Belle Isle Moonshine

Replace your vodka with something better.

Drinksgiving: A Survival Guide

Cocktails, InfusionsBrandon DayComment

Whether your Thanksgiving festivities are full of joy or look more like a war zone, one thing remains certain: the right drink makes any celebration better.

We'd never leave you high and dry in this time of need, so here's our survival guide to making a bad Thanksgiving good, and a good Thanksgiving great.

For the Early Planner:


  • 1 bottle Belle Isle Premium Moonshine
  • 6 oz. cranberries
  • 1/2 cup sugar
  • 10-20 sprigs of fresh sage

Serving suggestion:

Pour 1.5 - 2 oz. of the cranberry and sage infusion over ice and top with soda water. 1 infused bottle yields 10-15 cocktails.


  1. Place cranberries and sugar in a saucepan over medium heat and stir.
  2. Simmer the cranberry mixture until the berries burst, about 5 to 6 minutes. Remove from heat and allow the cranberry mixture to cool completely.
  3. Place sage leaves in the bottle of Belle Isle Premium Moonshine, and add the cranberry mixture once it has cooled.
  4. Store in a cool, dark spot for 3 to 5 days.
  5. Strain the spirit and save the cranberries for a garnish.



  • 1 bottle Belle Isle Honey Habanero
  • 1 cup Grand Marnier (or your choice of orange-flavored liqueur) 
  • 2 liters apple cider (store-bought or your favorite homemade recipe)
  • 2 oranges, cut into wedges
  • 2 cinnamon sticks


  1. In a 4 liter+ beverage dispenser, combine the apple cider and Grand Marnier.
  2. Add the orange wedges and cinnamon sticks, then stir to combine. Let the mix stand and infuse for as long as desired.
  3. Right before serving add the Belle Isle Honey Habanero and stir again.
  4. Serve over ice in a rocks glass.

1 batch yields approximately 15-20 cocktails.



  • 2 oz. Belle Isle Premium Moonshine
  • 1/2 oz. pecan-walnut simple syrup*
  • 3 oz. Crispin Pacific Pear Cider


  1. In either a chilled glass or a over a big rocks cube, combine the Belle Isle Premium Moonshine and pecan-walnut simple syrup.
  2. Top with Crispin Pear Cider, stir lightly, and garnish with a dash of cinnamon.

*Pecan-Walnut Simple Syrup


  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp. ground cinnamon or 2 cinnamon sticks

Yields 1 cup of simple syrup.


  1. Place pecans & walnuts into a saucepan, then top with 1/4 cup of sugar & cinnamon. Toast on medium heat for 1-2 minutes, stirring constantly.
  2. Add the rest of the sugar & 1/2 cup of water. Turn the heat to high, bring to a boil and stir.
  3. Once the mixture has come to boil, remove from heat and continue stirring until the sugar has dissolved. Let the simple syrup cool, then seal in a container and refrigerate.