For those who haven't had moonshine, it's not for the faint-hearted. It's 100-proof unaged corn whiskey, which means it's 50 percent alcohol. Not ones to be dissuaded by a strong spirit, we're making our own for the season by diluting moonshine to 25 percent with a reduction of apple cider, apple juice and warm apple pie spices including cinnamon and clove. It's sweet and boozy, and sure to keep you warm all fall.
While you can enjoy a shot of this apple pie moonshine to take the edge off quickly, we also love mixing it with hard apple cider to make it last a little longer, with an even stronger fall flavor.
To learn more, read “Harvest Moon.”
Apple Pie Moonshine
Recipe from the Tasting Table Test Kitchen
Yield: 7½ cups
Prep Time: 15 minutes, plus overnight steeping
Cook Time: 2 hours
Total Time: 2 hours and 15 minutes, plus overnight steeping
8 cups apple cider
4 cups apple juice
1 cup granulated sugar
1 cup dark brown sugar
4 cinnamon sticks
2 whole cloves
½ whole nutmeg
One 750-milliliter bottle moonshine (100-proof unaged corn whiskey)
1 pound Granny Smith apples, cored and cut into wedges
1. In a large pot, combine the apple cider, apple juice, sugars, cinnamon, cloves and nutmeg. Bring to a rapid simmer and cook until reduced to 4 cups, about 2 hours. Let cool completely.
2. To the pot, add the remaining ingredients and stir to combine. Cover with plastic and refrigerate overnight.
3. The next day, strain the apple pie moonshine, discarding all solids, except the cinnamon sticks. Divide the moonshine and cinnamon sticks between mason jars to store. Sip immediately or keep in the refrigerator for up to 3 months.