We're excited to announce that for the entire month of April, Max's on Broad and Belle Isle Craft Spirits will each be donating $1 from every Bubbling Blackberry Belle sold to benefit local nonprofit, River City Bulldog Rescue!
Cocktails,Conversation,Conversation,Conversation,Conversation,Conversation
Featured Cocktail: Quirk Hotel's Belle Isle Iced Tea
Cocktails, RichmondCommentLast year's opening of Richmond's Quirk Hotel came with a crazy amount of media attention from Travel + Leisure to WSJ to DesignSponge - and everyone in between. With unique works of art in each guest room, a concept shop that showcases both up-and-coming and established artists, and signature restaurant, Maple & Pine, Quirk provides a destination for locals and travelers alike.
Behind the Bar: Kali Strain of Amuse
Conversation, Richmond, Cocktails2 CommentsBehind the Bar: Jeremy Myers + Kyle Stinson
Conversation, RichmondCommentJeremy Myers, bartender at Tarrant's Cafe downtown, and Kyle Stinson, bar manager of of Tarrant's West, have varying degrees of behind the bar expertise. Jeremy, a full-time VCU student, began his bartending career a little over two years ago. Kyle has been in the industry since before he was old enough to bartend - he estimates 10 years on and off. This week, we explore how their experiences bring a complementary vibe to Tarrant's cocktail menu.
Behind the Bar: Christian Johnston of Cicchetti Bar
Conversation, CocktailsCommentThis week, we talk with bar manager Christian Johnston of Charlottesville's Cicchetti Bar (located in Tavola) about the city's rising food and cocktail scene.
For a cocktail fix, check out Johnston's "Gimlet" made with pineapple & pink peppercorn infused Belle Isle. Cheers!
Happy Hour With: Party RVA
Conversation, RichmondCommentPartyRVA, a digital platform that gives local suggestions to people planning parties and events, recently graduated from Richmond-based startup accelerator Lighthouse Labs, and received $100,000 of investment in December.
Behind the Bar: Virginia Samsel of Saison Market
Conversation, RichmondCommentSaison Market opened in 2014 to the delight of Jackson Ward residents and chicken biscuit lovers alike. Sharing a kitchen with its sister Restaurant, Saison (whose owner, Jay Bayer, has been featured both on the blog and our cocktail page), the Market offers patrons a coffee-shop comfort level combined with wine, beer, cocktails, food, and a killer new patio.
Happy Hour With: Studio Two Three
Richmond, ConversationCommentAfter graduating from VCU with an art degree, Ashley Hawkins and a group of other recent grads needed a place to do their work where they weren’t isolated and could feed off each other's creativity. Studio Two Three was born with the goal of creating an artists community and an incubator for creativity, and it’s done just that - and more - since its inception in 2009.
Cocktail Classics: The Scofflaw
CocktailsCommentLast month we celebrated the 82nd anniversary of the repeal of prohibition. Prohibition was in effect for 13 years in the US, during which time the Speakeasy came into a brief, but necessary vogue. While there are entire bars and cocktail books based around the drinks that were supposedly thought up during this 13 year “noble experiment,” most cocktail historians agree that few unique drinks were born during a time when people simply wanted to get the illegal booze into their system as quickly as possible before the cops showed up.
Say Hello to Ruby Red
Cocktails, Process5 CommentsMuch like the Honey Habanero, the Ruby Red is designed to be sipped alone or mixed into a delicious cocktail. Here at Belle Isle, our team prefers it topped with soda and a squeeze of lime. In fact, Ruby Red herself was inspired by the Honey Habanero infusion, which we all enjoy mixed with fresh grapefruit juice. It was a logical, and delicious, next step.