Summer Cocktails with L'Opossum
There’s nothing more refreshing than a crisp cocktail during the heat of the summer. Luckily for us, the buzz around Richmond’s cocktail scene lives up to its name, 100%. Find yourself in any of the local neighborhoods and you’re sure to find at least one, if not several, well-acclaimed craft cocktail bars worth ducking into for a drink or two. We ventured into historic Oregon Hill to pay a visit to our friends at L’Opossum for their top picks this season. Porch sippers, crowd-pleasers — call them what you will. These cocktails are sure to impress and cool you off after a hard day’s work or play. Wins all around!
- 1 ea. Lemon and Orange wedge
- ¼ Jalapeño
- .5 oz. St. Germain
- 2 oz. Belle Isle Honey Habanero Moonshine
- 1 oz. Ginjo Sake
Muddle the St. Germain with the jalapeño, lemon and orange wedge in a cocktail shaker. Next, add 2 oz. Belle Isle Honey Habanero Moonshine and 1 oz. Ginjo Sake. Shake well. Strain into port wine glass rimmed with sugar.
- 4 oz. Strawberry White Balsamic Puree
- 1.75 oz. Cucumber Vodka
- 1 ea. Juice of Lemon wedge
- San Pellegrino Pompelmo Soda
Combine the strawberry white balsamic puree, cucumber vodka, and lemon juice in a cocktail shaker. Shake well. Strain over ice into a collins glass. Top off with San Pellegrino Pompelmo soda.
- 1 ea. Lemon and Lime wedge
- 4 ea. Maraschino cherries
- .5 oz. Luxardo
- 1.75 oz. Aviation Gin
- .5 oz Dolin Blanc Vermouth
Muddle the Luxardo, maraschino cherries, and lemon and lime wedges in a cocktail shaker. Add 1.75 oz Aviation Gin and .5 oz Dolin Blanc Vermouth. Add ice and shake. Serve in a collins glass (saran wrapped for the full Twin Peaks effect, if you so choose).
Shiny Blue Ball
- .75 oz. Belle Isle Moonshine
- .75 oz. Vodka
- .75 oz. Gin
- .75 oz. Tequila
- 1.50 oz. House sour mix
- Splash of RC cola
Pour over ice in a blue ball glass.
Three cheers for Todd Richardson, Bartender William Seidensticker (pictured above), Chef David Shannon (who you may recognize as a 2016 James Beard Semi-Finalist for Best Chefs in America, Mid-Atlantic region) and the entire crew at L’Opossum for opening up their incredible bar to us on a sweltering day, and of course, for supplying such incredible drink recipes.
With menu items like “Fabergé Egg Bèdazzled with Caviar,” “Ahi #1 On The Orient Express with Excess Baggage” and “Swanky Mac is Back,” the overall experience at L’Opossum alone is worth a weekend getaway to our hometown. Hopefully whipping these delicious drinks up at home is enough to hold you over until you have the chance to experience the magic of L’Opossum itself!
Photography by Kate Thompson of Betty Clicker Photography.