Epicure
Cocktail Recipes
from Moonshine Nation
The Art of Creating Cornbread in a Bottle
If you’re looking for your first introduction to Moonshine, why not try it in a cocktail!
Here are a few recipes from Moonshine Nation
Apple Pie Manhattan
Blueberry Basilito
4 basil leaves
2tsp sugar
2tbsp sparkling-water
1 ½oz frozen blueberries
1 ½oz Midnight Moon
Blueberry
2tbsp lime juice
Place basil, sugar, and
sparkling water in a highball
glass and muddle lightly.
Add blueberries, crush and
stir. Add ice, Midnight Moon
Blueberry, and lime juice.
Stir gently and serve with
a straw.
Howling Bloody Moon
1 ½oz Howling Moon
moonshine
8oz Bloody Mary mix
pickled okra
green olives
lemon and lime wedges
Mix moonshine and bloody
Mary mix together
in a highball glass with ice and
stir. Garnish
with okra, olives, and citrus.
RECIPE COURTESY OF HOWLING MOON
RECIPE COURTESY OF PIEDMONT DISTILLERS
About the Book:
Moonshine is corn whiskey, traditionally made in
improvised stills throughout the Appalachian South.
While quality varied from one producer to another,
the whiskey had one thing in common: It was illegal
because the distiller refused to pay taxes to the US
government. Many moonshiners were descendants of
Scots-Irish immigrants who had fought in the original
Whiskey Rebellion in the early 1790s. They brought
their knowledge of distilling with them to America
along with a profound sense of independence and a
refusal to submit to government authority. Today
many Southern states have relaxed their laws and
3 parts MB Roland Apple Pie
Kentucky Shine
1 part MB Roland True
Kentucky Shine
¼ part sweet vermouth
cherry, apple slice, cinnamon
stick, or ground cinnamon, for
garnish.
Combine ingredients in a
shaker over ice. Shake well and
strain into a cocktail glass.
Garnish with cherry, apple
slice, and cinnamon stick and/
or sprinkle of cinnamon
powder.
RECIPE COURTESY OF MB ROLAND
now allow the legal production of moonshine—
provided that taxes are paid. Yet many modern
moonshiners retain deep links to their bootlegging
heritage. Moonshine Nation is the story of
moonshine’s history and origins alongside profiles of
modern moonshiners—and a collection of drink
recipes from each.
About the Author:
Mark Spivak is an award-winning writer specializing in
wine, spirits, food, restaurants, and culinary travel. He
was the wine writer for the Palm Beach Post from
1994-1999, and was honored by the Academy of Wine
Communications for excellence in wine coverage “in a
graceful and approachable style.” Since 2001 he has
been the Wine and Spirits Editor for the Palm Beach
Media Group, as well as the restaurant critic for Palm
Beach Illustrated. His work has appeared in National
Geographic Traveler, Robb Report, Art & Antiques,
Men’s Journal, the Continental and Ritz-Carlton
magazines, Arizona Highways, and Newsmax. A
broadcaster for many years, he is currently working
with Matrix Media to host Quench!, a weekly podcast
that reveals the untold stories behind everyone’s
favorite alcoholic beverages, available on iTunes and
at webtalkradio.net.