Category: Cocktails

The First Landing Cup, a first-of-its-kind competition just for Virginia-made spirits, shines a spotlight on the craftsmanship and excellence found across Virginia’s distilling community. 

The inaugural competition took place in April, in which world-class judges gathered to blindly evaluate and score each entry on aroma, taste, mouthfeel, finish and overall balance. Click here to learn more about the competition.

Out of 101 award-winning spirits, 11 earned top honors with scores of 90+ to claim a coveted gold medal. From bold, heritage-driven whiskeys and brandies to inventive expressions like oolong tea gin, hot honey rye and even salsa-inspired vodka, this remarkable lineup sets the stage for cocktails that are as refined as they are unexpected. 

We’ve created a unique recipe for each gold medalist — perfect for everything from the first toast of the night to the perfect nightcap. Keep reading to learn how to incorporate the best of Virginia into your next glass.

You can also browse each of the recipes featuring First Landing Cup winners here.

Chocolate Old Fashioned

Chocolate Old Fashioned

Presented by Virginia Distillery Company, featuring Courage & Conviction Signature Malt

Courage & Conviction Signature Malt is bursting with aromas of caramel and butterscotch and features a vibrant palate of bright red fruit, raspberry, cocoa, warm barrel spice and soft vanilla. Its creamy, exceptionally smooth finish makes it an ideal base for a chocolate Old Fashioned. The cocoa and spice notes complement the richness of maple syrup, while the bright fruit and vanilla harmonize beautifully with Angostura Chocolate Bitters, creating a layered, indulgent cocktail.

Ingredients:

Simply, add Courage & Conviction Signature Malt Whisky, maple syrup and the Angostura chocolate bitters to a mixing glass with ice and stir. Strain into a rocks glass over fresh ice.

For an added layer of extravagance, express orange oil over the top and garnish with the peel and shaved chocolate.

Brandy Old House

Brandy Old House

Presented by Old House Vineyards, featuring Estate Brandy XO

Rich and refined, the Estate Brandy XO brings depth and complexity to the Brandy Old House cocktail with inviting aromas of dried fig and toasted almond. It features smooth layers of baked apple, honey and warm spice, complemented by a long finish of cocoa and oak on the palate. When paired with Angostura Orange Bitters, the citrus accentuates the brandy’s fruit and spice, creating a bright yet elegant cocktail.

Ingredients:

  • 2 oz. Old House Vineyards Estate Brandy XO
  • 2 dashes Angostura Orange Bitters
  • Garnish with Orange Slice and Cherry  

Note: No additional sugar needed; the sweetness of the Brandy will make for the perfect cocktail. Just add brandy and bitters to a rocks glass with ice and stir to combine. Garnish with an orange slice and cherry.

Mystic Grove

Mystic Grove cocktail

Presented by Mt. Defiance Distillery, featuring Mt. Defiance Absinthe Supérieure

The Mt. Defiance Absinthe Supérieure is the star of this cocktail with its assertive anise character that is rich with fennel and black licorice, further elevated by bright citrus and a minty finish. The bold botanical profile cuts through and defines the blend, lending depth and complexity to the lighter elements. 

Ingredients:

Combine all ingredients in a shaker with ice, then shake and strain into chilled coupe glass. Finish with a fresh squeeze of strained lemon juice and garnish with a sprig of fennel.

Salsa Bloody Mary

Salsa Bloody Mary

Presented by MurLarkey Distilled Spirits, featuring MurLarkey Distilled Spirits Salsa Borracha Vodka

Packed with 15 all-natural botanicals, fresh garden veggies and just the right kick of spice, Salsa Borracha Vodka takes a Bloody Mary to a whole new level. Think bold, briny flavor with an extra punch of savory depth — like your favorite Bloody Mary got a chef’s table upgrade. Add a squeeze of lemon and lime, a cool cucumber garnish and a zesty tajin rim, and you’ve got a Salsa Bloody Mary that’s fresh, spicy and downright impossible to sip just once.

Ingredients:

Grab a shaker and add ice, Salsa Borracha Vodka and your favorite Bloody Mary mix. Shake well. Pour into a tajin-rimmed glass and garnish with lemon, lime and cucumber.

Cucumber Basil Smash

cucumber basil smash cocktail

Presented by MurLarkey Distilled Spirits, featuring MurLarkey Imagination Gin

The MurLarkey Imagination Gin opens with bright citrus notes that gracefully transition into soft, nuanced botanicals, finishing with delicate juniper undertones. When paired with limeade, white cranberry juice, fresh lime and basil, the gin’s vibrant citrus and herbal notes shine, complementing the tart-sweet profile of the drink.

Ingredients:

Shake the ingredients over ice and pour into a tall glass. Garnish with a basil sprig, lime slice and cucumber slice. 

Monticello Manhattan

Monticello Manhattan cocktail

Presented by Ragged Branch Distillery, featuring Ragged Branch Straight Rye Whiskey

The Ragged Branch Straight Rye Whiskey, with its slightly spicy character and grain-forward depth, is the perfect backbone for a cocktail that layers warmth and complexity. The burnt sugar and dried fruit undertones complement the rich sweetness of the maple syrup and amaretto, while the rye’s boldness balances the velvety notes of sweet vermouth. A touch of applewood liquid smoke ties it all together, amplifying the whiskey’s natural warmth with a subtle, savory edge.

Ingredients:

Add rye whiskey, maple syrup, amaretto, sweet vermouth and applewood liquid smoke (yes, this really pulls it all together) into a mixing glass with ice and stir well until chilled. Then, strain it into a chilled coupe glass and garnish with an orange peel or cherry.

Virago Blanc Martini

Virago Blanc Martini cocktail

Presented by Virago Spirits, featuring Virago Modern Gin with Oolong Tea

Virago Modern Gin, with its bold Szechuan pepper and aromatic Oolong tea notes, lays the groundwork for a cocktail full of nuance and character. Dolin Blanc adds a soft, floral sweetness that balances the gin’s bright lemon and grapefruit zest, while grapefruit bitters amplify its citrus edge. Hints of sweet anise and a long, savory finish bring it all together, creating a cocktail that’s both elegant and refreshingly unexpected.

Ingredients:

Throw all ingredients into a glass, add ice and stir. Strain into a chilled Martini glass, expressing and garnishing with a lemon peel.

Lemon-Spice Custard Cookie

Lemon-spice custard cookie cocktail

Presented by Catoctin Creek, featuring Catoctin Creek Hot Honey Rye Whiskey

Catoctin Creek’s Hot Honey Rye brings a rich honeyed aroma and velvety mouthfeel, setting the stage for a cocktail that’s equal parts indulgent and bold. Its natural sweetness melds seamlessly with the zesty warmth of ginger liqueur, while lemon curd adds a silky, citrusy lift. Just as the flavors settle, the rye’s peppery heat delivers a lively kick, and black walnut bitters anchor the sip with deep, earthy complexity.

Ingredients:

  • 1.75 oz. Hot Honey Rye Whiskey
  • 0.5 oz. Ginger Liqueur or Ginger Syrup
  • 0.75 oz. Lemon Curd
  • 1-2 dashes Black Walnut Bitters 
  • Garnish with Lemon Peel and Dried Ginger

Combine all ingredients and shake well. Strain the mix into a coupe and garnish with a lemon peel and dried ginger (only if you have it). Bonus points if you have a gingerbread or citrus tart ready to pair.

Midship Man-hattan

Midship Man-hattan cocktail

Presented by KO Distilling, featuring Distiller’s Reserve Bottled-in-Bond Rye

Distiller’s Reserve Bottled-in-Bond Rye Whisky has warm vanilla and caramel notes that provide a rich, smooth foundation that beautifully balances the spirit’s natural spice. Subtle hints of baking spices and apricot complement the citrusy, floral complexity of Amaro Montenegro, while lemon juice adds a crisp, refreshing edge. The angostura and orange bitters in this cocktail enhance the rye’s spicy backbone and lift the fruit and herbal nuances, creating a cocktail that’s layered, bright and grounded in classic rye fashion.

Ingredients:

Combine all ingredients in a mixing glass with ice. Stir until it’s well-chilled (usually around 30 seconds), then strain it into a chilled coupe glass. Garnish with a dried slice of lemon.

Gold Nugget Old Fashioned

Gold Nugget Old Fashioned cocktail

Presented by KO Distilling, featuring Distiller’s Reserve Bottled-in-Bond Bourbon

Distiller’s Reserve Bottled-in-Bond Bourbon opens with warm vanilla and transitions seamlessly into layers of caramel, baking spice and dried apricot, making it an ideal match for the zesty kick of ginger simple syrup. The richness of English toffee and toasted almonds adds depth and warmth, while cherry and ginger bitters draw out the fruit and spice elements. A subtle dusting of dark cocoa lingers in the background, grounding the cocktail with a bittersweet finish that’s both bold and beautifully balanced.

Ingredients:

In a rocks glass, combine everything with ice. Stir the mixture gently for about 30 seconds to thoroughly chill and slightly dilute the cocktail. Garnish with an orange peel and a candied orange for a gorgeous glass.

Bob Roy

Bob Roy cocktail

Presented by Caiseal Beer and Spirits Company, featuring Caiseal Peated American Single Malt Whiskey

With bold notes of leather, peat smoke and maple, the Caiseal Peated American Single Malt Whiskey brings a rugged, campfire intensity that pairs perfectly with the deep, herbal sweetness of sweet vermouth. The earthy undertones are enriched by Angostura bitters, which enhance the whiskey’s complexity while adding structure and spice. The result is a smoky, grounded cocktail with just the right touch of maple.

Ingredients:

Add all ingredients to a mixing glass with ice and stir until chilled. Strain and serve neat. Garnish with cherries or lemon twist, if you like.

 

The First Landing Cup recognizes the best of the best, and we invite you to experience the mastery firsthand. These award-winning spirits are the perfect foundation for your next cocktail, whether you try one of these or elevate your favorite recipe. 

Time to get shaking, stirring and straining! As always, please enjoy Virginia Spirits responsibly. 

Make it Virginia Made with Henry Hill Jr.

Welcome to the “Make it Virginia-Made” series, where we travel across the commonwealth to visit restaurants serving up Virginia spirits. These top-notch establishments and bartenders have a commitment to quality, local brands, understanding any cocktail — from fruity to sour to spirit-forward — can be Virginia-made. And it not only can be Virginia-made, it can be better Virginia-made.

You may have seen our lively host Henry Hill, Jr., a.k.a. the winner of The 2024 Virginia Cocktail Games, sitting down with a local bartender on our @VaSpirits Instagram. Here, we’re giving you the full download on what you saw and didn’t see during the visit. You’re about to learn about what makes this restaurant so special – so, get comfy and grab a drink – or better yet, head over to Blue Atlas and sip for yourself. 

Get to Know Blue Atlas

Blue Atlas has quickly become one of Richmond’s culinary gems since opening in 2020, offering a globally inspired dining experience that feels both adventurous and deeply rooted in respect for ingredients. 

Founded by husband-and-wife chefs Rachel and Ben, the restaurant blends Rachel’s extensive world travels with Ben’s classical culinary training, resulting in a menu designed for sharing — just as meals are traditionally enjoyed in many cultures around the globe. Each dish draws inspiration from a different region of the world, encouraging guests to explore diverse flavors while connecting with one another over food meant to spark conversation.

What sets Blue Atlas apart is its focus on sustainability and wellness without compromising on creativity or flavor. With vegetables often taking center stage, Blue Atlas champions a “clean eating” philosophy, crafting dishes that not only taste exceptional but also align with a vision for a healthier planet. 

This ethos extends to its bar program, which pairs these globally influenced plates with local spirits, showcasing Virginia’s own craft distillers alongside international flavors. At Blue Atlas, every plate and pour is designed to leave you feeling good — about what you’re eating, who you’re dining with and the planet we all call home.

Who’s Behind the Bar

Ryan Wirt bartender

Meet Ryan Wirt, the creative force behind the bar at Blue Atlas. Before perfecting cocktails, Ryan spent 13 years as a barista and coffee roaster, honing his love for flavor balance and precision — skills that now define his mixology. 

Alongside his wife Brittany (whom he met while both of them were behind the bar at a restaurant in Tennessee), he built and ran a mobile cocktail business, crafting custom drinks for weddings and events, before settling in Richmond to shake things up for Blue Atlas guests.

What is a bartending trend you’ve noticed?   

“I feel like trends change so much, it’s like a boomerang. Everything comes out and then kind of goes away, and then it comes right back around. 

“Personally, I love classics. And I feel like they have made a resurgence. For a while, everybody was getting as crazy as they could [with cocktail recipes]. And now, people go into places and ask for a Manhattan. So, I constantly keep myself abreast of the classic cocktails.”

What’s your opinion on the term bartending vs. mixology?

“We’re not mixologists. We’re just bartenders. When it comes down to it, this job is purely hospitality — it’s to serve whoever’s sitting across from me and make sure that they’re having a great time. 

“Yeah, there’s an element of mixing involved with things and getting to know the spirits and the ingredients that you’re working with. But I think that when you start to put really fancy terms on things, it starts to get to some people’s heads. If you want to come in and order a beer and a shot, that’s going to make me happy, right? So, yeah, I’m just a bartender.”

What’s in Your Glass

haru collins cocktail

You’ve pulled up to the restaurant and taken your seat at the bar. If you ask for local, Ryan might just mix up the approachable, yet elevated, Haru Collins. 

Ingredients

  • 1.5 Cirrus Vodka
  • 0.5 oz Aperol
  • 1 oz yuzu
  • 0.5 oz green tea syrup
  • lemon garnish

Add all ingredients, plus ice, to a shaker. Shake until chilled and pour into a Collins glass filled with fresh ice. Garnish with a lemon peel.

 

Sounds (and sips) like the makings of a great night. Please enjoy Virginia Spirits responsibly. 

Make it Virginia Made with Henry Hill Jr.

Welcome to the “Make it Virginia-Made” series, where we travel across the commonwealth to visit restaurants serving up Virginia spirits. These top-notch establishments and bartenders have a commitment to quality, local brands, understanding any cocktail — from fruity to sour to spirit-forward — can be Virginia-made. And it not only can be Virginia-made, it can be better Virginia-made.

You may have seen our lively host Henry Hill, Jr., a.k.a. the winner of The 2024 Virginia Cocktail Games, sitting down with a local bartender on our @VaSpirits Instagram. Here, we’re giving you the full download on what you saw and didn’t see during the visit. You’re about to learn about what makes this restaurant so special – so, get comfy and grab a drink – or better yet, head over to Blue Atlas and sip for yourself. 

Get to Know Blue Atlas

Blue Atlas has quickly become one of Richmond’s culinary gems since opening in 2020, offering a globally inspired dining experience that feels both adventurous and deeply rooted in respect for ingredients. 

Founded by husband-and-wife chefs Rachel and Ben, the restaurant blends Rachel’s extensive world travels with Ben’s classical culinary training, resulting in a menu designed for sharing — just as meals are traditionally enjoyed in many cultures around the globe. Each dish draws inspiration from a different region of the world, encouraging guests to explore diverse flavors while connecting with one another over food meant to spark conversation.

What sets Blue Atlas apart is its focus on sustainability and wellness without compromising on creativity or flavor. With vegetables often taking center stage, Blue Atlas champions a “clean eating” philosophy, crafting dishes that not only taste exceptional but also align with a vision for a healthier planet. 

This ethos extends to its bar program, which pairs these globally influenced plates with local spirits, showcasing Virginia’s own craft distillers alongside international flavors. At Blue Atlas, every plate and pour is designed to leave you feeling good — about what you’re eating, who you’re dining with and the planet we all call home.

Who’s Behind the Bar

Ryan Wirt bartender

Meet Ryan Wirt, the creative force behind the bar at Blue Atlas. Before perfecting cocktails, Ryan spent 13 years as a barista and coffee roaster, honing his love for flavor balance and precision — skills that now define his mixology. 

Alongside his wife Brittany (whom he met while both of them were behind the bar at a restaurant in Tennessee), he built and ran a mobile cocktail business, crafting custom drinks for weddings and events, before settling in Richmond to shake things up for Blue Atlas guests.

What is a bartending trend you’ve noticed?   

“I feel like trends change so much, it’s like a boomerang. Everything comes out and then kind of goes away, and then it comes right back around. 

“Personally, I love classics. And I feel like they have made a resurgence. For a while, everybody was getting as crazy as they could [with cocktail recipes]. And now, people go into places and ask for a Manhattan. So, I constantly keep myself abreast of the classic cocktails.”

What’s your opinion on the term bartending vs. mixology?

“We’re not mixologists. We’re just bartenders. When it comes down to it, this job is purely hospitality — it’s to serve whoever’s sitting across from me and make sure that they’re having a great time. 

“Yeah, there’s an element of mixing involved with things and getting to know the spirits and the ingredients that you’re working with. But I think that when you start to put really fancy terms on things, it starts to get to some people’s heads. If you want to come in and order a beer and a shot, that’s going to make me happy, right? So, yeah, I’m just a bartender.”

What’s in Your Glass

haru collins cocktail

You’ve pulled up to the restaurant and taken your seat at the bar. If you ask for local, Ryan might just mix up the approachable, yet elevated, Haru Collins. 

Ingredients

  • 1.5 Cirrus Vodka
  • 0.5 oz Aperol
  • 1 oz yuzu
  • 0.5 oz green tea syrup
  • lemon garnish

Add all ingredients, plus ice, to a shaker. Shake until chilled and pour into a Collins glass filled with fresh ice. Garnish with a lemon peel.

 

Sounds (and sips) like the makings of a great night. Please enjoy Virginia Spirits responsibly. 

Make it Virginia Made with Henry Hill Jr.

Welcome to the “Make it Virginia-Made” series, where we travel across the commonwealth to visit restaurants serving up Virginia spirits. These top-notch establishments and bartenders have a commitment to quality, local brands, understanding any cocktail — from fruity to sour to spirit-forward — can be Virginia-made. And it not only can be Virginia-made, it can be better Virginia-made.

You may have seen our lively host Henry Hill, Jr., a.k.a. the winner of The 2024 Virginia Cocktail Games, sitting down with a local bartender on our @VaSpirits Instagram. Here, we’re giving you the full download on what you saw and didn’t see during the visit. You’re about to learn about what makes this restaurant so special – so, get comfy and grab a drink – or better yet, head over to Blue Atlas and sip for yourself. 

Get to Know Blue Atlas

Blue Atlas has quickly become one of Richmond’s culinary gems since opening in 2020, offering a globally inspired dining experience that feels both adventurous and deeply rooted in respect for ingredients. 

Founded by husband-and-wife chefs Rachel and Ben, the restaurant blends Rachel’s extensive world travels with Ben’s classical culinary training, resulting in a menu designed for sharing — just as meals are traditionally enjoyed in many cultures around the globe. Each dish draws inspiration from a different region of the world, encouraging guests to explore diverse flavors while connecting with one another over food meant to spark conversation.

What sets Blue Atlas apart is its focus on sustainability and wellness without compromising on creativity or flavor. With vegetables often taking center stage, Blue Atlas champions a “clean eating” philosophy, crafting dishes that not only taste exceptional but also align with a vision for a healthier planet. 

This ethos extends to its bar program, which pairs these globally influenced plates with local spirits, showcasing Virginia’s own craft distillers alongside international flavors. At Blue Atlas, every plate and pour is designed to leave you feeling good — about what you’re eating, who you’re dining with and the planet we all call home.

Who’s Behind the Bar

Ryan Wirt bartender

Meet Ryan Wirt, the creative force behind the bar at Blue Atlas. Before perfecting cocktails, Ryan spent 13 years as a barista and coffee roaster, honing his love for flavor balance and precision — skills that now define his mixology. 

Alongside his wife Brittany (whom he met while both of them were behind the bar at a restaurant in Tennessee), he built and ran a mobile cocktail business, crafting custom drinks for weddings and events, before settling in Richmond to shake things up for Blue Atlas guests.

What is a bartending trend you’ve noticed?   

“I feel like trends change so much, it’s like a boomerang. Everything comes out and then kind of goes away, and then it comes right back around. 

“Personally, I love classics. And I feel like they have made a resurgence. For a while, everybody was getting as crazy as they could [with cocktail recipes]. And now, people go into places and ask for a Manhattan. So, I constantly keep myself abreast of the classic cocktails.”

What’s your opinion on the term bartending vs. mixology?

“We’re not mixologists. We’re just bartenders. When it comes down to it, this job is purely hospitality — it’s to serve whoever’s sitting across from me and make sure that they’re having a great time. 

“Yeah, there’s an element of mixing involved with things and getting to know the spirits and the ingredients that you’re working with. But I think that when you start to put really fancy terms on things, it starts to get to some people’s heads. If you want to come in and order a beer and a shot, that’s going to make me happy, right? So, yeah, I’m just a bartender.”

What’s in Your Glass

haru collins cocktail

You’ve pulled up to the restaurant and taken your seat at the bar. If you ask for local, Ryan might just mix up the approachable, yet elevated, Haru Collins. 

Ingredients

  • 1.5 Cirrus Vodka
  • 0.5 oz Aperol
  • 1 oz yuzu
  • 0.5 oz green tea syrup
  • lemon garnish

Add all ingredients, plus ice, to a shaker. Shake until chilled and pour into a Collins glass filled with fresh ice. Garnish with a lemon peel.

 

Sounds (and sips) like the makings of a great night. Please enjoy Virginia Spirits responsibly. 

Make it Virginia Made with Henry Hill Jr.

Welcome to the “Make it Virginia-Made” series, where we travel across the commonwealth to visit restaurants serving up Virginia spirits. These top-notch establishments and bartenders have a commitment to quality, local brands, understanding any cocktail — from fruity to sour to spirit-forward — can be Virginia-made. And it not only can be Virginia-made, it can be better Virginia-made.

You may have seen our lively host Henry Hill, Jr., a.k.a. the winner of The 2024 Virginia Cocktail Games, sitting down with a local bartender on our @VaSpirits Instagram. Here, we’re giving you the full download on what you saw and didn’t see during the visit. You’re about to learn about what makes this restaurant so special – so, get comfy and grab a drink – or better yet, head over to Blue Atlas and sip for yourself. 

Get to Know Blue Atlas

Blue Atlas has quickly become one of Richmond’s culinary gems since opening in 2020, offering a globally inspired dining experience that feels both adventurous and deeply rooted in respect for ingredients. 

Founded by husband-and-wife chefs Rachel and Ben, the restaurant blends Rachel’s extensive world travels with Ben’s classical culinary training, resulting in a menu designed for sharing — just as meals are traditionally enjoyed in many cultures around the globe. Each dish draws inspiration from a different region of the world, encouraging guests to explore diverse flavors while connecting with one another over food meant to spark conversation.

What sets Blue Atlas apart is its focus on sustainability and wellness without compromising on creativity or flavor. With vegetables often taking center stage, Blue Atlas champions a “clean eating” philosophy, crafting dishes that not only taste exceptional but also align with a vision for a healthier planet. 

This ethos extends to its bar program, which pairs these globally influenced plates with local spirits, showcasing Virginia’s own craft distillers alongside international flavors. At Blue Atlas, every plate and pour is designed to leave you feeling good — about what you’re eating, who you’re dining with and the planet we all call home.

Who’s Behind the Bar

Ryan Wirt bartender

Meet Ryan Wirt, the creative force behind the bar at Blue Atlas. Before perfecting cocktails, Ryan spent 13 years as a barista and coffee roaster, honing his love for flavor balance and precision — skills that now define his mixology. 

Alongside his wife Brittany (whom he met while both of them were behind the bar at a restaurant in Tennessee), he built and ran a mobile cocktail business, crafting custom drinks for weddings and events, before settling in Richmond to shake things up for Blue Atlas guests.

What is a bartending trend you’ve noticed?   

“I feel like trends change so much, it’s like a boomerang. Everything comes out and then kind of goes away, and then it comes right back around. 

“Personally, I love classics. And I feel like they have made a resurgence. For a while, everybody was getting as crazy as they could [with cocktail recipes]. And now, people go into places and ask for a Manhattan. So, I constantly keep myself abreast of the classic cocktails.”

What’s your opinion on the term bartending vs. mixology?

“We’re not mixologists. We’re just bartenders. When it comes down to it, this job is purely hospitality — it’s to serve whoever’s sitting across from me and make sure that they’re having a great time. 

“Yeah, there’s an element of mixing involved with things and getting to know the spirits and the ingredients that you’re working with. But I think that when you start to put really fancy terms on things, it starts to get to some people’s heads. If you want to come in and order a beer and a shot, that’s going to make me happy, right? So, yeah, I’m just a bartender.”

What’s in Your Glass

haru collins cocktail

You’ve pulled up to the restaurant and taken your seat at the bar. If you ask for local, Ryan might just mix up the approachable, yet elevated, Haru Collins. 

Ingredients

  • 1.5 Cirrus Vodka
  • 0.5 oz Aperol
  • 1 oz yuzu
  • 0.5 oz green tea syrup
  • lemon garnish

Add all ingredients, plus ice, to a shaker. Shake until chilled and pour into a Collins glass filled with fresh ice. Garnish with a lemon peel.

 

Sounds (and sips) like the makings of a great night. Please enjoy Virginia Spirits responsibly. 

For all the whiskey fanatics out there, you haven’t made it until you’ve joined an exclusive club at your local distillery. With these perks, you’ll have special access to tastings, barrel production and releases like never before. Here are some of the top Virginia Whiskey Clubs to choose from:

Alligator Char Society by Reservoir Distillery

Membership rate: $500 per year

Membership perks:

  • Access to exceptional and singular blends, available only to Reservoir bottle club participants
  • Entitled to reserved samplings from the Alligator Char Society Bottle Locker in our Tasting Room
  • First access to Reservoir’s new batch releases with a select window of time to order bottlings before we release them to the public.
  • Get a hip and trendy Alligator Char Society flask.

Very limited spots available! Email info@reservoirdistillery.com to learn more or join.

Courage Club by Virginia Distillery Company

Membership rates

  • $100 signature — 1 bottle shipped quarterly plus club membership benefits below.
  • $200 premier — 2 bottles shipped quarterly plus club membership benefits below.
  • $300 collector — 3 bottles shipped quarterly plus club membership benefits below.

Membership perks:

  • Quarterly bottle shipments in December, March, June and September.
  • Complementary standard tasting for up to 4 people per visit.
  • Invitations and discounts to whisky events at the distillery and around Virginia.
  • Tickets to Whisky Release Parties
  • 15% off Merchandise
  • Access to an online portal with unique content, virtual experiences and exclusive whisky library offerings and early access to limited edition releases.

Copper Fox Captain’s Club by Copper Fox Distillery

2025 membership rate: $190/year

Membership perks:

Quarterly exclusive bottle release – January/February, April, July and November.

  • Price range $49.99–$189.99 per bottle (bottle purchases are additional to membership). Club members are obligated to purchase one bottle per release. 
  • Each release will be presented at a quarterly private event at our Williamsburg and Sperryville properties. Members, plus one (1) guest are invited to attend up to 4 events annually. Events include a welcome cocktail, a tasting of the release, two drink tickets for the cocktail of your choice and heavy hors d’oeuvres. 
  • 20% distillery discount on food, flights and cocktails for members and their guests. Excludes bottle sales.
  • Private tours — 12 complimentary tours per year
  • Single barrel private label opportunities — Work with our staff to hand-select your own private label. We can create a custom label or sticker and facilitate distribution. 

Iron Fist Cocktail Club Membership by Ironclad Distillery

Membership rates:

  • One month membership = $75
  • Three month membership = $210
  • Six month membership = $390
  • One year membership = $720

Membership perks:

Each month, our talented team of bartenders will craft an improved, fancy, barrel-aged, rare or simply delicious bottled bourbon cocktail for you, marked with your name and the history of the concocted drink. Find it stashed safely in our Iron Fist Cocktail Cabinet, along with your very own glass.

Rules with an Iron Fist Membership

  • Your monthly cocktail concoction comes in an 8 oz. bottle with your name on it.
  • Each personalized bottle serves approximately eight cocktails.
  • If you don’t finish your bottle, don’t fret! You can take the remaining concoction home to enjoy.
  • We will send you information about the latest cocktail selection at the beginning of each month.
  • Membership benefits include a keepsake Iron Fist cocktail glass, invitations to special events, plus first dibs access to new product releases.

Cornerstone Club by Catoctin Creek Distillery

Membership rates:

Individual plan: $299 quarterly or $999 annually 

  • 4 events a year, with opportunity to purchase a plus one ticket per event
  • 4 member-exclusive bottles (one release every quarter)
  • Option to purchase additional member-exclusive bottle
  • Free core tastings at the distillery (member +three guests)
  • Skip-the-line access on new distillery exclusives
  • Virtual town halls, masterclasses, and one vote in upcoming changes to the membership
  • Member-exclusive cocktails for purchase at the distillery
  • 20% off retail merchandise + distillery events
  • Additional surprises throughout the year

Family plan (great for couples or pairs of friends to share): $425 quarterly or $1,499 annually

  • 4 events a year for both you and a partner or a friend
  • 4 member-exclusive bottles (one release every quarter)
  • Option to purchase additional member-exclusive bottle
  • Free core tastings at the distillery (member +three guests)
  • Skip-the-line benefit to purchase up to two bottles of new distillery exclusives
  • Virtual town halls, masterclasses, and two votes in upcoming changes to the membership
  • Member-exclusive cocktails for purchase at the distillery
  • 20% off retail merchandise + distillery events
  • Additional surprises throughout the year.

Membership perks:

  1. Quarterly bottle release
  2. Members-only events: From guided barrel thieving to curated food pairings and special cocktail nights, every get-together will be an opportunity for members to share in an exclusive experience that starts with our most celebrated spirits and grows into a one-of-a-kind memory.
  3. Skip-the-line: All members can skip the line for new distillery releases and first access to purchase our most sought-after bottles.
  4. 20% off distillery events and merchandise
  5. Free exclusive pours and special off-menu cocktails for purchase at the distillery.
  6. Members are invited to town halls, where they can have a say in everything from event calendar to influencing experimental spirits produced by Catoctin Creek.
  7. Tastings included: members and up to three guests per visit are entitled to a core tasting when at the distillery.

While you’re at it, learn more about Virginia whiskey here. 

Make it Virginia Made with Henry Hill Jr.

Welcome to the “Make it Virginia-Made” series, where we travel across the commonwealth to visit restaurants serving up Virginia spirits. These top-notch establishments and bartenders have a commitment to quality, local brands, understanding any cocktail — from fruity to sour to spirit-forward — can be Virginia-made. And it not only can be Virginia-made, it can be better Virginia-made.

You may have seen our lively host Henry Hill, Jr., a.k.a. the winner of The 2024 Virginia Cocktail Games, sitting down with a local bartender on our @VaSpirits Instagram. Here, we’re giving you the full download on what you saw and didn’t see during the visit. You’re about to learn about what makes this restaurant so special – so, get comfy and grab a drink – or better yet, head over to Blue Atlas and sip for yourself. 

Get to Know Blue Atlas

Blue Atlas has quickly become one of Richmond’s culinary gems since opening in 2020, offering a globally inspired dining experience that feels both adventurous and deeply rooted in respect for ingredients. 

Founded by husband-and-wife chefs Rachel and Ben, the restaurant blends Rachel’s extensive world travels with Ben’s classical culinary training, resulting in a menu designed for sharing — just as meals are traditionally enjoyed in many cultures around the globe. Each dish draws inspiration from a different region of the world, encouraging guests to explore diverse flavors while connecting with one another over food meant to spark conversation.

What sets Blue Atlas apart is its focus on sustainability and wellness without compromising on creativity or flavor. With vegetables often taking center stage, Blue Atlas champions a “clean eating” philosophy, crafting dishes that not only taste exceptional but also align with a vision for a healthier planet. 

This ethos extends to its bar program, which pairs these globally influenced plates with local spirits, showcasing Virginia’s own craft distillers alongside international flavors. At Blue Atlas, every plate and pour is designed to leave you feeling good — about what you’re eating, who you’re dining with and the planet we all call home.

Who’s Behind the Bar

Ryan Wirt bartender

Meet Ryan Wirt, the creative force behind the bar at Blue Atlas. Before perfecting cocktails, Ryan spent 13 years as a barista and coffee roaster, honing his love for flavor balance and precision — skills that now define his mixology. 

Alongside his wife Brittany (whom he met while both of them were behind the bar at a restaurant in Tennessee), he built and ran a mobile cocktail business, crafting custom drinks for weddings and events, before settling in Richmond to shake things up for Blue Atlas guests.

What is a bartending trend you’ve noticed?   

“I feel like trends change so much, it’s like a boomerang. Everything comes out and then kind of goes away, and then it comes right back around. 

“Personally, I love classics. And I feel like they have made a resurgence. For a while, everybody was getting as crazy as they could [with cocktail recipes]. And now, people go into places and ask for a Manhattan. So, I constantly keep myself abreast of the classic cocktails.”

What’s your opinion on the term bartending vs. mixology?

“We’re not mixologists. We’re just bartenders. When it comes down to it, this job is purely hospitality — it’s to serve whoever’s sitting across from me and make sure that they’re having a great time. 

“Yeah, there’s an element of mixing involved with things and getting to know the spirits and the ingredients that you’re working with. But I think that when you start to put really fancy terms on things, it starts to get to some people’s heads. If you want to come in and order a beer and a shot, that’s going to make me happy, right? So, yeah, I’m just a bartender.”

What’s in Your Glass

haru collins cocktail

You’ve pulled up to the restaurant and taken your seat at the bar. If you ask for local, Ryan might just mix up the approachable, yet elevated, Haru Collins. 

Ingredients

  • 1.5 Cirrus Vodka
  • 0.5 oz Aperol
  • 1 oz yuzu
  • 0.5 oz green tea syrup
  • lemon garnish

Add all ingredients, plus ice, to a shaker. Shake until chilled and pour into a Collins glass filled with fresh ice. Garnish with a lemon peel.

 

Sounds (and sips) like the makings of a great night. Please enjoy Virginia Spirits responsibly. 

By Patrick Evans-Hylton 

The holidays are a time for tradition and breaking bread with family and friends. Of course, our favorite (real and hypothetical) bread comes from a Virginia bounty of local grains.

Tables across the commonwealth will soon be filled with roasted oysters and rockfish; baked ham in a brown sugar glaze and stuffed with orange slices and cloves; golden, roasted turkeys from the Shenandoah Valley served with all the trimmings; and baskets of soft rolls and cornbread.

It’s a traditional menu, indeed, and contains elements of a Christmas dinner in Coastal Virginia more than 400 years ago.

In 1608, Captain John Smith was on a trade expedition at Kecoughtan, a small village in present-day Hampton and wrote this first account of Christmas in the New World:

“The extreme wind, rain frost, and snow caused us to keep Christmas among the Savages, where we were never more merry, nor fed on more plenty of good oysters, fish, flesh, wild fowl and good bread, nor never had better fires in England than in the dry warm smoky houses of Kecoughtan.”

The Cocktails of Yore

Another tradition of the holidays, from November through the end of the year, are rich, decadent, boozy drinks, meant to warm the body and soul.

“Punch,” in particular, was plentiful – the mixing of distilled spirits with water, sugar, spice and citrus juice from the East Indies – and was found on most tables greeting guests. 

“Punch was the gentleman’s drink,” says Colonial Williamsburg Historic Foodways Supervisor Frank Clark. “It was used as a social lubricant and to finalize business deals.” 

Another holiday favorite was eggnog. According to Clark, the English have a long history of mixing alcohol and milk to create a variety of foodstuffs. 

The toddy, hot toddy, or what was originally known as the “taddy,” was another go-to beverage reaching acclaim by at least the eighteenth century. A recipe in 1786 defined it as a “beverage made of alcoholic liquor with hot water, sugar and spices.” Over time, it’s become a chicken noodle soup of sorts, with a purported cure-all property, especially for colds and related ailments. One thing is certain: it warms from the inside out.

One that has a striking likeness to drinking a boozy sugar cookie: the Tom & Jerry. Its cake-like batter is combined with brandy and rum and topped with warm milk for a unique treat. 

The drink remained popular into the early twentieth century, with interest waning and then picking back up for a while in the 1940s. Unlike eggnog, which can be served hot or cold, the Tom & Jerry is always served hot.

Want to make some of these Colonial-inspired Virginia cocktails yourself? Download a festive recipe card below for the details.

Made Good Punch: A Very Virginia Holiday Quaff

John Redwood operated perhaps the first tavern in Norfolk, establishing Redwood’s Ordinary in 1693. Redwood and his family had been involved in the sugar/molasses/rum trade in Barbados when he received a grant for Lot 47 in downtown Norfolk.

Among his first offerings was “Punch, if made good” at sixteen pence per quart, as regulated by the Norfolk County court. Punches, in general, were very popular in Colonial Virginia. They were boozy and ubiquitous in the colony. 

Based on what we know from written accounts and historical records, Redwood would have crafted something like this:

  • 2 cups spiced rum 
  • 1 cup fresh squeezed lime juice 
  • 1 cup fresh squeezed lemon juice 
  • 1 cup fresh squeezed orange juice 
  • 1 cup ginger simple syrup (see card)
  • Sparkling water
  • Freshly grated nutmeg

For the full recipe and instructions, click below.

George Washington’s Eggnog with Rum-Infused Whipped Cream

George Washington was America’s first president and owner of the country’s largest distillery at the time, and apparently he knew how to throw one heck of a party. 

Case in point: his very boozy eggnog recipe. Rooted in England, eggnog was a signature holiday drink in Colonial America. Bottoms up, fellow patriots: 

Take a quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, pint rye whiskey, pint Jamaica rum, pint sherry—mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently. 

Here’s our slightly altered version. It’s perfect on National Eggnog Day, December 24, or really any time of the season. 

  • 2 whole eggs, plus 1 egg yolk 
  • ½ cup sugar 
  • ½ teaspoon cinnamon 
  • ½ teaspoon nutmeg 
  • 2½ cups milk 
  • ½ cup heavy cream 
  • ½ cup Virginia spirits, such as spiced or white rum, bourbon or other whiskey or moonshine 
  • Rum-infused whipping cream (see card)

Get the full recipe by clicking the image below.

Buttery Hot Rum: A Hot Toddy Drink

Hot toddies are simply alcoholic beverages that are served warm, such as hot buttered rum. National Hot Toddy Day is celebrated on January 11, but these cocktails are wonderful all winter long.

A predecessor of hot buttered rum was documented as early as 1594, when Thomas Dawson described “Buttered Beere,” which included beer, eggs, sugar, nutmeg, clove, ginger and sweet butter bubbling away over a fire in a pewter pot. 

As the New World was explored and rum became the fashionable drink of the seventeenth and much of the eighteenth centuries, a similar concoction was crafted using that distilled spirit instead. Here’s what you need:

  • 2 tablespoons compound butter (see card)
  • 2 ounces dark rum
  • 8 ounces hot water
  • Cinnamon stick

Click below for the full rundown.

Tom & Jerry

The Tom & Jerry, known for capturing the allure of a sugar cookie in drink form, may have originated as early as 1821.

The drink was so popular up through the twentieth century that it was even served in its own bowl, often emblazoned with the words “Tom & Jerry” on it, making it perhaps the first drink to have its own serving piece specifically crafted for it. 

Unlike eggnog, which can be served hot or cold, the Tom & Jerry is always served hot. The ingredients don’t get much cozier than this…

  • 2-3 ounces spiced rum
  • 4 ounces hot milk
  • 1-2 tablespoons of batter (see card)
  • Cinnamon sticks
  • Freshly grated nutmeg

The full recipe card is linked below.

 

Happy Holidays! Please drink responsibly. 

Patrick Evans-Hylton is a Johnson & Wales-trained chef, food historian and award-winning food journalist covering tasty trends since 1995. He is the author of Virginia Distilled: Four Centuries of Drinking in the Old Dominion. Visit VirginiaEatsAndDrinks.com for more.