Behind the Bar: Josh Seaburg // The Main

Hotel bars have always been a staple when it comes to American drinking culture. As a meeting point for area locals and visitors to the community, they have served as a hub for a wide array of social interactions. And what better place to perfect the art of social lubrication à la craft cocktail creations than there? While there might be a large variation in the kind and quality of hotel bar programs, one spot in particular has risen to the top.

This is what leads us to the doorway of Hilton Norfolk - The Main, where we met up with Chief Mixologist Josh Seaburg to learn a little bit about how his work and experience has managed to reshape the Tidewater region's notions of hotel bars and elevate Virginia-made spirits like Belle Isle Moonshine within his cocktail program. 

First thing’s first, who are you?
Josh Seaburg, Chief Mixologist for Hilton Norfolk - The Main.

How long have you been bartending?
I’ve been involved with the program here since day 0, I’ve been bartending for 6 years, in the industry for 11.

What first got you behind the bar?
I was a server from the ages of 16 to 21, so as soon as I had an opportunity to do something different, I took it. I started out working at a tequila bar at the oceanfront, and falling in love with Agave spirits kept me behind the bar long term.

Any pro-tips for someone starting out behind the bar?
Learn and master guest service and basic cocktails before you start worrying about making your own bitters, or foraging for wild mushrooms for your dope infusion.

Favorite drink made by someone else?
Maggie Tsouris at Voila here in Norfolk makes the best Aviation I’ve ever had. They’ve been my downfall more than a couple of times.

Favorite drink that you make?
An awesome Pina Colada. It’s to the point now where I’ll occasionally get asked to bring my blender to parties to make them, and I couldn’t be happier about that.

Favorite thing to drink when no one’s looking?
Once in a great while, I’ll make a very time-consuming, ceremonial martini at home, in a wacky ratio of 3.7 to 1. I wind up measuring it with a scale. It’s just so over-the-top and I’m so picky about it that I would only ever do something like that in the privacy of my own home.

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose
Agave spirits. Tequila and Mezcal are two things I couldn’t live without.

What’s your favorite part about working at your bar?
I like the transient nature of working in a hotel bar. We have our beloved regulars, but the majority of our guest base is only in town for a little while. It’s exciting to turn them on to the fact that there’s a growing cocktail scene in the area, and provide a memorable experience.

Where do you like to stop in for a drink?
I love the atmosphere at Shiptown, a clean-cooking seafood restaurant. It’s super close to my house, the food is amazing, they’re oysters are top notch, and they make a mean martini.

What’s your take on today’s cocktail culture?
On the whole, I’m just really excited that more and more bartenders are understanding that making good drinks is just one part to the equation. Locally, I’m seeing more and more bartenders develop interest in maintaining cost percentages, and taking note of the business side of things, and that’s a must for anyone who wants to advance into management or ownership.

Give us your golden rule when it comes to bar etiquette.
For bartenders, don’t get hung up on what your guest is drinking; it’s such a small part of the equation. Good regulars don’t just walk in and start ordering cool cocktails without developing a relationship, and that’s based much more on service and personality than it is on selling them a craft cocktail when they ordered a vodka cranberry.  

What’s your favorite way to drink Belle Isle?
Cold Brew Shots! That, and I really enjoy using the Honey Habanero in a Penicillin variation. The spicy and sweetness play with ginger really nicely.

Why did you want to highlight this cocktail for Virginia Spirits Month?
I like to share cocktails that are quick and easy to do at home. Getting guests excited to go home and recreate something they had at my bar is one of the more rewarding aspects of the job for me.

Western Medicine

Preparation:

Combine all ingredients in a tin; add ice, and shake. Strain over fresh ice in a rocks glass, garnish with candied ginger.

Ingredients:

• 2 oz. Belle Isle Honey Habanero
• ¾ oz. fresh lemon juice
• ¾ oz. ginger syrup*
• 6 drops Bittermen’s Buckspice Bitters

*Ginger syrup recipe: equal parts sugar, ginger, and hot water by weight, blended and strained

Photos by Joey Wharton Photography

Behind the Bar: Brandice Courtney // Supper Southern Morsels

Contrary to popular opinion, we believe that one of the best times to party on a rooftop is at the end of summer, just as the weather starts to cool down. It looks like that season has finally arrived, and just in time to celebrate Virginia Spirits Month too!

That's why we decided to stop by one of our favorite rooftop bars, Supper Southern Morsels in Norfolk, VA to visit our friend and Bar Manager Brandice Courtney. Not only did she give us some great insight to her bar beliefs and background, she also hooked us up with their new Belle Isle cocktail on tap. And in case you were wondering, yes - it was perfect!

First thing’s first, who are you?
I'm Brandice Courtney and I'm the Bar Manager, Wine Coordinator, and FOH Manager at Supper Southern Morsels.

That's quite the lineup! How long have you been bartending?
Just over a year now here at Supper. I have been bartending for 3 years total, but this is definitely the first "craft" - and non-speed-bar - restaurant I've ever been a part of.  The first few months were overwhelming, as my bar trainers pushed me hard and we are slammed in the summertime, especially with our rooftop bar.

So what first got you behind the bar?
Sometimes my ability to catch on quickly and perseverance for taking on any challenge in my sight takes me unexpected places, and that's basically how I ended up behind the bar. And that same trait is what took me from bartending to managing. I'm proud of the skillset that has gotten me this far. As a lot of people can attest, the flow of a restaurant is not exactly for everyone.

Any pro-tips for someone starting out behind the bar?
Don't be afraid to get rough with the utensils. In training new bartenders, I just want them to get down and dirty with slinging bottles and not be afraid to bruise mint with a hard hand-clap and vigorously dash some bitters. Also, I'm always telling bartenders: TASTE EVERYTHING. You should always know what you're handing someone.

Beyond that, it's all about your mentality. I try to instill in my peers the general rule that the guest is your number one priority. In this business, I think it's easy to get caught up in making sure you are fast and forget the body in the bar stool is a person and not just a tip. You can go a whole shift just getting by, or you can walk away knowing you made someone smile, you gave someone the most unique Manhattan they've ever had, etc. Just be a good person. 

Favorite drink made by someone else?
My old colleague Patrick introduced me to a Manhattan with Carpano Antica and black walnut bitters. It's my go-to in the chilly months.

Favorite drink that you make?
Honestly, tequila needs more love and attention y"all! Here's my go-to: 2 oz. blanco tequila, 1.5 oz. lime juice, 0.5 oz. agave, and a muddled fresno pepper slice, shaken hard and strained. So refreshing.

Favorite thing to drink when no one’s looking?
A nice Grenache-based rosé.

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?
Bulleit Bourbon 10-year.

What’s your favorite part about working at your bar?
The immense freedom in what we can bring into our bar - fruit, bitters, spirits, herbs (we grow our own mint, rosemary, basil, dill) and the tools we have - CO2 infusing siphons, immersion blenders, cocktail smoker, etc. As if a bartender and a scientist collaborated, we have our own laboratory. 

Where do you like to stop in for a drink?
My couch? Just kidding... I really love our sister restaurant, Public House!  Dark-lit, smoking and pool room, arcade machines (GALAGA!) and a couple of the most impressively knowledgeable bartenders I have the privilege to be acquainted with. 

What’s your take on today’s cocktail culture?
I'm happy to see food culture's farm-to-table prevalence seeping into cocktail culture. The more ingredients at hand, the better. Again, tequila! It's making a comeback in the craft cocktail scene, as it is more versatile than most perceive it to be. I will say, canned and bottled cocktails always have and always will irk me. I'm old-school and love the building of a cocktail upon request. 

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

I'm happy to see food culture's farm-to-table prevalence seeping into cocktail culture. The more ingredients at hand, the better.

I will say, canned and bottled cocktails always have and always will irk me. I'm old-school and love the building of a cocktail upon request. 

Give us your golden rule when it comes to bar etiquette.
For bartenders: Practice, taste, practice, taste, SLEEP!
For guests: "I want something fun," is not a cocktail.  I'm just sayin'...

What’s your favorite way to drink Belle Isle?
My forte is floral and herbal. The Belle Isle Black Label seems to especially open up floral flavors and balances well with the spice of Fentiman's ginger beer. I also really love the combination or rosemary and citrus in our Belle Isle cocktail on tap.

Clockwork Orange

Preparation:

Combine ingredients in a tin with ice, shake, then strain into a glass over fresh ice. Garnish with rosemary sprig.

Ingredients:

• 1 ½ oz. Belle Isle Ruby Red Grapefruit
• ¾ oz. spiced orange syrup
• splash of pomegranate juice
• sprig of rosemary

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Photos by Joey Wharton Photography

Behind the Bar: MaryEllen Fournier // The Public House

This summer, we launched one of our most exciting projects yet - Belle Isle draft cocktails. Yes, you read that right. Tasty, thirst-quenching cocktails available on tap at your favorite bars. For this next feature in our Behind the Bar series, we figured it was time to stop by The Public House in Norfolk, VA, the first bar ever to bring on a Belle Isle draft cocktail. We sat down at the bar across from MaryEllen, the General Manager at The Public House, to hear more about her story and what gives The Public House its mojo - and to try their cocktail on tap!

First thing’s first, who are you?
I'm MaryEllen Fournier and I am the General Manager/Employee Wrangler at The Public House in Norfolk, VA.

How long have you been bartending?
4 years at Pub and about 9 years total.

What first got you behind the bar?
I was drawn to the atmosphere. I love talking to all different types of people and the fast-paced environment behind the bar makes time fly. There is always something to do and you’re always moving. Perfect fit for me.

Any pro-tips for someone starting out behind the bar?
Always present yourself with a smile, greet your customers with eye contact, and provide great service even when you are crazy busy. It goes a long way.

Favorite drink to have?
I’m a beer and a shot kind of girl.

Favorite drink to make?
Hendricks and soda, with a splash of elderflower tonic.

Favorite thing to drink when no one’s looking?
A tiki drink with coconut and a silly drink umbrella garnish.

Pick one cocktail ingredient to use for the rest of your life.
I love muddled cucumber and basil in just about anything.

Favorite part about working at The Public House?
Pub offers two separate personalities: our more formal, restaurant-style approach up front, and a casual smoking lounge with pool tables and arcade games in the back. Our charm is in our versatility. We’re a full service cocktail bar, a well stocked beer bar, and the neighborhood “Cheers”.

Where do you stop in for a drink?
A: Anywhere quiet and low-key. 

What’s your take on today’s cocktail culture?
Today’s cocktail culture has gotten a little oversaturated with complicated takes on classic cocktails. I think it’s time to go back to the basics.

Give us your golden rule when it comes to bar etiquette.
Leave your ego at the door.

What’s your favorite way to drink Belle Isle?
I'll pick up Belle Isle Cold Brew Coffee and mix it up. Perfect at the end of the night when you want that coffee taste and a great buzz.

Belle Isle Iced Coffee

Preparation:

1. Pour Belle Isle, Kahlua, Amaretto, and cold brew in shaker tin and toss from tin to tin.
2. Pour tossed ingredients over ice in a chilled pint glass.
3. Shake Baileys and heavy cream in a chilled tin and float on top.
4. Garnish with fresh mint.

Ingredients:

• 2 oz. Belle Isle Cold Brew Coffee
• 1 oz. Kahlua
• ¼ oz. Amaretto
• ¼ oz. Baileys
• Splash of heavy cream
• Cold brew coffee of your choice

How to make it The Public House-style (on tap):

In a soda keg, combine and shake:

• 4 bottles Belle Isle Cold Brew Coffee
• 1 bottle Kahlua
• 1 bottle Amaretto
• 4 bottles cold brew coffee concentrate

Pull cocktail from tap over ice in a pint glass. Shake Baileys and heavy cream in a chilled tin, then float on top of the cocktail. Garnish with fresh mint.

Behind the Bar: Stefan Bachvarov // Le District

Right in the heart of the Financial District is the last place you'd expect to find one of the most serene spots in Manhattan, yet that's exactly where Le District lies tucked away. Complete with cafes, fresh markets, upscale dining experiences, and an impeccable bar, Le District is a one-stop shop for quality French-inspired fare.

We stepped away from the hustle and bustle of the city to sit down with Stefan Bachvarov of Le District's bar, appropriately named Le Bar, to learn how the surrounding market at Le District provides him the ingredients and inspiration to create his gorgeous and ingenious cocktails.

How long have you been bartending?

I've been bartending over 15 years now. It started out as just a summer job as a kid. That summer was so busy for us that I had to help work the service bar, and I fell in love!

Favorite classic cocktail?

Manhattan.

Favorite part about working at Le District?

I like learning something new every day thanks to all of the amazing people around our bar. I also love the diversity of our clientele.

What makes your bar unique?

At Le District, we have everything. From our Michelin star chef Nico Abello's incredible creations, to our coffee, our fresh fruit and vegetables we use, to our cocktails and wine - there is so much to work with and create. Being around like-minded people is so encouraging and creates a fantastic atmosphere.

What cocktail do you hope people ask for?

Something classic with some French inspiration, like Armagnac, Calvados, or Cognac, that we can pair with something like Belle Isle Moonshine to create a fun, new drink.

Favorite cocktail to sip on when no one is looking?

Honey Habanero Margarita! 

Favorite menu item + cocktail pairing?

Steak Tartare and Vieux Carre Nord.

Can you share a Belle Isle creation with us?

We always like to have a variation of a margarita on our cocktail menu. When we found Belle Isle Honey Habanero, we knew we had to use it! It's the perfect balance of sweet and spicy - helps you pass the day as you guzzle down some oysters!

Au Poivre

Preparation:

Shake all ingredients over ice, then strain and serve in a chilled coupe with freshlt cracked pepper on top.

Ingredients:

• ¾ oz. Belle Isle Honey Habanero
• 1 ½ oz. Altos Olmeca Tequila
• ½ oz. Cointreau
• ¼ oz. Belfoir Ginger Syrup
• ¾ oz. lime juice
• ¾ oz. pineapple juice

Recipe by Stefan Bachvarov of Le District | Photos by Matt Evans

Behind the Bar: Lyndsay Blair // Scotty Quixx

If you talk to anyone who’s been bartending long enough, you’re bound to hear some serious insight into the human psyche. If there’s one truth you discover behind the bar, it’s that we are all creatures of habit. Rather than fight our true nature, sometimes it’s better to embrace it.

That’s why when you walk into Scotty Quixx, your usual drink is waiting for you on the bar. When you sit down, you’ll see the same groups of friends hanging out, regulars bunny-hopping each other on the jukebox and laughing, and the manager Lyndsay Blair sneaking Harry Potter on a TV somewhere. We made the trip down to Lyndsay’s bar to hear more about the rituals of Scotty Quixx that make this beach bar both a destination and a pit stop for folks from all walks of life.

Tell us about yourself.

I’m the manager of Scotty Quixx off Birdneck Road. This location has been open for about four years, and our original location on Virginia Beach Boulevard has been open for seven years.

How did you get into bartending?

I started out in the restaurant business when I was sixteen as a hostess and busser. Over the years as I was finishing school, I moved to serving tables, then to bartending, then into management. I’ve been bartending off and on for nine years. Honestly, the money is what attracted me to being behind the bar and is what kept me coming back.

Any hobbies / side gigs / secret identities? 

When I’m not working, I’m at home hanging out with my animals. Puppies are my hobby. Well, also cats, bunnies, squirrels and birds. I got a backyard full. I also love to watch the History Channel: Ms. Marple and Murder, She Wrote, because I’m secretly 70 years old.

Favorite drink to make:

Shooters, or fancy craft cocktails when I can. We don’t get to do that a lot at Scotty Quixx, so on the rare occasion someone wants something special, it is enjoyable to make. I have also been told I make a mean Lemon Drop.

Favorite drink to sip:

Diet Coke.

Favorite “guilty pleasure” drink:

Diet Coke. Seriously. I’m a fiend for it. As far as booze goes, my taste buds have changed over the years. Never thought I’d grow away from the light beer and shots. But when I do indulge in an adult beverage these days, it’s been a mule, wheat beer, or glass of wine. 

What's the vibe at Scotty Quixx?

Scotty Quixx is a super laid-back and friendly neighborhood bar. We are both a destination and pit stop. It’s a place you can stop at on the way home from work, on the way out for the night, the last stop before going home after a night out, or just because you don’t want to sit at home. We have a lot of people call or text us that they’re bored and are coming up to sit and hang out. We’ve been dubbed the living room, decompression tank, etc. 

Who typically comes in?

We have a really good mix of all ages and types of people. We have families, construction workers, business professionals, etc. We have just as many people over the age of 50 sitting at the bar joking on us, as we do under the age of 30. Everyone fits in. Everyone gets along. And everyone makes friends.

What makes your bar unique?

The copious amounts of M&Ms, candy, and snacks that we offer to everyone. Probably the only place you’ll hear a customer jokingly order lasagna and Cinnamon Toast Crunch cereal, and they get a Miller Light draft and a handful of M&Ms instead. Every day I have someone bringing me M&Ms, whether it’s to be nice or to keep me happy when I’m getting my butt kicked during football Sundays.

I also think we're much different from other bars in the area. Besides the ridiculous amount of candy on the bar that I mentioned, we really connect with the folks that come in here. We will learn your name and drink quickly, and we will remember your puppy’s name and kid’s name. We care about our customers because they really are our friends. Not just our front of the house staff either. Our kitchen manager and cooks are always coming out to say hi or hang out if they have a second.

What makes for a "perfect bartender"?

Having the ability to read people makes for a great bartender. Anyone can follow a recipe or learn how to make drinks, but it’s knowing what people need, want, or expect that sets you apart. Do they need a laugh, do they need to vent, do they need to be left alone to work or think? Do they need more ranch dressing? Or the answer to the trivia question just asked? I love anticipating what people need or want, whether it’s a drink, service, or personal interaction. I always say it’s what I would want if I were sitting there.

How has the bar scene here changed?

With the huge growth of interest in craft beers, bourbons and whiskey, we see a lot more classic cocktails being ordered now, when years ago it was all Jäger bombs and Bud Light. We have a lot more Old Fashioned's, vodka martinis and Manhattans ordered these days. I'm a big fan of the change. Bartending is definitely coming full circle and returning to its roots as an art form. Makes you want to brush up on the history and basics, and learn what’s new. 

Can you share a Belle Isle cocktail with us?

I'm a big fan of mules, so when one of our liquor reps introduced me to Belle Isle Honey Habanero, I absolutely fell in love with it and knew exactly what I wanted to do with it. Now I search bar shelves for Belle Isle whenever I’m out. This is definitely my new favorite drink to push at the bar whenever someone is unsure of what to drink.

As for the name, it was actually inspired by a couple of regulars. Over time, we’ve been given tons of nicknames: Squixx, Sqx Jr., etc. One day a group of guys, headed by our good friends Josh and Jason, decided to come up with a nickname for the opposite of Scotty Quixx. Not sure if it was for fun or if they needed a secret codeword - not sure I want to know, either. Naturally, the opposite of Scotty Quixx came to be Tommy Long Times. Made perfect sense. 

Tommy Long Times (TLT) Mule

Ingredients:

• 1 ½ oz. Belle Isle Honey Habanero
• 6 oz. ginger beer
• 1/6 oz. fresh lime juice
• 1 lime wedge for garnish

Preparation:

Fill copper mule mug with ice. Pour in Belle Isle Honey Habanero, then top with ginger beer. Add fresh squeezed lime juice. Garnish with a lime wedge.

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.

---

...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

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

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

Behind the Bar : Mike Rodi / Rapture

You hear the words "gastropub" or "pub house" thrown around often when discussing restaurants and bars. Yet, few places go the distance in actually offering up public space through their bar or restaurant, one that is truly open and accessible to all. Enter Mike Rodi, owner of Rapture in downtown Charlottesville, whose hot spot located on the bustling downtown mall has worked to entertain and satiate since 1998.

Since the beginning, Mike and Rapture have been supporters of the craft cocktail movement, working to offer not only locally sourced items on the dinner menu, but behind the bar as well. We headed up to Charlottesville to chat with Mike on how he created such an enticing venue and managed to support local brewers and distillers so early in the movement.

Tell us about yourself…

I’m the owner of Rapture in Charlottesville, which means I get to do a little bit of everything, though not so much actual bartending these days. I do get to create cocktails, and I consider that one of the perks of the job. After 18 years, it’s one of the things that actually keeps being a bar owner fresh and fun.

How long have you been bartending?

Oh-oh. Time to reveal my age! I got behind my first bar in 1991. I was waiting tables at a restaurant in New York, paying for college, and had to work as my own service bartender. At the time, I knew next to nothing about cocktails, and personally liked my liquor straight. Of course, in those days the state of cocktails was pretty abysmal.

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

I spent years playing guitar in a band, recording, touring, and songwriting. I geek out over electronics and circuitry. I have an amazing family, so I when I’m not at the restaurant, I spend a lot of time doing stuff with the kids. I still DJ on occasion.

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

Even though I own Rapture, a pool hall, I’m actually a terrible pool player.

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

My go-to's are Jameson, neat; Martinis (these days Strange Monkey Gin, a healthy drop of vermouth, lemon peel); and Sixpoint Brewery’s Sweet Action, preferably in a can. Now that we're entering some cooler weather, I love a Sazerac. My favorite rye for Sazerac duty is Copper Fox. When no one’s looking, I drink water.

Tell us about your bar… 

Rapture is a pool hall, a music venue, and dancing spot… so it’s pretty casual, with a strongly old Southern city feel - think French Quarter. It has antique mirrors, wrought iron gate, and the front surface of the bar and kitchen line are repurposed church doors. It’s a bit gritty for some folks, but for us it has real soul.

The vibe at Rapture changes over the course of the week and over the course of the night. Wednesday nights, for example, are very craft-beer driven; the bands that we tend to book for our weekly showcase bring out the IPA drinkers. Saturday evenings are dominated by specialty cocktails, until late night, when the drinks get simpler, sweeter, and cheaper… and way more of them go out. At that point, it’s not really about the drinks anymore. Oh well. 

What’s the neighborhood like?

It’s the Downtown pedestrian mall…when it’s hopping, it would give Bourbon Street a run for it’s money. Street vendors and performers, all ages, colors, and creeds, and a restaurant/bar every few feet! I’d say the Charlottesville’s Downtown Mall is one of the coolest things about the city.

What makes your bar unique?

We’re kind of the elders of the local scene. We opened in 1998. We had craft beers on tap even back then, when almost no one in the area did. We embraced craft cocktails and local distilleries before the cool kids were doing it, ha ha. But really, we’re kind of schizophrenic: we have great food, locally and sustainably sourced but unpretentious; we have a bustling late night scene but we have our quiet sensitive side, too!

What’s your favorite part about working there?

Our Chef, Chris Humphrey, is an ongoing joy to work with. His food is consistently delicious, and he constantly raises the bar for everyone around him.

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

Whatever makes them happy. I guess it’s great when other people love what you love, but really, if they’re having a good time and pleasing their taste buds, then we’re doing what we’re here to do.

What’s your favorite menu item / cocktail pairing?

We have a gin cocktail — Strange Monkey gin, muddled basil, limoncello — that goes down easy with a plate of fried green tomatoes with topped with Chesapeake blue crab succotash. Our menu changes seasonally, as do several cocktails, but that’s been a good one this summer.

Can you share a Belle Isle creation with us?

It’s called The Sun & The Moon: the sun because of the tomatoes and grapefruit, which obviously are hot weather fruits, and bright and acidic ones, which make them especially delicious when the sun is shining… and, well, the the Moon because, you know, shine…

This cocktail has more culinary than libational inspiration; I’ve worked for many years with Chef Chris Humphrey, and I sometimes I find his ways of thinking rubbing off on me. Every year at the height of tomato season we do a Tomato Dinner. One year, he made a Scallop Crudo with tomatoes and grapefruit, and the flavors were brilliant together. Another year he did a dessert with a tomato tart and a pink peppercorn ice cream. Again, the flavor pairings definitely stayed with me as I developed this cocktail.  

By the way, this cocktail, though it’s really easy to make once everything done, really gave me a hard time! I had a hard time getting the right balance between the smoke, the tomatoes, and the grapefruit. It was easy for the grapefruit to overwhelm the other flavors; increasing the shrub in the mix, however, made for a cocktail that was too sweet for what I wanted. In the end, I needed both better tomatoes from later in the season than were available when I started making it, less sugar in the shrub, and I needed to really intensify the flavors in the shrub.  I ended up cold smoking white wine vinegar ice cubes, hot smoking the tomatoes, combining with about 1/4 cup of pink peppercorns and a tablespoon of black for good measure.  Then I add more smoke to the mason jar before sealing it for 4 days.  I don’t strain it after that—I add sugar (about a cup per ice cube tray, or 1.5 cup of vinegar), bring it to a boil, let it cool all the way down.  Then, finally, I strain it.

The Sun & the Moon

Ingredients:

• 1 1/2 oz. Belle Isle Ruby Red Grapefruit Moonshine
• 1 3/4 oz. Smoked Tomato & Pink Peppercorn Shrub
• 1/4 oz. Lillet Blanc

Preparation:

Chill a coupe or martini glass. Fill shaker with ice, add all ingredients, shake or stir, then strain into glass. Garnish with a candied/dehydrated grapefruit slice, or rim glass with tomato powder.

Recipe by Mike Rodi

Photos by Ost Haus

Behind the Bar: Anna Schulte / Baker's Crust Hilltop

Baker's Crust Artisan Kitchen is what you might call a Virginia staple. With locations in Virginia Beach, Norfolk, Chesapeake, Richmond, and Williamsburg all open from breakfast until dessert, it really is a one-stop shop for all things delicious. Even with such impressive growth over two decades, Baker's Crust has still retained its integrity and history as a European-style artisan bakery by keeping everything including the breads, pastries, and desserts, made from scratch.

We went back to the start of it all, at Baker's Crust's Hilltop location in Virginia Beach to meet with Anna Schulte, the Assistant Manager and beverage developer behind Baker's Crust's newest expansion into the craft cocktail scene.

Tell us about yourself…

I'm the Assistant Manager and Mixologist of Baker’s Crust Hilltop, our flagship location. I've been bartending for 13 years now. I first got behind the bar while living in Florida at the age of 18, yes 18... My General Manager at the time took a chance on a young girl from Wyoming and promoted me from server to bartender, it was there that I learned traditional bartending skills.

It wasn’t until about 22 that I really became involved and began to build a passion for mixology. I have been working at Baker’s Crust for 2 ½ years, and when hired I was given the opportunity to become the beer, wine and liquor developer for all six of our locations. So when my passion and hobby really turned into a full time job, it was a dream come true. I love the craft cocktail world, I find it exciting and there is always a challenge. The best part is it has exploded and it isn’t slowing down! I want to bring all of the new and impressive things happening into Baker's Crust in an accessible and intentional way.

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

I enjoy spending my free time with my husband, friends, and my three dogs. I love cooking, DIY projects, the beach and entertaining people in our home. But somedays I really enjoy spending time on my deck just relaxing listening to music and playing with the dogs.

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

I am from Wyoming and I played ice hockey throughout my high school and college career. Can't do much of that in Virginia Beach!

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

It depends on my mood but when I can’t decide, a Moscow Mule of any kind is my go-to. Favorite classic cocktail is an Old Fashioned, but when making them myself I love adding modern twists, like playing around with different styles of bitters, infused simple syrups, and variations of oranges. Each combination always gives a unique elevation to the drink!

Favorite thing to drink when no one is looking... I really have no shame in my cocktail game. It might be an ice cold PBR, bourbon on the rocks, or a big glass of red wine, just depending on how long the day has been.

Tell us about your bar… 

Our bar is very welcoming, fun and relaxing; our bartenders are more than just “drink slingers”. You’ll always have good conversation, a lot of laughs and pure entertainment with them! Over the past five years our brand has evolved, we are an artisan kitchen and we pride ourselves on our authenticity and integrity.

What’s the neighborhood like?

Hilltop has a great local feel to it. The beach is right around the corner, everything you need is nestled in the area, and there are a lot of great local restaurants, shops, and boutiques.

What makes your bar unique?

There is a cocktail for anytime of the day! We like to refer to them as brunchtails, daytails, and cocktails. We've got some fantastic drinks lined up for our fall menu, like our new daytail, the Spiced Honey Paloma featuring Belle Isle Grapefruit, and an amazing Smoked Rosemary Manhattan for the evening.

What’s your favorite part about working there? 

I am proud of what Baker’s Crust offers, I love the fact that I am working for a local company and that my passion of craft cocktails is now a huge role in my career! I also love that we have a lot fun, even though it sometimes can get crazy there is always smiles and laughter, without my staff we would not be Baker’s Crust Artisan Kitchen!

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

A good night for me is when we are busy, when I walk through the restaurant and bar area I love seeing people enjoying Baker’s Crust, we want every guest to have a great time. That is why we are here, to give them an experience that leaves a great impression! But I really love seeing cocktails on the tables, of course!

What’s your favorite menu item / cocktail pairing?

My favorite menu item is defiantly the Quattro Formaggi. We use crushed tomato sauce, mozzarella, fontina, pecorino, gorgonzola and our house made oven-roasted tomatoes. This pizza is exploding with rich and complex flavors from the cheeses, nice acidity from the crushed tomato sauce and subtle acidity with a touch of sweetness from the oven roasted tomatoes. My favorite cocktail pairing with this pizza is our Torched Cherry Sangria. The Torched Cherry Sangria offers a subtle dryness from the merlot and pomegranate juice, a bright and rich cherry flavor from the Bacardi Torched cherry and a very clean ginger flavor from the Domaine De Canton. 

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

I fell in love with Belle Isle products from the first time I tried them. I loved how clean of a product it was. I knew from that moment that it would soon be something I was obsessed with. I am a huge bourbon drinker and I love the Belle Isle Honey Habanero, so naturally I needed them to meet one another! Then the brainstorming began.

Bite the Bulleit

Ingredients:

• 1 ½ oz. Belle Isle Honey Habanero
• 1 oz. Bulleit Rye 
• 2 oz. Cranberry Juice
• ¼ oz. Lime Juice (not sweetened)
• Sugar and Cayenne Blend for Rim (1 cup sugar + 1 tsp cayenne pepper)

Preparation:

In a Boston shaker combine all ingredients, fill completely with ice. Shake cocktail for 10-15 seconds, or until ice begins to form on the outside of the shaker. Using sweetened lime juice, rim the glass with sugar/cayenne mix. Strain cocktail into the martini glass, garnish with an orange wheel.

Recipe by Anna Schulte

And since we're all about cocktails for any time of the day, I've got another one! This one is the perfect addition to your weekend brunch.

Everything Mary

Ingredients:

• 1 ½ Ounces Belle Isle Honey Habanero
• 3 Ounces Ashburn Sassy Mary Bloody Mix
• Garnish:
  • 1 piece of Applewood Bacon
  • 4 Pepperoni Slices
  • 1 Green Olive 
  • 1 Pickle Spear
  • 1 Cucumber Slice 
• Everything Rim (1 tbs of all of the following: caraway seeds, sesame seeds, poppy seeds, dried minced garlic, and ½ tbs of kosher salt)
• Sweetened Lime Juice

Preparation:

Using sweetened lime juice and everything rim, rim the glass. Fill glass completely with ice, add Belle Isle Honey Habanero and Sassy Mary. On a pick, add olive, bacon, pepperoni, and cucumber. Set the garnish across the top, add the pickle spear behind the everything pick.

Recipe by Anna Schulte

Photos by Joey Wharton