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Moonshine recipes

ATLANTA — It may seem a stretch to create upscale cocktails from moonshine, but think about it: We make cocktails from scotch and bourbon all the time. Why not corn likker?

A word of caution: Even just one of these cocktails will likely put you over the legal limit, so if you're not trying these recipes at home, plan accordingly with a designated driver or a cab.

Note: To make simple syrup, bring equal amounts of granulated sugar and water to a boil and heat until the sugar dissolves. Add a lemon wedge to prevent crystallization. Store airtight in the fridge for up to three months.

Perfect Shine Manhattan

From Eric Simpkins, Trois Atlanta

1 1//2 ounces Georgia Moon moonshine

3//4 ounce sweet vermouth

1//2 ounce dry vermouth

1 dash Angostura bitters

Cracked ice

Stir the moonshine, vermouths and bitters over cracked ice to chill, and strain into a cocktail glass. Garnish with a lemon twist, if desired.

Moonshine Mule

From Eric Simpkins, Trois

1 1//2 ounces Georgia Moon moonshine

1 ounce ginger beer

3//4 ounce fresh lemon juice

1 ounce simple syrup


Candied ginger or fresh mint, optional

Shake the moonshine, ginger beer, lemon juice and simple syrup in a cocktail shaker. Strain into a Collins glass over ice. Garnish with candied ginger and mint, if desired.

Moonshine in the Garden

From Eric Simpkins, Trois

3//4 ounce fresh lime juice

6 to 10 mint leaves

1 slice cucumber

2 thin slices Fuji apple

1 1//2 ounces Georgia Moon moonshine

1 ounce simple syrup


Mint sprig and slice of cucumber, optional

Muddle the lime, mint, cucumber and apple in a cocktail shaker. Add the moonshine, simple syrup and ice. Shake to chill and strain into an old-fashioned glass with fresh ice. Garnish with a mint sprig and a slice of cucumber, if desired.

Old-fashioned Moonshine Sour

1 1//2 ounces Georgia Moon moonshine

3//4 ounce fresh lemon juice

1 ounce simple syrup

1 egg white (or 1 to 2 tablespoons pasteurized egg to avoid slight risk of salmonella)


Angostura bitters

Combine the moonshine, lemon juice, simple syrup and egg white in cocktail shaker. Add ice and shake vigorously to chill. Strain into a sour glass. Garnish with a small dash of Angostura bitters swirled on top.

Snake Oil

From Lara Creasy of Shaun's, Atlanta

1 ounce Patron XO Cafe

1 ounce Catdaddy Carolina Moonshine (available in liquor stores)

1//2 ounce Grand Marnier

1 double shot espresso


Splash of water

Orange slice, optional

Combine the Patron, moonshine, Grand Marnier and espresso in a cocktail shaker with ice and the splash of water. Shake well. Pour all, including ice, into a tall tumbler glass. The top should be nice and frothy. Garnish with an orange slice.