Belle Isle Moonshine

Distilled from good times and 100% organic corn.

5 Must-Try Holiday Moonshine Cocktails

CocktailsElizabeth Fuqua1 Comment
belleisle_holiday_cocktails

With the holiday season kicking into high gear, we asked five of our favorite bartenders to come up with wintertime cocktails to help take pressure off your party planning.  

Recipes below.

For a classy, last minute concoction try Nick Seo's Mum's the Word. If you have more time to spend, give Christian Johnson's Bird of Prey with homemade Kiwi-Cardamom Cordial or Beth Dixon's The Rosemary Boulevardier with Rosemary Infused Moonshine a whirl. Gregg Brooks gives us a twist on classic with the Shiny Old Fashioned, and Jason Osborne's Moonshine Punch sets the mood in any crowd.

Check out more suggestions for Fall + Winter cocktails here

Cheers & Happy Holidays! 


no. 1: Mum's The Word

Ingredients

  • 2 oz. Belle Isle Premium Moonshine
  • 1/2 oz. Chambord
  • 1 oz. St. Germain
  • 1/2 oz. fresh lime juice
  • 1 oz. Jack Rudy Tonic

Preparation

Combine all ingredients into a shaker with ice. Gently stir and strain into a glass filled with crushed ice and finish with soda water. Garnish with lime wheel.

Recipe courtesy of Nick Seo
Water & Wall – Arlington, VA


no. 2: the rosemary boulevardier

Ingredients

Preparation

Combine all cocktail ingredients in a cocktail shaker (or mixing pitcher) with ice. Stir and strain into a chilled coupe glass. Garnish with a twist of orange and a sprig of fresh rosemary.

Recipe courtesy of Beth Dixon


no. 3: Shiny old fashioned

Ingredients

  • 2 oz. Belle Isle Premium Moonshine
  • 1/2 oz. simple syrup
  • 2 dashes Angostura Bitters
  • 1/4 oz. Luxardo Maraschino Liqueur
  • bourbon soaked sun dried cherries
  • fresh orange wedge

Preparation

In a small shaker, lightly muddle a fresh orange wedge with simple syrup. Add the Premium Moonshine and Angostura bitters. Pack the shaker with ice, shake vigorously for 10 seconds and pour into a rocks glass.

Top with ice and lightly pour the Luxardo Maraschino Liqueur over the ice. Garnish with an orange peel and 2 bourbon soaked sun dried cherries.

Recipe courtesy of Gregg Brooks


NO. 4 moonshine punch

Ingredients

  • 2.5 oz. Belle Isle Premium Moonshine
  • 3/4 oz. fresh lemon juice
  • 3/4 oz. cinnamon simple syrup
  • 3-5 muddled berries (whatever is fresh and in season)

Preparation

In a shaker, muddle the berries with the cinnamon syrup. Add the Belle Isle Premium Moonshine, lemon juice, ice and shake well. Strain into a double old fashioned-glass with fresh ice and top with a splash of soda.

Recipe courtesy of Jason Osborne

Circa Restaurants, D.C.


No. 5: Bird of Prey

Ingredients

  • 1 1/2 o.z Belle Isle Premium Moonshine
  • 1 1/2 oz. Kiwi-Caradmom Cordial
  • 2 fresh lemon slices
  • 1 large fresh sage leaf
  • Soda water

Preparation

In a 10 oz. glass, muddle the lemon slices and sage. Add the Premium Moonshine and cordial, top with ice, stir and fill with soda water to the top of the glass. Slap a few fresh sage leaves on a counter for table to release their aroma and use as a garnish.

Recipe courtesy of Christian Johnston