Moonshine Mixology

Get in on the moonshine renaissance with one of these refreshing cocktails
Taylor Mathis
Maggie Ruppert, mixologist at Halcyon, Flavors from the Earth, shakes up a custom cocktail made with bartenders’ ingredient of the moment: moonshine.

Call it whatever you like—white lightning, hooch, mountain dew, panther’s breath, or any of the other half-dozen nicknames—but today’s white corn whiskey isn’t your grandpa’s moonshine. Instead, it’s a smooth, versatile, and (now) highly regulated spirit—and a new favorite addition to cocktail menus all over the city. “It’s a lovely balance … I liken it to a mix between vodka and bourbon,” says Maggie Ruppert, mixologist at Halcyon, Flavors from the Earth. Try moonshine for yourself in one of these refreshing cocktails from local restaurants.

 

 

 

 

 

 

 

 

 

 

 

Very Berry-Basil Lemonade
Ten at Park Lanes

3/4 oz. Midnight Moon strawberry-
infused moonshine                                            
3/4 oz. Midnight Moon blueberry-
infused moonshine                                                   
3 fresh blueberries  
3 fresh strawberries
5 fresh de-stemmed basil leaves
4 oz. sweet-and-sour mix      

First, muddle the strawberries, basil, and blueberries with the moonshine. In a martini shaker, mix the muddled concoction with sweet-and-sour mix, add ice, and shake. Then pour all this into a glass and stir. Garnish with extra berries or basil and serve.

 

 

 

 

Prickly Moon Cocktail
e2 Emeril’s Eatery

1 1/2 oz. Troy & Sons Moonshine
1 1/2 oz. prickly pear juice  
1/2 oz. hibiscus syrup  
1 oz. lime juice
1/2 Luxardo maraschino liqueur
1 lime twist (for garnish)

Combine all ingredients in a martini shaker and shake. Serve in a Mason jar, with a lime twist for garnish.

 

 

 

 

 

Wine ’n Shine
Halcyon, Flavors from the Earth   

Bulleit Bourbon-soaked cherries*  
Dash of Fee Brothers West Indian Orange Bitters**
1 1/2 oz. Troy & Son’s Lovin’ Moonshine
1/4 oz. apple brandy  
3 oz. Cheerwine soft drink   

Place 3 to 4 cherries in a Collins glass. Add a dash of Fee Brothers West Indian Orange Bitters. Muddle lightly. Pack glass with ice. Add moonshine and brandy. Empty contents into a shaker and rinse residual fruit/bitters mixture with a splash of Cheerwine. Shake vigorously. Return shaker contents to glass and top with remaining Cheerwine.    

*To make the Bulleit Bourbon-soaked cherries:  
1 c. Bulleit Bourbon
1 c. pitted fresh cherries  
2 Tbsp. sugar
Bring bourbon and sugar to a simmer over medium-high heat in a small saucepan. Add cherries to a 12 oz glass jar. Pour hot bourbon-sugar mixture over top of the cherries and let contents sit overnight. Refrigerate for up to 2 months.

**All spirits are available at local ABC stores; Fee Brothers West Indian Orange Bitters are available at CBS Distributing (645 Pressley Rd., Ste. L).

Categories: Buzz > Trends, Food + Drink, Restaurants & Food