Replace your vodka with something better.
“I get a bar cart and it’s gone in hours,” says Kim. “They are becoming impossible to hold onto.”
Vintage barware may be trending, but it’s what the cart represents that really piqued our interest.
“When I’m entertaining, my bar cart becomes a centerpiece. It’s a place my friends gather around to make adult drinks, and inevitably the items on the cart turn into conversations themselves.”
A premium spirit like Belle Isle isn’t just made, it’s painstakingly created with eyes equally focused on quality and taste. Whether we are making our 80 proof Premium Moonshine, infusing it with our Honey Habanero, or kicking it up a notch with Belle Isle 100, every batch starts with a 100% organic, corn-spirit base that also happens to be gluten free. By sticking with a traditional moonshine mash bill, and using corn, rather than sugar, wheat, or rye, we’re able to capture a sweetness on the nose that continues through the palate – all the way to the finish.
This week you heard a little about what Chris Tsui likes to eat when he dines at his restaurants. Next time you head over to Foo Dog to check out the Malaysian Ramen, make sure you pair it with this spicy cocktail.
I’m Mattias Hägglund, bartender at Heritage in the Fan district of Richmond, Virginia, and the folks at Belle Isle Craft Spirits have asked me to take over their blog for the day to talk about how I design a cocktail list. When I’m putting together a drink list there’s always a few things I consider:
Our 12 Days of Infusions was such a big hit, we've decided to share 1 more infusion!
For this special day, we've got another amazing infusion from the one and onlyBeth Dixon. Beth heads up the cocktail program at Pasture, an epicurean staple in downtown Richmond, VA.
To close out our 12 Days of Infusions with a bang, we've got a Charred Satsuma & Cinnamon infusion from Justin Ross. Justin is owner (and Advanced Sommelier) of Parallel 38, a fantastic Mediterranean-inspired restaurant located in Charlottesville, VA.To close out our 12 Days of Infusions with a bang, we've got a Charred Satsuma & Cinnamon infusion from Justin Ross. Justin is owner (and Advanced Sommelier) of Parallel 38, a fantastic Mediterranean-inspired restaurant located in Charlottesville, VA.
Welcome back to Day 11 of our 12 Days of Infusions series!
Today we've got a fantastic toasted rice & cinnamon infusion from friend and industry legend, Todd Thrasher. Todd is proprietor of Restaurant Eve, The Majestic, PX & Society Fair - some of Northern Virginia's most innovative dining and cocktail spots.