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 & lime soda. Garnish with a lemon & top it off with lemon & 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 & 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 & vanilla until sugar & creamer are dissolved. Cool & 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 & water into a pot to heat until it's melted into a syrup. Chill syrup & add lemon juice plus the moonshine. Stir to combine. Fill 2 glasses with crushed ice. Divide cocktail into two glasses. Pour on Club soda & stir. Garnish with sliced strawberry & 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 & place some sugar in a shallow bowl. Add the pear brandy, lemon juice, orange juice, & simple syrup into an ice filled shaker & shake until chilled. Remove the coupe glass from the freezer & 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 & caramel candies in a large pot. Bring to a gentle boil & reduce to simmer then cover. Simmer for at least 1 hour. Remove from the heat & let it cool to room temperature. Strain out the cinnamon sticks & cloves. Add in the moonshine & 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

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