Happy Hour With Mother Shrub

While Belle Isle Craft Spirits traces its premium moonshine legacy back to the Civil War era, moonshine itself has a much deeper history. Dating all the way back to the early Colonial period, moonshine has always been an integral part of Virginia and American culture.

Much like moonshine, shrub (or drinking vinegars) trace their history back just as far. After running into Meredyth Archer at our local farmers' market, we learned a little more about shrub and just how closely connected the history of moonshine and shrub seem to be. We were able to spend a gorgeous afternoon outdoors for a Happy Hour with Meredyth, the founder of Mother Shrub, and learn more about the revival of some of America's earliest delicacies.

Tell us a bit about your company…

Mother Shrub was established in September of 2015, when I threw away all of my excuses. Encouraged by friends and family who were telling me to start a business, I finally listened. After a lifetime of living and working among artists – husband Fielding is a painter, furniture designer and woodworker who designed the Mother shrub label, sons Julien, Eli and Henry design, photograph, and play music – I took the skills I acquired working as a consultant to creative entrepreneurs to create and build her own business.

What is shrub?

Derived from the Arabic word sharab meaning beverage, the name shrub has evolved over the years from the very similar Turkish beverage, sherbet, to what we know today as shrub - a non-alcoholic combination of fruit, vinegar and sugar; a drinking vinegar. It was popular as a soft drink and cocktail in colonial times. Mother Shrub is a modern take on this colonial classic.

How did you first start making shrub?

While looking through a stack of old cookbooks I inherited from my grandmother, I came across a recipe for raspberry fruit vinegar. Curious, I made the vinegar and started experimenting and researching, remembering that she always drank a sweetened vinegar mixture and encouraged us to drink it too. Years and many experimental batches of shrub later, Mother Shrub was born.

We do more than make shrub. We provide the medium for people to easily become creative with what they drink. Mother Shrub is about opening someoneʼs eyes to possibility, to trying something new. Itʼs so much fun having someone try our shrubs for the first time and seeing their reaction to the unconventional taste. Lots of “wow!”

Where did the name Mother Shrub come from?

Mother has so many meanings. Vinegar is created by an organism called “the mother". I am the mother of three boys, inspired by my grandmother and always encouraged by my own mother. The name Mother just seemed fitting.

If your company were a cocktail, what would its ingredients be?

Mix equal parts curiosity and approachability with a shot of irreverence. Serve over ice.

What does your company do off the clock?

We are always creating something! But we do love to take advantage of the outdoors - cycling, paddle boarding and floating down the James. Oh, and we also love sharing shrub cocktails with friends!

Whatʼs on your bar?

We have a well-stocked bar – Ruby Red, Honey Habanero and Premium Belle Isle Moonshine, vodka, gin and shrub of course! – Grapefruit, Cranberry and Black Cherry along with other flavors weʼre experimenting with.

What is your favorite Belle Isle and Mother Shrub combination right now?

Well, we have more than one!

Tart and Shiny

Ingredients

• 1 1/2 oz. Belle Isle Ruby Red Grapefruit Moonshine
• 1 1/2 oz. MOTHER shrub grapefruit shrub
• 4 oz. seltzer water

Preparation

Serve over ice in a highball glass. Garnish with a grapefruit slice. For added oomph, add a splash of prosecco or cranberry shrub.

Recipe by Meredyth Archer

Moonstruck Mule

Ingredients:

• 1 1/2 oz. Belle Isle Honey Habanero Moonshine
• 4 oz. Ginger beer
• 1/2 oz. MOTHER shrub lime or grapefruit shrub
• Juice of 1/2 lime

Preparation:

Serve over ice in a copper mug or highball glass. Garnish with a lime wedge.

Recipe by Meredyth Archer

Photos by Kate Magee

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

Happy Hour With MOSAIC Catering + Events

There's very little chance that you've been to a wedding, party, or major event on the East Coast without witnessing MOSAIC Catering + Events' magnificent work. The best part is you probably had no idea that they were the masterminds behind it all. An accumulation of over 20 years of experience combined with young creative talent, MOSAIC Catering + Events is a powerhouse in the dining and hospitality industry, and they have no problem pulling out all the stops every single time.

We spent the afternoon at MOSAIC's headquarters for a cocktail creation takeover, where their team turned into mad scientists before our eyes. Not only did we get to create some truly beautiful drinks, we also learned more about how MOSIAC Catering + Events pulls of their magnificent feats.

Tell us a bit about your company…

We’re a full-service, one-stop shop for all events, catering, design, rentals and lighting needs. The MOSIAC team team is an eclectic mix of individuals from every area of the hospitality industry. We have over 100 employees company-wide and we’re a mix of designers, thinkers, makers, creators, artists, marketers, illumineers, engineers and techies.

We were founded by Mike Holland, Laurette Garlitz, and Steven Niketas in a small café in Carytown, and since then we have been able to plant our roots into many different markets all over the East Coast.

What do you do and why?

We pride ourselves on creating truly memorable events for people, ranging anywhere from intimate luncheons to stunning weddings, from inspired theme parties to formal corporate occasions. We work at whatever end we're asked to, whether it's offering the inspiration, putting in the attention to detail, or implementing our culinary creativity to make someone's moment shine. We work hand-in-hand with people to plan their event and we see it through on time, on budget and to their complete satisfaction.

Nourishing the mind, body, and soul has always been the mission for the owners since the beginning and that focus on hospitality has never wavered. We are celebrating 20 years in business this year and even as we have been able to grow in many ways, our mission is still the same: “delivering everything out of the ordinary”!

Tell us about your space.

Our building was built in 1926 and has rich history of businesses like Pet Ice Cream and CP Dean that have operated here. We are proud to be a part of that history so it was important for us to update it as we need, but really focus on restoring everything that we could from the floors to the brick façade.

The transformation was not an easy one, but we have is an integrated facility that represents every facet of our business: food, beverage, décor, lighting, production, rentals and administration. A simple walk through the offices upstairs is one of our favorite things. Every step across the original maple & oak floors makes a beautiful creaking noise that reminds you of everyone else that has walked the halls. 

If your company was a cocktail, what would its ingredients be?

We view ourselves as a layered shot of:

• 2 parts Creativity (it drives everything that we do)
• 1 part Tradition  (we rely on it to rein that creativity in)
• 1 part Vision (we need the foresight to plan an event in advance and execute as if we planned it yesterday)
• A dash of Insanity  (in the event world, something’s always going to go awry)

What does your company do “off the clock?”

Being food and beverage industry folks, our focus is always knowing what is new on the F&B scene, which means outside of our office walls we are constantly checking out the best new restaurants, bars, galleries and festivals in Richmond.  We believe emersion into anything is the best way to learn!

What’s on your bar?

We only set up bars, but there is always a good supply of Belle Isle Moonshine in our office drawers!

What's the difference in bartending and cocktail creation for events and catering versus a restaurant or bar environment?

Most of our cocktail creation is based on feedback or requests from our clients who book their events with us, so there is always a direction in which to start.  That direction may be headed up by a theme for an event, a personality of an individual or based around a company’s brand. There are very few times we do the same drink twice, so there is constant creation.

Out of all your cocktail creations from our Happy Hour together, were any voted favorites by the MOSAIC team?

Most of them were actually quite good. Some of the favorites were the Spicy Beet Margarita, the Sparking Lavender Coupe, and the Blueberry-Ginger 100 Proof Moonshine Mojito!

Photos by Alex Kreher

Behind the Bar: Aaron James / Burger Bach Short Pump

If you've ever been through Carytown, Short Pump, Midlothian, Durham, and most recently Charlottesville, you have probably heard folks gushing over the brilliant burgers and booze coming out of New Zealand-inspired gastropub, Burger Bach. The creation of acclaimed restaurateur Michael Ripp, Burger Bach takes the “gastronomical” part of gastropub seriously, focusing on quality food and drinks through better ingredients and preparation. 

We stopped in to see Aaron James, Assistant Manager at Burger Bach's Short Pump location, to hear more about himself and what makes Burger Bach the insanely successful and beloved restaurant it is today.

Tell us about yourself…

I'm the Assistant Manager of Burger Bach in Short Pump, and I first started bartending about a year and half ago after serving for a while. I took on managing the bar at the beginning of this year. After starting as a server, I knew I wanted to expand my knowledge a bit and test myself with something that intimidated me. I felt that bartending was the natural next step and wanted to push myself further. Not to mention that being behind the bar is flat out a fun job, and the tips don’t hurt either.

I am originally from California but have been in Richmond for over 10 years now and Richmond is definitely home. I have worked in the hospitality industry for a long time, spending most of my adult life as an event DJ working weddings and proms, etc. I also helped my family run a successful wedding venue here in Richmond. I have interned in different kitchens to learn more about food. I’ve always had a love and appreciation for food and a good drink, which is what drove me to enter into the restaurant industry.

What do you do when you’re not bartending?

I spend a good deal of time cooking at home with my girlfriend and spending most of our money on our favorite food around town. If possible I try to spend a lot of time outside, jogging with my dogs, rock hopping at Belle Isle, or hiking out towards Charlottesville and visiting breweries on the way back. I have been attending a lot more concerts lately as many of my favorite bands from high school are doing reunion tours now. Pure nostalgia!

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

I’m Mexican. It’s always really funny when I tell people because they never believe me and just see a white guy standing in front of them. Never becoming fluent in Spanish probably hurts my case.

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

A proper Old Fashioned will always be my go-to, but if there is gin involved, I will probably be drinking that as well. When no one is looking I would say any Mexican beer or a mojito.

Tell us about your bar… 

Burger Bach is a New Zealand-inspired gastropub. Everything starts with our hand-made burgers, which we grind in-house and are made from premium New Zealand beef and lamb. We serve Southern Hemisphere wines, craft beer, and over the last year or so have gradually improved our cocktail program. It’s a very casual restaurant because we always want our guests to feel like they are on vacation.

What’s the neighborhood like?

Short Pump gets a bad rap for being nothing but retail, but our neighborhood, West Broad Village, changes that by supporting Richmond-based restaurants like Burger Bach. There are apartments above the shops and town homes surrounding the center of the neighborhood. This makes it easy for the locals to walk over and become our regulars.

What makes your bar unique?

Definitely the simplicity of our menu; we do a few things and we do them really well. A good example is our liquor selection. We have just one of each spirit to build our cocktail menu from and this creates an interesting side of creativity when we are coming up with new drinks.

What’s your favorite part about working there?

My favorite part is the people. Everyone treats each other like family and genuinely cares about the person working next to them.

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

I always enjoy seeing a variety of things hitting the table. I try to start guests with seafood and wine, then move on to burgers and finish with a cocktail.

What’s your favorite menu item / cocktail pairing?

Our spicy shrimp is a house favorite and I think some good cocktail pairings are our West End Wizard or The Belle Dove. They both are citrus-forward and work well with the smoky chilies in the dish.

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

My cocktail is called The Belle Dove. I wanted to pull from the flavors of a Paloma and keep to a somewhat margarita build. The Ruby Red Grapefruit moonshine allowed me to get that grapefruit flavor while keeping it boozy and refreshing. To round it out there is a touch of smoke from some Mezcal.

The Belle Dove

Ingredients:

• 1 oz. Belle Isle Ruby Red Grapefruit Moonshine
• ½ oz. Del Maguey Vida Mezcal
• ½ oz. Cointreau
• 1 oz. Fresh Lime Juice
• ½ oz. Agave

Preparation:
Shake all ingredients lightly with ice, pour into a rocks glass and garnish with an expressed grapefruit peel.

Recipe by Aaron James of Burger Bach Short Pump

Photos by Joey Wharton

Behind the Bar: Paul Taylor / Southern Efficiency

The phrase "Southern efficiency" may having a mocking connotation, but this particular Southern food and whiskey bar in the heart of Washington, D.C. is anything but a joke.  One of a few D.C. fixtures created by renowned bar owner Derek Brown and award-winning oysterman Travis Croxton, Southern Efficiency specializes in a wide range of Southern whiskey and recipes. We had the pleasure of sitting down with Senior Bar Manager Paul Taylor, who curates Southern Efficiency's eclectic collection of whiskies ranging the gamut from traditional Bourbons to whiskey from craft distillers.

Tell us about yourself…

I'm the Senior Bar Manager at Drink Company, which created a few locations in the area, including here and Eat the Rich. I've been bartending for 9 years, but it feels like yesterday. Carpool in Arlington, Virginia gave me my first shot at slinging drinks behind the bar, but if you are being technical I started at a much earlier age pouring drinks for my cousins in my grandmother's basement during the holidays. There was no looking back after that. I instantly fell in love.

What do you do when you’re not bartending?

I enjoy getting lost in a good cookbook. Right now I’m on a 1987 Southern Living classic. My girlfriend and I look for cookbook finds at flea markets and estate sales. Cooking is a super-cathartic happy place for me. The entire meal is a production from the planning process of our menu, to sourcing the products and heading over to Union Market and figuring out what drinks will pair well.

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

I am an Arlington Native and spent most of my youth skating up and down the streets of DC. I went to school for graphic design but left before graduating to follow my true passion, which so far has worked out nicely. I still have a pair of skates and box of spray paint in a closet somewhere.

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

Picking just one classic cocktail is tough, because there are so many and it changes based off my mood that day or where I am, but I will always enjoy a sazerac. I would say that nine times out of ten though, people could catch me across the street from my house at Rhodeside Grill with a shot and a beer.

Tell us about your bar… 

According to JFK, Washington, D.C. is a place of “Southern efficiency and Northern charm.” And while he was using it to describe the politics of the Capitol, we rather liked the idea of Southern efficiency: lazy Sunday afternoons with bourbon in hand, Country Captain on the stove while listening to bluegrass. Turns out that Washington, D.C. has many identities, but has always held on to a little bit of the South.

What makes your bar unique?

We are a whiskey bar with so much attention to detail involving whiskey cocktails. Our whiskey menu is well-curated, and the entire staff has a say here. It's easy to engage guests about something we love so much. This is as much an educational experience as it is a bar, although at the end of the day we are here to have a good time. 

What’s your favorite part about working there?

At Southern Efficiency I am surrounded by people that truly care about the craft of bartending and the appreciation of whiskey. I enjoy working alongside people that share so many common interests and goals. I have made some life-long friends in this bar. 

What’s a good night look like for you?

A good night for me would be busy one, filled with lots of faces. I enjoy introducing new things to people and test-driving cocktails that are on the drawing board for me at the moment.

What’s your favorite menu item / cocktail pairing?

For Southern Efficiency, it would be the "Wet Hot American Sazerac" (Rittenhouse Rye, Pineau des Charentes, Lyon Dark Rum, Pineapple Gomme, Peychauds and Absinthe) with our pickle-brined fried chicken sandwich. Sazerac and fried Chicken scream summer to me. 

If we are talking Belle Isle Moonshine, it has to be the "Summer On the James" with pork belly and grits. The smoky spicy flavor profile of that cocktail works perfectly with the savory characteristics of that dish.

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

This cocktail was inspired by the Champs Elysee cocktail. We wanted to make something spicy and quaffable.

Summer On the James

Ingredients

• 1 oz. Belle Isle Honey Habanero Moonshine
• ½ oz. Del Mageuy Vida Mezcal
• ¼ oz. Yellow Chartreuse
• ¼ oz. Allspice Dram
• ¼ oz. Grapefruit Ginger Cordial
• ¾ oz. Lemon

Preparation

Shake all ingredients, fine strain into a chilled coupe.

Recipe by Paul Taylor of Southern Efficiency

Photos by Alex Kreher

Belle Isle Explore: Daniel Torraca / Studio Two Three

In a new collaborative series, Belle Isle Craft Spirits is teaming up with local artists, designers, and creators to delve into the true meaning of "The Spirit of Exploration", an idea and energy that we hold near and dear to our hearts.

We had the good fortune of partnering first with Daniel Torraca of Studio Two Three, a Richmond-based illustrator and designer whose work ranges across a spectrum as harlequin and vibrant as his illustrations themselves. Belle Isle Explore brought Daniel the prompt of "The Spirit of Exploration", and he turned it into a small batch of locally screenprinted shirts, featuring his own fantastic design.

We went into the studio to talk to Daniel about his inspiration and see first-hand the process behind producing and screenprinting his design. You can grab a limited edition shirt featuring Daniel's design on our store here.

How did you become interested in art?

I’ve always drawn and been interested in art but it really wasn’t until I realized I needed to go to school for something I wouldn’t hate in 10 years that I decided on a career in the arts. I figured the most consistent thing that I had enjoyed for the longest was a safe bet to put my future on. Also, there’s a lot of things I don’t understand and art has become the best way I can figure them out.

What inspires you?

I’m most inspired by subcultures and sects of society. I’m very inspired in both my work and life by cult films, obscure Onion articles, and punk music.

Tell us about your process.

I usually work from word lists, to thumbnails, to pencil drawings, and then to inking with a brush and inkwell. Beyond that, I sometimes scan my work into Photoshop and add in textures and fabrics to help colorize them and further establish mood.

Tell us about your studio or where you work.

I do a lot of my work at my home studio on a little prop-up drafting table that fits my paper perfectly but when I’m not there I work quite a bit at Studio Two Three in the digital lab or in the washout booth prepping screens.

Who are some of your favorite folks to collaborate with?

I’ve really enjoyed working with Sink/Swim Press (Dialogue Magazine and Little Red Fish), as well as with Studio Two Three and I really enjoy poster work when I can get it.

As far as collaborators and people to work with, I really enjoy working with close friends or artists who have similar themes to me as far as content choices go. I would love to name names but honestly there are too many incredible artists making work right now that I’m worried I’d forget someone!

What does “The Spirit of Exploration” mean to you?

Exploration means childhood to me. It’s one of the best ways that I can think of to describe how a child sees the world. Everything is new and an adventure and that’s how I’d like to be in my creative process and my life: perpetually excited and a little scared.

Tell us about your design.

I interpreted exploration as mystery and intrigue, and that’s where I tried to take the viewer with my design. I wanted more questions than answers, along with excitement and an energy. I was heavily inspired by camp-y ‘90’s movies about adventure. I tried to emulate, essentially, what a 12 year-old boy would think was cool and scary.

If you had to pick someone from your personal life, pop culture, or history to embody “the spirit of exploration”, who would it be and why?

I don’t think I can pick just one person. I think, in my head, it’s an amalgamation of people that create one mega human. That person’s sort of a combination of Mikey (The Goonies), Henry Rollins, Mohammad Ali, Sigourney Weaver (think Alien), and Daenerys Targaryen (Mother of Dragons).

So, yeah, all of those, plus probably 8 or 25 more to make up the “spirit of exploration”. It’s a little frightening to think about.

Where can we see your work?

I’m one of the few Daniel Torraca’s on Instagram, Twitter, and Tumblr, but you can also see my work at danieltorraca.com.

Do you have a favorite drink?

I drink the Champs of Beer: Miller Highlife, but that’s more a budget choice than a preference.

You can purchase your own limited edition shirt below, or on our Belle Isle Craft Spirits store. Again, there's only a small batch of shirts available, so grab yours now before they're gone!

Behind the Bar: Owen Lane & Adam Stull / Vagabond

Open as of November 2015, Vagabond is the latest Richmond dining spot to showcase the talents of Head Chef Owen Lane, who is also a partner in the venture. We stopped in one afternoon to chat with Owen and Adam Stull, Vagabond’s Beverage Director, to talk about inspiration and post-shift cocktails, as well as get a sneak peek at the Vagabond & Belle Isle Cocktail Dinner coming up on July 26th. (Tickets are still available, by the way.)

Tell us about yourselves...

Owen Lane, Partner and Head Chef: I’ve been cooking for 20 years from Boulder, CO to Richmond and in-between. Inspiration for my cooking comes from all sorts of different things, from something my mother used to make and how I can twist her recipes to a BBQ at someone’s house. Inspiration never comes when you might think - it just happens. It can’t be forced.

Adam Stull, Beverage Director: I have been bartending for about 15 years. I am originally from Philadelphia. I moved to Richmond a little over three years ago. Other than Vagabond, I have worked as part of the opening staff of Postbellum.

Tell us about Vagabond...

OL: The name says it all! I’ve had to privilege of working with many cuisines, as most chefs do. The Vagabond concept opens the door to explore so many of those cuisines. In the space we have three distinct areas that can provide a different experience each time you visit. These spaces set the stage for our menu. 

AS: I try to write a cocktail menu that is diverse enough to keep up with the wide array of food Owen creates. The huge space and high volume of people we serve has to allow for cocktails that, while still created with care, can be served efficiently.

Are there particular styles of food/cocktail or ingredients that you like working with?

OL: I like to work with lesser-known cuts - offal, game, local produce. It’s fun to have a direct link to the farmers, to take their hard work and prepare it for folks. 

AS: I love to make a weekly trip to Grand Mart and try to find ingredients that others aren't using.

How do you approach a smaller, private event like the Vagabond & Belle Isle Cocktail Dinner?

OL: It gives me the chance to be more refined. I put even more focus from pan to plate. 

AS: There are so many fun things I can do that I wouldn’t dare try during a busy night. At a smaller event it gives me a bit more room to explore techniques that are too time consuming to use in the setting of a high volume dinner service.

How do you put the menu together?

OL: Food often comes first. I use what’s available seasonally through our local farms. I take those ingredients and put them together in a way that complements the whole menu.

AS: I tried to pair off of what I think will go best with his dishes. We sit down and talk it out and make a few tweaks to each other's offerings.

What’s different about pairing food with cocktails, versus wine or beer?
OL: Walking is key. We like to see everyone walk out. But really, we have the control of these flavor profiles and we can pair the cocktail with the food. With wine and beer, we’re pairing the food with what someone outside of our organization has created. 

AS: That’s right - cocktails are more versatile, as I have a bit more control over the contents and I can really create something that pairs perfectly with a dish.

What can you tell us about the Vagabond/Belle Isle event on the 26th?

AS: We are excited to have everyone here. This is something Owen and I have been talking about for a while. I’m so happy we've finally had time to put this together with the great staff at Belle Isle Craft Spirits. Tickets are available here.

What do you like to drink to unwind after a big event? 

OL: It changes with the seasons. Most of the time, something cold. Right now, I wouldn’t turn down a Rosé.

AS: After work I'm pretty traditional. A shot of good whiskey to sip on and a cold beer helps me wind down after a busy night.

Happy Hour With Fern & Roby

Fern & Roby was founded by Christopher Hildebrand and his wife Sara Moriarty in 2013, serving as a pressure relief valve from the day-to-day operations of their industrial design and manufacturing firm, Tektonics Design Group. As Tektonics grew over the years, Chris's role had begun to move away from his training in fine art and craft and into design, general management, and business development.

By getting back to their roots and building furniture for Fern & Roby, Chris and Sara created an avenue to start implementing their own ideas and reconnect with the pleasure of making something from scratch. The name of the company also reflects a personal narrative, since it’s named after both of Chris's grandmothers. We stopped by Fern & Roby's design shop to see first-hand the process behind creating their brilliant work.

What do you do and why?

Fern & Roby designs and builds things as tools for living. Audio components, tables, desks, small wares. They all have a place in our lives. 

We currently have a cast iron turntable, an amp, and two speaker designs. These have been developed over the course of the past three years. We’re also in the middle of producing three new audio components—a second and slimmer turntable design, a phono preamp, and dipole subwoofers. We work with sustainably-sourced material as much as possible. Our wood is salvaged, and our cast metal table bases and audio pieces have a very high recycled content, which is important to us.

All of our work is produced with the conviction that products shouldn’t be throw-away items.  I think daily life is enhanced by the inclusion of heirloom quality objects that enhance your experience. Mostly we are just people who get excited about ideas and have fun pursuing the creation of the final product. The best thing besides enjoying that process and our own final products is seeing someone else get the same pleasure from our work. Each table, whether it’s an 18 foot-long conference table with hollow cast bronze bases that allow for integrated IT or a domestic-scaled coffee table, can be a work surface or a place to commune, socialize and eat food with friends.

Tell us about your work.

Our pieces are both traditional and modern, with intersections of raw and refined materials. Materials are the foundational part of our process in design. The Beam Speakers are a great example—they’re a real departure from the slick plastic aesthetic seen in the audio market—the rusticity of the material is distinctly modern. We would never use a veneer to suggest another material than that used. Likewise with the cast iron turntable—it has a simplicity of form and an authenticity that people really respond to.

Revealing the origin of material and narrative of the process is central to our life and our pieces. Wood and cast metal—these materials naturally have flaws and imperfections. They are the result of processes that leave traces behind. We like to leave them exposed, as in the Beam speakers. The pine beams that were reclaimed have holes where there were once nails, and cracks where the wood has settled and split. Those aren’t things to hide, they are telltales of the material’s origin. 

Tell us about your space.

Fern & Roby operates from within the Tektonics space - our 20,000 square foot shop houses our design studio, metal fabrication shop, CNC machine shop and woodworking shop. Sara and I bought the building 4 years ago when Tektonics was nearing the end of its lease in its old building on Stockton, and we knew we wanted to stay in Manchester.

We’re over next to the Williams Bridge Building, in an industrial pocket just south of Maury Street. The building was built in 1930s by the Army Corps of Engineers and has 8000 square feet of skylights—not a lot of shops have natural light at such a scale, and I think it impacts the general mood in a positive way. We love the history of the building and the classic wood trusses throughout the space. The openness of the facility means that people continually interact with one another on projects, and move easily between design and fabrication.

Our studio overall is all about the intersection of traditional tradecraft with advanced manufacturing and design--you would be as likely to see blacksmithing or sculpting happening as CNC machining of parts for our own products or for our clients.  We make the Fern & Roby jigger and salt well on our CNC equipment from solid stainless steel bar stock, and it’s laser-engraved in-house. Someone could be welding something or sanding a table just a few feet away. Process and materials are what inspire our work and we learn something every day that informs our design. We’ve also been able to host events in the space, something our former space didn’t allow for. When you open up those bay doors and the train rolls by just feet from the shop, it’s amazing. 

If your company was a cocktail, what would its ingredients be?

Hmm. Our business and our ethos is uniquely collaborative at a large scale, meshing the interaction between other design firms, manufacturers, contractors, and our clientele. So we like to think of ourselves as a full bar, not a single cocktail. No matter what we are mixing up, we are always a layered and complex blend. And we always stock Maker’s Mark.   

What does your company do “off the clock?”

In terms of unwinding, we’re lucky to live in a state with great parks. Virginia has an amazing variety of things to do outdoors, so my weekends are usually spent with my wife, cycling or kayaking within a day’s drive of Richmond. In terms of shop life - we’re driven by process here, so we constantly challenge ourselves when we are exposed to new equipment, new materials, and new processes. Our staff is pretty diverse in what they bring to the table: our senior designer went to Virginia Tech for industrial design, but our shop manager has an MFA in painting. Our team also includes a former chef, a VCU sculpture grad, a professional cake maker/artist, a skilled motorcycle mechanic, and an art historian.

All of us pursue other interests outside the shop, which make the work we do here together even more focused and dynamic. In terms of our community—our local footprint gives us a great deal of pleasure, because it comes from having built successful longstanding relationships. It’s also incredibly important to us that we contribute to our own immediate economy—we like to give our business to the people who give us their business. 

We are strong backers of Manchester, and recently participated in the tree-planting organized by Dogtown Dish and Laura and Michael Hild, who are doing great work to bring attention and energy to the revitalization of the Hull Street corridor. 

What’s on your bar?

Ha! It would be great to have a bar here. But we have some fairly dangerous machinery, so all cocktails are off the clock! 

We provide access to our staff to all of our equipment for their own creative projects, and we also try to make sure we take the time to enjoy the final results of our work as a team. That could mean going out to a dinner with everyone and their significant others, or having a long lunch during the work week as a group, to catch up with one another and just pause and connect. We recently went as a group to take a hardhat tour of the Main Street Station renovation—it was fun and fascinating to see behind-the-scenes of such a massive project, I highly recommend checking it out!

We know you just got back from Capital Audiofest - how was that experience?

We had a great time! We were able to talk with folks about our process and our materials. We wanted to convey the authenticity of our work — we really, truly make things from raw materials. People were truly captivated by the fact that we made all these things in Richmond, VA. Like, minds were blown.

So many audio products appear as if they emerged fully-formed from a 21st-century automated facility. Our presentation stressed the handcraft and the uniqueness, and the relationships we have here in Richmond that help us deliver such cool stuff. Our staff that joined us were amazing. They have worked their tails off in the lead-up to the show, and they were so proud to talk with people about what they do. This was not a sales demo or that kind of weekend for them — it was showing and telling what it is that makes their work special. So fun!

What are you listening to this week?

This week? Radiohead’s album “Kid A”!

Photos by Alexander Kreher

Behind the Bar: Ed Howard / Beuchert's Saloon

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Photos by Alex Kreher

High Moon at Noon

Ingredients:

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

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

*Recipe for Blueberry shrub

2 quarts sugar

2 quarts water

1 pint fresh blueberries

1 cup champagne vinegar

Preparation:

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

Recipe by Ed Howard of Beuchert's Saloon