Warm Weather-Ready Cocktails

It's official: Spring has sprung. We're shaking off our winter blues with a few of our favorite cocktail recipes that are the perfect way to kick off patio season.

Coco Mojito

Hijack a warm-weather classic with this delicious twist featuring Belle Isle Premium Moonshine + coconut water.

H.H.P.

Take the hassle out of Happy Hour with this simple + tasty tropical cocktail.

Dirty Bird

Kacie's creation at Laura Lee's uses Belle Isle Cold Brew Coffee as an update to a tiki classic that's worth the trip to her bar.

Garden Greyhound

This delicious combination of Premium Moonshine, grapefruit, and rosemary is as pretty as it is tasty.

Shake Appeal

This one's a little complex, but worth the payoff. Check out Tommy of Sabai's incredible pawpaw infusion with Belle Isle 100 Proof.

Want more recipes? We've got you covered.

Behind the Bar: Tommy Nelson / Sabai

The Thai word sabai translates as "happy", but is more commonly used to emphasize a tranquil and relaxed state of mind. Richmond's own Sabai is a paradise in its own right. From the brilliant, custom-made decor to the enchanting lights that line the bar, Sabai transports you, at least mentally, to a place of pure bliss.

While the ambience of Sabai is tranquil, what comes out from behind the bar is electric and exciting. You can thank Tommy Nelson, Sabai's bar manager and beverage director, for the beautiful creations that are whipped up behind the bar's shiny lights and rows of flowers. We stopped by and got cozy at Sabai to learn a little more about Tommy, his cocktails, and how all of the pieces come together to create such a memorable bar experience.

Tell us about yourself…

I'm the Bar Manager/Beverage Director at Sabai, where I've been for a little over a year.

What got you into bartending?

I was always reading up on cocktail history and making cocktails at home prior to getting a job in the industry. I had been working from home as a supervisor for a telemarketing company and was really unhappy with it. Working from home was not for me and I knew I needed to do something that was the opposite, something more social and physical. More importantly, I wanted to do something I felt passionate about.

I was at a show one night at Strange Matter and struck up a conversation with a guy who, as it turned out, was a bartender at Rappahannock. We started talking about work and he offered me a job starting as a bar-back. I worked hard and took every opportunity to learn more. I ended up taking over the bar manager position there before working my way to Sabai.

What’s your favorite thing to drink? Any guilty pleasure drinks?

I enjoy seasonal drinking. In colder weather, I love a nice whiskey (neat or on the rocks) or warm Cognac. Now that spring is approaching, I've been craving classic gin & tonics. As for guilty pleasure drinks, I'm down with a frozen margarita on a hot day.

Outside of work, what do you find yourself doing?

I still read a ton of books about cocktails, spirits, beer, and wine. The more history-focused ones tend to appeal to me the most. I also play electric guitar, when I can find the time. I work a lot.

Tell us about your bar…

Sabai is a Thai restaurant and tiki bar with some incredible industrial decor. It's fast-paced, high-energy, loud, and fun. I play a lot of 70s and 80s punk/post-punk music. Flowers, parasol umbrellas, and punk rock. A perfect mix of everything you need.

What’s the neighborhood and surrounding area like?

The neighborhood is great. Many of our regulars live and/or work nearby and just walk over. They are dedicated Sabai fans and never fail to come out, even when it snows.

Who do you typically find coming in for a drink?

Depends on the time of night. Earlier in the shift we get families or couples dining. Later we get people who are going out for the night, maybe to a show at the Broadberry. Our late night crowd is a mix of industry folks, regulars, and people (future regulars?) who just want some great late night food and a nightcap. It's a great mix that keeps us on our toes.

What makes your bar unique?

I think people are impressed by the decor when they walk in. As for the drinks, they are big and garish but we take a lot of time to ensure they are balanced; they aren't as sweet as they look. We also have one of the biggest rum selections in the city and we are really into it.

What’s your favorite part about working there?

My favorite thing about working at Sabai is the diversity of our customers. Getting to talk to people who aren't normally into cocktails is a lot of fun. We make a conscience attempt to be very approachable and love answering questions. We also get a lot of people who know a great deal about food or drinks. It's nice to know they appreciate what we do. We get customers who ask for custom cocktails and are happy to oblige. If all you're looking for is a cheap beer and a shot, we've got you covered too.

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

The best nights for me are so fast-paced that I barely have time to think. I do my best work in these conditions. When my team is synced up and dancing around each other, everything just flows so effortlessly. 

What are some of your Belle Isle creations?

Try it at Sabai...

Shake It Loose

+ 1½ oz. Paw Paw-infused Belle Isle 100 Proof
+ ½ oz. Aperol
+ ½ oz. pineapple juice
+ 1 tsp. falernum

Preparation:
Shake briefly with crushed ice and pour into a champagne flute. Garnish with pineapple leaf and orchid.

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...or try it at home.

Clear Apéritif

+ 1 oz. Belle Isle 100 Proof
+ 1 oz. Salers Gentian liqueur
+ 1 oz. Dolin Blanc vermouth

Preparation:
Stir with ice and strain into an old fashioned glass over a large ice cube. Garnish with an orange peel.

Recipes by Tommy Nelson of Sabai
Photos by Joey Wharton

Party Prepped: The Freeze-Ahead Cocktail

Throwing together a last-minute Galentine's party? Busy schedule right before your Valentine's Day date night? We've got you covered. Thanks to the magic of mixology and the science of modern refrigeration, you can have a delicious cocktail batched and ready to serve in no time. Introducing, the freeze-ahead cocktail.

The freeze-ahead cocktail is popping up in some of the most popular bars around the country, but its usefulness when fixing drinks at home is what makes the idea so genius. The premise is simple: pre-batch your favorite cocktail (stick to something boozy), dilute with the same amount of water you'd get from adding ice, and stick it in the freezer.

The result? An incredibly smooth, velvety texture added to your already enjoyable cocktail. For our celebrations, we put one of our favorites, the Cold Brew Negroni, to the test. Want to give it a shot as well? Follow along with us below.

1) Pick your drink.

When it comes to picking your cocktail to freeze, select something that is "spirit-forward" or boozy. The success of the freeze-ahead cocktail relies on the alcohol content of the drink stopping it from freezing fully through.

We chose to mix up a Cold Brew Negroni, which is equal parts Belle Isle Cold Brew Coffee, Campari, and sweet vermouth, each about a 1 oz. pour. Twists on other classic drinks like a Martini, Manhattan, or Old Fashioned are great options as well.

2) Do the math.

Once you've selected your cocktail, find out how many cocktails you plan to serve. You can estimate based on how many guests or by starting with what spirit you already have handy.

For our Negroni recipe, we can make about 25 cocktails with one bottle of Belle Isle Cold Brew Coffee. From there, we calculate how many ounces/milliliters we'll need of Campari and vermouth.

Since our recipe calls for equal parts, it is pretty simple. For more complex recipes, you'll need to spend a little more time doing the math. And like any great chef would, we recommend tasting as you go along.

3) Dump, then dilute down.

Now that you have all of your ingredients together, dump them into a freezable dispenser. Any carafe or glass bottle will work, as long as it is big enough for your batched cocktail. Before it goes into the freezer, you'll need to dilute down your cocktail with water.

Deciding how much water to dilute with isn't an exact science, but you can make a more informed decision based on how the drink is typically made (shaken, stirred, built over ice) and how boozy it is. Shaken drinks are more diluted than stirred, and stirred are more diluted than built drinks.

If your cocktail is lower in alcohol, you can vary more with how much water you add. For our cocktail, we add 3/4 oz. of water per each cocktail serving. If you're serving something stronger like a martini, you might consider adding 2-3 times more water for dilution.

4) Stick it in the freezer.

With all of the math and guessing games out of the way, you can celebrate with an easy step. Stick your batched cocktail into the freezer and get back to your busy day!

5) Reveal your masterpiece.

Now that you're ready to relax and celebrate with friends or loved ones, pop open your freezer and pull out your batched cocktail. It should come out still in liquid form, but a little thicker and velvety.

If your cocktail froze through into a solid chunk, don't worry! Run the container under some cold water and gradually turn the water warmer. Do this for a minute or so, then set the cocktail out on the counter to defrost. The alcohol will cause the cocktail to melt fast, and should be ready to serve in no time.

6) Serve, sip, and enjoy!

Grab your glasses and get ready to share your creation. We garnish our Cold Brew Negroni with an orange peel. If your cocktail still tastes a little too strong, pour over ice to dilute it a tad more.

While enjoying your cocktail, take some mental notes on how it tastes and drinks, comparing it to how it normally tastes. Are certain notes or flavors more prominent? Does the alcohol give off the same heat or burn? Find an inspiration for more freeze-ahead experimentation in the future!

Photos by Kate Magee

Ruby Red Grapefruit Cocktails for February

Did you know February is National Grapefruit Month? We're ringing in the month-long celebrations with three fantastic Belle Isle Ruby Red Grapefruit cocktails that will help you slide out from winter's chill and into something brighter.

Whether you want to whip these up at your Galentine's Day party or your Mardi Gras festivities, Belle Isle Ruby Red Grapefruit is perfect for entertaining and incredibly easy to sip. Unlike other grapefruit spirits out there, ours is made with all-natural, organic grapefruits and no artificial colors or sweeteners. Let's get to mixing!

MS. FRIZZLE

Ingredients:

• 1 ½ oz. Belle Isle Ruby Red Grapefruit

• ½ oz. Domaine de Canton

• ¼ oz. lemon juice

• 4 oz. sparkling wine

Preparation:

Add first three ingredients over ice into a large flute and stir lightly. Top with sparkling wine, and garnish with a twist of lemon.

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BELLE ISLE SEGMENT

Ingredients:

• 2 oz. Belle Isle Ruby Red Grapefruit
• Grapefruit wheel or wedge
• Cherry
• Sugar for rim

Preparation:

Add the fruits to a shaker tin, then top with Belle Isle Ruby Red Grapefruit. Muddle ingredients and top with ice. Shake, then pour over fresh ice into a sugar-rimmed glass. Gently smack a basil leaf between your hands and garnish on top.

Recipe by The Betty on Davis

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MOULIN ROUGE

Ingredients:

• 2 oz. Belle Isle Ruby Red Grapefruit
• 1 oz. pineapple juice
• ¼ oz. lemon juice
• ¼ oz. Chambord

Preparation:

Combine the first three ingredients into a shaker tin with ice. Shake lightly, and strain into a chilled martini glass. Sink a bar spoon of Chambord to the bottom of the glass, and garnish with a twist of lemon.

New Year's Eve...And the Day After

No matter how you plan to ring in the New Year, you're going to want something tasty to toast on New Year's Eve and something invigorating for the day after. Have no fear, we've got you covered.

A Sparkling Citrus Celebration

2 oz. Sparkling Wine + 1/2 oz. Belle Isle Ruby Red Grapefruit

Toast the new year with this simple and delicious champagne cocktail. Just top your favorite sparkling with our Ruby Red Grapefruit. This recipe also works great as a punch so you can make sure the whole party has something tasty to toast at midnight.

A ZESTY REFRESHER

4 oz. Bloody Mary Mix + 2 oz. Belle Isle Honey Habanero + Ice + Garnish

Leave the vodka in 2016. Try our Honey Habanero with your favorite Bloody Mary mix (our pals at Texas Beach make a great one) and garnishes for a spicy restorative tonic that will help you shine on New Year's Day.

Better with Belle Isle: Cocktail Recipe Gift Tags

With the holidays right around the corner, there's no time like right now to pull together a great gift for your friends, loved ones, or colleagues. We're teaming up with Studio Two Three + Richmond artist Daniel Torraca to make it that much easier for you.

Just pick up a bottle of Belle Isle Premium Moonshine and print out a cocktail recipe gift tag below. Click the tags to get a printable PDF with the full recipe.

Big thanks to our friend Daniel Torraca and the folks at Studio Two Three for illustrating some of our favorite cocktails! Head here to check out the full zine of Daniel's illustrations with even more recipes.

 

BELLE ISLE PREMIUM MOONSHINE

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Belle Isle Honey Habanero

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Belle Isle Cold Brew Coffee

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Belle Isle Ruby Red Grapefruit

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Behind the Bar: Kacie Shortridge / Laura Lee's

Despite being a newer addition to Virginia's thriving dining scene, Laura Lee's is no spring chicken. Under ownership of restauranteur extraordinaire Kendra Feather, Laura Lee's is set to take southside Richmond by storm. While Laura Lee's summons a number of inspirations for its concept and ambiance, the real magic lies in the execution of its bar menu and offerings.

You can thank Kacie Shortridge for Laura Lee's delightfully unique and honest cocktail menu. A veteran of another Kendra creation, the award-winning Roosevelt, Kacie brought her expertise and creativity to develop Laura Lee's bar program. In a world full of a million iterations of Manhattans, Kacie isn't afraid of being more an Uptown Girl... or an Uptown Squirrel, which coincidentally is a cocktail right off her menu.

Tell us about yourself…

I'm Kacie, and I head up the bar program at Laura Lee's, Kendra Feather's newest restaurant in Forest Hill.

How long have you been bartending?

I've been bartending for over a decade. At first, it all happened by just helping friends out that were in a bind at different dive bars here and there. Initially, I liked the money that came from it and the crazy environment that surrounded it all. Later, I found an appreciation for making a solid cocktail and expanding my knowledge of the history that comes with being a bartender.

What’s your favorite thing to drink? Any guilty pleasure drinks?

I love a good Negroni. They are perfectly bitter and make me feel all warm & fuzzy inside. My guilty pleasure? A Bigroni - that's a double Negroni.

Outside of work, what do you find yourself doing?

I spend most of my time striving to be as loving and excited about life as my dog Nico.

Tell us about your bar… 

The bar at Laura Lee's is very feminine and warm. That was Kendra's vision from the start, and that is what inspired me to be a part of it. She envisioned a modern-day version of the fern bar.

For those of us who aren't so hip, what's a fern bar?

The "fern bar" was a movement that started in the late 1960s and continued well into the 1980s. Fern bars looked like someone's living room and had a much more laid-back atmosphere than their preexisting counterparts. The standard decorations in fern bars were beautiful Tiffany lamps and, as the name suggests, live ferns. Beyond just the ambiance, the fern bar was important because, for the first time in modern American culture, women were joining men behind the bar. As a result, women slowly trickled in as customers as well.

Why were fern bars so important in bringing women into the bar and cocktail scene? 

Prior to the rise of fern bars, it was illegal in most states for women to bartend, and women weren't welcome in the local pubs. I used to bartend while I lived in California, where women were officially barred from "pouring whisky" as late as 1971. If women weren't barred from the bar scene legally, they were socially at least.  Once fern bars brought women in and behind the bar, the newly introduced feminine energy began to balance out the bar scene.

Along with the change in clientele, there was an addition of new, fruity cocktails to the menu. This is where classics like the Harvey Wallbanger and the Lemon Drop originated. These new options were easier on the palate and not so boozy, and began the movement of breaking away from Prohibition Era speakeasies and the dark taverns that preceded them. Fern bars still had scotch and whiskey, but they offered a lighter alternative to drinking.

What’s the vibe at your bar?

Even though we are a new addition to the area, we have a lot of fantastic regulars already. We have a lot of good-looking groups of ladies coming in to grab a drink, so it's great to see the fern bar feel is thriving. And where there are good-looking ladies, the rest will follow... Seriously though, it's been great to see that our bar is a welcoming environment across the board.

What’s the neighborhood and bar crowd like?

I live in this neighborhood and I love it over here! There are a lot of young families and a huge artist community here that some folks don't know about. Everyone is really involved with the community and cares about what's happening. Our bar has attracted a lot of neighborhood folk who are likeminded and laid-back. They all are lovely to talk with and they have been so supportive as we settle in and get our bearings.

Another interesting part of fern bar history - because the atmosphere of the fern bar was brighter and more welcoming, it became the first of the "neighborhood bars", where there was something for everybody. All of this history heavily inspired and influenced the program at Laura Lee's. Through the bar program, I have a little something for everyone and try my best to make the menu approachable and light.

What’s your favorite part about working there?

I'm happy to be a part of something new for this neighborhood. People have seemed very receptive and excited, and that makes me want to work as hard as I can to keep things fresh and interesting.

Back to you…

What are your thoughts as a woman working now in the modern bar and cocktail culture? Are things different?

Women have most definitely made a strong name for themselves behind the bar, and there's no going back. In my own experience, women bring nurturing attitude and fluid energy behind the bar, more so than men alone. Of course, my absolute favorite is a mix of both masculine and feminine energies working together. When a man and woman can hold down a bar together, I feel like everyone instantly becomes more relaxed. There is something for everyone's comfort level and it eliminates that feeling of disparity between the two.

Women patrons have also been a huge part of the current cocktail movement. Today, you'll always find women right there in line to taste the next boozy concoction you've crafted and they are more than willing to tell you if it's balanced or not. It's awesome to see women take ownership over that knowledge and to become experts in the field.

As far as some people still living in the past, I've pretty much heard it all over the years. Sexist comments still get made and I don't think it's going away anytime soon. If it's in our society, it's going to be in our bars as well. Not too long ago, a man said to me, "You make a pretty good bourbon drink for a woman." Um... thanks?

Not only is your cocktail program pretty fantastic - it’s also intelligent and quippy. How do you go about naming your cocktails?

There's a few inside jokes here and there that I like to slip in, but most of the cocktails were named right before we opened the doors. I had thought about all of the cocktail recipes for so long, I forgot about actually naming them. In a delirious state, Michael Smith, the General Manager, and I named them. He has helped me ever since.

What personality traits or skill sets make for a great bartender?

I honestly think that a welcoming and warming smile goes a really long way, no matter what. I will still tip really well on a bad drink or slow service if the bartender has an awesome personality. When I'm behind the bar, I just try to be friendly and do my best to help them unwind. If there was one thing that I've always wanted to be better at, it would be to tell a killer joke. I just can never remember the punchlines to save my life.

What is it like developing a cocktail program for a brand new bar?

Developing a cocktail list for a brand new bar was intimidating and a lot of fun at the same time. I would definitely say that the hardest part of the process was not getting our ABC license until the day before we opened the doors. I had so many ideas that had to magically come together at the last minute. No sleep, lots of drinking, and nerves galore...

Name two things that are staples found on your bar.

Gold spray paint and Gumby. One's useful, one is for good luck.

Can you share a Belle Isle creation with us?

My Belle Isle cocktail is called the Dirty Bird. It's a play on a drink that came out of the 70s called the Jungle Bird. Instead of using rum, I used Belle Isle Cold Brew Coffee and I spiced up my simple syrup with some ginger! When I first tried it, I fell in love with it for the combination between bitter and tropical flavors.

The Dirty Bird

Ingredients:

• 2 oz. Belle Isle Cold Brew Coffee
• 1/2 oz. Campari
• 2 oz. pineapple juice
• 3/4 oz. fresh lime juice
• 1 oz. ginger simple syrup*

Preparation:

Shake all ingredients, strain into a hurricane glass over ice, and garnish with your choice of tropical fruit.

Recipe by Kacie Shortridge

*Ginger simple syrup:

Allow 1 cup water, 1 cup sugar, and 1/2 cup peeled and chopped ginger to simmer for 30 minutes, then strain.

Photos by Joey Wharton

Drinksgiving: A Survival Guide

Whether your Thanksgiving festivities are full of joy or look more like a war zone, one thing remains certain: the right drink makes any celebration better.

We'd never leave you high and dry in this time of need, so here's our survival guide to making a bad Thanksgiving good, and a good Thanksgiving great.

For the Early Planner:

Cranberry + Sage Infused Moonshine

Already have your whole feast planned out and place settings ready? This delicious concoction takes some wait time to achieve perfection, making it the right pick for you.

Ingredients:

• 1 bottle Belle Isle Premium Moonshine
• 6 oz. cranberries
• 1/2 cup sugar
• 10-20 sprigs of fresh sage

Serving suggestion:

Pour 1.5 - 2 oz. of the cranberry and sage infusion over ice and top with soda water. 1 infused bottle yields 10-15 cocktails.

Preparation:

1. Place cranberries and sugar in a saucepan over medium heat and stir.
2. Simmer the cranberry mixture until the berries burst, about 5 to 6 minutes. Remove from heat and allow the cranberry mixture to cool completely.
3. Place sage leaves in the bottle of Belle Isle Premium Moonshine, and add the cranberry mixture once it has cooled.
4. Store in a cool, dark spot for 3 to 5 days.
5. Strain the spirit and save the cranberries for a garnish.

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FOR THE CROWD-PLEASER:

Honey Habanero Cider

Got the entire family coming over for dinner? This easy big-batch recipe will help keep the peace while you focus on feeding a full house.

Ingredients:

• 1 bottle Belle Isle Honey Habanero
• 1 cup Grand Marnier (or your choice of orange-flavored liqueur) 
• 2 liters apple cider (store-bought or your favorite homemade recipe)
• 2 oranges, cut into wedges
• 2 cinnamon sticks

Preparation:

1. In a 4 liter+ beverage dispenser, combine the apple cider and Grand Marnier.
2. Add the orange wedges and cinnamon sticks, then stir to combine. Let the mix stand and infuse for as long as desired.
3. Right before serving add the Belle Isle Honey Habanero and stir again.
4. Serve over ice in a rocks glass.

1 batch yields approximately 15-20 cocktails.

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FOR THE SIDELINER:

Livin' On A Pear

Notorious for always burning the stuffing? Reclaim your place in the kitchen with our simple but satisfying recipe. Trust us - you can't mess this one up.

Ingredients:

• 2 oz. Belle Isle Premium Moonshine
• 1/2 oz. pecan-walnut simple syrup*
• 3 oz. Crispin Pacific Pear Cider

Preparation:

1. In either a chilled glass or a over a big rocks cube, combine the Belle Isle Premium Moonshine and pecan-walnut simple syrup.
2. Top with Crispin Pear Cider, stir lightly, and garnish with a dash of cinnamon.

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*Pecan-Walnut Simple Syrup

Ingredients:

• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1/2 cup sugar
• 1/2 cup water
• 1 tsp. ground cinnamon or 2 cinnamon sticks

Yields 1 cup of simple syrup.

Preparation:

1. Place pecans & walnuts into a saucepan, then top with 1/4 cup of sugar & cinnamon. Toast on medium heat for 1-2 minutes, stirring constantly.
2. Add the rest of the sugar & 1/2 cup of water. Turn the heat to high, bring to a boil and stir.
3. Once the mixture has come to boil, remove from heat and continue stirring until the sugar has dissolved. Let the simple syrup cool, then seal in a container and refrigerate.

Behind the Bar: Beau Butler / Star-lite

In our line of work, we meet a wide variety of brilliant and renown bartenders, each who bring their unique talents and personalities to the table. While most bartenders we know have built their credibility and clout behind the bar, one Richmond bartender has a legacy that followed him there instead.

Enter Beau Butler, formerly known as the hype man/cheerleader of Richmond's very own Avail. And while it's been close to a decade since Avail last took the stage, Beau's magnetic energy and garnered following within the local and national punk scene hasn't faded one bit. We stopped into Star-lite, Beau's stomping grounds for the past 13 years, to hear more on how his turbulent experiences have shaped his current status as one of Richmond's most quick-witted, sharp-tongued, and beloved bartenders.

Tell us about yourself…

I’m the head bartender at Star-lite in the Fan. Back in the day, male tattooed bartenders weren’t a thing, so it took me a really long time to get behind a bar. Star-lite is the first bartending gig I’ve ever had, and I have been here 13 years. This is it, this is what I know.

What got you into bartending?

I honestly had no real interest in doing it, but I came in as a barback and that’s where you really have to bust your ass and learn things quickly. After that, it was just a natural progression of mastering one thing and moving on to learning another. As I came to find out, bartending played really well into the skills I naturally have - being able to talk with people. That’s one of the biggest parts of the job for me.

What’s your favorite thing to drink? Any guilty pleasure drinks?

Drink of choice is probably Chopin vodka. I really enjoy that. The two guilty pleasure drinks come right from my dad, and they’re the worst things ever. The first is Kahlua and soda, it’s really good. And the other is Malibu and Diet Pepsi. I’ll drink the hell out of those.

Outside of work, what do you find yourself doing?

About 9 years ago, I had a kid. Since then, I’ve basically become a soccer dad. I go to hockey games, gymnastics practice, BMX races, and the list goes on. If I’m not here, I’m with my kids and wife.

Tell us about your bar…

Star-lite has changed over time, and that’s because the neighborhood has also changed in recent years - some will say for better, some will say for worse. There’s a lot more bars and restaurants around us now, so more competition for business. Bartenders don’t really see it as a competition per se. Everyone wants to have a busy night and a full bar, but not at the expense of someone else.

The drinking culture in general has changed, and that’s impacted our area. There’s less focus on “bar stars” these days. People used to go to a bar for a specific bartender they liked or that was popular - now it’s not as much that. It’s the other things a bar might offer, like drink specials or a DJ.

Who do you typically find coming in for a drink?

Star-lite’s customer base is still very neighborhood-centric. A lot of people like the fact that they can just walk right over and sit down for a drink. Tons of VCU and U of R students are in here as well. It’s not a place downtown, where you’re there to be seen, but it’s not like a deep neighborhood bar where you’ll get frowned at for not being from the area.

It’s the weirdest combination of downtown and Southside, all blended in with families in the Fan. Even my kids come in here and hang out all the time. My 4 year-old thinks scooping ice into a glass is the coolest thing in the world. Fingers crossed she like, goes to college or something, and finds some more interests.

You’ve been at Star-lite for a while now. What’s kept you here?

Consistency. The guy that hired me was really into consistency in every meaning of the word. For better or worse, I’m one of those guys who, once they get the job they want to do, I’ll keep doing it until I can no longer do the job or get fired - or hit the lottery and quit.

You know, I like to say I learned a lot by traveling around or from school, but I really didn’t. I spent my life in bars, it was always that thing you could come back to. This is what I do - it’s what I know. That little piece of consistency is cool, and it’s fun to still get to run circles around 22 year-olds. It keeps you young.

What’s an average night for you look like?

Every night is sort of different, Mondays are typically have like a laid back, punk vibe. We’ll play like punk rock, metal, and hardcore and whatever all night. Tuesdays are crazy busy with our highball drink special, we’ve got a DJ, people dancing, that stuff. Thursdays, laid back too. And Fridays are Fridays, so you know how that goes. I definitely get to talk more trash to people on busier nights, I get to tell a lot of stories.

Now back to you - with November right around the corner, we’ve got to talk about your infamous mayoral bid. Any updates on your platform?

So here’s the thing - I was doing a lot of this in jest, but a lot of people were like “these are great ideas.” Which is crazy, because who would’ve thought banning Crocs and turning Carytown into a pedestrian-only district would resonate so much with people. Vice picked up on it, which was insane. Some random lady in Maryland from a radio station interviewed me. I don’t think it ever made it to air, because I talked a lot of trash.

Out of all the stuff I said, the funniest thing I think I proposed was doing an official campaign launch outside Star-lite, but it would be hosted by all of my stripper friends. Nothing sets the tone for a mayoral campaign like a bunch of dude and lady strippers blocking off Main Street. Granted, it never came to fruition, but there’s always another election. I thought about starting at the school board level, but I would be the guy who says the wrong thing and gets my kid kicked out of school.

Another one of your popular antics - your pre-shift Facebook posts. They’ve developed this cult following among bartenders and folks in Richmond. Where did all of that come from?

It stemmed from a few things - initially it came from my absolute disdain for people who post things like, “Hey, I’m at the back bar tonight.” or “Come visit me and say my name at the door.” Shit like that. All I could think was that if people don’t already know you’re working there, they aren’t going to come see you. If they do know you work there, that post isn’t going to make anyone want to come. Your job as a bartender is to be able to make drinks, make them quickly, and have banter. That’s where my posts came from, that extension of having banter with people.

So I started posting about who I’m working with and the drink special, but I’ll throw in whatever I want to say on top of it. It’s not something I plan out ahead, I just write something on the walk over and while I’m eating before I get behind the bar. The reason I think they got popular is because there’s always going to be that one person that says whatever they want to, whenever they want. But if they can get it to sound funny and a little insulting, that’s even better.

Not a lot of people can do that, you know, that gift of gab. Starting out here at Star-lite, I was anomaly. Here was this punk guy covered in tattoos, and no one really knew what to expect. They definitely weren’t expecting me to be as outspoken as I am. I think those posts give people a sense of who I am, and I guess they think it’s funny. It’s become a thing now - people come in, they feel like they know Beau, and they want to hang out. That goes back to the whole thing of consistency. I’ve been here forever, and people like to walk in and already know who’s going to hand them a drink.

Is that strange - to be a bartender but have an extended public persona along with it?

Yes and no. People think that they really know me, and to some extent I guess they do. I don’t change who I am when I get behind the bar and serve someone a drink. But I’m not as angry as people think I am! Do I dislike a lot of shit? Yeah… I dislike a lot of things. But am I really that angry about any of it? Not really. I’m a laid-back dude. At the end of the day, I’m just another guy propping my beach chair up with the rest of the moms on the soccer field so I can watch my kids play. I just happen to be covered in tattoos and work at a bar.

Can you share a cocktail or two with us?

I'm a simple guy. I don't mind craft cocktails, but I'm not going to wait around 20 minutes for one. A good drink is a good drink no matter what, but it's even better when you can whip it out quickly. That's the inspiration behind these two Belle Isle drinks.

The Dude Abides

Ingredients:

• 2 oz. Belle Isle Cold Brew Coffee
• 1 oz. Milk (or cream)

Preparation:

Combine ingredients with ice, shake. and strain into a rocks glass over fresh ice.

Recipe by Beau Butler

The RVA Bloody

Ingredients:

• 1 1/2 oz. Belle Isle Honey Habanero
• 4 oz. Texas Beach Bloody Mary Mix

Preparation:

Fill a pint glass with ice. Pour in Belle Isle Honey Habanero, top with Bloody Mary mix. Stir lightly, and garnish with a lime wedge.

Recipe by Beau Butler

Photos by Joey Wharton

Happy Hour with Join or Die Knives

At Belle Isle Craft Spirits, we understand and uphold the value of locally sourced, individually crafted, and handmade goods. While our craft takes the form of premium moonshine, we're lucky enough to cross paths with plenty of other talented folks crafting up their own exceptional pieces and products.

Not too far from us lies Join or Die Knives' workshop, another prime example of handcrafted goods coming out of Richmond, VA. We made the short trek over to hang out with Brent Stubblefield, founder of Join or Die Knives, to learn more about the process behind his one-of-a-kind knives. Quick disclaimer: No moonshine was consumed while operating any heavy machinery.

Tell us a bit about your company…

I founded Join or Die Knives in Richmond last year. We produce a range of different handcrafted knives and similar tools. I handcraft each and every knife, but I get to seasonally employ shop helpers who are great and bring a lot to the workshop.

We take our name from Benjamin Franklin's original woodcut published in his Pennsylvania Gazette in 1754. The message was simple: unite against a common foe or fail. Our goal is to bring back traditional skill, lore, and craft as the foundation for a new economy.

What do you do and why?

Join or Die Knives exists to provide useful, beautiful and meaningful items. We work with clients to produce knives that can be family heirlooms and gifts worthy of life events. We often use materials provided by clients because of their significance, such as wood from a family property, hunting trophies or any meaningful item. We have been able to create some truly one-of-a-kind pieces thanks to the fantastic materials provided to us.

Tell us about your space.

Our space is a shared warehouse in the Shockoe Valley of Richmond. The community environment here fosters an atmosphere of creativity and cooperation. There’s a lot of great creators here doing a wide range of things. We regularly engage with other tenants here by hosting events such as pop up shops and concerts. Although it is a world shop, we have put some personal touches to make it feel like a creative and inviting space. 

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

 If Join or Die Knives were a cocktail, the ingredients would be equal parts tradition and modern performance with a garnish of subtle embellishment - just to make it a bit fancy.

What does your company do “off the clock?”

We are pretty involved in the Richmond music scene, ride motorcycles and are connected with our local faith community. We’ve met some great people through our community that help fuel our creativity.

The whole point of working as an independent craftsman is to fulfill this need for something more than can be found in a factory or big box store. Community is the difference between life and death for small makers, and I’m grateful to have supportive people around me.

What’s on your bar?

The small shop bar consists of the mini-fridge under the counter, which usually contains beer for after hours work and play. When we can get it, we go for a sipping bourbon and a nice pipe tobacco.

Photos by Alex Kreher