There used to be one way to drink moonshine: Sip it out of a mason jar, wait for the burning in your throat to subside, sip again. These days, the stuff has become not only legal, but truly drinkable; it even comes in flavors.
As he's cooked his way across the South, Atlanta chef (and former 'Top Chef' contestant) Eli Kirshtein has had the opportunity to try a few types of moonshine – and to partner up with Ole Smoky Moonshine, which calls itself the "first legal" moonshine distillery in East Tennessee's moonshine country. He says it's time for hooch drinkers to move beyond straight sipping and allow white lightning, a neutral spirit, to be a wetbar workhorse. Hillbilly cocktail hour has arrived.
"Using it as a surrogate for vodka across the board works," Kirshtein says, adding that because moonshine retains its distinctive – if tempered taste, it lends drinks "a more burly, manly flavor." Here are the mixological standouts likeliest to bring moonshine to a bar near you.
Front Porch Peach Tea
East Tennessee, home of the Ole Smoky Moonshine distillery, has long been a place where people drink moonshine behind closed doors and iced tea on the front porch. Kirshtein developed this recipe for Ole Smoky to bring those two great traditions together and get those rocking chairs rocking.
• 2 parts Ole Smoky Peach Moonshine
• 1 part sweet tea
• 1 part lemonade
Sliced peaches or mint (optional)
Credit: Photograph by Chad Springer
Combine in a glass (or mason jar) with ice; stir. If desired, garnish with sliced peaches or mint.