Joseph Ewens is what some would call a "lifer." After 18 years, eight bars, and seven cities, Ewens can clearly point to his success as a career bartender. "I just love people. The people are why I keep doing this," he told us during a recent visit to the bar at Max's on Broad. Joseph's enthusiasm for craft cocktails and great conversation left little question around the young restaurant's recent popularity.
Behind the Bar: Colin King of Savory Grain
Cocktails, Conversation, Richmond22 CommentsKnown for creative dishes, an awesome happy hour (the Painless1099 guys cited it as a favorite) and tons of draft beer, Savory Grain is fast becoming a Broad Street staple. This week, bar manager Colin King gave us a behind the scenes look at the cocktail menu and leaves sage advice for new bartenders.
Behind the Bar: Michael Hanbury of comfort
Conversation, Richmond, CocktailsCommentMichael Hanbury recently returned to his hometown of Richmond, Virginia after an extended stay in Greensboro & Raleigh which left him an expert in Southern-style food & hospitality. Now bar manager of comfort, Hanbury's 16 years of bartending experience brings a fresh flavor to the cocktail menu (some of which include yours truly).
Behind the Bar: Beth Dixon of Pasture
Conversation, Richmond1 CommentRenowned bartender Beth Dixon has been the Beverage Director at Pasture since the restaurant opened four years ago. Located in the heart of Richmond's Art District, Pasture is known for it's local ingredients, minimal decor, and fresh twist on the Southern dining experience. We visited Beth behind the bar to talk craft cocktails and creative ways to collect summertime ingredients.
Two Perfect Cocktails for New Year's Eve
CocktailsCommentBartenders Will Witherow of Copperwood Tavern and Gregg Brooks of Comfort designed their big batch cocktails in equal parts delicious and simple to get the party moving with minimal stress.
Day 12: Candy Cane Infusion
InfusionsCommentWelcome to Day 12 of our second 12 Days Of Infusions! A big thanks to all the bartenders who helped us out with this year's series. T Leggett finishes off this year with a Candy Cane infused moonshine, cocktail and Christmas Tree tincture recipe. Cheers & happy holidays from the Belle Isle Craft Spirits team!
Day 11: Buddha Hand Infusion
InfusionsCommentINGREDIENTS
- 2oz Buddha Hand Infusion
- 1/2oz Simple Syrup
- 1/2oz blackberry flavored liqueur (I used Crème de Mûre Massenez)
- Crushed ice
Day 10: Citrus Heat Infusion
InfusionsCommentDay 9: Rock N' Shine Infusion
InfusionsCommentBeth Dixon is Bar Manager at Pasture in Richmond, Virginia. Check out Beth's holiday 2014 Rosemary Infusion, and make sure to try out one of her other cocktails: The Bellehaven and The Rosemary Boulevardier.
Day 8: Masala Chai Infusion
Infusions1 CommentChristian Johnston can be found at Tavola's Cicchetti Bar in Charlottesville, Virginia. Listen to Christian's interview with Jenée Libby on the Edacious Podcast.