Meet the Cocktails
Meet The 2025 Virginia Cocktail Games contenders! Spanning five distinct regions of the commonwealth, we’ve brought together the best of Virginia’s bartending community to craft an original cocktail that expresses the qualities of their favorite corner of Virginia through flavor and presentation.
Central Virginia
Notorious F.I.G
By Shannon Dunbar-Wilson, The Barrel House at Sandy River Distillery
Notorious F.I.G is a perfect example of the wealth of fresh produce available at our local farmers markets and small, family-run farms and orchards throughout Central Virginia, especially during the peak summer growing season. Often, taking a detour off the main roads and discovering a hidden market can lead to finding a perfect peach or ripe cantaloupe, sparking the inspiration for a delicious craft cocktail. This cocktail features Sandy River Distillery 1854 High Bridge Rye Whiskey, spiced fig syrup, pear juice and lemon juice.
Sign Says ON
by Andrew Ball, Emmy Squared
Inspired by the old men of Rose Marie Inn. I wonder what the ladies of an elderly age will be drinking in 50 years. What libation will cause a twenty something bartender to “roll their eyes” in 2060?! Features Virginia Distillery Company Courage and Conviction Bourbon Cask, peanut infused dry vermouth, cola syrup, bitter herbal amaro and orange bitters.
Shenandoah Shrub-berry
by Martin O’Donnell, Bar Botanical
Martin’s gem of Central Virginia are the trails within the various state parks where you can happen upon a mulberry bush at the right time to forage ripe berries from the vine. It’s a simple pleasure while on a hike that brings me back to a simpler time as a kid when the novelty of picking and eating wild berries could occupy a full day. It’s a reminder to slow down and enjoy the good things of life. This cocktail is equal parts fruity and tangy with a smooth finish – a refreshing cocktail to get you through the dogdays of summer. Features Cirrus Vodka, foraged berry & thyme shrub, ginger wort and lemon.
Grackle Jam
by Nick Crutchfield, Fanboy
Virago Spirits Kali Hibiscus Gin meets Iberian bittersweet aperitivo, topped with Japanese yuzu effervescence and muddled VA blackberries. Bright, floral, and gently tart with a touch of wild sweetness. A highball built for late summers and wanderers with roots.
Farm Stand Colada
by Cody Dunavan, Shenandoah Mansions
The Farm Stand Colada is a tropical-style cocktail made with Laird’s Virginia Straight Apple Brandy, Virago 151 Rum, coconut creme and the fresh juice of local strawberries and watermelon. Inspired by the hidden farm stands found along the backroads of Virginia, this drink celebrates the state’s summer produce and the craftsmanship of its farmers and distillers. It fits perfectly into the “Off the Beaten Path” theme by capturing the feeling of escape and discovery that comes with leaving the city behind and finding something special where you least expect it.
Coastal Virginia
Let Me Take You Down
by Christine Gregory, Fin Seafood
Christine grew up in Hampton Roads, Virginia, and it just isn’t summer until we get to smell that sweet smell of strawberries in the sun. Featuring Ironclad Small Batch Bourbon, strawberry puree, balsamic simple syrup, ginger beer and lime juice, this is the drink you want to enjoy on the porch watching a beautiful strawberry pink sunset on a hot night.
Drift Flower
by Ken Howe, Wang Jiang Lou
Say hello to the Drift Flower — a floral, citrusy summer sipper inspired by the beauty of my favorite little piece of Virginia Beach. Crafted with organic vodka from Waterman Spirits, it blends honeysuckle, cherry blossom, vanilla, pineapple, lime, and a touch of sea salt for balance. It’s bright, refreshing, and a perfect taste of the 757!
Mermaids’ Pagoda
by Phil Morrison, Vang Go Bistro
he Mermaids’ Pagoda combines Reverend Spirits Bourbon and Gin with strawberry purée, oolong tea syrup and lemon juice for a balanced, flavorful base. Ginger beer adds a refreshing effervescence, while the lemon peel and strawberry spheres provide a whimsical garnish. It’s a coastal-inspired cocktail that captures the essence of Norfolk’s charm.
Beachy Peach
by Sara Albert, Ocean Eddies Seafood Restaurant
A light, refreshing cocktail that captures the essence of summer in every sip. Made with homemade peach syrup from fresh, locally sourced peaches and paired with locally distilled Waterman Spirits Organic Vodka, this drink is smooth, clean and perfectly balanced. The vodka’s crisp profile compliments every ingredient, enhancing the natural sweetness of the peaches without overpowering them. One sip and you’re transported — sun on your face, toes in the sand and nothing but the sound of waves. The Beachy Peach is summer in a glass.
Northern Virginia
Sunburnt Memory
by Erica Brown, Vault & Cellar
Sunburnt Memory is slightly sweet with a touch of heat, made with Catoctin Creek Hot Honey Rye and Tarnished Truth High Rye. Orange in color and garnished with sweet, juicy cantaloupe balls, a green herb, and a few drops of saline, this cocktail evokes a hot day at the beach—slightly sunburned, cooling off in the warm salt water—or a float down a tree-lined river, refreshed by a melon salad.
Where The Wild Things Are
by Shenan Hahn, The Catamount Lounge
Where the Wild Things Are is inspired by the native plants surrounding a secluded spot in Shenandoah County, where Mulberry Run and Cedar Creek meet. Made with Copper Fox Chestnut American Whisky—aged in chestnut and oak barrels—it reflects the towering oak trees on the land. Fruit-infused vermouth and a blackberry garnish pay homage to the wild berries that emerge each year. Wild mushroom–infused honey nods to the chanterelles and morels foraged from the woods, as well as the pollinators that sustain the ecosystem. A prickly pear ice cube adds a final tribute to the eastern prickly pear cactus, a Virginia native plant.
Honeycrisp
by Dan Kurzenknabe, Vault & Cellar
Honeycrisp is a tribute to the apple orchard where the bartender and their partner had their first date. They spent hours talking, amazed that love had fallen into their lives like an apple from a tree. The cocktail captures the spirit of that moment—returning to the orchard, reflecting on the passing of time, and remembering the beginning of their shared journey—brought to life with KO Distiller’s Reserve Bottled-in-Bond Rye Whiskey.
Creekwater Revival
by Julieta Hernandez, The Catamount Lounge
The Water Creek Revival captures the essence of a summer day in the Shenandoah Valley—cool, refreshing, and grounded in nature. Made with Catoctin Creek Watershed Gin, known for its earthy rye base, the cocktail blends cucumber, lemon, and triple sec to evoke the feeling of dipping your feet into a rushing creek. A dash of Tajín and a hint of aromatic orange blossom water add complexity, creating a sensory experience as natural and revitalizing as the waterways that inspired it.
Rosé All Day
by Brandon McDermott, Captain Gregory’s
Inspired by family picnics along the Potomac, just off the George Washington Parkway, this cocktail channels the joy of escaping the city for a peaceful afternoon outdoors. With children playing nearby and glasses of rosé in hand, these moments are filled with simple pleasures. Made with Tinkerman’s Curiously Bright & Complex Gin from A. Smith Bowman Distillery, the cocktail evokes the crisp sparkle of chilled rosé and the aroma of fresh flowers—sip after sip, a tribute to those off-the-beaten-path memories.
Southern Virginia
Fog on the New
by Zoey Blankenship, Palisades Restaurant
Fog on the New captures the serenity of Giles County’s New River—an ancient waterway older than the Appalachian Mountains itself. Inspired by early mornings when sunlight begins to lift the fog from the valley, the cocktail begins with a coupe glass filled with aromatic rosemary smoke. Into the mist, a smooth and vibrant sour is poured, made with JH BARDS Sinking Creek Vodka, chilled chamomile tea, lemon juice, honey syrup, egg white, and a splash of white balsamic vinegar. The result is a perfectly balanced drink that evokes the quiet magic of dawn on the river.
Tiamat’s Calm
by Zachary Corona, Rivermill Bar and Grill
Tiamat’s Calm evokes a springtime stroll through Pandapas Pond, where floral and citrus aromas linger in the air like freshly bloomed azaleas. Made with Highlands Distilling Dragon Navy Strength Gin, the cocktail features violette liqueur, orange liqueur, hibiscus syrup, and lime juice. Its striking purple hue, inspired by the Great Lobelia, makes it a treasure worthy of a dragon’s hoard—bold, beautiful, and refreshingly serene.
Creekside Crusher
by Zane Triplett, Foresta
The Creekside Crusher is a vibrant, effervescent cocktail that balances sweet and sour with ingredients found only in nature. Made with Virginia Frost Vodka, honeysuckle, guanabana, lemon, honey, and ginger, it’s blended with premium soda water and carbonated again for a burst of floral and honeyed bubbles. Full of flavor, life, and memories, this off-the-beaten-path creation captures the essence of a refreshing moment in the wild.
Western Virginia
Virginia Sunryes
by Christa Marie Thomas, The Omni Homestead Resort and Spa
Virginia Sunryes is inspired by childhood camping trips to Craig County, capturing the warmth and wonder of mornings by the creek. Anchored by the spicy character of Filibuster Dual Cask Rye, the cocktail layers in sweet maple syrup, fresh lemon, and a hint of smoky mezcal. It’s a tribute to a place tucked off the beaten path—one not widely known, but deeply meaningful to those who’ve experienced its quiet magic.
Holler and Cove
by Brandon Sweetenberg, Lucky
Holler and Cove captures the essence of “off the beaten path” by evoking a specific sense of place — my home, Hollins. Featuring Twin Creeks Peg Hatcher Whisky, it balances wild, woodsy aromas, with bright, foraged flavors that aren’t typically found behind the bar. Each sip tells a story of roots, memory, and the overlooked beauty just outside the mainstream.
Follow My Mead
by Rachel Kidd, Sidecar
Inspired by a quiet overlook along the Blue Ridge Parkway, Follow My Mead captures the stillness, warmth, and subtle sweetness of venturing off the beaten path. Rooted in Roanoke, the cocktail blends floral mead, Brady’s Accomplice Bourbon Whiskey, and a nod to the city’s salty heritage. Sip by sip, it invites you to step off the trail and embrace a moment of calm.
Bread Service
by Meghan Kramer, Blu Point Seafood Co.
Inspired by roots in Swoope, Virginia—where blackberry bushes grow wild and fireflies light the fields—Bread Service pays tribute to the richness of the Shenandoah Valley. The name honors warm hospitality, recognizing that bread service and cocktails set the tone for a dining experience and welcome guests to a place and region. Drawing from the bread service at Maude & The Bear, where guests enjoyed skillet cornbread, sorghum butter, and jam, this cocktail blends flavors of Filibuster Bourbon, blackberry, local cream, sorghum, Highland County maple. The result is a rich, distinctly Virginian pour from first sip to buttery finish.
This Too Shall Pass
by Karen Baxter, Blue Point Seafood Co.
This Too Shall Pass is an ode to one of Karen’s favorite hidden swimming holes, tucked deep in the woods along the Maury River, Goshen Pass. Featuring Filibuster Bourbon, this cocktail tastes like nostalgia, evoking forest air, campfires, strong coffee, whiskey breath, and the feeling of freedom. Its name is a nod to the timeless truth that both joy and sorrow are fleeting, and every moment eventually gives way to the next.