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: 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

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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

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: 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

Behind the Bar: Ed Howard / Beuchert's Saloon

During the 1920s, Washington, DC found itself at the center of prohibition. While "dry" crusaders pushed for prohibition laws on Capitol Hill, just a few blocks away some of the most popular speakeasies of the decade were setting up shop to keep the booze flowing through our nation's veins. Fast-forward to today, and you will find one place still keeping the tradition alive.

Beuchert's Saloon is named after John Ignatius Beuchert, a German immigrant and prominent Capitol Hill businessman who, as legend has it, operated a speakeasy in the same location where the restaurant still stands today.

We stopped by Beuchert's Saloon to hear from General Manager and Beverage Director Ed Howard on how this speakeasy-turned-modern day mainstay maintains their incredible history on Capitol Hill by offering a dining and drinking experience rich with local and fresh ingredients that offer a creative twist on American fare.

Tell us about yourself…
I’ve been bartending for about 10 years now. I got into it because I had already worked every position in a few restaurants, from serving, hosting, food running, and bussing to managing. I even worked in the kitchen on a few stations when needed.  But as soon as I got behind the bar, I knew it was for me. To me it had a very natural flow.

What do you do when you’re not bartending? Any hobbies/side jobs/secret identities?
I like knocking new restaurants off of my "must try” list, traveling, and experiencing new things. If I had a secret identity, I would be a mix between Victor Krum from Harry Potter and the Goblet of Fire and Idris Elba. Oh, and my name would be Lance.

What’s something people would be surprised to know about you?
My brother, Rock Harper, was the Season 3 winner of Hell's Kitchen. 

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?
Favorite drink is a shot and a grapefruit raddler. A Painkiller or a Naked N' Famous is the best classic cocktail. When no one’s looking, I’ll sneak a Long Island Iced Tea, but with Fernet instead of Coke.

Tell us about your bar… 
Beuchert's Saloon has a very laid back, speakeasy feel. We’re located in probably the best neighborhood in Washington, DC. We’ve got a very loyal and friendly group of people here on the Hill.

What makes your bar unique?
Consistency and service.  Every bartender here is passionate about their craft and understands that service is key.  We can craft a cocktail based upon your tastes if you don't see anything on the menu. It is truly a gift.  

What’s your favorite part about working there?
My favorite part is the family aspect of the place. Guests become regulars, and regulars become close friends. The same applies to the staff. Usually everyone here starts out as co-workers, but then ends up finding a friend for life. This makes working together easy and fun! Also, when we learn something new, we get very excited and apply it right away - either through educating the guest or applying a new technique to a cocktail.

What’s a good night look like for you? What are people ordering?
A good night consists of people going off-menu, testing our bartenders' knowledge and skills, and ending up with a mind-blowing product.

What’s your favorite menu item / cocktail pairing?
The Roseda Farms Top Sirloin paired with our Beltway Boy (Rye, Amaro, Aperol, Peychauds Bitters, absinthe spray).

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

The High Moon at Noon was inspired by our 3-year anniversary.  For the 3rd year of an anniversary you are to give leather, so we went with a western-style cocktail list and food menu. High Moon at Noon just came to me and I had to have a cocktail on the menu containing moonshine. The rest is history!

Photos by Alex Kreher

High Moon at Noon

Ingredients:

• 2 oz. Belle Isle Premium Moonshine
• ¾ oz. lime juice
• 1 oz. blueberry shrub*
• Blueberry “caviar”

Preparation:
Combine all ingredients into a shaker, shake, and strain over ice.  Garnish with a spoonful of blueberry caviar and lime zest on top.

*Recipe for Blueberry shrub

2 quarts sugar

2 quarts water

1 pint fresh blueberries

1 cup champagne vinegar

Preparation:

Simmer and crush 1 quart sugar, 1 quart water, and blueberries. Then add the additional quart of sugar and water, along with champagne vinegar. Boil all ingredients together, then strain and let cool.

Recipe by Ed Howard of Beuchert's Saloon

Behind the Bar: William Seidensticker / L’opossum

Boasting a menu and cocktail program as unconventional and incongruous as the decor you’ll find around L’opossum, the Oregon Hill restaurant and bar has redefined the Richmond dining experience in a vivacious manner that only renown owner and chef David Shannon can manage. We were lucky enough to sit down with William Seidensticker, bartender at L’opossum, to chat about all things served eclectic and delicious.

Tell us about yourself…

I’ve been in the industry for 22 years. As long as I have been in the industry, one of the most common questions I get is if I am a mixologist. I still don’t know the difference between a mixologist and a bartender. At the end of the day, I consider myself a bartender and I’m proud of what I do. I am proud of the product that I produce and the people I work with.

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

I love drinking anything with fresh ginger. I love to make a classic Old Fashioned for folks that come in.

Do you have a pro-tip for new or home bartenders/chefs?

Use jiggers. Balance is key to a great cocktail. If you use jiggers, you can make a cocktail the way you love it every time with precision.

Tell us about your bar. Where did the name “L’opossum” come from?

Simply enough, it is “possum” in French. The menu reflects a blend of David Shannon’s Virginia heritage and French culinary training. It draws on the humor that adding La, Le or L’ to something instantly makes it into something fancy. Our menus are meant to be very playful, too. Everything you see, down to the recipes and the names, has a personal meaning and we have something for everyone.

How do you come up with names for your cocktails?

We have a great staff with many different backgrounds, so I use them as a springboard for ideas and we all taste the final cocktail. More often than not, David Shannon comes up with a great name. He invests into part of every experience you’ll have when you come in.

L’opossum has a very distinct atmosphere. What was the influence behind the interior?

The interior is the sole creation of David Shannon. All the components are things he has been independently collecting for decades. The collection is a throwback to more hedonistic times, a perfect environment for indulging. Think dive bar at the Playboy Mansion or a classical French restaurant in the Cleveland Airport circa 1976.

What is your favorite part about working here?

My favorite part is getting to work with the most amazing chef, David Shannon. Every single day I walk into L’opossum, I feel honored to work here. I have been in this business long enough to see that L’opossum is a special place.

What’s your favorite menu item and cocktail pairing?

La Petite Mort with a Hooty Hoo. I have a hell of a sweet tooth.

Can you share a Belle Isle creation or two with us? 

Honey Badger

Ingredients

• 1½  oz. Belle Isle Honey Habanero Moonshine
• ¼ oz. St. Germain 
• ¼ oz. Sake 
• ⅛ of an orange
• 1 oz. diced jalapeño    

Preparation

Muddle the orange, jalapeño, and St. Germain. Add sake and Belle Isle Honey Habanero Moonshine, stir all ingredients a mixing glass, and strain into a port glass rimmed with grapefruit sugar.

Recipe by William Seidensticker of L'opossum

The Shiny Blue Ball

Ingredients

• ½ oz. Belle Isle Premium Moonshine
• ½ oz. Vodka
• ½ oz. Gin
• ½ oz. White Rum
• ½ oz. Triple Sec
• ½ oz. Sour Mix
• Coke

Preparation

Combine ingredients in a mason jar over ice, stir. Top with Coke. Garnish with orange slice and maraschino cherry.

Recipe by William Seidensticker of L'opossum

Photos by Kate Magee

Behind the Bar: Lauren Paylor / Eat the Rich

As the saying goes, “When the people shall have nothing more to eat, they will eat the rich.” Luckily for DC residents, there’s plenty to both eat and drink at Derek Brown’s oyster bar, Eat the Rich. Featuring both local oysters and a Chesapeake Bay-centric menu, Eat the Rich is a tribute to the great oyster houses of Washington, DC and Mid-atlantic cuisine. We spent the afternoon with Lauren Paylor, Head Bartender at Eat the Rich, to talk cocktails, locals, and a heavy metal band close to our own heart.

Tell us about yourself…

I started bartending a year and a half ago, but I’ve worked in different roles across the industry. I got into bartending by meeting Derek Brown, the owner here at Eat the Rich, through his brother Tom. I was intrigued by how passionate both the Brown brothers were about cocktails and food, but also extremely intimidated by it. I started out as a server in a few years back, then became the AGM and a bartender a year later, and made my transition to Head Bartender this year. DC is a great city for bartending, because there are so many passionate and talented people working here. They've all really inspired me and made it easy to fall in love with this industry.

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

My favorite thing to drink are Goses, a sour-style German beer. My favorite classic cocktail is an Old Fashioned, especially when it's made with PX Sherry in place of simple syrup. My favorite thing to drink when no one is looking is a nice, cold Coors Light and a shot of whiskey. 

Tell us about your bar… 

Eat the Rich is a heavy metal oyster bar located in Shaw, an up-and-coming neighborhood in Washington, DC. When you first walk in you'll more than likely hear Motörhead, Richmond’s own Gwar, or Guns N’ Roses playing on the speakers. We have a solid clientele, they always make it fun being behind the bar. Our customers mainly consist of people that live in the neighborhood, young adults, and heavy metal fans. 

What’s the neighborhood like?

Shaw is lively, as there are a lot of restaurants located up and down 7th Street, Howard Theatre and the 9:30 Club are located fairly close, and U Street is just up the block. It is a residential and family-oriented neighborhood, but there is a huge population of young adults. You’ll see plenty of foot traffic up and down 7th Street on a typical Friday night.

What makes your bar unique?

Our locals-only Happy Hour is what makes us unique, as well as our focus on locally produced spirits, wine and food. We sell $1 oysters, food and drink specials. You really can’t find anything else like it in the city.

What’s your favorite part about working there?

My favorite part about working at Eat the Rich is the staff. I've worked at Eat the Rich in almost every position, and in each one I've always felt supported. The people I work with are some of my closest friends. They really push me to be the best that I am capable of being.

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

A good night for me at Eat the Rich is a busy locals-only Happy Hour, where customers are enjoying each other's company and having a good time. You will see most of our customers ordering oysters, caviar, draft cocktails and pitcher cocktails at the bar. 

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

My cocktail, the RIC (Richmond International Airport), was inspired by the classic Aviation cocktail. I wanted to create something floral, yet simple, that would showcase Belle Isle Moonshine.

The RIC (Richmond International Airport)

Ingredients

• 1 ½ oz. Belle Isle Premium Moonshine
• ½ oz. Dolin Blanc 
• ½ oz. Luxardo Maraschino
• ½ oz. Lemon
• ¼ oz. Rich simple syrup
• 1 barspoon Creme de Violette

Preparation

Shake all ingredients, fine strain into a chilled coupe, and garnish with a brandied cherry.

Recipe by Lauren Paylor of Eat the Rich

Photos by Alex Kreher

Behind the Bar: Jon Wasilewski / East Coast Provisions

Tell us about yourself…
I’ve been bartending for about seven years but have been in the restaurant industry since I was 14. I guess you could say I got my start by making jungle juice at the Kappa Sig Fraternity house while at VCU. Seriously though, I waited tables all through college and always had a strong interest in cocktails. After finishing school and working an office job for a few years, I started working at Can Can Brasserie as a waiter. After being at Can Can a few months they offered me the bartending gig, and the rest is history.

What do you do when you’re not bartending? Any hobbies/side jobs/secret identities?
I'm a big music nerd, so I'm always listening to and collecting tunes. I try to see as much live music as possible. I enjoy going to the gym and lifting heavy things. Cycling is a lot of fun. I spend a lot of my time with my two cats. I'm constantly watching sports. As a part-time job I help produce a very delicious spirit, you may actually know a little bit about it. As far as any secret identities go, I can't really tell you, that would strongly jeopardize my other hobby, crime fighting.

What’s something people would be surprised to know about you?
I have a degree in Economics, I was a Financial Advisor for 3 years, I think Beyonce is overrated, I laugh way too hard at the television show Frasier, I prefer winter to summer, I didn't know I could grow a beard until a few years ago, I like Coldplay.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?
My favorite thing to drink depends on my mood. I'm a big craft beer and whiskey fan, Saisons and Islay Scotches are my favorite styles of both. My favorite cocktails are the Manhattan, Old Fashioned and the Sazerac. I've been known to drink Gin Martinis and Vespers as well. My favorite forgotten classic cocktail is The Blinker, which is Rye, fresh grapefruit and house-made grenadine, trust me!

What do I drink when no one is looking? 
Cosmos and Mojitos, there, I said it.

Tell us about your bar… 
East Coast Provisions keeps a very laid back vibe. People can come in as they are, feel comfortable and enjoy a delicious cocktail, we literally have something for everyone. All of our patrons feel very relaxed when they visit us, and they always leave happy.

What’s the neighborhood like?
Carytown is very diverse. We have people of all ages living and visiting the area. During the nicer months it is definitely a tourist destination. It contains young hipsters, middle-aged business types, and old hippies. Literally anything and everything.

What makes your bar unique?
The visible raw bar you see right when you walk in is gorgeous. Also, the food here at East Coast is really what separates our bar. While all of us bartenders take pride in our drinks and service, the food that the chef puts together on a nightly basis for our guests is phenomenal. We are one of the few places where you can have a great drink with an incredible meal.

What’s your favorite part about working there?
All of the staff here at Coast is outstanding. It's also nice working for a place where the owners/management care about the staff, I've worked at other places where this wasn't the case, I won't mention any names.

What’s a good night look like for you? What are people ordering?
A good night for me is when people are ordering classic cocktails. I really enjoy giving people a small history on certain drinks. I also love being very busy. Busy equals higher sales and higher sales equal more tips.

What’s your favorite menu item / cocktail pairing?

Well, the Bell-a-Colada I whipped up goes great with our crunch eel rolls. The spiciness of the roll is a great counter to the sweetness of the cocktail. 

Can you share a Belle Isle creation with us? What inspired it?
My cocktail is the Belle-a Colada. The tiki-takeover, as I like to call it, is what inspired it.

The Bell-a-Colada

Ingredients

• 1 oz. Belle Isle 100 Proof Moonshine
• 1 oz. Orgeat
• 2 oz. Pineapple Juice
• 1 oz. Coconut Milk
• 1/4 oz. Myer's Dark Rum
• 2 hefty dashes of Peychaud's bitters

Preparation
Combine the first five ingredients into a shaker, add ice, and shake vigorously for about 10 seconds. Strain into a tall collins glass filled with crushed ice. Float the rum on top, garnish with a maraschino cherry (optional).

Recipe by Jon Wasilewski of East Coast Provisions

Photos by Alex Kreher