Moonshine Mixology

Get in on the moonshine renaissance with one of these refreshing cocktails

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).