Buckle up, home cooks! We’re diving into the rich, bold world of Old Smoky moonshine with 18 authentic recipes that bring Appalachian tradition right to your kitchen. Whether you’re a seasoned sipper or a curious newcomer, these classic concoctions promise flavor and fun. Get ready to explore—your next favorite drink awaits on this spirited list!
Smoky Apple Pie Moonshine
Ever since my first sip of this Smoky Apple Pie Moonshine at a cozy winter bonfire, I knew I had to recreate it at home—it’s the perfect blend of sweet, spicy, and smoky warmth that feels like a hug in a glass. I love making big batches to share with friends during the holidays, and it’s become my go-to for festive gatherings because it’s surprisingly easy to whip up, even for a busy home cook like me.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the apple base:
– 4 cups apple cider
– 2 cups apple juice
– 1 cup granulated sugar
– 2 cinnamon sticks
– 1 tsp whole cloves
– 1 tsp allspice berries
For the moonshine infusion:
– 2 cups 100-proof moonshine
– 1 tsp liquid smoke
Instructions
1. In a large pot over medium heat, combine 4 cups apple cider, 2 cups apple juice, 1 cup granulated sugar, 2 cinnamon sticks, 1 tsp whole cloves, and 1 tsp allspice berries.
2. Bring the mixture to a gentle boil, stirring occasionally with a wooden spoon to dissolve the sugar completely, which should take about 5 minutes—this helps prevent any graininess in the final drink.
3. Reduce the heat to low and let the mixture simmer uncovered for 20 minutes, allowing the spices to infuse and the liquid to reduce slightly; you’ll know it’s ready when the aroma fills your kitchen and the liquid has thickened a bit.
4. Remove the pot from the heat and let it cool to room temperature, which typically takes 30–40 minutes; I often speed this up by placing the pot in an ice bath, but be careful not to rush it too much to avoid diluting the flavors.
5. Once cooled, strain the mixture through a fine-mesh sieve into a clean pitcher or large jar to remove the cinnamon sticks, cloves, and allspice berries, pressing gently on the solids to extract all the flavorful liquid.
6. Stir in 2 cups 100-proof moonshine and 1 tsp liquid smoke until well combined, which adds that signature smoky depth—for a milder version, you can start with ½ tsp and adjust to your preference.
7. Transfer the moonshine to sterilized glass bottles or jars, seal tightly, and refrigerate for at least 4 hours before serving to let the flavors meld together perfectly.
8. Serve chilled over ice in small glasses, garnished with a thin apple slice or a cinnamon stick for an extra festive touch.
Something about this moonshine just hits the spot—it’s smooth and velvety with a kick of warmth from the spices, balanced by the sweet apple notes and a subtle smoky undertone that lingers on the palate. I love serving it alongside spiced cookies or drizzling it over vanilla ice cream for a boozy dessert twist that always impresses guests.
Old Fashioned Corn Mash Moonshine
Tucked away in my grandma’s recipe box, I found this gem for Old Fashioned Corn Mash Moonshine—a rustic, spirited tradition that’s perfect for sharing stories over. It reminds me of chilly evenings when we’d gather around the still, swapping tales while the mash bubbled away. Trust me, making it at home feels like a cozy nod to simpler times.
Serving: 1 gallon | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
For the corn mash:
– 5 pounds cracked corn
– 2 gallons water
– 5 pounds granulated sugar
– 1 packet (0.25 ounces) distiller’s yeast
For the fermentation and distillation:
– 1 large fermentation bucket (5-gallon capacity)
– 1 airlock
– 1 still (pot still recommended)
– 1 thermometer
Instructions
1. In a large pot, combine 5 pounds cracked corn and 2 gallons water, then bring to a boil over high heat. 2. Reduce heat to low and simmer for 60 minutes, stirring occasionally to prevent sticking, until the corn is soft and the mixture thickens slightly. 3. Remove from heat and let cool to 75°F, using a thermometer to check—this ensures the yeast activates properly without being killed by heat. 4. Stir in 5 pounds granulated sugar until fully dissolved, which helps feed the yeast for a robust fermentation. 5. Transfer the mixture to a 5-gallon fermentation bucket and sprinkle 1 packet distiller’s yeast evenly over the top. 6. Seal the bucket with an airlock to allow gases to escape while keeping contaminants out, and store in a dark, cool place (around 68–72°F) for 7–10 days until bubbling slows. 7. Set up your still according to manufacturer instructions, then pour the fermented mash into it, avoiding any sediment at the bottom for a cleaner product. 8. Heat the still slowly to 173°F, monitoring with a thermometer—this temperature helps separate the alcohol vapors efficiently. 9. Collect the distillate in a clean container, discarding the first 50 milliliters (the “foreshots”) to remove unwanted compounds, a key safety tip for homemade spirits. 10. Continue distilling until the output reaches 40% alcohol by volume or tastes smooth, typically taking about 30 minutes more. 11. Let the moonshine rest in a glass jar for at least a week to mellow the flavors, which softens any harsh edges. This Old Fashioned Corn Mash Moonshine has a smooth, slightly sweet corn essence with a warm, lingering finish. Serve it chilled in small glasses or mix it into cocktails for a rustic twist—it’s a conversation starter that brings back memories of shared moments.
Smoky Peach Cobbler Moonshine
Y’all, let me tell you about the time I tried to impress my in-laws with a fancy dessert and ended up creating this accidental masterpiece instead—it’s the kind of happy kitchen mishap that makes you want to ditch the cookbook forever. Smoky Peach Cobbler Moonshine is my go-to when I need something that feels both cozy and a little rebellious, like wearing your favorite flannel shirt to a fancy dinner party. I love making a big batch on lazy Sundays, filling the house with that sweet, spiced aroma that somehow makes even Monday mornings feel manageable.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the peach base:
– 4 cups fresh peaches, peeled and sliced (about 6 medium peaches)
– 1 cup granulated sugar
– 1/2 cup water
– 1 tablespoon lemon juice
For the moonshine infusion:
– 2 cups peach-flavored moonshine (100 proof)
– 1 cinnamon stick
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon smoked paprika
For serving:
– 1 cup vanilla ice cream
– 8 sprigs fresh mint
Instructions
1. In a large saucepan over medium heat, combine the sliced peaches, granulated sugar, water, and lemon juice. 2. Cook the mixture for 10 minutes, stirring occasionally with a wooden spoon until the peaches soften and the sugar dissolves completely. 3. Reduce the heat to low and simmer for another 5 minutes until the peaches are tender but not mushy—this helps retain a bit of texture. 4. Remove the saucepan from the heat and let it cool to room temperature, about 15 minutes, to prevent the alcohol from evaporating too quickly later. 5. In a separate large glass jar, pour the peach-flavored moonshine. 6. Add the cinnamon stick, ground nutmeg, and smoked paprika to the jar. 7. Tip: Gently toast the cinnamon stick in a dry skillet for 30 seconds before adding to enhance its warmth. 8. Carefully pour the cooled peach mixture into the jar with the moonshine and spices. 9. Seal the jar tightly and shake it vigorously for 1 minute to combine all ingredients evenly. 10. Store the jar in a cool, dark place for at least 24 hours to allow the flavors to meld—I often let mine sit for up to 3 days for a deeper taste. 11. After infusing, strain the mixture through a fine-mesh sieve into a clean pitcher to remove the peach solids and spices. 12. Tip: Press down gently on the peaches with the back of a spoon to extract every last drop of flavor without making it cloudy. 13. Chill the strained moonshine in the refrigerator for 2 hours before serving to let it mellow. 14. To serve, pour 1/2 cup of the chilled moonshine into each of 8 glasses. 15. Top each glass with a small scoop of vanilla ice cream. 16. Tip: For an extra touch, lightly bruise a mint sprig between your fingers before garnishing to release its aroma. 17. Garnish each serving with a fresh mint sprig.
Hints of smoky paprika and warm cinnamon weave through the sweet peach and bold moonshine, creating a velvety sip that’s both smooth and surprisingly complex. I love serving this over crushed ice in mason jars for a rustic feel, or pairing it with buttery shortbread cookies to balance the kick—it’s like dessert and a nightcap rolled into one unforgettable glass.
Traditional Mountain Dew Moonshine
Venturing into the world of homemade spirits always felt a bit intimidating, but after a few successful batches, I decided to tackle a recipe that’s pure nostalgia for my college days—a sweet, citrusy moonshine made with Mountain Dew. It’s surprisingly simple and perfect for sharing at holiday gatherings or as a unique homemade gift.
Serving: 1 quart jar | Pre Time: 10 minutes | Cooking Time: 0 minutes (requires 2-week fermentation)
Ingredients
- For the base mixture:
- 4 cups Mountain Dew (chilled)
- 1 cup granulated sugar
- 1 packet (7 grams) active dry yeast
- For finishing (after fermentation):
- 1 cup vodka (80 proof)
Instructions
- Pour 4 cups of chilled Mountain Dew into a clean, 1-quart glass jar with a tight-fitting lid.
- Add 1 cup of granulated sugar to the jar.
- Secure the lid and shake the jar vigorously for 2 minutes until the sugar is completely dissolved—this prevents graininess in the final product.
- Sprinkle 1 packet of active dry yeast evenly over the surface of the liquid; do not stir it in, as this helps activate the fermentation properly.
- Loosely place the lid on the jar (do not seal it tightly) to allow gases to escape during fermentation.
- Store the jar in a dark, cool place (around 68–72°F) for 14 days, checking daily for bubbles, which indicate active fermentation.
- After 14 days, strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean bowl to remove any sediment.
- Pour the strained liquid back into the cleaned jar, then add 1 cup of vodka and stir gently with a spoon to combine—this step boosts the alcohol content and stabilizes the moonshine.
- Seal the jar tightly and refrigerate it for at least 24 hours before serving to chill and mellow the flavors.
Lightly carbonated and bursting with that familiar citrus-lime kick, this moonshine has a smooth, slightly sweet finish that’s dangerously easy to sip. I love serving it over ice with a squeeze of fresh lime or mixing it into a cocktail with ginger beer for a fizzy twist. Just remember, a little goes a long way—it packs a punch that’ll have you reminiscing about simpler times!
Smoky Cherry Bomb Moonshine
During the holiday rush, I always crave something bold to cut through the sweetness of the season—enter this Smoky Cherry Bomb Moonshine, a fiery-sweet concoction I first tried at a friend’s rustic cabin gathering. It’s the perfect DIY gift that packs a punch and warms you right up.
Serving: 1 (750ml bottle) | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the infusion:
– 2 cups high-proof moonshine (at least 100 proof)
– 1 cup fresh or frozen cherries, pitted
– 1/4 cup smoked simple syrup (see below)
For the smoked simple syrup:
– 1 cup granulated sugar
– 1 cup water
– 1 tsp liquid smoke
Instructions
1. Make the smoked simple syrup: In a small saucepan over medium heat, combine 1 cup granulated sugar and 1 cup water. Stir constantly until the sugar fully dissolves, about 3-5 minutes—this prevents crystallization. Tip: Use a wooden spoon for even stirring.
2. Remove the saucepan from heat and immediately stir in 1 tsp liquid smoke. Let the syrup cool completely to room temperature, about 20 minutes; cooling it first avoids diluting the moonshine later.
3. In a clean 1-quart glass jar with a tight-fitting lid, combine 2 cups high-proof moonshine, 1 cup pitted cherries, and 1/4 cup of the cooled smoked simple syrup. Tip: Gently muddle the cherries with a spoon to release their juices for a richer flavor.
4. Seal the jar tightly and store it in a cool, dark place for at least 7 days, shaking it gently once daily to help the flavors meld. Tip: Label the jar with the date so you don’t forget when it’s ready!
5. After 7 days, strain the mixture through a fine-mesh sieve or cheesecloth into a sterilized 750ml glass bottle, pressing lightly on the cherries to extract all liquid. Discard the solids.
6. Serve the moonshine chilled or over ice, and store any leftovers in the sealed bottle at room temperature for up to 6 months.
This moonshine delivers a smooth, smoky kick with a burst of cherry sweetness that lingers on the palate—it’s dangerously sippable. I love serving it in small glasses as a festive after-dinner drink or gifting it in decorative bottles with a handwritten tag for a personal touch.
Old Smoky Blackberry Moonshine
During the holiday season, I always crave something with a bit of warmth and nostalgia, which is why I love making this Old Smoky Blackberry Moonshine—it reminds me of cozy winter evenings with friends. It’s surprisingly simple to prepare, and the rich, fruity flavor with a hint of smokiness makes it a perfect homemade gift or a festive drink to share.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the blackberry mixture:
- 4 cups fresh blackberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
For the moonshine infusion:
- 2 cups unaged corn whiskey (moonshine, at least 80 proof)
- 1 teaspoon liquid smoke
Instructions
- Rinse the 4 cups of fresh blackberries under cold water in a colander, then pat them dry gently with paper towels to remove excess moisture.
- In a large glass jar or airtight container, combine the rinsed blackberries, 1 cup of granulated sugar, and 1 tablespoon of lemon juice, mashing the berries slightly with a wooden spoon to release their juices.
- Pour 2 cups of unaged corn whiskey over the blackberry mixture in the jar, ensuring all ingredients are fully submerged for even infusion.
- Add 1 teaspoon of liquid smoke to the jar, stirring gently with a spoon to distribute the smoky flavor evenly without over-mixing.
- Seal the jar tightly with its lid and store it in a cool, dark place like a pantry for exactly 14 days, shaking the jar gently every other day to help the flavors meld.
- After 14 days, strain the mixture through a fine-mesh sieve or cheesecloth into a clean glass bottle, pressing on the solids to extract all liquid, then discard the leftover blackberry pulp.
Perfectly balanced, this moonshine has a velvety texture with bold blackberry notes and a subtle smoky undertone that lingers pleasantly. Serve it chilled in small glasses as a digestif, or get creative by mixing it into cocktails—it pairs wonderfully with ginger ale or over ice with a sprig of mint for a refreshing twist.
Smoky Honey Whiskey Moonshine
Last weekend, while digging through my grandfather’s old recipe box, I stumbled upon a faded note for a homemade spirit that immediately caught my eye—it’s become my new favorite winter warmer to share with friends. Let’s make a batch of this cozy, smoky-sweet sipper together.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the syrup:
– 1 cup honey
– 1 cup water
For the infusion:
– 2 cups whiskey (I prefer bourbon)
– 2 cinnamon sticks
– 1 tsp whole cloves
– 1 tsp smoked paprika
Instructions
1. In a medium saucepan over medium heat, combine 1 cup honey and 1 cup water.
2. Stir continuously with a wooden spoon until the honey fully dissolves, about 3 minutes—this prevents scorching.
3. Reduce heat to low and simmer the syrup uncovered for 10 minutes to thicken slightly; it should coat the back of a spoon.
4. Remove the saucepan from heat and let the syrup cool to room temperature, approximately 15 minutes.
5. In a large glass jar, pour 2 cups whiskey.
6. Add 2 cinnamon sticks, 1 tsp whole cloves, and 1 tsp smoked paprika to the jar.
7. Pour the cooled honey syrup into the jar with the whiskey and spices.
8. Seal the jar tightly and shake vigorously for 30 seconds to combine all ingredients.
9. Store the jar in a cool, dark place for 48 hours to allow the flavors to meld, shaking it once daily.
10. After 48 hours, strain the mixture through a fine-mesh sieve into a clean bottle, discarding the solids.
11. Serve the moonshine chilled over ice or at room temperature in small glasses.
From the first sip, you’ll notice a velvety texture with a warm, smoky kick from the paprika that mellows into sweet honey notes. I love serving it alongside a charcuterie board or gifting it in decorative bottles during the holidays—it always sparks conversation.
Classic Sugar Shine Moonshine
A few winters back, I found myself snowed in with a serious sweet tooth and a pantry full of basics—that’s when I first whipped up this Classic Sugar Shine Moonshine. It’s a cozy, old-fashioned treat that’s simpler to make than you might think, and it always reminds me of those quiet, snowy afternoons.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
For the syrup:
– 2 cups granulated sugar
– 1 cup water
For flavoring and finishing:
– 1 tsp vanilla extract
– 1 cup high-proof grain alcohol (like Everclear, 190-proof)
Instructions
1. In a medium saucepan over medium heat, combine 2 cups granulated sugar and 1 cup water.
2. Stir continuously with a wooden spoon until the sugar fully dissolves, which should take about 3-4 minutes—this prevents crystallization for a smoother shine.
3. Once dissolved, stop stirring and bring the mixture to a boil over high heat; attach a candy thermometer to the side of the pan.
4. Boil the syrup until it reaches 240°F on the thermometer, which typically takes 10-12 minutes; this soft-ball stage ensures the right consistency for mixing.
5. Immediately remove the saucepan from the heat and let it cool for 5 minutes to avoid overheating the alcohol later.
6. Stir in 1 tsp vanilla extract until fully incorporated for a warm, aromatic flavor.
7. Gradually pour in 1 cup high-proof grain alcohol while stirring gently to combine everything evenly.
8. Transfer the mixture to a clean glass jar, seal it tightly, and let it sit at room temperature for 24 hours to mellow and blend the flavors.
9. After 24 hours, give it a gentle shake and store it in a cool, dark place—it’s ready to serve or age further if desired.
Unbelievably smooth and sweet, this moonshine has a silky texture with a warm vanilla kick that’s perfect for sipping neat on a chilly evening. Try serving it over ice with a twist of orange peel for a bright, citrusy contrast, or mix it into hot apple cider to create a comforting winter cocktail that’ll warm you right up.
Smoky Spiced Apple Moonshine
Zipping through the holiday rush, I stumbled upon this gem while trying to use up a bushel of apples from my neighbor’s tree—it’s become my go-to cozy sipper for chilly evenings. Honestly, I love how the smoky spices mellow out the sweetness, making it feel like a warm hug in a glass, and it’s perfect for sharing with friends over a crackling fire.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the apple base:
– 6 medium apples, cored and sliced (about 4 cups)
– 4 cups water
– 2 cups granulated sugar
For the spice infusion:
– 1 cinnamon stick (about 3 inches long)
– 5 whole cloves
– 1 tsp smoked paprika
– 1/2 tsp ground nutmeg
For finishing:
– 2 cups high-proof grain alcohol (like Everclear, 190 proof)
– 1 tbsp vanilla extract
Instructions
1. In a large pot, combine the sliced apples, water, and granulated sugar over medium-high heat.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally until the apples are soft and broken down.
3. Remove the pot from the heat and let it cool to room temperature, which should take about 20 minutes—this prevents the alcohol from evaporating too quickly later.
4. Strain the apple mixture through a fine-mesh sieve into a clean bowl, pressing on the solids with a spoon to extract all the liquid; discard the solids.
5. Return the strained liquid to the pot and add the cinnamon stick, whole cloves, smoked paprika, and ground nutmeg.
6. Heat the mixture over medium-low heat until it reaches 160°F on a kitchen thermometer, stirring gently to dissolve the spices, about 5 minutes.
7. Remove the pot from the heat and let it cool completely to room temperature again, approximately 30 minutes, to preserve the flavors.
8. Stir in the high-proof grain alcohol and vanilla extract until fully combined.
9. Pour the mixture into sterilized glass jars or bottles, seal tightly, and store in a cool, dark place for at least 1 week before serving to allow the flavors to meld.
Glowing with a rich amber hue, this moonshine offers a velvety texture that coats the palate with hints of caramelized apple and warm spice. Serve it chilled in small glasses garnished with a cinnamon stick or over ice for a refreshing twist—it’s sure to spark conversation at any gathering.
Old Smoky Pineapple Moonshine
Nothing says holiday cheer like a homemade batch of something special, and this Old Smoky Pineapple Moonshine is my go-to for festive gatherings—it’s a sweet, smoky twist that always sparks conversation. I first tried a version at a friend’s cabin last winter, and after tweaking it to balance the flavors just right, it’s become a staple in my kitchen for cozy nights by the fire.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the pineapple mixture:
– 4 cups fresh pineapple, peeled and chopped into 1-inch chunks
– 1 cup granulated sugar
– 1 cup water
For the moonshine infusion:
– 2 cups high-proof moonshine (at least 100 proof)
– 1 cinnamon stick
– 3 whole cloves
– 1 tsp vanilla extract
Instructions
1. In a large saucepan over medium heat, combine the pineapple chunks, granulated sugar, and water. Tip: Use ripe pineapple for natural sweetness to reduce added sugar.
2. Bring the mixture to a gentle boil, stirring occasionally with a wooden spoon until the sugar dissolves completely, about 5 minutes.
3. Reduce the heat to low and simmer uncovered for 15 minutes, or until the pineapple softens and the liquid thickens slightly into a syrup.
4. Remove the saucepan from the heat and let it cool to room temperature, approximately 30 minutes, to prevent the alcohol from evaporating too quickly.
5. Strain the cooled pineapple mixture through a fine-mesh sieve into a clean glass jar, pressing gently on the solids to extract all the syrup; discard the solids.
6. Add the moonshine, cinnamon stick, whole cloves, and vanilla extract to the jar with the pineapple syrup. Tip: Shake the jar gently to mix, as stirring can break the cinnamon stick.
7. Seal the jar tightly and store it in a cool, dark place for at least 2 weeks, shaking it every few days to blend the flavors. Tip: Taste after 2 weeks—if you prefer a stronger smoky note, add another cinnamon stick and infuse for up to 4 weeks.
8. After infusing, strain the moonshine through cheesecloth into a sterilized bottle to remove any sediment.
Serve this moonshine chilled or over ice; its smooth texture and bold pineapple flavor with a hint of spice make it perfect for sipping slowly. I love pairing it with grilled meats or drizzling it over vanilla ice cream for a decadent dessert twist—it’s sure to warm up any winter evening.
Smoky Maple Bourbon Moonshine
Gathering around the fire pit last fall with friends, I realized that nothing warms a chilly evening quite like a spirited drink with a touch of sweetness and smoke—so I started tinkering with this Smoky Maple Bourbon Moonshine, and it’s become my go-to for cozy nights in.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
For the syrup:
– 1 cup pure maple syrup
– 2 tbsp bourbon
– 1 tsp liquid smoke
For serving:
– 8 oz moonshine
– Ice cubes
– 4 orange slices for garnish
Instructions
1. In a small saucepan over medium heat, combine 1 cup pure maple syrup, 2 tbsp bourbon, and 1 tsp liquid smoke.
2. Stir the mixture constantly with a wooden spoon until it reaches a gentle simmer, which should take about 3–4 minutes—this prevents burning and ensures even flavor infusion.
3. Reduce the heat to low and let the syrup simmer for exactly 5 minutes to thicken slightly and meld the smoky notes; you’ll know it’s ready when it coats the back of a spoon.
4. Remove the saucepan from the heat and allow the syrup to cool to room temperature, about 10 minutes, which helps it blend smoothly later.
5. Fill four glasses with ice cubes, then pour 2 oz moonshine into each glass.
6. Add 2 tbsp of the cooled smoky maple syrup to each glass, stirring gently to combine—this layering technique enhances the aromatic experience.
7. Garnish each drink with an orange slice by placing it on the rim of the glass.
8. Serve immediately while the flavors are vibrant and the ice is crisp.
Now, this drink delivers a velvety texture with a bold kick from the moonshine, balanced by the rich, caramel-like sweetness of maple and a subtle smoky undertone that lingers pleasantly. I love pairing it with grilled meats or sipping it slowly by the fireplace for a truly indulgent treat.
Traditional Cinnamon Fire Moonshine
Holiday gatherings at my house always seem to involve a spirited tradition, and this year, I’m sharing the secret behind our family’s favorite winter warmer. It’s a recipe passed down from my great-uncle, a man who believed a little fire in your glass was the best remedy for a cold December night. Let’s make some Traditional Cinnamon Fire Moonshine.
Serving: 1 quart | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the Infusion:
– 3 cups high-proof, unflavored moonshine (like 100-proof/50% ABV)
– 10 whole cinnamon sticks
– 1 cup granulated white sugar
– 1 cup filtered water
Instructions
1. Combine 1 cup of filtered water and 1 cup of granulated white sugar in a small saucepan.
2. Heat the saucepan over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves, about 3-4 minutes, to create a simple syrup. Tip: Avoid letting it boil to prevent crystallization.
3. Remove the simple syrup from the heat and let it cool to room temperature, approximately 20 minutes.
4. Place 10 whole cinnamon sticks into a clean, 1-quart glass mason jar.
5. Pour the completely cooled simple syrup into the jar over the cinnamon sticks.
6. Add 3 cups of high-proof, unflavored moonshine to the jar.
7. Seal the jar tightly with its lid.
8. Gently swirl the jar for 30 seconds to mix all the ingredients thoroughly. Tip: Swirling is gentler than shaking and prevents cloudiness.
9. Store the sealed jar in a cool, dark pantry or cupboard.
10. Let the mixture infuse for a minimum of 2 weeks, swirling the jar gently once every other day. Tip: For a deeper, spicier flavor, let it infuse for a full month.
11. After the infusion period, strain the liquid through a fine-mesh sieve or cheesecloth into a clean bottle, discarding the cinnamon sticks.
Vibrant and aromatic, this moonshine has a smooth, warming heat from the cinnamon that perfectly balances the sweetness. I love serving it neat in small glasses as a digestif, or for a festive cocktail, try it over ice with a splash of crisp apple cider. It truly captures the essence of a cozy winter evening by the fire.
Smoky Lemon Drop Moonshine
Just in time for the holidays, I stumbled upon this Smoky Lemon Drop Moonshine while trying to use up some leftover lemons from my neighbor’s tree—it’s become my go-to festive sipper that always impresses guests with its bold, unexpected twist. Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the moonshine base:
– 2 cups high-proof moonshine (at least 100 proof)
– 1 cup fresh lemon juice (from about 6 medium lemons)
– 1 cup granulated sugar
– For the smoky infusion:
– 1 tbsp liquid smoke
– 1 tsp smoked sea salt
Instructions
1. Juice 6 medium lemons using a citrus juicer until you have exactly 1 cup of fresh lemon juice, straining out any seeds or pulp for a smooth texture—tip: roll the lemons on the counter before juicing to maximize yield.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1 cup water, stirring constantly with a wooden spoon until the sugar fully dissolves, about 3-5 minutes, to create a simple syrup.
3. Remove the saucepan from the heat and let the simple syrup cool to room temperature, approximately 10 minutes, to prevent it from cooking the alcohol later.
4. In a large glass jar or pitcher, pour 2 cups high-proof moonshine, 1 cup fresh lemon juice, and the cooled simple syrup, stirring gently with a long spoon to mix thoroughly.
5. Add 1 tbsp liquid smoke and 1 tsp smoked sea salt to the mixture, stirring again until fully incorporated—tip: start with less liquid smoke if you prefer a subtler smokiness, as it can be strong.
6. Seal the jar or cover the pitcher tightly and refrigerate for at least 24 hours, shaking it once or twice during this time to help the flavors meld evenly.
7. After chilling, strain the moonshine through a fine-mesh sieve into a clean bottle or serving decanter to remove any sediment, ensuring a clear final product.
8. Serve the Smoky Lemon Drop Moonshine chilled over ice in small glasses, garnishing with a lemon twist if desired—tip: store any leftovers in the refrigerator for up to 2 weeks to maintain freshness. A vibrant blend of tart lemon and deep smokiness, this moonshine has a smooth, slightly syrupy texture that dances on the tongue, perfect for sipping slowly by the fire or mixing into cocktails like a smoky lemonade for a creative twist.
Old Smoky Strawberry Moonshine
Remember those sweltering summer nights on my uncle’s porch in Tennessee, where the air smelled like cut grass and distant bonfires? That’s the exact feeling I wanted to capture in a glass, leading me to perfect this Old Smoky Strawberry Moonshine—a sweet, potent sip that’s equal parts nostalgia and celebration.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Strawberry Infusion:
– 1 quart (32 oz) high-proof, unflavored moonshine (at least 100 proof)
– 4 cups fresh strawberries, hulled and halved
– 1 cup granulated sugar
For the Smoky Syrup (Optional):
– 1/2 cup water
– 1/2 cup granulated sugar
– 1 small piece of smoked wood (like applewood or hickory), about 2 inches long
Instructions
1. In a large, clean glass jar with a tight-fitting lid, combine the 4 cups of halved strawberries and 1 cup of granulated sugar. 2. Gently muddle the strawberries and sugar with a wooden spoon for about 2 minutes until the berries are slightly crushed and juicy—this helps release their flavor. 3. Pour the 1 quart of high-proof moonshine over the strawberry mixture, ensuring all berries are fully submerged. 4. Securely seal the jar and store it in a cool, dark place like a pantry for 2 weeks, gently shaking it every other day to help the infusion process. 5. For the optional smoky syrup, combine the 1/2 cup water and 1/2 cup granulated sugar in a small saucepan over medium heat. 6. Stir constantly until the sugar dissolves completely, about 3 minutes, then add the 1 small piece of smoked wood. 7. Reduce the heat to low and let the syrup simmer for 10 minutes to infuse the smoky flavor, then remove from heat and let it cool to room temperature. 8. After 2 weeks, strain the infused moonshine through a fine-mesh sieve or cheesecloth into a clean bottle, discarding the strawberry solids. 9. If using, stir the cooled smoky syrup into the strained moonshine until well combined. 10. Seal the bottle and let it rest for an additional 3 days before serving to allow the flavors to meld.
What you’ll get is a beautifully clear, ruby-red liquor with a bold strawberry sweetness that’s perfectly balanced by a subtle, warming smokiness. Serve it chilled in small glasses as a digestif, or mix it into lemonade for a refreshing summer cocktail that’ll have everyone asking for the recipe.
Smoky Vanilla Bean Moonshine
Now, I’ll admit I’m usually more of a bourbon-on-the-rocks kind of gal, but this Smoky Vanilla Bean Moonshine changed my whole holiday game last year when my uncle brought a jar to our family potluck. It’s a surprisingly smooth, sippable spirit you can make right at home, perfect for gifting or cozy winter evenings by the fire.
Serving: 1 quart jar | Pre Time: 10 minutes | Cooking Time: 0 minutes (plus 2 weeks infusing)
Ingredients
For the infusion:
– 3 cups high-proof, unflavored moonshine or neutral grain spirit (like Everclear)
– 2 whole vanilla beans, split lengthwise
– 1 cup light brown sugar, packed
– 1 tablespoon liquid smoke
Instructions
1. In a clean 1-quart glass jar with a tight-fitting lid, pour in 3 cups of high-proof moonshine. Tip: Use a funnel to avoid spills and ensure your jar is completely dry to prevent dilution.
2. Split 2 whole vanilla beans lengthwise with a sharp knife to expose the seeds inside, then add them directly to the jar.
3. Measure 1 cup of packed light brown sugar and add it to the jar. Tip: Pack the sugar firmly into the measuring cup for accuracy, as loose sugar can throw off the sweetness.
4. Pour 1 tablespoon of liquid smoke into the jar. Tip: Stir gently with a long spoon to help the sugar begin dissolving without agitating the vanilla beans too much.
5. Seal the jar tightly and shake vigorously for 1–2 minutes until the sugar is fully dissolved and the mixture is well combined.
6. Store the jar in a cool, dark place (like a pantry or cupboard) for 2 weeks, shaking it gently once every day to continue the infusion process.
7. After 2 weeks, strain the moonshine through a fine-mesh sieve or cheesecloth into a clean bottle to remove the vanilla bean pieces and any sediment.
8. Discard the solids and seal your bottled moonshine—it’s ready to serve immediately or can be stored indefinitely at room temperature.
My favorite part? The final product has this velvety texture with a warm vanilla aroma that hits first, followed by a subtle smoky finish that lingers just enough. I love serving it chilled in small glasses as a digestif, or even drizzling a splash over vanilla ice cream for a boozy, grown-up dessert twist.
Classic Pecan Pie Moonshine
Holiday gatherings at my house always seem to involve a special homemade treat, and this year, I’m sharing a recipe that’s become a beloved tradition—a smooth, sweet infusion that captures the cozy flavors of the season in a glass. It’s my take on a classic Southern favorite, perfect for sipping by the fire or gifting to friends, and I love how it fills the kitchen with the warm scent of toasted nuts and spices. Honestly, I started making this years ago after a trip to Tennessee, and now I can’t imagine December without a batch simmering on the stove.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the infusion:
– 2 cups high-proof grain alcohol (like Everclear 190-proof)
– 1 cup water
– 1 cup granulated sugar
– 1 cup light corn syrup
– 1 cup chopped pecans
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
Instructions
1. In a medium saucepan over medium heat, combine 1 cup water, 1 cup granulated sugar, and 1 cup light corn syrup. Stir constantly with a wooden spoon until the sugar dissolves completely, which should take about 3-4 minutes.
2. Reduce the heat to low and add 1 cup chopped pecans to the saucepan. Simmer the mixture for 10 minutes, stirring occasionally, until the pecans are lightly toasted and fragrant—this deepens their flavor. Tip: Toasting the pecans first in a dry skillet for 5 minutes at 350°F can enhance their nuttiness, but it’s optional if you’re short on time.
3. Remove the saucepan from the heat and let it cool for 15 minutes until it’s warm but not hot to the touch; this prevents the alcohol from evaporating too quickly when added.
4. Stir in 2 cups high-proof grain alcohol, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon until everything is well combined. Tip: Always add alcohol off the heat to maintain its potency and avoid a harsh taste.
5. Pour the mixture into a clean, large glass jar or bottle, seal it tightly, and let it infuse in a cool, dark place for at least 2 weeks, shaking gently every few days. Tip: For a smoother finish, strain the mixture through a fine-mesh sieve or cheesecloth after infusing to remove any sediment.
6. After infusing, store the moonshine in the refrigerator for up to 6 months; it’s best served chilled in small glasses.
You’ll find this moonshine has a rich, velvety texture with a sweet caramel-like base, balanced by the earthy crunch of pecans and a hint of cinnamon spice. I love serving it over ice with a sprinkle of extra pecans on top, or even drizzling it over vanilla ice cream for a decadent dessert twist—it always brings a touch of Southern charm to any holiday table.
Smoky Ginger Snap Moonshine
Baking during the holiday season always brings back memories of my grandma’s kitchen, where the scent of ginger and spice filled the air. This year, I’ve put a spirited twist on those cozy flavors with a homemade moonshine that’s perfect for sharing—or savoring by the fire. It’s surprisingly simple to make, and the smoky, gingery kick will warm you right up on a chilly December evening like today.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the infusion:
– 1 cup high-proof grain alcohol (like Everclear 190-proof)
– 1 cup water
– 1/2 cup granulated sugar
– 1/4 cup molasses
– 2 tbsp finely grated fresh ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp liquid smoke
For serving (optional):
– Ice cubes
– Cinnamon sticks for garnish
Instructions
1. In a medium saucepan, combine 1 cup water, 1/2 cup granulated sugar, and 1/4 cup molasses over medium heat. 2. Stir constantly with a wooden spoon until the sugar fully dissolves, which should take about 3–4 minutes—avoid boiling to prevent crystallization. 3. Remove the saucepan from the heat and let the syrup cool to room temperature, approximately 15 minutes; this prevents the alcohol from evaporating when mixed. 4. In a large glass jar with a tight-fitting lid, pour 1 cup high-proof grain alcohol. 5. Add the cooled syrup to the jar. 6. Stir in 2 tbsp finely grated fresh ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/4 tsp liquid smoke until well combined. 7. Seal the jar tightly and shake it vigorously for 30 seconds to blend all ingredients evenly. 8. Store the jar in a cool, dark place like a pantry for 7 days, shaking it once daily to enhance infusion—this patience pays off with deeper flavor. 9. After 7 days, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bottle to remove ginger solids. 10. Chill the bottled moonshine in the refrigerator for at least 2 hours before serving to mellow the alcohol edge. 11. Serve over ice cubes with a cinnamon stick garnish if desired.
Lingering on the tongue, this moonshine offers a velvety smoothness with bold ginger spice and a subtle smoky undertone that reminds me of campfire treats. It’s fantastic sipped neat or mixed into hot apple cider for a festive cocktail—perfect for gifting in mason jars tied with ribbon during the holidays.
Old Smoky Blueberry Moonshine
A few winters back, while visiting my cousin in Tennessee, I stumbled upon a local tradition that warmed my soul more than any fireplace ever could—a homemade blueberry moonshine with a smoky twist that’s become my go-to holiday gift. It’s surprisingly simple to make at home, and the rich, fruity aroma will have your kitchen smelling like a cozy Appalachian cabin in no time.
Serving: 1 quart | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the blueberry infusion:
– 2 cups fresh blueberries
– 1 cup granulated sugar
– 1 cup water
For the moonshine mixture:
– 2 cups high-proof unaged corn whiskey (like Everclear or a similar 190-proof spirit)
– 1 teaspoon liquid smoke
Instructions
1. Rinse 2 cups of fresh blueberries under cold water in a colander, then pat them dry gently with a paper towel to remove excess moisture—this helps prevent dilution later.
2. In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water, then heat over medium-high heat until the sugar dissolves completely, stirring occasionally with a wooden spoon for about 3-5 minutes.
3. Add the rinsed blueberries to the saucepan, reduce the heat to medium-low, and simmer for 15 minutes, mashing the berries lightly with a fork to release their juices until the mixture thickens slightly.
4. Remove the saucepan from the heat and let the blueberry mixture cool to room temperature for 20 minutes—I usually set it on a wire rack to speed this up.
5. Strain the cooled blueberry mixture through a fine-mesh sieve into a large glass jar, pressing down with the back of a spoon to extract all the liquid, then discard the solids.
6. Pour 2 cups of high-proof unaged corn whiskey into the jar with the blueberry liquid, add 1 teaspoon of liquid smoke, and seal the jar tightly with a lid.
7. Shake the jar vigorously for 1 minute to combine all ingredients evenly, ensuring no sugar settles at the bottom.
8. Store the jar in a cool, dark place like a pantry for at least 1 week, shaking it once daily to help the flavors meld—I mark my calendar to remember!
9. After 1 week, strain the moonshine through a coffee filter into a clean glass bottle to remove any sediment, then cap it securely.
10. Chill the bottled moonshine in the refrigerator for 2 hours before serving to enhance its smoothness.
But this isn’t just any moonshine—it pours with a deep purple hue and offers a bold, sweet-tart blueberry flavor that’s perfectly balanced by a subtle smoky undertone, making it ideal for sipping neat over ice or mixing into cocktails like a smoky blueberry lemonade. I love gifting it in mason jars with a handwritten tag during the holidays, and it always disappears faster than the Christmas cookies!
Summary
Ready to bring a taste of tradition to your home bar? These 18 classic Old Smoky moonshine recipes offer authentic, easy-to-follow ways to craft your own spirited creations. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the fun. Happy sipping!
