Apple Pie Moonshine

 Apple Pie Moonshine
 

By Dan Huntley

Once, during a discussion on moonshine with former NASCAR legend Junior Johnson, who has done federal time for making ’shine, I offered him a shot of corn whiskey (aka legal moonshine) that I had carefully cut with a half-dozen Carolina Indian Scarlet peaches, some honey, and nutmeg. He said, “That ain’t moonshine, Dan, that’s sissyshine.”

That’s how this recipe originated: somewhere between that fire-in-the-belly straight ’shine that burns like kerosene — and “sissyshine.” To make it more authentic, rebottle the ’shine into quart Mason jars.


1 liter of corn whiskey or moonshine (preferred brand: Junior Johnson’s Midnight Moon, made in North Carolina)
1 gallon apple juice 1 gallon apple cider (unpasteurized if you can find it, but make damn sure it’s not apple cider vinegar)
2 1/2 cups brown sugar
3/4 cup white sugar
8 cinnamon sticks
1/4 cup cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon allspice
1 teaspoon ground ginger

In a large pot over medium heat, mix all ingredients, except alcohol, and bring to a boil. Remove from burner and allow to cool to room temperature and then add moonshine. Pour into Mason jars and keep in a cool, dark place for at least two weeks for flavors to meld. It’s best served cold and can be kept in the freezer.

We invite your responses and discussion. Please refrain from personal attacks, profanity, commercial promotion, or non sequiturs.

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