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.

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