Colonial Beach

Every cocktail at Pasture is named after a place in Virginia. Bartender Beth Dixon believes in a farm-to-table approach to cocktails, and she often mixes in herbs and vegetables from her own garden. The Colonial Beach contains green cardamom and grapefruit-peel-infused moonshine, Gran Gala orange liqueur, Cardamaro Amaro, fresh orange juice and local honey vinegar.
By / Photography By Shell B Royster | July 10, 2015

Ingredients

  • 1½ ounces cardamom and grapefruit–infused Belle Isle Moonshine (recipe follows)
  • ¾ ounce Gran Gala orange liqueur
  • ¾ ounce Cardamaro
  • 1 ounce orange juice
  • ½ ounce Lindera Farms honey vinegar
  • 1 bottle of Belle Isle Moonshine
  • zest of 1 grapefruit
  • 30 green cardamom pods

Preparation

For the cardamom and grapefruit infusion:

Pour bottle of Belle Isle Moonshine, grapefruit zest and green cardamom pods into a Mason jar and allow to infuse for 2–4 days. Strain and enjoy.

Instructions

For the cocktail:

Shake all ingredients and strain over large cube in rocks glass. Garnish with a twist of grapefruit.

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Ingredients

  • 1½ ounces cardamom and grapefruit–infused Belle Isle Moonshine (recipe follows)
  • ¾ ounce Gran Gala orange liqueur
  • ¾ ounce Cardamaro
  • 1 ounce orange juice
  • ½ ounce Lindera Farms honey vinegar
  • 1 bottle of Belle Isle Moonshine
  • zest of 1 grapefruit
  • 30 green cardamom pods
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