In my experience moonshine has a funky (and occasionally overwhelming) aroma and flavor that ends up overpowering any other ingredients. In general, it's not a spirit I'd gravitate toward if I wanted to make a well-balanced cocktail.
Mamma's Moonshine, conversely, is actually quite delicate in flavor and aroma, and works well in this stripped-down recipe. Mamma’s Moonshine is a unique spirit, starting with a base of pure MN honey, and distilled once a month on the full moon at Twin Spirits Distillery.
This 'Bootleg' cocktail works not only in the glass, standing alone, but will also compliment (and not compete) with whatever you put on your dinner table.
- 1 ½ oz Mamma's Moonshine
- ¾ oz lemon juice
- ¾ oz mint simple syrup *
* To make mint simple syrup: Blanch a large bunch of mint leaves in boiling water for 30 seconds. Add to a fresh batch of 1:1 simple syrup (made from 1 cup of white, granulated sugar dissolved in 1 cup of boiling water) and pulse in a blender until mint is incorporated. Strain through a cheesecloth to remove bits of mint, if desired.
Combine all all ingredients and shake together over ice. Pour everything, including ice, into a highball glass (called a 'dirty pour'). Garnish with a fresh mint sprig.
The Mill City Farmer's Market is an authentic, locally grown market that aims to connect, educate and empower a community to support a healthy, sustainable food system. The market is located next to Spoonriver, a restaurant committed to sustainably produced products and healthy eating. Opened in 2006 by Farmers Market founder Brenda Langton and her husband Timothy Kane, chefs from Spoonriver will be cooking the meals served at the 2017 Harvest Social fundraiser that benefits the Farmer's Market.