Apple Cider Bourbon with Brûléed Oranges
For the Oranges

  • 1 small orange, half thinly sliced; other half set aside
  • 1-2 tsp. sugar

For the Cinnamon-Sugar Rim

  • 1 tablespoon sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt

For the Cocktail

  • Apple Cider
  • Black Draft Straight Bourbon Whiskey
  • Amaretto (or Maple Syrup)
  • Ice

To make the brûléed oranges, sprinkle one side of the orange slices with sugar. Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slices sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slices from the skillet and place them on a plate with the brûléed-side facing up. Set aside.

Stir together all of the ingredients for the cinnamon-sugar rim and place the mixture on a small plate. Wet the rim of your glasses with some of the apple cider, then invert the glasses over the cinnamon-sugar mixture, pressing down to coat. Add a few ice cubes to the glasses and set aside.

To make one cocktail, squeeze half orange, add 3/4 cups apple cider, 1 1/2 ounces (= 1 shot) bourbon, and 3/4 ounces ( = 1/2 shot) amaretto (or maple syrup) to a cocktail shaker with ice. Shake well. Strain into one of your prepared glasses. Float a brûléed orange slice on top. Enjoy immediately.

 


Mocha Mama

An update on the White Russian, this deliciously decadent cocktail with our very own Rise and Shine Coffee Moonshine

Chill an old fashioned or martini glass. Drizzle or swirl Hershey’s syrup inside glass, chill longer if desired.

Add ice and coffee moonshine; top off with half and half.

Added garnish:

Drizzle Hershey syrup into a heart or design of your choice on a waxed paper lined chilled baking sheet and place in freezer to harden.


 

FallHarvestSangria copyApple Harvest Cider Sangria

Served chilled in the Fall and warm in the Winter!

  • 24 oz. Apple cider (local and fresh is best!)
  • 3-4 oz. First Harvest Moonshine
  • 1.5 oz maple syrup
  • 2 Granny Smith apples, cored and sliced
  • 2 Pears, cored and sliced
  • Spiced or Sweet Red Wine of your choice (we like Mountain Spice by West-Whitehall Wines)

Add all the ingredients to a pitcher and refrigerate for at least 12 hours.

Serve in mason jar, garnished with apple or pear slices.


Back Porch Sippin’ TeaIMG_7972

  • 1-2 oz. First Harvest Moonshine
  • 2  Tbsp. of Lemon (1/2 lemon)
  • 16 oz. of Sweet Tea of your choice (Arizona Sweet Tea is recommended)

Fill half glass with ice; add moonshine, lemon, tea and stir. Garnish with peach wedge and sprig of basil (optional).

This recipe works with blackberries too!

Shine On!

For a video on how to make this cocktail, click here.


BlueRidgeBreeze

 Blue Ridge Breeze

  • 1-2 oz. First Harvest Moonshine
  • 1 oz. Blue Curacao liquor
  • 2-3 oz. orange juice
  • 1 oz. pineapple juice
  • splash of seltzer

Pour all ingredients over half glass of ice; garnish with slice of sweet/semi-tart apple or orange slice.


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Ruby Red Cosmo

recipe courtesy of Sarah B.

  • 1-2 oz. First Harvest Moonshine
  • 1 1/2 oz. Ruby Red Grapefruit Juice (I used fresh juice!)*
  • 3/4 oz lime juice
  • 1/4 oz Triple Sec

Pour all ingredients over ice in a shaker, combine and strain into a martini glass. Garnish with lime wedge. Enjoy!

* Tip: If the fresh grapefruit juice is too sour, just add a bit of simple syrup when you mix the ingredients, or you can also use bottled juice (that’s usually sweeter).


 Country Roads Moonshine 

CountryRoadsRecipeGreat summer Tiki-Syle Party Drink!

  • 2 oz. First Harvest Moonshine
  • .75 oz. black raspberry liquor, Chambord or Llords is suggested
  • .75 oz. amaretto liquor
  • 2 oz. cranberry juice
  • 2 oz. pineapple juice

Combine all ingredients into a shaker with ice. 

Shake well and strain into a mason jar or highball glass with fresh ice. 

Top with a splash of seltzer and garnish with a orange wheel.


 Moonshine MaryMoonshineMaryRecipe

Whether made from scratch or with the mix of your choice, start your day with this nutritionally packed supercocktail!

  • Celery salt
  • 1 Lemon wedge
  • 1 Lime wedge

Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a mason jar or glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside.

  • 2 oz First Harvest Moonshine
  • 4 oz Tomato juice
  • 2 dashes Tabasco Sauce
  • 2 tsp Prepared horseradish
  • 2 dashes Worcestershire sauce
  • 1 pinch Celery salt
  • 1 pinch Ground black pepper
  • 1 pinch Smoked paprika

Squeeze the lemon and lime wedges into a shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk and a lime wedge.

If you fancy more of an add a mix to ‘shine and go, try one of our favorites, Fat and Juicy Bloody Mary mix.


My Darlin’ Clementine

Who would’ve thought one of the most popular American Western folktale songs from childhood would be just the cure for a winter blues?

myDarlinClementineRecipeDelicious and refreshing and bursting with vitamin C to boot. Enjoy!

  • 2 oz. First Harvest Moonshine
  • 3oz fresh clementine juice (about 3 clementine oranges)
  • 1 oz simple syrup (recipe below)

Combine all ingredients into a shaker with ice. 

Shake well and strain into a highball glass with fresh ice. 

Top with a splash of seltzer and garnish with a lime wheel.

Simple syrup recipe:

  • 1 part water
  • 1 part sugar

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.  


Sleigh Ride Moonshine Nog 

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Bringing you our favorite way to celebrate this season with some yummy Eggnog a.l.a Black Draft Moonshine.

  • 3 to 5 oz. of Black Draft Moonshine
  • 1 quart of Egg Nog of your choice (we like Southern Comfort Vanilla Spice)
  • 1 candy cane (or 5 starlite mints)

Place candy cane in pitcher, add moonshine and eggnog, stir and chill for at least one hour (overnight is best for full flavor). The candy cane will dissolve. 

Serve chilled in jar or glass of your choice.

Add on touches:

  • cinnamon stick to garnish
  • crushed candy cane to rim the glass (see photo)
  • gingerbread cookie (great to dunk)

Watermelon Sangria

A summer sangria recipe with the fruits and berries of the season

  • 12 cups cubed watermelon, divided
  • 1 (750 milliliter) bottle any dry white wine
  • 8 oz. First Harvest Moonshine*
  • 4 oz. White Julep Moonshine (optional)
  • 4 oz. triple sec
  • 1/2 cup honey
  • 1 medium lime, quartered
  • 1 orange, cut into wedges
  • 1 cup fresh blueberries or blackberries

Place 9 cups of watermelon cubes in a blender; blend on high until very smooth.

Strain juice through a mesh strainer into a large pitcher.

Pour the wine, moonshine, triple sec, and honey into the pitcher. Stir to combine.

Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving. Garnish with sprig of mint (optional)

*Note—when making a batch of any recipe, add 2-3 oz. of First Harvest Moonshine per/8 oz. of your pitcher or container size. Per example, a 64 oz. container would take 16 to 24 oz. (or 2-3 cups) of moonshine. You should just faintly taste the moonshine, after chilling the flavor of the alcohol will infuse more with the other ingredients. Enjoy!

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