Recipes We Love

Electric Lemonade

  • Twin Creek's 1st Sugar Moonshine
  • 1 C of Orange Juice 
  • 2 C of Sour Mix
  • Around 48 Oz of Lemonade 
  • Lemon Lime Soda

Mix all ingredients together but the lemon and lime soda. Garnish with a lemon and top it off with lemon and lime soda if desired. 

Sour Henry

  •  Twin Creek's Sweet Mash Rye 
  • 3 Oz of Fresh Squeezed Grapefruit Juice
  • 1 Tbsp Lemon Juice  
  • 2 Tbsp Simple Syrup 
  • 1 C Sugar 
  • 1 C of Water  
  • 2 Dashes of Grapefruit bitters (Optional)

Mix all ingredients and serve over ice. Add bitters to the top or garnish with a lemon/lime if desired. 

Dreamsicle

  • Twin Creek's Peach Brandy
  •  ½ Gallon Orange Juice
  • 1 C French Vanilla Powdered Creamer
  • 1 Tsp Vanilla Extract
  • 1 C of Sugar

In a pot heat orange juice, creamer, sugar and vanilla until sugar and creamer are dissolved. Cool and add Peach Brandy. Refrigerate any leftover. 

Strawberry Jamboree

  • Twin Creek's 1st Sugar Moonshine
  • 6 Heaping Tbsp of Strawberry Jam
  • 2 Tbsp of Water
  • 2 Tbsp of Lemon Juice
  • 2 Large Strawberries, Sliced
  • 1/4 C Club Soda (Optional)

Place jam and water into a pot to heat until it's melted into a syrup. Chill syrup and add lemon juice plus the moonshine. Stir to combine. Fill 2 glasses with crushed ice. Divide cocktail into two glasses. Pour on Club soda and stir. Garnish with sliced strawberry and a lemon if desired.

The Perfect Pear

  • Twin Creek's Pear Brandy
  • 3/4 Oz Freshly Squeezed Lemon Juice
  • 1/2 Oz Freshly Squeezed Orange Juice
  • 1/2 Oz Simple Syrup

Place a coupe glass in the freezer to chill and place some sugar in a shallow bowl. Add the pear brandy, lemon juice, orange juice, and simple syrup into an ice filled shaker and shake until chilled. Remove the coupe glass from the freezer and dip half the rim into the sugar. Strain the cocktail into the half sugar rimmed coupe glass. Serve immediately.


Caramel Apple Shine

  • Twin Creek's 1st Sugar Moonshine
  • 2 Qts Apple Juice
  • 2 Qts Apple Cider
  • 4 Cinnamon Sticks
  • 8 Whole Cloves
  • 1 C Light Brown Sugar
  • 1 C White Sugar
  • 10 Carmel Candies

Combine the juice, cider, cinnamon sticks, whole cloves, light brown sugar, white sugar and caramel candies in a large pot. Bring to a gentle boil and reduce to simmer, then cover. Simmer for at least 1 hour. Remove from the heat and let it cool to room temperature. Strain out the cinnamon sticks and cloves. Add in the moonshine and caramel vodka. Stir to combine. Bottle it up in mason jars and either chill in the refrigerator or store in a cool place.

1st Sugar Moonshine Pound Cake, Courtesy of Joan Prillaman

  • 2/3 C of Twin Creeks 1st Sugar Moonshine
  • 1 Box of Yellow Cake Mix
  • 1 Box of Vanilla Pudding 
  • 1 C of Vegetable Oil
  • 1/2 C of Orange Juice 
  • 4 Eggs
  • 1 Tsp Vanilla Flavoring 
  • 1 Tbsp of Honey 

Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients thoroughly and pour into prepared bundt pan. Bake for 50-60 minutes until a toothpick inserted comes out cleanly. 


Topping:

  • 1/2 C of Butter 
  • 1 C of Sugar 
  • 1/4 C of Orange Juice 
  • 1/4 C of Twin Creek's 1st Sugar Moonshine


Bring to a boil to dissolve sugar. Pour mixture over bundt cake while cake is still hot and in bundt pan. Cool completely and remove from bundt pan. 


Slice and Enjoy!

Bootlegger Madras

  • Twin Creek's 1st Sugar Moonshine 
  • 0.5 Oz Triple Sec
  • Splash of Simple Syrup
  • Orange Slices
  • Cranberries
  • 3 Oz of Cranberry Juice

In a shaker, muddle one orange slice with 1-2 fresh cranberries and simple syrup. Top with ice. Add moonshine, triple sec, simple syrup, and cranberry juice. Shake and pour into rocks glass. Garnish with fresh orange zest, orange slice, and a coupe of fresh cranberries.