Spirit School'ed: Water You Drinking?

We’re staunch believers in the idea that better input equals better output. When it comes to cocktails and spirits, we also like to think that when you drink better, you feel better. The first step to drinking better is knowing what exactly you’re putting into your body. That’s why we’re rolling out a new series we are dubbing Spirit School’ed. Through this series, we’ll take a look at the vast selection you might behind the bar and how it ends up in your drink. Ready? Bottoms up.

For our first episode, we’re starting with the basics: water. Even the simplest ingredient like H2O can drastically impact your drink, depending on how you use it. We’re going to break down the most popular sparkling options you’ll find in cocktails: soda water, tonic water, and mineral water.

1. Mineral Water

Although a typical choice for cocktails, mineral water is the most naturally occurring form of sparkling water. By definition, mineral water comes from a spring that contains various minerals, typically salts and sulfur compounds. The “sparkling” or lightly carbonated nature of mineral water is caused by contained gases within the water, which is noticeably less bubbly in comparison to other carbonated waters. A Perrier Rondelle, or Perrier with a slice of lemon, is a common French apéritif or café offering for its dry and light taste.

We pair mineral water with our original Belle Isle Premium Moonshine for a light, refreshing spritz. The natural minerality of the water and slight effervescence mix perfectly with our base spirit's notes of sweet corn and molasses to create a smooth, evenly balanced cocktail.

2. Club Soda

Club soda, sometimes another moniker for soda water, is identical to mineral water in look and somewhat similar in taste. Whereas mineral water draws the minerality of its contents naturally, club soda’s mineral components are artificially added. This addition gives club soda a slightly stronger mineral taste and more intense carbonation as well. Because of its brighter, more intense taste, club soda pairs well with flavors that are equally as bright like citruses and fruit-forward spirits.

Our go-to simple cocktail recipe is Belle Isle Ruby Red Grapefruit and club soda. The sweet and bright citrus notes of the spirit are accented by the sharp taste of the club soda, resulting in an insanely refreshing drink you can always come back to.

3. Tonic Water

Although colloquially known as tonic water, our next sparkling cocktail ingredient is probably closer to a soda. Tonic water is a sweetened, carbonated infusion made with quinine, a naturally occurring compound found in the bark of the Cinchona tree (or more commonly the Remijia tree). Tonic water was originally used as a preventative malaria treatment, and is still sometimes used as a treatment for leg cramps. Although the tonic water you find today has much less quinine than the original medicinal recipe, the same unique bitter flavor can still make for a fantastic addition to your cocktail of choice.

While the classic gin and tonic is a great default, pairing tonic with other botanical, savory, or bitter spirits can make for a fantastic cocktail. Our favorite is the Rise & Shine Tonic, just a simple and invigorating combination of Belle Isle Cold Brew Coffee and tonic water.

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

Behind the Bar: Vanna “V” Hem / Balliceaux

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

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

Tell us about yourself…

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

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

How did you get into bartending?

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

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

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

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

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

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

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

Tell us about your bar… 

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

What’s the neighborhood like?

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

What makes your bar unique?

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

What’s your favorite part about working there?

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

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

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

What’s your favorite menu item / cocktail pairing?

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

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

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

Belle Vie

Ingredients:

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

Preparation:

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

Recipe by Vanna "V" Hem

Photos by Joey Wharton

Behind the Bar: Tyler Hoppel / HK on the Bay

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

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

Tell us about yourself…

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

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

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

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

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

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

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

Tell us about your bar… 

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

What’s the neighborhood like?

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

What makes your bar unique?

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

What’s your favorite part about working there?

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

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

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

What’s your favorite menu item / cocktail pairing?

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

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

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

Ruby Red Shine

Ingredients:

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

Preparation:

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

Recipe by Katie Frank

Photos by Joey Wharton

Behind the Bar: Pete Konrad / Southbound

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

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

Tell us about yourself...

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

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

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

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

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

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

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

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

Tell us about your bar… 

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

What makes your bar unique?

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

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

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

What’s your favorite menu item / cocktail pairing?

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

Can you share a Belle Isle creation with us?

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

Bobcat’s Yoohoo

Ingredients:

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

Preparation:

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

Recipe by Pete Konrad

---

MI9

Ingredients:

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

Preparation:

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

Recipe by Pete Konrad

Photos by Joey Wharton

Behind the Bar: Melissa McGoniagle / Can Can Brasserie

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

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

Tell us about yourself…

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

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

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

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

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

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

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

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

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

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

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

Tell us about your bar… 

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

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

What’s the neighborhood like?

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

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

What makes your bar unique?

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

What’s your favorite part about working there?

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

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

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

What’s your favorite menu item / cocktail pairing?

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

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

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

The Ruby Moon

Ingredients:

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

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

Recipe by Melissa McGoniagle

Photos by Joey Wharton

Behind the Bar: Lindsey Scheer / Liberty Public House

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

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

Tell us about yourself…

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

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

What do you do when you’re not bartending?

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

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

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

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

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

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

Tell us about your bar…

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

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

What’s the neighborhood like?

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

What’s your favorite part about working there?

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

What’s your favorite menu item / cocktail pairing?

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

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

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

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

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

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

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

For Whom the Belle Tolls

Ingredients:

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

Preparation:

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

Recipe by Lindsey Scheer

Photos by Kate Magee