. It’s an Irish bar not too far away from here–just a little hole in the wall. I actually really don’t drink cocktails when I’m not working. I’m just a beer and a shot kind of guy.


What make Rochester's food & drink scene unique?

As far as the drinking scene, you have to give a big shoutout to RCR [Rochester Cocktail Revival] and what it’s done for Rochester and the cocktail community here. I’m pretty sure it’s the only [weeklong] cocktail convention in New York state–but don’t quote me on that [ed. note: he’s right!]. Those who are into the scene here find their bars and their bartenders. It’s great.


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

Hospitality’s pretty important to me, in terms of customer service and making sure the guest feels comfortable, and that they’re happy and enjoying themselves. It’s harder to do on the weekends when it’s super busy, but when you find the time to make the experience unique for someone, it feels good.


What’s your favorite way to drink Belle Isle?

I like to use the Cold Brew Coffee moonshine in White Russians. Or just that with our Cold Brew is pretty darn good.


Hipster’s delite

Ingredients:

Preparation:

Combine first two ingredients in a Collins glass over ice. Top with kombucha and garnish with a lime.






swipe right?

Ingredients:

Preparation:

Combine all ingredients in a mixing tin over ice. Shake vigorously and double-strain into a chilled coupe glass.

Want more Behind the Bar action?

Behind the bar: kith/kin d.c.
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.

Behind the Bar: Sunny Seng // Kith/Kin

Behind the BarStephanie StantonComment

All photos by Joey Wharton.

“Where we’re standing right now? It was a little scary,” Kith/Kin Bar Manager Sunny Seng says of 1990’s Washington, D.C., long before the existence of the beautiful marble bar at which we sit. It’s hard to imagine this location as anything other than the modern, stylish D.C. restaurant located in the Intercontinental Hotel, but none of this was here three years ago. In fact, not much on this mile-long waterfront strip was here until 2017 when D.C. debuted its newest revitalization project, The Wharf.

Kith/Kin, opened by Top Chef and Eleven Madison Park alum Kwame Onwuachi, is The Wharf’s hottest new restaurant. Onwuachi’s stellar Afro-Caribbean food has definitely created a buzz in the Capital City, but the cocktail program is what we’re here to talk about today–and, trust us, it doesn’t disappoint. Seng’s innovative, refreshing cocktails are the perfect complement to Onwuachi’s food. We recently chatted with Seng about mixing his first Mai Tai at age eight, his method for finding the perfect cocktail for each bar guest, and his tropical, dreamy Belle Isle cocktail, Calypso’s Moon.

First thing’s first, who are you?

My name is Sunny Seng, and I’m the Bar Manager and Lead Bartender of Kith/Kin, Chef Kwame’s restaurant at The Intercontinental Hotel in Washington, D.C.


How long have you been bartending?

I’m 40, so 32 years. Seriously, the first Mai Tai I ever made was in my father’s restaurant. It was probably against child labor laws, but this was the ‘80s. The service bar was back behind this blockade, and he was teaching me how to make a Mai Tai like, “More rum, boy!” So I literally made my first Mai Tai at eight years old, but I’ve been bartending professionally for 20 years.

So you come by it naturally. What first got you behind the bar, in a more professional sense?

My father was a chef, so I grew up in a kitchen. I grew up around chefs yelling at each other, and I grew up around, “This doesn’t taste right. What’s wrong with it?” I learned how to balance flavors at an early age. I promised myself I would never be a chef, but I learned to cook French food in my father’s restaurant and at home. I kind of took that to another level when I started bartending in college, and I realized the balance of flavors in food are the same as the balance of flavors in a cocktail. It’s sweet, it’s bitter, it’s sour, it’s bold, it’s spicy, it has umami–those are all things I was taught through cooking. I try to utilize those skills and put that into every cocktail I make.

We all just learned that Kin/Kin’s Chef Kwame Onwuachi was nominated as a 2019 James Beard Award Semifinalist for Rising Star Chef. What approach do you take to creating cocktails to compliment his food?

Chef Kwame is amazing. If you make a cocktail he doesn’t like, he will tell you it sucks–and I love that about him. He gives you a chef mentality. Plus, anything in his kitchen we can utilize. We look at our bar program as an extension of the culinary program. We’re like liquid chefs–granted, our “food” is spirits and we feed the soul instead of the belly. We really try to use anything that he’s using back there. Whether it’s sorrel, or gooseberry, or habanero ferment–we really try to use anything he’s using and translate it to our bar guests.

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

First and foremost, observe before you speak. Find a mentor, and listen to that mentor. Learn something new everyday. I still learn something new everyday, even from less-experienced bartenders, and I add that to my repertoire. It’s kind of like adding pieces to a puzzle and transforming as you watch other people’s skills. Just keep adding, and don’t stop adding.

Favorite drink made by someone else?

That’s a hard one. With all the cocktails we make and the thousands of recipes we know how to make, when I go out I usually just drink a shot and a beer. After work, we’re tired of making drinks and just want to get straight to the point.

If I had to choose one cocktail that anybody made me, I would say–and I don’t know the gentleman’s name–but it was at my favorite bar in New York City called Angel’s Share. He smoked the glass, which I had never seen at the time, and the drink is called Smoke Gets In Your Eyes. When I drank it, the smoke got in my eyes. It was delicious, so I was okay with the pain.

Favorite drink that you make?

In all honesty, I don’t really have one. My favorite drink to make almost happens every day, because I profile every guest who comes to the bar as far as their palate goes. So I’ll start off with, “What do you like? What’s your favorite spirit?” I’ll become a “spirit guide,” if you will: do you like vodka? Gin? Rum? Tequila? Whisky? Cognac? Absinthe? Kerosene? Gasoline? We can make a cocktail out of anything. Once we choose that, I kind of figure out if they like sour, sweet, bitter–and usually I don’t even know what’s happening, I’m just gathering information. Then I’ll usually finish with, “If you had to choose one cocktail, what would it be?” I’m not going to make that one, but then I’ll really have an understanding of where their palate is. The coolest part about this is when I create something based on that, their eyes light up when they drink it. That becomes my favorite cocktail every day.


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

Ice! Every cocktail has one ingredient that’s shared, and that’s water through dilution. If you shake too long, it’s overdone. Stir too little? Not diluted enough.

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

We get all walks of life from all across the world. Because we’re in a hotel, but have also become a destination restaurant because of Chef Kwame’s food and our cocktail program, we’ll have these people for five or six days. When do you ever have a regular like that? We’ll build relationships with them, then they’ll come back on business or leisure next time and we know their name and what cocktail they like. We know their dog’s name. We really build the kind of relationship that I don’t feel you can do outside of a really busy hotel bar.

Where do you like to stop in for a drink?

After work? The closest bar possible. Normally, I go to a place called The Brighton , which is right down the street. It’s not really a craft cocktail bar, but sometimes that’s not what I’m looking for. We get out so late that we only have about 45 minutes or so to relax and wind down before we go home. Those bartenders have such great personalities. I really believe that you can teach bartending, but you can’t teach personality. Those guys just make me happy. I go over there, and there’s a shot and a beer ready for me, and we’re high-fiving instantly. More so than the taste of a cocktail or the design of a cocktail, if you don’t have the personality, you shouldn’t be behind the bar.


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

I left for Florida and then New York in 1997, and there was nothing out here. Where we’re standing right now? It was a little scary. I was born and raised in Washington, D.C., so I’ve seen every single part of the district change. When I left, there was no scene–no food scene and no place to get a proper cocktail. When I came back to visit much, much later, I was taken out by a friend, and there were all these restaurants in places that you used to never want to go. Now there are food districts, and art districts, and the cocktail scene is on fire here. Everybody’s taking it seriously, and they’re adding artistry to something that I’m very passionate about. I didn’t think that D.C. would ever come around, but we’ve come such a long way.


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

There are certain things that you do not talk about behind the bar: sexuality, politics, and religion. Those are the three bar no-no’s. You just don’t talk about them, because it can turn a great environment into a very nasty environment quickly.


What’s your favorite way to drink Belle Isle?

I literally stayed up until two in the morning masterminding this cocktail. So, not to toot my own horn, but this cocktail is delicious. Plus it almost took me twice as long to name it, so I’d have to say definitely Calypso’s Moon. Calypso is a type of Afro-Caribbean music, which is a nod to our cuisine, and of course the “moon” is for moonshine. Calypso is also a moon we discovered around Saturn in the 1980’s, so it has a nice astrological tie-in as well.

Ingredients:

+ 2 oz. Belle Isle Blood Orange

+ ¾ oz. Orange Curaçao

+ ½ oz. orgeat

+ ½ oz. fresh lime juice

+ ½ oz. fresh blood orange juice

+ ¾ oz. pineapple juice

+ ½ oz. simple syrup

+ 2 muddled gooseberries

+ 2 mint sprigs

Preparation:

Muddle two fresh gooseberries in a shaker tin. Slap one mint sprig to release oils, then add to shaker. Add remaining ingredients to tin with ice, then shake vigorously. Double-strain into a rocks glass over pebbled ice. Garnish with gooseberry, blood orange wheel, and mint sprig.

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.

Meet Belle Isle

Behind the Bar: Haley Jeffries // Lures Bar & Grille

Behind the BarStephanie StantonComment


Nestled on the outskirts of tourist-heavy Annapolis, Maryland, Lures Bar & Grille has been serving up some of the best seafood and craft beer in the area for more than a decade. While the 27-draft tap list of only craft beer draw a lot of attention, this small-but-mighty bar staff can also whip up a mean cocktail. Focusing on fresh ingredients, bartender Haley Jeffries and the Lures team create drinks that perfectly compliment good times, great food, and patio weather. We recently chatted with Haley about getting her start in the industry, her favorite spots to stop for a drink in Annapolis, and her “Golden Rule” for bartenders. Haley also shared her recipe for the aptly named Honey Habanero cocktail, Instagrammable.

First thing’s first, who are you?

My name is Haley Jeffries, and I’ve been at Lures Bar & Grille for about a year now.


How long have you been bartending?

I’ve been bartending for way too long–probably six or seven years! This has been my favorite bartending job, for sure. I just got my Associate’s Degree last month, so I’ve been doing that on the side, and next month I’m taking my exam to get my TEFL [Teaching English as a Foreign Language] certificate.


So you’ve been busy! What first got you behind the bar?

My parents own a smoothie shop [Robeks] in the Harbor Center in Annapolis, so I’ve worked in the restaurant industry since I was about 13. After that, I jumped around to multiple serving positions. When I started serving at Lures, I kind of got lucky because they needed a bartender. At first when they asked if I was interested, I said “no,” because this place is pretty intimidating and the drinks are kind of complex. I was hesitant, but they threw me in and gave me a really extensive training.

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

The biggest thing that I’ve learned is to not freak out. Especially when you get busy or “weeded,” it’s so easy to say “Oh my God, I can’t make this drink,” but you can’t make a good drink if you’re freaking out. Just stay calm and have fun. People are at a bar to have a good time, so just relax and have a good time with them.

Do you have a favorite drink?

I really like a jalapeño Moscow Mule, or any kind of Moscow Mule. Ginger Beer is my favorite thing. We also make this drink here in the summer that’s cucumber vodka, lemonade, and a little bit of agave. Or anything margarita. Clearly, I just like alcohol.


You’re talking to the right people! If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Agave is my favorite sweetener, especially in the summer. Tequila is my go-to liquor-wise. You can make anything good with tequila.


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

More than any place I’ve ever worked, they give people room to grow. They’re very much like, “Hey, you have an idea? Throw it at us, we’ll see if we like it.” Sometimes there’s constructive criticism, and sometimes they’ll just put it on the menu the next day. Management here is really phenomenal. They’re super helpful as far giving advice and encouraging growth, which encourages you to try to be better and work harder.


What makes your bar unique?

The food is great, first of all. We have almost 30 beers on tap, and we don’t serve any of your typical domestics. But also, I think I might be the person who’s worked here the shortest amount of time, and you don’t see that in a lot of restaurants. There’s usually a lot of turnaround in restaurants, but there are servers who have been here for 10 or 12 years.

Where do you like to stop in for a drink?

I really like Vida in downtown Annapolis. I love tacos, Mexican food, and tequila, obviously. Paladar has great margaritas. As far as “divey” bars, I really enjoy West End. They’re open until like 1 or 2 a.m., so it’s easy for us to go there after work.


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

Downtown Annapolis is definitely the place for it. People come here to visit, to explore, and to be by the water and be tranquil. I think if you can sit by the water and drink a cocktail that looks pretty, you’ll probably drink more than one of them if you have a good view.

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

For bartenders, my Golden Rule is to greet your customers right away. Now that I’ve done this for so long, I’m kind of picky about the service I get when I go out, and I like to be greeted within a minute. I think it’s important, because you know your experience is going to be good.

What’s your favorite way to drink Belle Isle?

I like spicy in general, so I love the Honey Habanero. This new cocktail [Instagrammable] has definitely been my favorite creation so far.

Ingredients:

  • 2 oz. Belle Isle Honey Habanero

  • 4-5 fresh strawberries

  • juice from 1 fresh lime

  • ½ oz. agave

  • top with sparkling wine

  • garnish with a lime wheel and edible pineapple flower garnish ( via Dress the Drink)

Preparation:

Blend or muddle lime, strawberry, and agave and add mixture to shaker tin. Add Belle Isle Honey Habanero and ice, then shake vigorously. Pour (don't strain) into a Collins glass and top with sparkling wine. Garnish with a lime wheel and edible pineapple flower.

Recipe by Haley Jeffries, courtesy of Lures Bar & Grille.

Photos by Justin Tsucalas.

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.

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