Drinksgiving: A Survival Guide

Whether your Thanksgiving festivities are full of joy or look more like a war zone, one thing remains certain: the right drink makes any celebration better.

We'd never leave you high and dry in this time of need, so here's our survival guide to making a bad Thanksgiving good, and a good Thanksgiving great.

For the Early Planner:

Cranberry + Sage Infused Moonshine

Already have your whole feast planned out and place settings ready? This delicious concoction takes some wait time to achieve perfection, making it the right pick for you.

Ingredients:

• 1 bottle Belle Isle Premium Moonshine
• 6 oz. cranberries
• 1/2 cup sugar
• 10-20 sprigs of fresh sage

Serving suggestion:

Pour 1.5 - 2 oz. of the cranberry and sage infusion over ice and top with soda water. 1 infused bottle yields 10-15 cocktails.

Preparation:

1. Place cranberries and sugar in a saucepan over medium heat and stir.
2. Simmer the cranberry mixture until the berries burst, about 5 to 6 minutes. Remove from heat and allow the cranberry mixture to cool completely.
3. Place sage leaves in the bottle of Belle Isle Premium Moonshine, and add the cranberry mixture once it has cooled.
4. Store in a cool, dark spot for 3 to 5 days.
5. Strain the spirit and save the cranberries for a garnish.

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FOR THE CROWD-PLEASER:

Honey Habanero Cider

Got the entire family coming over for dinner? This easy big-batch recipe will help keep the peace while you focus on feeding a full house.

Ingredients:

• 1 bottle Belle Isle Honey Habanero
• 1 cup Grand Marnier (or your choice of orange-flavored liqueur) 
• 2 liters apple cider (store-bought or your favorite homemade recipe)
• 2 oranges, cut into wedges
• 2 cinnamon sticks

Preparation:

1. In a 4 liter+ beverage dispenser, combine the apple cider and Grand Marnier.
2. Add the orange wedges and cinnamon sticks, then stir to combine. Let the mix stand and infuse for as long as desired.
3. Right before serving add the Belle Isle Honey Habanero and stir again.
4. Serve over ice in a rocks glass.

1 batch yields approximately 15-20 cocktails.

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FOR THE SIDELINER:

Livin' On A Pear

Notorious for always burning the stuffing? Reclaim your place in the kitchen with our simple but satisfying recipe. Trust us - you can't mess this one up.

Ingredients:

• 2 oz. Belle Isle Premium Moonshine
• 1/2 oz. pecan-walnut simple syrup*
• 3 oz. Crispin Pacific Pear Cider

Preparation:

1. In either a chilled glass or a over a big rocks cube, combine the Belle Isle Premium Moonshine and pecan-walnut simple syrup.
2. Top with Crispin Pear Cider, stir lightly, and garnish with a dash of cinnamon.

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*Pecan-Walnut Simple Syrup

Ingredients:

• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1/2 cup sugar
• 1/2 cup water
• 1 tsp. ground cinnamon or 2 cinnamon sticks

Yields 1 cup of simple syrup.

Preparation:

1. Place pecans & walnuts into a saucepan, then top with 1/4 cup of sugar & cinnamon. Toast on medium heat for 1-2 minutes, stirring constantly.
2. Add the rest of the sugar & 1/2 cup of water. Turn the heat to high, bring to a boil and stir.
3. Once the mixture has come to boil, remove from heat and continue stirring until the sugar has dissolved. Let the simple syrup cool, then seal in a container and refrigerate.

Happy Hour with Awl Snap

When Erin McRoberts graduated with her Fine Arts degree in Painting, she asked the question many of us have often echoed, "What the hell am I going to do next?" It wasn't until she found herself sitting with a pile of leather scraps that all of the pieces started coming together. Of course, things don't just happen overnight. However, that hasn't stopped Erin from rapidly expanding from part-time crafter to a leader and collaborator among Richmond's art and entrepreneur scene. 

The Belle Isle team stopped by Awl Snap's workshop to chat with Erin and her team on their success thus far, where they're headed next, and, most importantly, what they like to drink. Then we did what we do best - we had ourselves a Happy Hour together.

Tell us a bit about your company.

Awl Snap is a leather goods crafter that has been around for about 3 years now. We're based in Richmond, VA and have a wide array of different products, ranging from custom backpacks and bags to wallets and eyeglass cases. We also do a number of custom projects and collaborations for folks both local and abroad.

How did you get started up?

It all sort of began in 2009 as a part-time moonlighting thing I was doing while working at a marketing company. I had very little creative outlet through my full-time job, and I needed to have projects that kept me busy and engaged. One day a friend of mine gave me a bunch of scrap leather, so I decided to make a bag out them. I had never worked with leather before; in fact, I have a Fine Arts degree in Painting, so that was really my forte. It took a lot of trial by error, but I was pretty proud of the bag I ended up making. And a lot of people really liked it, too! I had tons of friends saying they would definitely buy one. 

I started making just a handful of bags with the leather I could get my hands on. After all my friends got theirs, I decided to throw them up on Etsy. All of my bags sold out in a week. It just lighted a fire in me and I kept going and going. I really lucked out in that sense, just by getting such a positive reception and support from the get-go. I kept making leather good part-time for another four or five years, until I came to a point where I had to decide: do I keep doing this part-time or make the big jump and do this full-time? I had just recently got a promotion at my other job and bought a house, so it was a nerve-racking decision to make. But I made it, and that’s what set me on the path to where I am now.

How did you get your name?

I used to be called the Mean Tambourine, which was a reference to a night of karaoke where it was made very apparent that I can’t sing, so instead I played the tambourine and the joke stuck around with my friends.

I decided to change the name to make it less about myself and more about the products; also, no one could spell tambourine! So I spent a while trying to think of a new name, and one day I had all my tools out on my kitchen table. I walked away and when I came back, I realized I had an awl next to a pile of snaps, and that’s where it clicked - Awl Snap! I love a good pun. My roommate thought it was catchy funny, so with at least one approval I settled on it.

What are the products that Awl Snap offers?

Originally, I just started with a couple leather goods I had designed, mostly bags made for women. As I started expanding and adding more designs, especially ones that were considered to be more unisex, I became a little more versatile with what I could offer. I got a few inquiries from local companies and from people internationally saying they liked this one product I had, but wanted to know if I could customize it, brand it, etc. I love taking on new, challenging projects and that’s really where we are at now: a mix of creating our staple designs and tackling custom projects. 

As for the materials we use, most of my leather comes from Northern California and upstate New York. Almost all of the materials we use are byproducts of the food industry, so that makes us and customers happier. I try to be as responsible and ethical as I can, which boils down to doing research into the distributors and companies I work with. A majority of the leather I use is sourced from the United States, which is great to help fuel that local business piece. I also try to keep all of my hardware American-made as well. 

What's something you're working on now?

One of my favorite projects right now is an order of custom glasses cases for an optical shop in Belgium. Getting to also do projects with local companies will always be a passion of mine; being a part of the community here has always been the best piece of what I do. Those personal relationships that I’ve developed are invaluable to me, and that’s not something I could have done from behind a desk.

What is your mission or dream for your company?

It’s so funny, because it changes continuously just through the nature of what I do. Every time we take on a new custom project, it makes me rethink the operation of how I do things. Three years ago, I never thought I would be doing what I am now. So that makes me a little hesitant to make some grand plan for myself or Awl Snap, because I know that things could easily change and probably will. That being said, I’d love to grow and add more people to the team but still keep it a somewhat small and local operation. I’d love to stay grounded in Richmond and in the community that I started with. As far as products go, who knows! I’ll probably keep my staple designs but I love the flexibility of being able to do different pieces, so I don’t know if I’ll ever forgo that part of who we are.

At the end of the day, I want this company to be an extension of who I am. By that, I really just want it to be approachable and not something stuffy or on a pedestal that you can’t relate to. We don’t have a motto per se, but if we did it would center around keeping ourselves and our company fun, down to earth, and genuine. 

Tell us about your space.

When we found this space, we fell in love with it for a couple of reasons. All of the tables in the main workroom were built in already, because it used to be an elevator repair workshop. Because they were making and repairing elevator parts, there are tons of electrical outlets installed throughout the whole place. That made this place a gold mine for anyone working with electrical equipment. On top of that, the space had all of these smaller pocket rooms running off of the front entrance.

Initially, it was just me and another jewelry artist who occupied the space and we knew we wanted to bring in other artists. These other rooms were the perfect opportunity to bring others in and expand our network of creators and crafters, and that really made it feel like home. Another cool feature about this space is that everyone here is a woman artist, so there’s this sort of inclusivity and support that’s fostered by being around people with the same experiences and interests as you. It was awesome to be able to buy this space, and kind of turn it into something more than just a workshop. Sometimes I think about having my own space, but the support and inspiration that these other artists give me is invaluable and I don’t know if I could ever leave that.

What does your company do “off the clock?”

Even when we’re not “off the clock”, we double as a doggy daycare. Well not officially, of course. We always have at least one dog running around here, which is awesome. We occasionally hold community events here, just some laid-back opportunities to hang out with our friends. Outside of this space, we all love to spend time outdoors and go down to the river.

We’re big fans of a good happy hour, and that can be a downfall when working with six other artists who all run their own schedules. We’re so easily tempted to just wrap up early and all head out for a drink, especially during the summer when we can relax and unwind somewhere around town! Richmond has an amazing food and bar scene, and we have a bunch of friends that work at or own places all around. We can easily stay busy just trying out whatever new places are popping up next.

You’ve been in Richmond for about a decade now. What are your favorite ways of connecting to this community?

As much as this is a cliché or buzz phrase, I love just networking with people around Richmond, not so much so I can push a product on them but just to ignite those little flames of collaboration, which sometimes grow into really awesome projects. I’m part of Boss Babes, which is a local collective of other women who are all entrepreneurs or creatives in Richmond, so that has been an awesome way of connecting with people doing cool things in the community.

What’s on your bar or what do you typically drink as a team?

To be honest, I’m a such a wino. But our friend Pete Konrad at Southbound, who you guys featured not too long ago, makes some damn good cocktails. So anything he puts in front of me, I’ll drink. We like spicy and boozy drinks, flavors that excite and energize you! That’s actually pretty descriptive of us as a whole.

That leads us into our final question! If your company was a cocktail, what would its ingredients be?

With a few years under our belts working together, we've figured out the just how to keep things rolling smooth. We take our work serious, but at the same time know it's vital to stir things up once in a while. We're equal parts straightshooters and go-getters, but like to keep things fun and fresh. We're full of bad jokes over here - I told you I like puns! I think that means our signature drink would be something bold, just slightly sweet, and maybe with a surprise kick of heat at the end!

How about something like this?

Hot and Heavy

Ingredients:

• 1 oz. Belle Isle Honey Habanero
• 1/2 oz. Belle Isle Ruby Red Grapefruit
• 1/2 oz. Aperol
• Lime wedge
• Club soda

Preparation:

Combine first three ingredients into a glass. Add ice, and top with club soda. Squeeze the fresh lime wedge over top, then optionally add to the glass for more citrus flavor.

Recipe by Gregg Brooks, created for and named by Awl Snap

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

Introducing Belle Isle Cold Brew Coffee

If you haven't heard the good news yet, Belle Isle Craft Spirits is extremely excited to introduce the latest addition to our lineup, Belle Isle Cold Brew Coffee.

Belle Isle Cold Brew Coffee is the result of our first collaborative effort to create a new infusion. In every bottle, you'll find the perfect combination of our award-winning Premium Moonshine, Blanchard’s Roasting Co.'s cold brew coffee and fresh roasted beans, and just a hint of real Virginia honey.

This creation and collaboration didn't happen overnight. We took plenty of time working to find the right ingredients and perfect balance to develop our invigorating new infusion. To celebrate, we invited our partners in crime at Blanchard's Roasting Co. to the distillery for a final tasting and to learn more about how Belle Isle Cold Brew Coffee came to be.

Left to right: Stephen Robertson, Seth Bauserman, and David Blanchard with Belle Isle's Director of Production, Gregg Brooks.

How did this collaboration between Belle Isle Craft Spirits and Blanchard's Roasting Co. come together?

Gregg Brooks, Director of Production at Belle Isle Craft Spirits: After having played around with the recipe for years and with the thought that this might work as a viable product, I cold-called Blanchard’s one day in the Fall of 2015 to see if they’d be willing to meet to discuss the product. I was already a fan of their coffee, and that point before their move they were just a few blocks away from Belle Isle HQ in Manchester. I initially talked to Seth, he seemed stoked so we set up a meeting for a few days later.

When I showed up to Blanchard’s, I was ushered upstairs to a small room with a table and chairs. David, Stephen and Seth were all there waiting on me, and at that point I felt like I was on a job interview. Nothing like pouring shots of moonshine to prospective collaborators early in the afternoon.They were all great, loved the idea, and were very helpful in pointing me in the right direction in terms of how to get the best infusion from their product. When we decided that we definitely wanted to do a coffee infusion product, I already had the recipe and process ready to go.

Stephen Robertson, Director of Sales & Marketing at Blanchard's: Gregg showed up one day to our roasting facility that was, at that time, just a few blocks from Belle Isle's space. He mentioned he had been playing around with coffee infusions with moonshine and wanted to see if we were interested in taking a stab at a collaboration. We are always up for trying new things - and we were at a point where we said yes to pretty much anything that sounded like it could be fun and creative, so, we all started dropping coffee beans in moonshine to see what shook out.

I remember, vividly, our first tasting meeting which happened in the early afternoon in our tasting room. We didn't taste that much moonshine, but I remember saying afterwards, "I don't know how those Belle Isle guys do quality control on a regular basis, because I'm exhausted and I just want to take a nap."

What went into choosing the right ingredient combination for the infusion?

Stephen, Blanchard's: When we went about deciding which coffees to use in the infusion, we had a number of factors to consider. First and foremost, we wanted a quality coffee - that is a no-brainer - but we also wanted to maintain consistency within that quality, meaning we needed to source a coffee that has a large enough production that it is available to us for the entire year.

We were already sourcing large quantities of an excellent organic coffee from the Santa Rosa Estate in Honduras and it seemed like a perfect fit. It also happens to fit into the flavor character we were shooting for in this infusion - a rich chocolate-caramel character. The Santa Rosa Estate, in unison with our Hair of the Dog Cold Brew work perfectly in unison with the soft sweetness of the organic honey to create a lovely coffee flavor and soft texture in the final product. We're really proud of the way it turned out.

Seth Bauserman, Chief Roaster at Blanchard's Roasting Co.: For the cold brew component, we sourced our coffee from one of our partner farms, El Obraje, in Colombia. The beans have this wonderful balance that really lends itself to the cold brew process. There's some heavy swiss chocolate notes, but also some citrus and herbal complexities.

What were your initial thoughts on this collaborative project?

Seth, Blanchard's: I was a little weary at first. I didn't really know what to expect and didn't know how it would all come together. But I've got to say, Gregg's persistence paid off and over the course of six months we created something really interesting. Using fresh coffee as an ingredient is always difficult, because it often ends up tasting stale and oxidized when it is not immediately consumed. The cold brew offers that fresh coffee experience which lasts, and that ultimately is what became the key to this product.

Gregg, Belle Isle Craft Spirits: The outcome of the final product is definitely beyond my expectations. I never thought we’d use honey as a sweetener, but it mixed so well and adds just the right amount of sweetness to offset the bitterness from the coffee. It’s also much more versatile that I had first imagined it being. I think it looks great in a bottle. I’m truly proud of the work that went into this product, and obviously even prouder of what we made in the end.

Stephen, Blanchard's: Honestly, my initial thoughts and my thoughts on the project throughout its development were that of keeping an open mind and hoping for the best - assuming it would be a fun project, but not building up a lot of expectation. It didn't hit me until Gregg dropped off a prototype for the finished product exactly how exceptional the final product would be. Part of this is that Gregg plugged along on the recipe and we didn't really taste the final product until it was the final product. We tasted some early prototypes, and they were good, but not great, but when he finally nailed it, I was blown away. That, in addition to the stellar packaging - I was absolutely floored with how the product turned out. It really hit me how special of a product we had when I saw the bottles on my local ABC store shelves, and I was super proud of seeing it there.

What do you think makes this product different from anything else out there?

Stephen, Blanchard's: To my knowledge, there is only one other coffee-moonshine in the world - and it is not in the US - so that is obviously a contribution to the uniqueness of the product. Outside of that, I think the Belle Isle brand has such great agency with customers and bartenders already, that this infusion is a natural seller. Additionally, the people who buy Belle Isle are the same kind of people who buy craft coffee like ours, so combining the two is a natural fit.

Gregg, Belle Isle Craft Spirits: The main difference is that, just like all of our other products, everything in this bottle is real. There’s spirit made from organic corn, coffee and honey. Nothing else. No artificial flavor or colors or extracts, just real ingredients. That makes a huge difference to us at Belle Isle, and we hope that resonates with anyone who is interested in our products.

How do you imagine people drinking Cold Brew Coffee Moonshine?

Seth, Blanchard's: Neat.

Gregg, Belle Isle Craft Spirits: My first thought is people taking shots of it in the morning after a long night of drinking. That’s pretty much how the whole idea came about many years ago. Before there was Blanchard’s Hair of the Dog Cold Brew, there was Gregg’s Hair of the Dog Hangover Shot. It was popular at brunch for sure. I now truly envision the product being included in many different styles of cocktails. It plays nicely with liqueurs, amaros and bourbon. It’s obviously a great substitute for Kahlua in any drink, especially the good old White Russian. Let’s not kid ourselves, it’s also great to pull a bottle out of the refrigerator and take a shot straight to the face.

Stephen, Blanchard's: Originally, I figured this product would be somewhat of a novelty from a home-use perspective, and an ingredient for cocktail makers, but the final product is so good - especially with the addition of honey - that I think it stands alone as well as it adds to cocktails. It pairs well with fruit-forward cocktails just as well as it pairs with more savory cocktails, and it is absolutely perfect over ice.

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

Happy Hour with Join or Die Knives

At Belle Isle Craft Spirits, we understand and uphold the value of locally sourced, individually crafted, and handmade goods. While our craft takes the form of premium moonshine, we're lucky enough to cross paths with plenty of other talented folks crafting up their own exceptional pieces and products.

Not too far from us lies Join or Die Knives' workshop, another prime example of handcrafted goods coming out of Richmond, VA. We made the short trek over to hang out with Brent Stubblefield, founder of Join or Die Knives, to learn more about the process behind his one-of-a-kind knives. Quick disclaimer: No moonshine was consumed while operating any heavy machinery.

Tell us a bit about your company…

I founded Join or Die Knives in Richmond last year. We produce a range of different handcrafted knives and similar tools. I handcraft each and every knife, but I get to seasonally employ shop helpers who are great and bring a lot to the workshop.

We take our name from Benjamin Franklin's original woodcut published in his Pennsylvania Gazette in 1754. The message was simple: unite against a common foe or fail. Our goal is to bring back traditional skill, lore, and craft as the foundation for a new economy.

What do you do and why?

Join or Die Knives exists to provide useful, beautiful and meaningful items. We work with clients to produce knives that can be family heirlooms and gifts worthy of life events. We often use materials provided by clients because of their significance, such as wood from a family property, hunting trophies or any meaningful item. We have been able to create some truly one-of-a-kind pieces thanks to the fantastic materials provided to us.

Tell us about your space.

Our space is a shared warehouse in the Shockoe Valley of Richmond. The community environment here fosters an atmosphere of creativity and cooperation. There’s a lot of great creators here doing a wide range of things. We regularly engage with other tenants here by hosting events such as pop up shops and concerts. Although it is a world shop, we have put some personal touches to make it feel like a creative and inviting space. 

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

 If Join or Die Knives were a cocktail, the ingredients would be equal parts tradition and modern performance with a garnish of subtle embellishment - just to make it a bit fancy.

What does your company do “off the clock?”

We are pretty involved in the Richmond music scene, ride motorcycles and are connected with our local faith community. We’ve met some great people through our community that help fuel our creativity.

The whole point of working as an independent craftsman is to fulfill this need for something more than can be found in a factory or big box store. Community is the difference between life and death for small makers, and I’m grateful to have supportive people around me.

What’s on your bar?

The small shop bar consists of the mini-fridge under the counter, which usually contains beer for after hours work and play. When we can get it, we go for a sipping bourbon and a nice pipe tobacco.

Photos by Alex Kreher

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

Labor-less Cocktails

While today not only signifies a celebration of the achievements of all your hard work, it also means the end of summer is right around the corner. If any day is worthy of indulging, it's this one.

Here's four easy Belle Isle Premium Moonshine cocktail recipes using 3 ingredients or less. Today, we're keep your labor low and your spirits high.

Ruby Fizz

Ingredients:

• 2 oz. Belle Isle Ruby Red Grapefruit
• 4 oz. Sparkling wine 

Preparation:

Pour Belle Isle Ruby Red Grapefruit into a chilled glass, top with sparking wine and a grapefruit peel garnish.

The Habloma

Ingredients:

• 1 Part Belle Isle Honey Habanero
• 1 Part Ruby Red Grapefruit Juice
• 1/4 part Lime Juice

Preparation:

Add all ingredients to large vessel. Serve over ice, garnish with lime. 

Recipe courtesy of Gregg Brooks

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Moonshine Martini

Ingredients:

• 2 oz. Belle Isle Premium Moonshine
• 1 oz. Contratto Bianco Vermouth

Preparation:

Combine all ingredients and stir with ice. Strain into a chilled cocktail glass and garnish with a lemon peel.

Courtesy of Jimmie Foster

Smoke Over the Moon

Ingredients:

• 1 1/2 oz. Belle Isle 100 Proof
• 1 oz. Sweet Vermouth
• 2 dashes Bitters

Preparation:

Shake with ice, strain into glass over ice. Float 1/4 oz. of Ardberg Scotch across the top of the drink. Garnish with orange peel.

Recipe courtesy of Gregg Brooks

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