Peach Moonshine Recipe
Peaches in summer. Is there anything better? This recipe is something a little different for our distillers to try. While this peach moonshine is delicious straight up over ice, it also lends itself well to cocktails, we’ve included a cocktail at the end of our recipe for you to try.
EQUIPMENT
- Large pot
- Paddle
- Bottle + caps
INGREDIENTS
- 1L peach juice
- 1 cup of >90% distilled alcohol
- ½ cup peach schnapps
- 1 cup of brown sugar
- 6 ripe peaches peeled & quartered
- 4 cinnamon sticks
- 12 cloves
- 1 vanilla bean
INSTRUCTIONS
- Pour the peach juice, brown sugar, peaches, cinnamon sticks, cloves and vanilla beans into a large pot.
- Bring the mixture to a low simmer and bubble 3 to 4 minutes or until brown sugar is dissolved, stirring occasionally.
- Remove from the heat and allow to sit until room temperature or cool in an ice bath.
- After the mixture has cooled, add the distilled alcohol & peach schnapps and stir to combine.
- Pour into an airtight container and refrigerate.
- Allow the peach moonshine to sit a couple of days before serving, strain peaches and reserve peaches to serve as a garnish.
- Store your peach moonshine in a cool, dark place for 30 days to finish. This will be good for up to a year.
Serve straight, neat or over ice. Or use in cocktails, we like ours with some bourbon.
EXTRA COCKTAIL RECIPE with PEACH MOONSHINE
Ingredients
- 60ml Peach Moonshine
- 150ml San Pellegrino Sparkling Blood Orange
- Squeeze of lime
Directions
- Prepare your lowball glass with ice
- Add Peach Moonshine.
- Top with San Pellegrino Blood Orange drink.
- Squeeze lime over the top.
- Kick back and enjoy!
