Grapefruit Thyme

Keeping with the “local” theme for one more week, I want to tell you all about this little moonshine distillery out of Richmond, Virginia.  I used one of their spirits in a post a few weeks back, but did not really talk about the spirit itself (full disclosure, I do do some brand ambassador work with this particular company. You can check out more about them in my “Affiliates” section or go straight to their website  They really do make a quality product that is great on its own or in a cocktail. They have a variety of flavors, all with their own uniqueness that makes each one stand out. Even if I did not work with them, this product would still be on my radar BECAUSE it is so well made and delicious. I will get more into the other flavors as we progress, but for today it is all about the Ruby Red Grapefruit flavor.  You can easily drink this on its own, or with soda water and a lime, and it will blow every other grapefruit flavored spirit out of the water! I put this little cocktail together on my menu at Myron Mixon’s. It is pretty simple, with a light, clean, crisp flavor profile.


Grapefruit Thyme

  • 2 oz Belle Isle Ruby Red Grapefruit Moonshine
  • 1.25 oz Thyme Syrup
  • .75 oz Lime Juice

Add all ingredients to a shaker tin, add ice, and shake until cold.  Strain into a chilled martini glass and garnish with a thyme sprig

To make the thyme syrup:

Bring 1 cup of sugar and 1 cup of water to a boil.  Add in 2 oz of fresh thyme, turn off heat, cover pan and let steep for 8-10 minutes.  Strain and store in a clean bottle. Refrigerate after use. Will keep for up to one week.


Breaux Vineyards Viognier

Another local yocal post!  This vineyard holds a special place in my relationship with my wife Candiace.  She always thinks that I am unable to keep a secret, and or surprise her for any special occasion.  She is always wrong when it comes to this, I could give countless examples, but for sake of time, I will give you this one.  It was our 1 year anniversary (of dating), and of course she thought I forgot and did not plan anything for us to do. Of course I had the ENTIRE day planned out, and one of those things was a trip to this lovely vineyard.  We got a tour of the entire facility, and got to sample some really great wines. This week, I’m drinking a little “lesser” known varietal called viognier. This is one of my favorite varietals to drink. For me, it starts with a slight tart crispness, almost like a sauvignon blanc, but then finishes with this nice smooth roundness, almost like a chardonnay.  It is a truly versatile grape. It is delicate enough to enjoy with oysters or salad, but can also stand up to a cream delicious pasta dish as well. Give it a try the next time you are out looking for something new. Cheers!

Mulled Wine

The best part of making a mulled wine (aside from drinking it) is the aroma that it will fill your house with while waiting for it to be made.  The beauty of this drink is that you can get as creative as you like with the flavors that you want to use and it is super simple to make. As far as choosing which style of wine you want to use, it is really personal preference.  Don’t ever let anyone tell you that a certain brand or style of wine is bad, or not good. You are the one that is drinking it, and if YOU like it, that should be all that matters. That being said, some pointers for choosing your wine for this particular drink.  If you are looking for something a little lighter in body and more fruit forward, you may want to look at a pinot noir. If its spice you are looking for to complement the wide array of spices you added to your mulled wine recipe, maybe choose a malbec. If it is body and some complexity you seek, try a cabernet.  The possibilities are really endless, and it is all up to you. Let’s get a pot, your wine, and spices and get this started. Cheers!


Mulled Wine

  • 1 750mL bottle of wine
  • ½ cup of B&B
  • 2 cups of apple cider
  • ¼ cup of honey
  • 1 orange zested and sliced
  • 3 cinnamon sticks
  • 5 cloves
  • 4 star anise pods
  • 5 whole allspice


Using a medium sized saucepan, over a medium heat, add in all ingredients.  Bring mixture up to a slow boil, then reduce heat to a slow simmer. Let cook for 10 – 15 minutes.  Serve warm and garnish with a clove studded orange slice