Behind the Bar: Vanna “V” Hem / Balliceaux

While you may have found yourself wandering off the side streets of the Fan into Balliceaux for an electronica dance party, Turkish folk concert, or to check in with their running roster of Richmond DJs, the true gem hidden in this Richmond treasure is their diverse and ever-growing cocktail program.

With a bar staff as diverse and ecclectic as the patrons and décor that surrounds them, Balliceaux boasts an equally colorful bar experience. After a long day at the office, we stopped in to Balliceaux to catch up with bartender Vanna Hem, but you can call him V for short.

Tell us about yourself…

I’m a bartender and a student of the craft at Balliceaux, but you may have also seen me at Vagabond. I like to think of myself as just a panda trying to do his thing behind the bar.

I haven’t thought about this in a while, but I’ve been bartending for 12 years at this point. I started off at kind of a dive joint called the Corner Bar and Grill where I planted my roots. I bartended and managed there and went on to Can Can. I stayed on at Can Can for about 8 years and met some awesome bartenders there that made me appreciate the bar game even more so. I did a lot of cool cocktail dinners there and let my wings spread so to speak. After that, I landed at Curry Craft and Postbellum for a stint. Now being at Balliceaux and Vagabond is great. They both feel like home to me. I'm back to my cocktail roots, creating and crafting again. Feels good to have that freedom to be creative again.

How did you get into bartending?

Well, that’s a loaded question. I didn’t really get into bartending as much as I kind of fell into it. My father was a bartender when I was growing up and I swore never to be in the business. A series of events happened and I landed my first bartending gig and realized I had inherited my father’s skills behind the bar. That was it. I fell in love with being behind the bar and never looked back. 

What do you do when you’re not bartending? Any hobbies/side jobs/secret identities?

It’s no secret that when I’m not bartending I am most certainly either reading comic books or doing something with the comic book world. I am a HUGE comic book geek. Honestly I’m just a big kid. I have taken out whole teams of people at comic book trivia by myself. I like to think that as an accomplishment. I always take off from bartending on the Thursday before a comic book movie release as well. I still do the whole midnight release thing. I love it. Besides that I’m always thinking about the next cocktail. 

What’s something people would be surprised to know about you?

Some people might actually be real surprised that not only was a wrestler and football player but I was also a male cheerleader. Yeah, that happened. Let’s not speak of that again.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?

My favorite will always be a glass of good whiskey on the rocks. A shot of Fernet or Cynar 70. Probably both. Needless to say, my favorite classic is a Manhattan. It’s above the other classics like the Negroni or Corpse Reviver, but I still got mad love for those cocktails too. My thing has always been “to each their own” when it comes to drinks. It’s all about preferences. When no one’s looking, I will always have a piña colada. Love that stuff. I like getting caught in the rain.

Tell us about your bar… 

Balliceaux is sexy. You walk in and it’s dimly lit and the music’s just right. It’s got an almost like Chicago or Seattle feel to it. You could be one-on-one with someone at the bar or with your homies getting it in for the night. It’s great in the fact that it is so versatile.

What’s the neighborhood like?

Let’s be real. The parking around the neighborhood sucks. It’s the Fan. The neighborhood itself is quite eclectic. There are college students bustling from class to class. Then you have your young professionals in their suit and ties just trying to make it, and then you have your families just walking their dogs and hanging with their kids. It’s a great neighborhood in general. It’s beautiful to walk around.

What makes your bar unique?

The variety of the beers we always have rotating and the rotating cocktail menu. If you have trouble finding something to suit your needs our bar staff is very knowledgeable and can usually just whip something up in a whim based off of what you’re feeling at the moment. Just like our menu, we have an eclectic rotating bar staff from all walks of life. I feel it’s exciting to go in and maybe see Scott behind the bar and see what off-the-wall cocktail he’s concocting at the moment, or I can walk in on a Tuesday and turn up because I know Sarah Mullarney is there. Bottom line - we like to make everyone feel welcome and comfortable.

What’s your favorite part about working there?

My favorite part of the job is the freedom I have to create and freely think about cocktails. Nothing is taboo behind the bar here. The sheer amount of different people that walk through the door is amazing as well. The décor is on point. The atmosphere is totally up my alley.

What’s a good night look like for you? What are people ordering?

The bar is packed. People are talking and having a good time. It’s the buzz of the room and the feel of bar being somewhere you want to be. Somewhere you belong. You walk in and the bar is where it’s at. The flow of the conversations between people is wafting around the room. People are ordering shots for their friends or just grabbing a cocktail. What ever they’re drinking, they’re enjoying it with their friends. 

What’s your favorite menu item / cocktail pairing?

The combination of the Russian Market cocktail with the Grilled Pork Shoulder and Cabbage Three Ways is killer. It’s the epitome of South East Asian food!

Can you share a Belle Isle creation with us? What inspired it?

Yeah absolutely! This was based on my wanting to create an original tiki flip. What came out was even better than I imagined honestly. The inspiration though was from the classic ways of making old school punches. I infused coconut cream with kaffir lime leaves and then washed the Belle Isle Premium Moonshine with it. Letting it all sit for about 5 hours and then coffee straining, which leaves the moonshine imparted with the flavors without all the cloudiness and mess. It’s quite deceiving because tasting it by itself, it taste like coconut water.

Belle Vie

Ingredients:

• 1 ½ oz. Kaffir/Coconut Cream-washed Belle Isle Premium Moonshine
• 1 oz. Pierre Ferrand Dry Curacao 
• ½ oz. Lemon Juice
• ½ oz. Luxardo Maraschino Liqueur 
• ¼ oz. Demerara Syrup
• 1 Egg White

Preparation:

Chill a coupe glass. Combine all the ingredients, excluding the egg white, into a shaker tin. Wet shake for about 20-30 seconds. Strain the contents into a smaller shaker tin. Dump the ice. Add an egg white and dry shake for about 50-60 seconds. Empty out the chilled coupe and strain the cocktail into the glass. Garnish. Voila. Water of life.

Recipe by Vanna "V" Hem

Photos by Joey Wharton

Behind the Bar: Tyler Hoppel / HK on the Bay

Getting ready to celebrate its 10th anniversary in December, HK on the Bay is nothing new to Hampton Roads and Chic's Beach residents. Popular among Virginia Beach locals and garnering the attention of the thousands of tourists that flock down annually, HK on the Bay is one of the few great places in the area where you can stroll in off the beach in your bathing suit and sit down to enjoy a high-quality meal and cocktail using local, fresh ingredients.

We took a trip down to Chic's Beach off Shore Drive to find out more about why HK on the Bay has become such a popular stalwart among locals. When we arrived, Tyler Hoppel, General Manager at HK on the Bay, treated us to an abundance of knowledge and one extremely refreshing cocktail.

Tell us about yourself…

I am the General Manager at HK on the Bay, located on Chic's Beach in Virginia Beach. This will come as a shock to most people, but I actually don’t have any bartending experience! I began my restaurant career as a server right here over 8 years ago. Over the years, I just learned by doing. I worked my tail off to learn my new craft.

What do you do when you’re not managing? Any hobbies/side jobs/secret identities?

Side job while being a restaurant manager? That’s just crazy! But hobbies, definitely anything outdoors. Camping with my fiancé and step-daughter is something I love. I also homebrew and am a huge Baltimore Orioles Fan.

What’s something people would be surprised to know about you?

I used to own a clothing company called Redemption Brand and tour with a band from Richmond called Conditions. I lived in Church Hill for a year while touring.

What’s your favorite thing to drink? Favorite classic cocktail?

Favorite thing to drink when no one’s looking? My go-to is a Session IPA. My favorite classic cocktail is a Manhattan. And no shame here, I’ll never turn down a Mojito or a jumbo Margarita. 

Tell us about your bar… 

The vibe at HK on the Bay is casual, but refined. Our bar guests consist of mainly regulars. HK on the Bay is cozy, timeless, and almost cottage-like. When you walk in you’ll see old school pictures on the wall of a time in 1977 of when the Chesapeake Bay froze over, or the opening of the Chesapeake Bay Bridge Tunnel on April 15, 1964. We want to show the history of our storied neighborhood and building.

What’s the neighborhood like?

Our neighborhood is filled with a large mix of people. This place is our home. We like to say that we are just stewards of this building, as it was built in the 1930s. Our guests expect a casual setting but know they can get a $28 hand-cut all natural ribeye while they sit at the bar in their bathing suit. 

What makes your bar unique?

We want you to drink better and, if possible, drink local. I wrote an article last September called “Rethink Your Drink”. The studies show that when you drink liquors with fewer impurities, you are more likely to not feel as bad the next day; compared with drinking the same amount of “bottom shelf” liquor. We recommend you have one or two nicely prepared cocktails and enjoy the depth of flavors we create. We know you’ll pay a little more for the “higher end” spirits but you’ll thank me when you’re not as hungover the next day. We carry the same concept through to our menu as well by serving all natural, steroid free, humanely treated beef, poultry, and pork. We know when you eat and drink better, you will feel better. 

What’s your favorite part about working there?

Our guests and our employees. Our guests are truly the best. I know it’s cliché, but our staff and our guests are our family. Our Service Manager Matthew Pere and our Chef Danny Hughes work really hard to provide a truly unique experience every day, not only to our guests, but to our team as well. I love walking in the door and knowing that it is going to be different than yesterday. There are thousands of restaurants in Virginia Beach and our guests chose HK on the Bay? They pass easily 20 to 30 others on their way here. Literally, I’m humbled every single day.

What’s a good night look like for you? What are people ordering?

We sell a lot of craft beer. I wouldn’t call us a craft beer destination, but we do have over 30 craft beers and over half of them are local. On the spirit side, we sell a good amount of whiskey and vodka. I personally love visiting with tables and learning about who are guests are! Guests could have had a crappy day at work and when they come into our restaurant, we want to turn their day around before heading home. 

What’s your favorite menu item / cocktail pairing?

My personal favorite foods include pizza and burgers. Our sister restaurant, The Butcher’s Son cooks a mean rare Prime Rib and pair that with a Manhattan, I am in heaven! On our menu I can’t get enough of our new Bacon Wrapped Meatloaf. Our chef really knocked it out of the park with this one! We grind all of our beef in-house, so it’s homemade in the truest form. We make a chipotle ketchup that tops off the meatloaf that just enhances the total experience. 

Can you share a Belle Isle creation with us? What inspired it?

We wanted to use a locally made spirit on our last cocktail list. We chose Belle Isle Ruby Red Grapefruit Moonshine because of the bright flavor of the grapefruit. We wanted to enhance that experience by pairing it with pomegranate to create the ultimate cocktail to beat the summer heat.

Ruby Red Shine

Ingredients:

• 1 1/4 oz. Belle Isle Ruby Red Grapefruit Moonshine
• 1/2 oz. Cointreau
• 1/2 oz. Pama Liquor
• 1/4 oz. Fresh Squeezed Lime Juice
• Splash of Soda Water

Preparation:

Combine all ingredients except for soda into a shaker tin with light ice. Shake and strain into a coupe glass and top with a splash of soda water.

Recipe by Katie Frank

Photos by Joey Wharton

Behind the Bar: Pete Konrad / Southbound

If you've been in Richmond long enough, you've probably heard it called "the biggest small town you’ll ever see.” With an abundance of opportunities that exist in this vibrant community, folks have the opportunity to try new things or to become a master at their skill set. Enter Pete Konrad, the Bar Manager at Southbound, who knows a bit about just how close-knit this "big small town" seems to be and what it is like to grow alongside your community.

Pete invited us Behind the Bar for an afternoon to teach us more about his eclectic background that led him to where he is and how he is bringing his craft with cocktails to yet another beloved Richmond neighborhood.

Tell us about yourself...

I've been bartending a little over 10 years now. I started really bartending when I took a job as a bartender at Gallery 5. After about a year, Nick Crider and I built a bigger bar at the Gallery and I began taking over the duties as bar manager there.

After several years of doing that, I passed the torch on and picked up a bartending gig at Portrait House. Those couple years at Portrait House were probably some of the best times in my life and made lifelong friends while working there. From there I moved to Metzger Bar and Butchery, where my drink game went from shooters to craft cocktails. Big shout out to Kjell Anderson for teaching me the ways. Now I’m the Bar Manager of Southbound.

What do you do when you’re not bartending? Any hobbies/side jobs/secret identities?

I enjoy home brewing, which set into motion the interest to earn my degree in Chemistry at VCU. I recently graduated this past Spring. Starting this Fall semester, I will be a teaching assistant for one of VCU’s newest courses on brewing, yeast, and fermentation. The science behind the drinks we serve is very intriguing to me. 

What’s something people would be surprised to know about you?

I served 6 years in the Coast Guard. I also was a tower crane installer/tester for a few years. There are several other jobs I have done, but way too much to list them all. Through most of them though, I’ve always been a bartender at night.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?

My favorite thing to drink is probably a Rittenhouse rye with one big cube or an All Day IPA.  As far as classics go, I would say a Boulevardier is my favorite. Something I drink when no one's looking would be a nice Beaujolais.

Tell us about your bar… 

I would describe the atmosphere at Southbound as casual fine dining. I want people to be able to sit at the bar have a fantastic meal and try some new drinks. As a bartender, I want to know my neighborhood and I feel that this is very much the neighborhood bar of Bon Air. Our neighborhood is a pretty neat part of town. I’ve had a lot of friends move out here in recent years. I like the rural suburbia feel of it.

What makes your bar unique?

I think we have the perfect amount of variety of selections of different beverages without that feeling of being overwhelmed by choices. It's nice have a large inventory of different spirits not only for guests, but for me as a bar manager. It allows me to be creative and come up with new things all the time. I was lucky when I picked up this position to have such a wonderful staff as well.

What’s a good night look like for you? What are people ordering?

A great night for me is a full bar, but not super fast-paced. I like to be able to have a conversation with someone who sits down at the bar. I also love to be able to introduce people to new things, so that takes time getting to know them and their interests.

What’s your favorite menu item / cocktail pairing?

I personally think we have some of the best wings in town. If I were to pair it with one of my cocktails, I would pair it with the “Long Drag”.

Can you share a Belle Isle creation with us?

Sure thing. I've actually got two that we're serving up at Southbound.

Bobcat’s Yoohoo

Ingredients:

• 1 1/2 oz. Belle isle 100 Proof
• 1/2 oz. Champion Megalodon vinegar
• 1 oz. Coconut milk
• 1/4 oz. Demerara syrup

Preparation:

Shake and strain into a rocks glass with a big cube, garnish with shaved bitter chocolate bar.

Recipe by Pete Konrad

---

MI9

Ingredients:

• 2 oz. Belle Isle Premium Moonshine
• 3/4 oz. Cocchi Americano
• 1/2 oz. Dolin Blanc
• Laphroaig 10 yr. rinse

Preparation:

Rinse chilled coupe with Laphroaig 10yr. Stir and strain into rinsed coupe garnish with lemon peel.

Recipe by Pete Konrad

Photos by Joey Wharton

Happy Hour With Mother Shrub

While Belle Isle Craft Spirits traces its premium moonshine legacy back to the Civil War era, moonshine itself has a much deeper history. Dating all the way back to the early Colonial period, moonshine has always been an integral part of Virginia and American culture.

Much like moonshine, shrub (or drinking vinegars) trace their history back just as far. After running into Meredyth Archer at our local farmers' market, we learned a little more about shrub and just how closely connected the history of moonshine and shrub seem to be. We were able to spend a gorgeous afternoon outdoors for a Happy Hour with Meredyth, the founder of Mother Shrub, and learn more about the revival of some of America's earliest delicacies.

Tell us a bit about your company…

Mother Shrub was established in September of 2015, when I threw away all of my excuses. Encouraged by friends and family who were telling me to start a business, I finally listened. After a lifetime of living and working among artists – husband Fielding is a painter, furniture designer and woodworker who designed the Mother shrub label, sons Julien, Eli and Henry design, photograph, and play music – I took the skills I acquired working as a consultant to creative entrepreneurs to create and build her own business.

What is shrub?

Derived from the Arabic word sharab meaning beverage, the name shrub has evolved over the years from the very similar Turkish beverage, sherbet, to what we know today as shrub - a non-alcoholic combination of fruit, vinegar and sugar; a drinking vinegar. It was popular as a soft drink and cocktail in colonial times. Mother Shrub is a modern take on this colonial classic.

How did you first start making shrub?

While looking through a stack of old cookbooks I inherited from my grandmother, I came across a recipe for raspberry fruit vinegar. Curious, I made the vinegar and started experimenting and researching, remembering that she always drank a sweetened vinegar mixture and encouraged us to drink it too. Years and many experimental batches of shrub later, Mother Shrub was born.

We do more than make shrub. We provide the medium for people to easily become creative with what they drink. Mother Shrub is about opening someoneʼs eyes to possibility, to trying something new. Itʼs so much fun having someone try our shrubs for the first time and seeing their reaction to the unconventional taste. Lots of “wow!”

Where did the name Mother Shrub come from?

Mother has so many meanings. Vinegar is created by an organism called “the mother". I am the mother of three boys, inspired by my grandmother and always encouraged by my own mother. The name Mother just seemed fitting.

If your company were a cocktail, what would its ingredients be?

Mix equal parts curiosity and approachability with a shot of irreverence. Serve over ice.

What does your company do off the clock?

We are always creating something! But we do love to take advantage of the outdoors - cycling, paddle boarding and floating down the James. Oh, and we also love sharing shrub cocktails with friends!

Whatʼs on your bar?

We have a well-stocked bar – Ruby Red, Honey Habanero and Premium Belle Isle Moonshine, vodka, gin and shrub of course! – Grapefruit, Cranberry and Black Cherry along with other flavors weʼre experimenting with.

What is your favorite Belle Isle and Mother Shrub combination right now?

Well, we have more than one!

Tart and Shiny

Ingredients

• 1 1/2 oz. Belle Isle Ruby Red Grapefruit Moonshine
• 1 1/2 oz. MOTHER shrub grapefruit shrub
• 4 oz. seltzer water

Preparation

Serve over ice in a highball glass. Garnish with a grapefruit slice. For added oomph, add a splash of prosecco or cranberry shrub.

Recipe by Meredyth Archer

Moonstruck Mule

Ingredients:

• 1 1/2 oz. Belle Isle Honey Habanero Moonshine
• 4 oz. Ginger beer
• 1/2 oz. MOTHER shrub lime or grapefruit shrub
• Juice of 1/2 lime

Preparation:

Serve over ice in a copper mug or highball glass. Garnish with a lime wedge.

Recipe by Meredyth Archer

Photos by Kate Magee

Behind the Bar: Melissa McGoniagle / Can Can Brasserie

The famous painter Henri de Toulouse-Lautrec once said of the Can-can, "La vie est belle, voila le quadrille!", translating to "Life is beautiful, here comes the Can-can!" Much like the dance craze that swept France off its feet, Can Can Brasserie in the heart of Carytown has quite the following of its own.

We were lucky enough to sit down with the Melissa McGoniagle, lead bartender at Can Can Brasserie, to talk more about this Richmond classic with an Old World charm that continues to garner the love and attention of neighbors and visitors alike.

Tell us about yourself…

I'm a lead bartender at Can Can Brasserie in Carytown. I've been bartending for six super fun, interesting, enlightening years! They promote from within at Can Can, so I worked my way up from the bottom and eventually was lucky enough to have a bar spot open up. The slot I filled was actually that of Beth Dixon, who has been the bar manager over at Pasture for a while now, and has made quite a name for herself on the national cocktail scene. She was so gracious and encouraging to me when I started, its been really cool seeing how much press and recognition she has earned in the time since. 

I had some fantastic mentors here when I started, who opened my eyes to the world of classic cocktails and creative flavor combinations, and who encouraged me to experiment and really let my personality come through in my drinks and the way I relate to my guests. The Richmond bar scene is pretty insular in that a lot of people know each other from having worked together at one point or another, so it's a very supportive community. Can Can is a big restaurant with a large staff, so I have the privilege of knowing a ton of cool people around town who are now either working in other restaurants or in other facets of the food and beverage industry.

Bartending, particularly at a restaurant that draws in such a broad clientele, has also allowed me to get to know the community in a way that I might never have had the chance otherwise... people really open up to their bartender in a way they might not with coworkers or acquaintances. It has been a wonderful experience!

What do you do when you’re not bartending? Any hobbies/side jobs/secret identities?

I teach yoga as a side gig, it is really rewarding to share something that has been so beneficial in my life with others. I'm very interested in wellness in general, and would love to eventually transition into a career helping others optimize their mental, physical, and spiritual well-being. Bartending might seem contrary to that, but I think providing good drinks, good company and good vibes is right in line with those ideals. It's all about balance, right? 

Beyond work, I love to be outside, being active. I love the mountains, both for hiking in the warmer months and snowboarding in the winter, and any activity on the water...one of the things I love about Richmond is the James River Park System, there are so many things to do at our fingertips! I really enjoy kayaking, paddle boarding, wakeboarding, and have recently taken up trail running, and also can frequently be found down by the river or at one of the city's many awesome parks slung up in my Eno hammock with a good book. I also started rock climbing this summer, which is super fun and challenging. I love going out with friends for a good meal... there are so many amazing options around town, I wish I had more nights free to get to them all!

Probably my favorite thing to do with friends or family is to see live music. My tastes are all over the place... I lean toward jam bands, funk, jazz, and dance music, but I truly like anything and everything if it's good. I also love to cook, mostly healthy stuff, but I have a bangin' chocolate chip/coconut/butterscotch cookie recipe that I'm happy to share, come visit! I have been known to make my own granola. Am I painting too much of a hippie dippy picture here? Haha, oh well.

What’s something people would be surprised to know about you?

People frequently comment on me being sweet, which I wouldn't say is false. It takes a lot for me to not like someone. Basically, don't be a dick, and we'll be friends. That being said, people are surprised to find out, as they get to know me, that I have a really raunchy sense of humor. It is pretty much impossible to offend me. I will laugh at the darkest joke you've got. Unless you're a dick, of course. Then you'll get a stern look of disapproval. Probably followed by a laugh. 

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?

Tequila is my favorite spirit, it's the easiest booze for your metabolism to work with, as long as it's 100% agave, and has as much variance and terroir as scotch. I'm really feelin' mescal right now. Los Amantes Reposado, on the rocks, with a tiny squirt of fresh lime... simple, clean, smoky, perfect. For a classic cocktail I'd say a Manhattan, up, rye, with orange bitters, skip the cherry unless someone made them with love, and not corn syrup. When no one's looking? Hmm. I don't really do many shame beverages these days, but I'd be lying if I said I'd never enjoyed a beer-mosa with PBR and OJ over ice. It's not as bad as it sounds!

Tell us about your bar… 

Can Can is one of the most beautiful bars in the city, no doubt. There's the bar itself, which is 80 feet of solid zinc, made in France, backed by a massive wall of wine and spirits. The restaurant is huge - there's three private dining rooms in the back, in addition to a full bakery, pastry kitchen, and enormous downstairs prep kitchen - but still full of character and Old World European charm. The owners took a lot of care to build out the space to look as if it had been there forever, from the molded tin ceilings, hand tiled mosaic floors, retro light fixtures and speaker boxes, all the way to subway tile bathrooms and chain-pull toilets. People have a hard time believing it was a bridal salon less than 15 years ago.

We are a full service brasserie, meaning we open early in the morning for coffee and pastry service, and stay open all day long, through lunch and dinner, to bar-only service at the end of the night. Can Can has become a destination for a very broad clientele based on this model, from business meetings over incredible pastries in the morning, to lunch with Mom, to celebratory dinners after graduations or while entertaining out of town guests, to late night drinks or again, incredible dessert after a show or on the way to or from the more raucous night spots in town.

What’s the neighborhood like?

Carytown has really blossomed over the last decade, there is something for everyone. High end clothing and gift shops, skate shops, yoga studios, a historic landmark movie theater, dozens of restaurants of all price points, including some of the best ethnic food in town, ice cream, cupcakes, vegetarian/vegan friendly, you name it. 

A lot of businesses have come and gone over the years, but there are some anchors that have kept it feeling very homey. Can Can of course, Galaxy Diner and Weezie's Kitchen across the street (you'll hardly ever go into Weezie's without seeing at least one or two Can Can employees, it's pretty much our living room), New York Deli, and Bev's Ice Cream are all standards that locals feel fondly toward while in town, and nostalgic for if they move away.

What makes your bar unique?

Can Can attracts so many different types of people, from all walks of life. It is a gorgeous space that might feel intimidating, until you realize that many "regulars" are people from the neighborhood who come to read the paper or shoot off emails in their flip flops. The point of a brasserie is to provide a high quality atmosphere and product, all day, without pretension, and I think we nail that. We can wine and dine you with the best of 'em, but we'll also remember how you like your latte and ask you about your kids.

What’s your favorite part about working there?

The people I've met, for sure. My coworkers over the years have been some of the most interesting, talented, dynamic people I've ever come in contact with. We have a lot of fun together, which I think comes across to guests, and they appreciate that. Many of my dearest friends are from this job, and I feel super lucky to have a broad network, literally across the globe, of people I've worked with here. I also have had incredible, life-changing interactions and relationships with people on the other side of the bar, people who have provided love, humor, knowledge, friendship and opportunity, among other things. I'm super grateful for the positions I've been placed in through this job, my life is definitely richer for it. I will definitely look back on this job fondly, which is a blessing, as I spent a lot of time here!

What’s a good night look like for you? What are people ordering?

A good night is one where guests are interacting with each other, soaking up the atmosphere, talking and laughing and making merry. I love when I look down the bar and don't see anyone staring at their cell phone. I am happy when people are drinking what makes them happy, but it's fun when people are adventurous and trusting enough to give me some creative liberty. I think a mark of a good bartender is being able to read a guest and make them something they'll like, off the cuff.

What’s your favorite menu item / cocktail pairing?

There's a drink of mine from a previous cocktail list that still gets ordered often, it's called the Absinthe Presse, made with, you guessed it, absinthe, limoncello, lemon and champagne, over crushed ice. The anise and citrus components make it a really nice accompaniment for raw oysters, or, even better, the moules frites with white wine, garlic and parsley.

Can you share a Belle Isle creation with us? What inspired it?

My current contribution to the cocktail menu at Can Can is The Ruby Moon. It's a take on a Negroni, with a fresh, zesty twist to help beat the Virginia heat.

The Ruby Moon

Ingredients:

• 2 oz. Belle Isle Ruby Red Grapfruit Moonshine
• 1 oz. Aperol
• 1 oz. Lillet Rose
• 1 oz. white grapefruit juice

Preparation:
Stir ingredients with ice in shaker tin, strain into a rocks glass over ice, preferably a single large cube. Garnish with a large twist of grapefruit. Voila!

Recipe by Melissa McGoniagle

Photos by Joey Wharton

Behind the Bar: Lindsey Scheer / Liberty Public House

Despite being a newer addition to Richmond's historic Church Hill neighborhood, Liberty Public House seems already a steadfast part of the community. The kind of place where you can enjoy a round of drinks on a Friday night, bring your whole family for dinner, or brunch with your friends, Liberty Public House is just that: public.

We stopped by and spent the afternoon with Bar Manager Lindsey Scheer to find more about her and the brilliant cocktail program she developed for this up-and-coming Church Hill watering hole.

Tell us about yourself…

I’m currently the bar manager at Liberty Public House in Church Hill. The first thing I can tell you about myself is that I hate talking about myself. Glad that’s out of the way! 

I’ve been bartending since 2007. It’s funny because I never saw myself becoming a bartender. I was 22 and working at Tower Records and spent a lot of time at Sticky Rice, and eventually, I was asked if I wanted to be their hostess. It sounded like fun, and after hosting, the natural progression is usually serving, then bartending, then managing, and that is pretty much how it all went down. My first serious bartending shifts were at The National when they first opened. I’m happy I started out in a high volume establishment where it’s, “Go, go, go!" and you learn how to multitask, move, and hustle. 

What do you do when you’re not bartending?

I have one day off a week and that’s Monday, so I spend most of that day driving around Richmond trying to find restaurants that are open.

I also run a Richmond job and housing forum called Lindsey’s List on Facebook that is about to hit 6,000 members. At some point, I became the girl who knew about all of the local industry jobs, so I started this group with hopes that I wouldn’t have to be Richmond’s unofficial career counselor anymore, but it’s actually become very time consuming! Based on the success stories and positive feedback, Lindsey’s List has grown into a super helpful resource for the city. 

What’s something people would be surprised to know about you?

When I was younger, I used to tour manage bands. Getting paid to see the country with your friends, eat and drink for free, and listen to music is a pretty killer job. That’s also how I met my boyfriend, so that was a cool perk too.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking.

My desert island cocktail would definitely be a negroni, or any variation on the drink. There’s a negroni for all seasons, all moods. My favorite thing to drink when no one is looking is a piña colada. Actually, I’ll drink piña coladas while everyone is looking because I have no shame. They taste like vacationing as a kid.

Tell us about your bar…

We are a neighborhood restaurant and bar, family friendly, with a little something for every one. We have many vegan and gluten-free options. I think there was definitely room in Church Hill for a more accessible and affordable place to dine, especially with so many younger families living in the area. Even with our cocktail and beer programs, I wanted to provide drinks that were in tune with that idea. Most of our cocktails are plays on classic drinks and flavor profiles people were familiar with.

I like to work with tea in a lot in cocktails. Mistie from Carytown Teas is a dream and is always giving me new stuff to try out. I’ve made some pretty fun drinks out of her tea blends including a smokey black tea called lapsang souchong, jasmine, sassafras, and my recent favorite, coconut oolong.

What’s the neighborhood like?

Church Hill has some of the best restaurants in the city. I’m in Metzger and Union Hill possibly too much. There are so many awesome dining options up here for such a smaller neighborhood: Roosevelt, Dog & Pig Show, Alamo, Proper Pie, Dutch & Co, Stroops, and (soon to be) Nile. It’s a pretty hip neighborhood and a little older and less college/party vibe than the Fan. There are a lot of first time home owners and young families. It’s a great place for thirty-somethings. 

What’s your favorite part about working there?

For the most part I have a fairly young staff, and I’ve really enjoyed educating my front of house staff about the bar. I want everyone to be ready with answers and know what Aperol or a Berliner Weisse is.

What’s your favorite menu item / cocktail pairing?

I make a wasabi-infused vodka that is my current obsession. Our East End Bloody Mary with wasabi vodka and Texas Beach Bloody mix paired with anything off our brunch menu is a win.

What’s a good night look like for you? What are people ordering? 

A good night for me is when everyone is happy. I love helping guide someone to the perfect beer, cocktail or spirit. I enjoy learning about my craft and having anecdotes about the products, ingredients, and producers to relate to my staff and guests. Everyone loves a little story and I love sharing them.

What's your process for coming up with cocktail names?

My brain is a sponge for random trivia, especially music and pop culture references, so it was natural for me to pull from these sources. All of the drinks on my current menu have music related names, whether they’re song titles or taken from lyrics. I also think it’s fun when someone realizes there’s a theme and tries to figure them all out. Our current menu includes nods to The Breeders, The Clash, New Order, Magnetic Fields, The Afghan Whigs, The Jesus and Mary Chain, David Bowie and even Metallica and Harry Belafonte.

Can you share a Belle Isle creation with us? What inspired it?

As soon as I saw the Belle Isle Ruby Red, I knew I wanted to do a play on a Hemingway Daiquiri, so I started there. Then when the name "For Whom the Belle Tolls" popped into my head, it was too perfect, too easy. So perfect, the amazing Beth Dixon from Pasture ran a special with the same idea and name!

For Whom the Belle Tolls

Ingredients:

• 2 oz. Belle Isle Ruby Red Grapefruit
• 1/2 oz. Luxardo
• 1/2 oz. Aperol
• 1/2 oz. fresh lime juice

Preparation:

Build all ingredients in a shaker tin. Shake, then serve on the rocks with a lime wheel garnish.

Recipe by Lindsey Scheer

Photos by Kate Magee

Happy Hour With MOSAIC Catering + Events

There's very little chance that you've been to a wedding, party, or major event on the East Coast without witnessing MOSAIC Catering + Events' magnificent work. The best part is you probably had no idea that they were the masterminds behind it all. An accumulation of over 20 years of experience combined with young creative talent, MOSAIC Catering + Events is a powerhouse in the dining and hospitality industry, and they have no problem pulling out all the stops every single time.

We spent the afternoon at MOSAIC's headquarters for a cocktail creation takeover, where their team turned into mad scientists before our eyes. Not only did we get to create some truly beautiful drinks, we also learned more about how MOSIAC Catering + Events pulls of their magnificent feats.

Tell us a bit about your company…

We’re a full-service, one-stop shop for all events, catering, design, rentals and lighting needs. The MOSIAC team team is an eclectic mix of individuals from every area of the hospitality industry. We have over 100 employees company-wide and we’re a mix of designers, thinkers, makers, creators, artists, marketers, illumineers, engineers and techies.

We were founded by Mike Holland, Laurette Garlitz, and Steven Niketas in a small café in Carytown, and since then we have been able to plant our roots into many different markets all over the East Coast.

What do you do and why?

We pride ourselves on creating truly memorable events for people, ranging anywhere from intimate luncheons to stunning weddings, from inspired theme parties to formal corporate occasions. We work at whatever end we're asked to, whether it's offering the inspiration, putting in the attention to detail, or implementing our culinary creativity to make someone's moment shine. We work hand-in-hand with people to plan their event and we see it through on time, on budget and to their complete satisfaction.

Nourishing the mind, body, and soul has always been the mission for the owners since the beginning and that focus on hospitality has never wavered. We are celebrating 20 years in business this year and even as we have been able to grow in many ways, our mission is still the same: “delivering everything out of the ordinary”!

Tell us about your space.

Our building was built in 1926 and has rich history of businesses like Pet Ice Cream and CP Dean that have operated here. We are proud to be a part of that history so it was important for us to update it as we need, but really focus on restoring everything that we could from the floors to the brick façade.

The transformation was not an easy one, but we have is an integrated facility that represents every facet of our business: food, beverage, décor, lighting, production, rentals and administration. A simple walk through the offices upstairs is one of our favorite things. Every step across the original maple & oak floors makes a beautiful creaking noise that reminds you of everyone else that has walked the halls. 

If your company was a cocktail, what would its ingredients be?

We view ourselves as a layered shot of:

• 2 parts Creativity (it drives everything that we do)
• 1 part Tradition  (we rely on it to rein that creativity in)
• 1 part Vision (we need the foresight to plan an event in advance and execute as if we planned it yesterday)
• A dash of Insanity  (in the event world, something’s always going to go awry)

What does your company do “off the clock?”

Being food and beverage industry folks, our focus is always knowing what is new on the F&B scene, which means outside of our office walls we are constantly checking out the best new restaurants, bars, galleries and festivals in Richmond.  We believe emersion into anything is the best way to learn!

What’s on your bar?

We only set up bars, but there is always a good supply of Belle Isle Moonshine in our office drawers!

What's the difference in bartending and cocktail creation for events and catering versus a restaurant or bar environment?

Most of our cocktail creation is based on feedback or requests from our clients who book their events with us, so there is always a direction in which to start.  That direction may be headed up by a theme for an event, a personality of an individual or based around a company’s brand. There are very few times we do the same drink twice, so there is constant creation.

Out of all your cocktail creations from our Happy Hour together, were any voted favorites by the MOSAIC team?

Most of them were actually quite good. Some of the favorites were the Spicy Beet Margarita, the Sparking Lavender Coupe, and the Blueberry-Ginger 100 Proof Moonshine Mojito!

Photos by Alex Kreher

Behind the Bar: Aaron James / Burger Bach Short Pump

If you've ever been through Carytown, Short Pump, Midlothian, Durham, and most recently Charlottesville, you have probably heard folks gushing over the brilliant burgers and booze coming out of New Zealand-inspired gastropub, Burger Bach. The creation of acclaimed restaurateur Michael Ripp, Burger Bach takes the “gastronomical” part of gastropub seriously, focusing on quality food and drinks through better ingredients and preparation. 

We stopped in to see Aaron James, Assistant Manager at Burger Bach's Short Pump location, to hear more about himself and what makes Burger Bach the insanely successful and beloved restaurant it is today.

Tell us about yourself…

I'm the Assistant Manager of Burger Bach in Short Pump, and I first started bartending about a year and half ago after serving for a while. I took on managing the bar at the beginning of this year. After starting as a server, I knew I wanted to expand my knowledge a bit and test myself with something that intimidated me. I felt that bartending was the natural next step and wanted to push myself further. Not to mention that being behind the bar is flat out a fun job, and the tips don’t hurt either.

I am originally from California but have been in Richmond for over 10 years now and Richmond is definitely home. I have worked in the hospitality industry for a long time, spending most of my adult life as an event DJ working weddings and proms, etc. I also helped my family run a successful wedding venue here in Richmond. I have interned in different kitchens to learn more about food. I’ve always had a love and appreciation for food and a good drink, which is what drove me to enter into the restaurant industry.

What do you do when you’re not bartending?

I spend a good deal of time cooking at home with my girlfriend and spending most of our money on our favorite food around town. If possible I try to spend a lot of time outside, jogging with my dogs, rock hopping at Belle Isle, or hiking out towards Charlottesville and visiting breweries on the way back. I have been attending a lot more concerts lately as many of my favorite bands from high school are doing reunion tours now. Pure nostalgia!

What’s something people would be surprised to know about you?

I’m Mexican. It’s always really funny when I tell people because they never believe me and just see a white guy standing in front of them. Never becoming fluent in Spanish probably hurts my case.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?

A proper Old Fashioned will always be my go-to, but if there is gin involved, I will probably be drinking that as well. When no one is looking I would say any Mexican beer or a mojito.

Tell us about your bar… 

Burger Bach is a New Zealand-inspired gastropub. Everything starts with our hand-made burgers, which we grind in-house and are made from premium New Zealand beef and lamb. We serve Southern Hemisphere wines, craft beer, and over the last year or so have gradually improved our cocktail program. It’s a very casual restaurant because we always want our guests to feel like they are on vacation.

What’s the neighborhood like?

Short Pump gets a bad rap for being nothing but retail, but our neighborhood, West Broad Village, changes that by supporting Richmond-based restaurants like Burger Bach. There are apartments above the shops and town homes surrounding the center of the neighborhood. This makes it easy for the locals to walk over and become our regulars.

What makes your bar unique?

Definitely the simplicity of our menu; we do a few things and we do them really well. A good example is our liquor selection. We have just one of each spirit to build our cocktail menu from and this creates an interesting side of creativity when we are coming up with new drinks.

What’s your favorite part about working there?

My favorite part is the people. Everyone treats each other like family and genuinely cares about the person working next to them.

What’s a good night look like for you? What are people ordering?

I always enjoy seeing a variety of things hitting the table. I try to start guests with seafood and wine, then move on to burgers and finish with a cocktail.

What’s your favorite menu item / cocktail pairing?

Our spicy shrimp is a house favorite and I think some good cocktail pairings are our West End Wizard or The Belle Dove. They both are citrus-forward and work well with the smoky chilies in the dish.

Can you share a Belle Isle creation with us? What inspired it?

My cocktail is called The Belle Dove. I wanted to pull from the flavors of a Paloma and keep to a somewhat margarita build. The Ruby Red Grapefruit moonshine allowed me to get that grapefruit flavor while keeping it boozy and refreshing. To round it out there is a touch of smoke from some Mezcal.

The Belle Dove

Ingredients:

• 1 oz. Belle Isle Ruby Red Grapefruit Moonshine
• ½ oz. Del Maguey Vida Mezcal
• ½ oz. Cointreau
• 1 oz. Fresh Lime Juice
• ½ oz. Agave

Preparation:
Shake all ingredients lightly with ice, pour into a rocks glass and garnish with an expressed grapefruit peel.

Recipe by Aaron James of Burger Bach Short Pump

Photos by Joey Wharton

Behind the Bar: Paul Taylor / Southern Efficiency

The phrase "Southern efficiency" may having a mocking connotation, but this particular Southern food and whiskey bar in the heart of Washington, D.C. is anything but a joke.  One of a few D.C. fixtures created by renowned bar owner Derek Brown and award-winning oysterman Travis Croxton, Southern Efficiency specializes in a wide range of Southern whiskey and recipes. We had the pleasure of sitting down with Senior Bar Manager Paul Taylor, who curates Southern Efficiency's eclectic collection of whiskies ranging the gamut from traditional Bourbons to whiskey from craft distillers.

Tell us about yourself…

I'm the Senior Bar Manager at Drink Company, which created a few locations in the area, including here and Eat the Rich. I've been bartending for 9 years, but it feels like yesterday. Carpool in Arlington, Virginia gave me my first shot at slinging drinks behind the bar, but if you are being technical I started at a much earlier age pouring drinks for my cousins in my grandmother's basement during the holidays. There was no looking back after that. I instantly fell in love.

What do you do when you’re not bartending?

I enjoy getting lost in a good cookbook. Right now I’m on a 1987 Southern Living classic. My girlfriend and I look for cookbook finds at flea markets and estate sales. Cooking is a super-cathartic happy place for me. The entire meal is a production from the planning process of our menu, to sourcing the products and heading over to Union Market and figuring out what drinks will pair well.

What’s something people would be surprised to know about you?

I am an Arlington Native and spent most of my youth skating up and down the streets of DC. I went to school for graphic design but left before graduating to follow my true passion, which so far has worked out nicely. I still have a pair of skates and box of spray paint in a closet somewhere.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking? 

Picking just one classic cocktail is tough, because there are so many and it changes based off my mood that day or where I am, but I will always enjoy a sazerac. I would say that nine times out of ten though, people could catch me across the street from my house at Rhodeside Grill with a shot and a beer.

Tell us about your bar… 

According to JFK, Washington, D.C. is a place of “Southern efficiency and Northern charm.” And while he was using it to describe the politics of the Capitol, we rather liked the idea of Southern efficiency: lazy Sunday afternoons with bourbon in hand, Country Captain on the stove while listening to bluegrass. Turns out that Washington, D.C. has many identities, but has always held on to a little bit of the South.

What makes your bar unique?

We are a whiskey bar with so much attention to detail involving whiskey cocktails. Our whiskey menu is well-curated, and the entire staff has a say here. It's easy to engage guests about something we love so much. This is as much an educational experience as it is a bar, although at the end of the day we are here to have a good time. 

What’s your favorite part about working there?

At Southern Efficiency I am surrounded by people that truly care about the craft of bartending and the appreciation of whiskey. I enjoy working alongside people that share so many common interests and goals. I have made some life-long friends in this bar. 

What’s a good night look like for you?

A good night for me would be busy one, filled with lots of faces. I enjoy introducing new things to people and test-driving cocktails that are on the drawing board for me at the moment.

What’s your favorite menu item / cocktail pairing?

For Southern Efficiency, it would be the "Wet Hot American Sazerac" (Rittenhouse Rye, Pineau des Charentes, Lyon Dark Rum, Pineapple Gomme, Peychauds and Absinthe) with our pickle-brined fried chicken sandwich. Sazerac and fried Chicken scream summer to me. 

If we are talking Belle Isle Moonshine, it has to be the "Summer On the James" with pork belly and grits. The smoky spicy flavor profile of that cocktail works perfectly with the savory characteristics of that dish.

Can you share a Belle Isle creation with us? What inspired it?

This cocktail was inspired by the Champs Elysee cocktail. We wanted to make something spicy and quaffable.

Summer On the James

Ingredients

• 1 oz. Belle Isle Honey Habanero Moonshine
• ½ oz. Del Mageuy Vida Mezcal
• ¼ oz. Yellow Chartreuse
• ¼ oz. Allspice Dram
• ¼ oz. Grapefruit Ginger Cordial
• ¾ oz. Lemon

Preparation

Shake all ingredients, fine strain into a chilled coupe.

Recipe by Paul Taylor of Southern Efficiency

Photos by Alex Kreher

Belle Isle Explore: Daniel Torraca / Studio Two Three

In a new collaborative series, Belle Isle Craft Spirits is teaming up with local artists, designers, and creators to delve into the true meaning of "The Spirit of Exploration", an idea and energy that we hold near and dear to our hearts.

We had the good fortune of partnering first with Daniel Torraca of Studio Two Three, a Richmond-based illustrator and designer whose work ranges across a spectrum as harlequin and vibrant as his illustrations themselves. Belle Isle Explore brought Daniel the prompt of "The Spirit of Exploration", and he turned it into a small batch of locally screenprinted shirts, featuring his own fantastic design.

We went into the studio to talk to Daniel about his inspiration and see first-hand the process behind producing and screenprinting his design. You can grab a limited edition shirt featuring Daniel's design on our store here.

How did you become interested in art?

I’ve always drawn and been interested in art but it really wasn’t until I realized I needed to go to school for something I wouldn’t hate in 10 years that I decided on a career in the arts. I figured the most consistent thing that I had enjoyed for the longest was a safe bet to put my future on. Also, there’s a lot of things I don’t understand and art has become the best way I can figure them out.

What inspires you?

I’m most inspired by subcultures and sects of society. I’m very inspired in both my work and life by cult films, obscure Onion articles, and punk music.

Tell us about your process.

I usually work from word lists, to thumbnails, to pencil drawings, and then to inking with a brush and inkwell. Beyond that, I sometimes scan my work into Photoshop and add in textures and fabrics to help colorize them and further establish mood.

Tell us about your studio or where you work.

I do a lot of my work at my home studio on a little prop-up drafting table that fits my paper perfectly but when I’m not there I work quite a bit at Studio Two Three in the digital lab or in the washout booth prepping screens.

Who are some of your favorite folks to collaborate with?

I’ve really enjoyed working with Sink/Swim Press (Dialogue Magazine and Little Red Fish), as well as with Studio Two Three and I really enjoy poster work when I can get it.

As far as collaborators and people to work with, I really enjoy working with close friends or artists who have similar themes to me as far as content choices go. I would love to name names but honestly there are too many incredible artists making work right now that I’m worried I’d forget someone!

What does “The Spirit of Exploration” mean to you?

Exploration means childhood to me. It’s one of the best ways that I can think of to describe how a child sees the world. Everything is new and an adventure and that’s how I’d like to be in my creative process and my life: perpetually excited and a little scared.

Tell us about your design.

I interpreted exploration as mystery and intrigue, and that’s where I tried to take the viewer with my design. I wanted more questions than answers, along with excitement and an energy. I was heavily inspired by camp-y ‘90’s movies about adventure. I tried to emulate, essentially, what a 12 year-old boy would think was cool and scary.

If you had to pick someone from your personal life, pop culture, or history to embody “the spirit of exploration”, who would it be and why?

I don’t think I can pick just one person. I think, in my head, it’s an amalgamation of people that create one mega human. That person’s sort of a combination of Mikey (The Goonies), Henry Rollins, Mohammad Ali, Sigourney Weaver (think Alien), and Daenerys Targaryen (Mother of Dragons).

So, yeah, all of those, plus probably 8 or 25 more to make up the “spirit of exploration”. It’s a little frightening to think about.

Where can we see your work?

I’m one of the few Daniel Torraca’s on Instagram, Twitter, and Tumblr, but you can also see my work at danieltorraca.com.

Do you have a favorite drink?

I drink the Champs of Beer: Miller Highlife, but that’s more a budget choice than a preference.

You can purchase your own limited edition shirt below, or on our Belle Isle Craft Spirits store. Again, there's only a small batch of shirts available, so grab yours now before they're gone!