Dutch’s Moonshine Recipes

Moonshine Mule created by Ivan Mitankin of Vintry Wine & Whiskey

2 oz. Dutch’s Sugar Wash Moonshine
3/4 oz. Fresh Squeezed Lemon Juice
1/2 oz. Cane Syrup (equal parts sugar & water)
3 dashes Angostura Bitters
1 tsp. Fresh Ginger (chopped into small cubes)
4-5 Mint Leaves

Add all ingredients in a shaker and add ice. Shake well.
Serve over fresh ice in a highball glass. Top with club soda.
Garnish with a mint sprig.

The Schultz created by Ivan Mitankin of Bathtub Gin & Vintry Wine & Whiskey

1 oz. Dutch’s Sugar Wash Moonshine
3/4 oz. Dutch’s Peach Brandy
1 oz. Fresh Squeezed Lemon Juice
1/2 oz Cane Syrup (equal parts sugar & water)
2 dashes Citrus Bitters
1 egg white

Dry shake first, then add ice & hard shake. Pour into a pre-chilled coupe and finish with 3 drops of angostura bitters on top making an triangle.
With a stir or a bamboo pick make a circle clockwise through the bitters drops

Moonshine Mary created by Susan Littlefield of Agriturismo

1 oz. Sugar Wash Moonshine
3 oz. tomato juice
Dash of Worcestershire sauce
Pinch of grated horseradish
Pinch of sea salt
Pinch of finely-ground black pepper
Juice from 1 lemon wedge
Favorite garnish: stalk of peeled and scored wild ramp or green garlic and lemon wedge. Be creative!

Combine the tomato juice and seasonings in a cocktail shaker and shake until blended. Add Sugar Wash Moonshine and shake again. Pour into a tall glass filled with ice.

The Terrace

1 1/2 oz. Dutch’s Sugar Wash Moonshine
1 1/2 oz. Pear nectar
1 Teaspoon agave syrup
1/4 oz. Lemon juice
2 Dashes Bittercube Bolivar bitters
2 Pieced muddled ginger

Shake all ingredients and strain over fresh ice.

J&J Iced Tea

2 oz. Dutch’s Spirits Sugar Wash Moonshine
3 oz. Strong black tea
1/2 oz. Cane syrup
1/2 oz. Lemon juice
2 Dashes Dutch’s Colonial Cocktail Bitters

Stir and serve over ice in a Collins glass. Garnish with a lemon wheel.

Dutch’s Daiquiri

2 oz. Dutch’s Sugar Wash Moonshine
¾ oz. Fresh Squeezed Lime Juice
1 ½ Bar spoons superfine Sugar

Shake all ingredients on ice and strain into a chilled cocktail glass, or into a rocks glass over ice. Garnish with a lime wheel.

Gangland Bay Breeze

1 ½ oz. Dutch’s Sugar Wash Moonshine
2 oz. Pineapple Juice
2 oz. Cranberry Juice

Build cocktail over ice in a highball glass. Stir to mix. Garnish with a lime or pineapple wedge.

Capo dei Capi-rinha

2 oz. Dutch’s Sugar Wash Moonshine
½ of a Lime, in wedges
1 Bar spoon Superfine Sugar

Muddle sugar and lime wedges in a rocks glass. Add Dutch’s Sugar Wash Moonshine and ice; shake vigorously and pour back into the rocks glass. Garnish with a lime wedge.

Dutch Schultz Martooni

2 ½ oz. Dutch’s Sugar Wash Moonshine
½ oz. Dry Vermouth
2 dashes Regan’s Orange Bitters

Stir all ingredients on ice and strain into a chilled cocktail glass or a rocks glass over ice. Garnish with a lemon twist.

Bootlegger’s Swizzle

2 oz. Dutch’s Sugar Wash Moonshine
½ oz. fresh Lemon or Lime juice
1 Bar spoon superfine sugar
¼ oz. chilled seltzer

Pour all ingredients into a rocks glass over crushed ice. Swizzle ingredients to mix.
Garnish with a lemon wedge, lime wedge or mint sprig.

Prohibition Cobbler

2 oz. Dutch’s Spirits Sugar Wash Moonshine
8 fresh raspberries
2 half inch, half moon, fresh orange slices
½ oz. Monin Vanilla syrup

Shake on ice and double strain into a chilled cocktail glass.

Carr Trouble

2 oz. Dutch’s Spirits Sugar Wash Moonshine
½ oz. Combier orange liqueur
¼ oz. fresh grenadine
¼ oz. fresh orgeat
1 one-inch fresh pineapple cube

Muddle all ingredients, shake on ice, double strain into a chilled cocktail glass.

Tommy Gun Special

2 oz. Dutch’s Sugar Wash Moonshine
¾ oz. Pineapple juice
½ oz. fresh Lime juice
2 bar spoons Runny Honey (1:1 honey:water)
8 mint leaves

Muddle mint and Runny Honey; add all other ingredients. Shake on ice and double strain into a cocktail glass. Garnish with a mint leaf.

Taryn’s Lament

2 oz. Dutch’s Spirits Sugar Wash Moonshine
½ oz. St. Germain Elderflower liqueur
½ oz. Turbinado Syrup
¼ oz. Matilde peach Liqueur
1 bar spoon orange marmalade
2 dashes Dutch’s Colonial Cocktail Bitters

Shake all ingredients on ice. Strain in to a chilled sling or Collins glass filled with crushed ice. Top with 3-4 dashes of Dutch’s Colonial Cocktail Bitters. Garnish with an edible flower blossom.