There’s no shortage of tasty apples here on the Eastern Shore. Here’s a great apple moonshine recipe to take advantage of this wonderful fruit supply and make amazing cocktails for your next party.
This is a super easy-to-make, no-still moonshine. The key steps to great no-still moonshine are to plan well in advance (I like to let the moonshine sit for several weeks so the flavors can fuse) and use quality grain alcohol.
Let’s get started!
- 750ml of grain alcohol – 190 proof, or the highest available. Get Everclear, if it’s available
- 1/2 gallon of apple juice
- 1/2 gallon of apple cider
- 3 cups of sugar
- 12 cinnamon sticks – divided
- 1/2 teaspoon ground cinnamon
- Bring to a boil, apple juice, cider, sugar, nutmeg, ground cinnamon, and 6 cinnamon sticks.
- Simmer and cover for 1 hour.
- Remove from the heat source and let cool.
- After the mixture is completely cooled, add alcohol.
- Add grain alcohol to the mixture. **NOTE – Do not handle near open flame or heating source. Grain alcohol is highly flammable.
- Remove cinnamon sticks out and pour into jars.
- Place remaining (uncooked) 6 cinnamon sticks into jars.
- Affix lids onto jars and allow to sit in a cool, dry place for 10 weeks before enjoying.