Belle Isle Moonshine

Replace your vodka with something better.

What's Your 'Shine? // Leo

What's Your 'Shine?Stephanie StantonComment

Roar, y’all.

Photos by Joey Wharton.

Let the stars and Belle Isle Moonshine be your guides to cosmic cocktailling. Each month, our resident amateur astrologer (and Director of Marketing) Brandon Day gives you the transcendental tea based on your zodiac sign. We’ll also share a Sun sign-inspired cocktail recipe that will get you through your birthday season in one piece–no matter what retrogrades come your way.

LEO

The Lion // July 23 - August 22

Hewwo, fellow Leos! This season is about experiencing every passion to the fullest extent. Prepare yourself to take advantage of any opportunities for growth that come your way. With Mercury entering Leo, we become better storytellers and persuasive speakers, making it an ideal time to put yourself out there. So go kill it in that job interview! Pop off at karaoke night! Try out stand-up for the first time! Make your presence known!

This Leo season, your purpose is to teach people to embrace their inner strangeness without fear of rejection. As you continue to manifest positive energies over the next month, keep in mind how you disperse that energy out to other people. Consider the force you are in someone else’s life. Are you a bolt of lightning - beautiful, but dangerous and fleeting? Or are you the Sun - a constant source of warmth and life? Choose wisely. Your actions are ephemeral, but your impact is eternal.




Brandon Day is the Director of Marketing at Belle Isle Moonshine. He has no actual astrology credentials, but he checks his Co-Star religiously. As a general rule, you probably shouldn’t listen to his advice–except about karaoke.



I Ain’t Lion

Ingredients:

 

Preparation:

Add all ingredients to a Collins glass over ice. Garnish with a lemon wheel.





Still thirsty?

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Cool Your Summer Down with These Five Frozen Drinks

CocktailsStephanie StantonComment

Make your vibe chill this summer–no matter how much you’re actually sweating.

All photos by Joey Wharton.

In the wise words of Rob Thomas: “Man, it’s a hot one.” Now that it’s officially summer, things are getting pretty balmy here in Richmond. We like to think our everyday Go-To Drinks are pretty refreshing, but 90°+ weather calls for something extra chilly. We’re rounding up some of our new favorite frozen bevvies to help you beat those triple-digit temps and catch a decent buzz in the meantime. From a Honey Habanero-injected frosé to a frosty version of our Blood Orange Mule, let these tried-and-true chillers cool you down and turn you up.

Still thirsty?

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

What's Your 'Shine? // Cancer

What's Your 'Shine?Stephanie StantonComment

The zodiac’s resident feeler can be spicier than you think.

Photos by Joey Wharton.

Let the stars and Belle Isle Moonshine be your guides to cosmic cocktailing. Each month, our resident amateur astrologer (and Director of Marketing) Brandon Day gives you the transcendental tea based on your zodiac sign. We’ll also share a Sun sign-inspired cocktail recipe that will get you through your birthday season in one piece–no matter what retrogrades come your way.

cancer

The Crab // June 21 - July 20

“Welcome home, sweet Cancers. This is your season, and we need you to embrace the best parts of it so we can learn from your behavior. We really do take what you say to heart, even if we don’t always act on it. To celebrate the next year of your life, set a grand goal for yourself: learn a new language, set a date to fist fight your arch nemesis, or maybe shoot a short indie documentary on the local Parks and Recreation system in your town. Don’t worry about the details for now. You’ll figure it out later.

At the beginning of July we see Venus entering Cancer, meaning your sensitivity will be through the roof (as if it wasn’t maxed out already). You’ve been warned! Prepare yourself for the ups and downs ahead of you and, despite the turmoil, remember to still let yourself love with warmth and dedication. Speaking of dedication, go stream Carly Rae Jepsen’s latest album Dedicated, now available on iTunes, Spotify, and wherever else you listen to music. You’ll want to have it on hand for those 2 AM mental breakdowns. Remember - it’s your party and you can cry if you want to. Just don’t expect us all to bawl with you.”




Brandon Day is the Director of Marketing at Belle Isle Moonshine. He has no actual astrology credentials. As a general rule, you probably shouldn’t listen to his advice–except about Carly Rae Jepsen.



harbor Highball


Ingredients:

  • ½ oz. lime juice

  • 4 oz. Topo Chico

  • Old Bay rim


Preparation:

Add all ingredients to an Old Bay-rimmed Collins glass with ice.




Still thirsty?

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Party Like a Pro with Big Batch Cocktails

CocktailsStephanie StantonComment

Give your Memorial Day weekend more “Cheers!” with less blood, sweat, and tears.

Photos by Joey Wharton.

It’s no secret that the Belle Isle Moonshine crew loves a good party. One way to harsh our summertime party vibes? Getting stuck playing bartender all day. The solution? Make those cocktails ahead of time! If you’ve ever seen us slinging drinks at an event, you know we have some amazingly simple big batch cocktails in our arsenal. Just in time for your MDW party, we’re debuting our favorite Go-To Drinks! They’re all only three ingredients, and you can pick up everything you need at your local grocery store. The best part? Each drink on our new Go-To Drinks page includes easy batching instructions, leaving your guests happily satiated with minimal effort from you.

Never made a big batch cocktail before? Not even sure what it means? Don’t fret, friends! Using one of our favorite old standbys, the Pineapple Express, as an example, we’ll take you through the whole process step-by-step.

cheers, y’all!

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

What's Your 'Shine? // Gemini

What's Your 'Shine?Stephanie StantonComment

Let the stars and Belle Isle Moonshine be your guides to cosmic cocktailing. Each month, our resident amateur astrologer (and Director of Marketing) Brandon Day gives you the transcendental tea based on your zodiac sign. We’ll also share a Sun sign-inspired cocktail recipe that will get you through your birthday season in one piece–no matter what retrogrades come your way.

GEMINI

The Twins // May 21 - June 20

“Hi hi, Gemini! Your sign has been misunderstood and stigmatized in the past, but this year your season brings a much-needed boost of energy. We kick off Gemini season in an especially social way as Mercury enters Gemini. I suggest going out with your good Judys and ordering a bunch of small plates to share. Then order a round of shooters, because why not? They are funny.

As we move into June, you’ll feel the need for a sudden change. With Mercury entering Cancer during this time, you will also discover new revelations about what you need as an individual. Use this new information to make impactful changes in your life, but beware getting caught up in your emotions. It’s never as dramatic as you’re making it out to be–trust me. When Venus enters Gemini on June 8th, your curious nature will ascend to new heights in your romantic and social life. Embrace this dynamic, fun-loving side of yourself–we love when you act lowkey crazy! Just remember not to sacrifice connecting on an emotional level in the process. No one likes a flaky, fickle friend.

Gemini season ends with Neptune entering retrograde, a movement defined by illumination of dark, buried truths from our past. If it sounds scary, that’s because it is. However, a Neptune Retrograde is the perfect time for some serious spiritual development. Dig deep and figure out what you truly believe in, what lies at the core of your being. Solo meditation, journaling, and reflection will be the tools you can cling to as you face your fears. You will come out of Gemini season better than you have ever been before, and you’ll spark a fire in those around you to do the same. So thanks for kicking the rest of us into high gear. Bye bye, Gemini!”




Brandon Day is the Director of Marketing at Belle Isle Moonshine. He has no actual astrology credentials. As a general rule, you probably shouldn’t listen to his advice–except about shooters.



good twin


Ingredients:

+ 1 ½ oz. Belle Isle Ruby Red Grapefruit

+ 1 ½ oz. Cynar

Preparation:

Add both ingredients to a mixing glass with ice and stir. Strain into a fresh rocks glass, either with ice or without.




Still thirsty?

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Behind the Bar: Nathaniel Hall // Swan Dive

Behind the BarStephanie Stanton1 Comment

All photos by Alyssa Flood Photography.

Walking into Swan Dive in Rochester is a joyfully jarring experience. One minute, you’re standing outside an unassuming building on bustling Alexander St. and the next you’re transported to an emerald green, retro Miami, Art Deco wonderland. A glance at the innovative cocktail list, the elevated-yet-cheeky pizza menu, or the expertly curated backbar will confirm one thing: the folks behind Swan Dive definitely know what they’re doing.

This isn’t an accident. An example of Rochester’s bubbling food and beverage scene: Swan Dive is one of six popular sister restaurants. The newest addition (the restaurant family’s new “baby brother”) is an upcoming Italian joint called Vern’s.

“Rochester’s food and beverage scene has exploded in last five years,” Swan Dive’s Bar Manager Nathaniel Hall says.

Hall has been Swan Dive’s bar manager for the establishment’s entire year-and-a-half lifespan. He credits a lot of Rochester’s buzz to the growing popularity of the Rochester Cocktail Revival, New York state’s only week-long cocktail festival. This year’s festival (June 3-9) will be Belle Isle’s first time as a BackBar sponsor. So, what should we expect?

“It’s a week of bedlam and revelry,” says Nathaniel of the festival. Needless to say, the Belle Isle crew is ready.

We recently chatted with Nathaniel about his barback beginnings, the beauty of the Last Word cocktail, and the proper way to ask for a drink at a bar (hint: it’s not by calling the bartender “hey!”) Nathaniel also whipped us up an Exclusive Gift, a stellar Honey Habanero cocktail created by fellow Swan Dive-r Patrick Stetzel.

First thing’s first, who are you?

I’m Nathaniel Hall, and I’m the bar manager here at Swan Dive in Rochester, New York.

How long have you been bartending?

I’ve been bartending for about five years and managing for two years. We’ve been open for just over a year, so Ive been the bar manager here since day one.

What first got you behind the bar?

I was a barback at one of our sister restaurants, The Daily Refresher, which is two doors down from where we’re currently sitting. I moved up through the ranks pretty quickly there and then started bartending during slower shifts. One night they threw me to the wolves on a Saturday, and the rest is history.

Any pro-tips for someone starting out behind the bar?

Look at your shoes, and get new ones. You’re on your feet a lot, and your feet are gonna hurt, so get good shoes. Stay clean, stay positive, and stay cool in times of stress. There are going to be stressful moments, but just take 10% back. If you’re moving at 100% and you feel yourself start to get squirrelly or stressed out, take a deep breath, take 10% off of your current speed and just push through. Two o’clock is gonna happen no matter what.

Favorite drink made by someone else?

I like to go to Cure, which is in the Public Market here, and ask Donny to make me something with gin. Whatever he’s feeling that day is probably what I want.

Favorite drink that you make?

My favorite cocktail is a Last Word, easily.

Favorite thing to drink when no one’s looking?

That’s a tough one. I would have to say a PBR and a shot of well whiskey from Lux in South Wedge. Just shitty whiskey and shittier beer.

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Escubac, which is an herbal liqueur that’s very similar to Green Chartreuse. It’s not as intense, but it still has that herbal quality. You can use it for mezcal, tequila, gin, vodka. It’s very versatile. I like to use it as my bartender’s ketchup.

What’s your favorite part about working at your bar?

I think the versatility of the program. The amount of reach that we have with our staff, our spirits selection, our beer and wine selection–we have something for everyone here. If you look at our backbar, you know you’re going to get something delicious.


How do you go about creating cocktails for Swan Dive's menu?

We curate our menu based on what we think is cool. We don’t really pander as much as some places might or as we possibly should. For example, the first cocktail on our menu is the Cool Breeze. It’s vodka-based, but it also has sherry, a French peach liqueur, and a housemade ginger syrup. Not a ton of people really know what sherry is, so if we throw that in with recognizable ingredients like vodka, peach, and ginger, we’re introducing you to something new kind of slyly. For us, we just like to incorporate ingredients that we stand behind into flavor profiles that you wouldn’t normally expect.


Where do you like to stop in for a drink?

If I’m in the mood for a small neighborhood haunt, I like to go to Joey’s on Main St. Two of my friends own that little bar. There’s about 12 seats, a dart board, and a pool table. It’s perfect. If I’m going to get a cocktail, I like to go to Cure, Ox and Stone, and Roux.

What make Rochester's food & drink scene unique?

Rochester’s food and beverage scene has exploded in last five years. I would say the forerunner of that is Restaurant Good Luck, which I think everyone in this room would say is an amazing, amazing place. It’s been influential in every aspect: food, beverage, hospitality. Their director, Chuck Cerankosky, is the man who heads the Rochester Cocktail Revival. With his influence, it’s all sort of been a tributary that flooded Rochester. I like to say this town is, “big city flavors, small city feel.”



Give us your golden rule when it comes to bar etiquette.

For bartenders and barbacks: greet customers with a smile, a menu, and water. For patrons: don’t tap your credit card, don’t wave your money at me, and my name isn’t “Hey!” If you’re polite, you’ll receive proper hospitality back.

What’s your favorite way to drink Belle Isle?

When they first brought the Honey Habanero in, I introduced it to everybody who was in front of me, and we were just sipping it with ice. Maybe a little bit of water to open it up. I like spice, but I can’t really tolerate it that well. I’m kind of a baby–but I really enjoy it. I enjoy the chemical reaction that happens in your brain with a little spice. So the Honey Habanero is my favorite.

Exclusive Gift

Ingredients:

Preparation:

Add all ingredients to a mixing tin with ice and shake. Double-strain over fresh ice and garnish with a lemon plank.

Recipe by Swan Dive’s Patrick Stetzel.

 

Want more Bartender pro-tips?

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

What's Your 'Shine? // Taurus

What's Your 'Shine?Stephanie StantonComment

Let the stars and Belle Isle Moonshine be your guides to cosmic cocktailing. Each month, our resident amateur astrologer (and Director of Marketing) Brandon Day gives you the transcendental tea based on your zodiac sign. We’ll also share a Sun sign-inspired cocktail recipe that will get you through your birthday season in one piece–no matter what retrogrades come your way.

TAURUS

The Bull // April 21 - May 21

“What’s popping, my Taurus children? We all know you are the steadfast sign, but hear me out. This season, change is a good thing. Start by reflecting on what you are chained to. Put a stop to those who try to manipulate you, and release your grasp on things you try too hard to control. Freedom from false fantasies will evoke new power within you. Harness the energy of Mercury entering Taurus in early May to do some major “adulting”. During this period, your common sense will feel heightened, making it the perfect time to balance a budget or organize your home.

As Venus enters Taurus, the sign’s ruling planet, sensual energy will pique and the desire for tangible fulfillment will be strong. Push yourself to enjoy pleasures that stimulate your corporeal senses, like spending time outside on a nice day or splurging on those items sitting in your Amazon cart. Just beware the darker side of Venus: possessiveness and objectification of the people you hold dearest. You don’t own other people, dude. Sorry ‘bout it!

We’ll see the end of Taurus season marked by a Full Moon in Scorpio. You’ll sense the urge to dive deep into your feelings, and it won’t be easy. Make a plan to engage in truly meaningful emotional exchanges, which will soothe the burns from all the rapid change you’ve been experiencing. Connect deeply with those who truly matter, and you will find the purification and redemption you’ve been needing. Also, avoid getting a surgery during the full moon. Not saying something bad will happen…but it might. Have fun, kiddos!”




Brandon Day is the Director of Marketing at Belle Isle Moonshine. He has no actual astrology credentials. As a general rule, you probably shouldn’t listen to his advice–except about that Amazon cart.



MATADOR’S REVENGE


Ingredients:

+ 1 ½ oz. Belle Isle Honey Habanero

+ ½ oz. mezcal

+ 1 oz. pineapple juice

+ ¾ oz. fresh lime juice

+ ½ oz. agave

+ 2-3 sprigs cilantro

Preparation:

Add all ingredients to a mixing tin over ice. Shake vigorously and double-strain into a chilled coupe glass. Garnish with cilantro sprig.




Still thirsty?

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Three CBD Cocktails to make your April 20th Extra Chill

CocktailsStephanie StantonComment

How chill can you get?

All photos by Joey Wharton.

Unless you’ve been asleep for the past few years (hey, no judgement here), you’ve likely heard everyone from the dude at your local headshop to your mom’s friend Susan talking about CBD’s magical healing powers. CBD (short for Cannabidiol, if you really need to know) is a non-psychoactive compound found in the cannabis plant. It shares many of its fellow compound THC’s health benefits without the psychoactive properties. TLDR: it won’t get you high. Whether your problem is insomnia, stress, or even acne, experts and regular folks alike claim that CBD could be your solution.

Being the fastidious Good Times Experts we are here at Belle Isle, we thought we’d follow this trend to its most logical next step: CBD cocktails. In honor of this weekend’s hemptastic holiday, we’re sharing a few deliciously dank CBD cocktails to help you simultaneously turn up and wind down this 4/20.

DANK BEFORE DECAF

Need a little pick-me-up without the jitters or crash? Mellow your coffee cocktail with a few drops of CBD bitters! We used these Mountain Elixirs orange bitters to brighten up (and mellow out) this drink’s robust coffee notes.

Ingredients:

Preparation:

Add all ingredients to a mixing tin with ice. Shake vigorously for about 20 seconds. Strain out ice, then dry shake for another 15 seconds. Strain into a chilled coupe glass. Garnish with chicory on top.

ALL HOPPED UP

Ever catch a whiff of an IPA and think it smelled, well…weedy? There are more than a few similarities between the hop plant and cannabis. We played up that alluring aroma in this simple Ruby Red Grapefruit sour topped with IPA. We added a few drops of full-spectrum CBD oil from Seattle-based Dazey.

Ingredients:

Add first four ingredients to a mixing tin with ice. Shake and strain into a Collins glass over fresh ice. Layer with IPA by slowly pouring the beer on upside down spoon over the cocktail.

IN the weeds

One of the cannabis plant’s many superpowers is its antioxidant capability. This cocktail ups the antioxidant ante by adding a hefty dose of matcha powder to the sweet heat of our Honey Habanero moonshine. We topped our ‘tail with the delicious peach-ginger soda from CBD-infused sparkling water purveyors Recess.

Ingredients:

Preparation:

Add first four ingredients to a mixing with ice. Shake vigorously and double-strain to a rocks glass over fresh ice. Top with Recess soda and garnish with a lemon wheel sprinkled with extra matcha powder.

**As different substances affect people differently, we recommend you try CBD on its own before attempting to mix it with alcohol.

Want more cocktail ideas?

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Spring Cleaning: Three Handy Household Uses for your Old Vodka

Process, Spirit School'edStephanie StantonComment

There’s no wrong place to enjoy a 100 Proof Martini.

Photos by Joey Wharton.

By now, you know that you deserve to replace your vodka with something ‘shinier–but that doesn’t mean you have to throw it away! We’re not monsters, after all. Vodka has plenty of practical uses that don’t involve your cocktail glass.

Just in time for Spring Cleaning season, we’re sharing some tips to put that tired old spirit to good use–and leave your house looking spotless in the process After countless experiments (and even more cocktails), our Director of Marketing, Brandon Day, developed these three easy ways you can repurpose your old vodka into the perfect Spring Cleaning tool. Oh, and since you know we won't clean (or do anything, really) without a cocktail in hand, we're also sharing a few cocktail recipes to make the whole dirty process a tad 'shinier. Let’s dive in!

Cleaning Tip #1: Remove Old Labels

We all know the old adage: Reduce, reuse, recycle, Rihanna. One of our favorite ways to cut back on trash is to repurpose glass jars and bottles, but getting those pesky labels off can be a bit of a struggle. The burn of your old vodka is exactly the kind of firepower you need to get those labels off.

While you let the vodka sit on the label, kick back and enjoy a sip of this new, improved take on the Harvey Wallbanger, made with our latest infusion Belle Isle Blood Orange.

HARVEY SHINEBANGER

Ingredients:

Preparation:

Add all ingredients to a mixing tin over ice. Shake and strain into a rocks glass over fresh ice.

Cleaning Tip #2: Sanitize Surfaces

We’re not saying you should dump your vodka down the drain, but did you know you can DIY a simple surface cleaner with it? All you need is vodka, water, and your choice of essential oils combined in a spray bottle.

Even though you just cleaned your bathroom, now it’s time to treat yourself by dirtying things back up. That’s right - we’re talking about our take on the classic Dirty Martini, swapping out vodka for the smooth taste of Belle Isle 100 Proof.

Ingredients:

Preparation:

Combine all ingredients in a mixing glass with ice and stir. Strain into a martini glass and garnish with olives, lemon twist, or any other garnish you'd like. Feel free to customize this recipe to make your ideal martini!

 

Cleaning Tip #3: Fight Off Home Invaders

Vodka’s amazing ability to burn your tastebuds is surpassed only by its capacity to kill pests that can infect your beloved houseplants. Vodka is a great alternative for stopping insect home invaders, as it is much gentler on your plant than harsh, chemical-filled insecticides. If you were hoping for a vodka-based solution to stopping actual home invaders, we’d suggest a taser instead.

Saving your plant from invasion is hard work. As a reward, mix yourself up this floral-inspired twist of The Aviation, featuring a splash of citrus using Belle Isle Ruby Red Grapefruit.

The Earhart


Ingredients:

Preparation:

Drop one Luxardo cherry into a chilled coupe glass. Combine remaining ingredients into a mixing tin with ice. Shake vigorously and strain into coupe.



HAPPY CLEANING!

Still thirsty?

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Behind the Bar: Abiose Spriggs // The Playhouse / Swillburger

Behind the BarStephanie StantonComment

The Playhouse/Swillburger has a lot going on. Located on the border of Rochester’s Swillburg and South Wedge neighborhoods, the sprawling barcade is housed in an old Baptist church building. Inside, you’ll find an impressive collection of both vintage and newer arcade games ranging from Ms. Pac Man to Big Buck Hunter to (everyone’s favorite drinking hazard) Skee-Ball. Many similar game-heavy establishments would be content to serve up domestic beer bottles and watery highballs to their screen-captive guests–but not here at The Playhouse. While the adjoining burger joint, Swillburger, serves drool-inducing sandwiches to the masses, The Playhouse boasts an inventive-yet-accessible cocktail menu and an equally impressive craft beer list. Bottom line: it’s nearly impossible not to have fun here.

This is in part thanks to Abiose Spriggs, The Playhouse’s bar manager, whose infectious laugh, ease with guests, and delicious, cheekily-named cocktails make chilling at the bar just as fun as any game in the building. We recently chatted with Abiose about cutting his industry teeth by washing dishes, his favorite bar book, and his longstanding love of amaro. He also shared the recipes for two super-tasty Belle Isle concoctions–Hipster’s Delite and Swipe Right? And yes, there is an emphasis on the question mark.

First thing’s first, who are you?

My name is Abiose Spriggs, and I’m the bar manager and a bartender here at The Playhouse.


How long have you been bartending?

I’ve been bartending about three and a half years. Maybe more like four. I kind of lose count sometimes.

What first got you behind the bar?

I started working at The Owl House, which is a sister restaurant to this bar. I was in the kitchen there first, and they lost a bartender. They were like, “Is anybody interested in doing this?” And I was like, “Yeah, I want to try something different.” I was used to washing dishes and expediting food, so it was a total 180 for me.


Any pro-tips for someone starting out behind the bar?

Read a lot of books. That’s how I got most of my knowledge starting out. Also, just go to your favorite local cocktail bar and watching the bartenders.

Do you have a favorite bar book?

My first one was the Death and Co. bar book. I thought that one was pretty informative and pivotal to the building of my bar knowledge.

What’s your favorite drink made by someone else?

I like to stick to the classics. I usually do like a rye Old Fashioned or something else that’s whiskey-forward.


Favorite drink that you make?

My go-to is the Old Pal. It’s another rye whiskey cocktail that’s a variation of a Negroni–so rye, Campari, and dry vermouth with a lemon twist.



Favorite thing to drink when no one’s looking?

Genny Light, but I drink that when people are looking, too.




If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Any amaro. My first real amaro love was Cynar, and I still have a love affair with it.


What’s your favorite part about working at your bar?

Definitely the staff I work with. Everyone’s amazing, everyone’s hands-on and definitely invested. Plus, it’s just a fun bar. You never get to see bartenders truly have fun like I feel that we have fun here. I mean, we work at an arcade.


Where do you like to stop in for a drink?

My favorite watering hole would probably be Caverly’s. It’s an Irish bar not too far away from here–just a little hole in the wall. I actually really don’t drink cocktails when I’m not working. I’m just a beer and a shot kind of guy.


What make Rochester's food & drink scene unique?

As far as the drinking scene, you have to give a big shoutout to RCR [Rochester Cocktail Revival] and what it’s done for Rochester and the cocktail community here. I’m pretty sure it’s the only [weeklong] cocktail convention in New York state–but don’t quote me on that [ed. note: he’s right!]. Those who are into the scene here find their bars and their bartenders. It’s great.


Give us your golden rule when it comes to bar etiquette.

Hospitality’s pretty important to me, in terms of customer service and making sure the guest feels comfortable, and that they’re happy and enjoying themselves. It’s harder to do on the weekends when it’s super busy, but when you find the time to make the experience unique for someone, it feels good.


What’s your favorite way to drink Belle Isle?

I like to use the Cold Brew Coffee moonshine in White Russians. Or just that with our Cold Brew is pretty darn good.


Hipster’s delite

Ingredients:

Preparation:

Combine first two ingredients in a Collins glass over ice. Top with kombucha and garnish with a lime.






swipe right?

Ingredients:

Preparation:

Combine all ingredients in a mixing tin over ice. Shake vigorously and double-strain into a chilled coupe glass.

Want more Behind the Bar action?

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.