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.


  • Large pot
  • Paddle
  • Bottle + caps


  • 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


  1. Pour the peach juice, brown sugar, peaches, cinnamon sticks, cloves and vanilla beans into a large pot.
  2. Bring the mixture to a low simmer and bubble 3 to 4 minutes or until brown sugar is dissolved, stirring occasionally.
  3. Remove from the heat and allow to sit until room temperature or cool in an ice bath.
  4. After the mixture has cooled, add the distilled alcohol & peach schnapps and stir to combine.
  5. Pour into an airtight container and refrigerate.
  6. Allow the peach moonshine to sit a couple of days before serving, strain peaches and reserve peaches to serve as a garnish.
  7. 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.  



  • 60ml Peach Moonshine
  • 150ml San Pellegrino Sparkling Blood Orange
  • Squeeze of lime


  1. Prepare your lowball glass with ice
  2. Add Peach Moonshine.
  3. Top with San Pellegrino Blood Orange drink.
  4. Squeeze lime over the top.
  5. Kick back and enjoy!
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