We’re taking a break from tequila and talking about moonshine, the fastest growing craft spirit. Just across the James River from downtown Richmond is the largest craft distillery in Virginia: Belle Isle Craft Spirits. Read all about our visit to the Belle Isle distillery on The Boathouse blog..

Inspired by the Moonshine, bartenders from our restaurant locations each created an original cocktail featuring these organic, handcrafted spirits. The winner of this Boathouse Bartender Battle?  Cole from Casa del Barco with the Mule Kick, using Honey Habanero Moonshine! This small batch spirit is crafted from organic corn liquor, local honey, and fresh habaneros. Even when we take a break from tequila, we don’t take a break from heat!  The Mule Kick is featured on our February cocktail menu. But if you want to give it a try at home, we’re sharing Cole’s winning recipe with you.

Mule Kick, created by Cole of Casa del Barco

1.5 oz Belle Isle Honey Habanero Moonshine
1 oz mango puree
3/4 oz chili simple syrup (recipe below)
2 slices of serranos
1/2 oz lime juice
ginger beer

In a copper mule mug muddle serranos, mango puree and lime juice together.
Add ice, chili simple syrup and moonshine.
Stir and top with ginger beer. Garnish with lime peel.

Chili Simple Syrup
*Use caution when working with fresh peppers, the oils can irritate your skin.
1 quart water
1 quart sugar
6 guajillo peppers, destemmed and deseeded.
2 ancho peppers, destemmed and deseeded.
2 habanero peppers, cut in half, destemmed and deseeded.
1 garlic clove, rough chopped.

Combine all ingredients in a pan and bring to a boil.
Reduce to a simmer and cook for 15 minutes.
Remove from heat and strain.
Cool before use.
Store in refrigerator for up to one month.

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