November 2015 – Bloomery SweetShine

November 25, 2015 Sarah Murphy

Black Friday Burnout

So, are you braving Black Friday? Or are you tired of hearing about it already? Either way we’ve got a special treat to get you through the madness.

Ingredients:

1 oz Black Walnut SweetShine

1 scoop salted caramel ice cream

1 serving hot coffee

Start with the good stuff. 1 scoop salted caramel ice cream. How big of a scoop? You decide.

Maybe a tad more …

Now for the best stuff. 1 oz Black Walnut SweetShine.

Top it off with hot coffee.

Now just kick up your feet and enjoy.

Go ahead. You deserve it.

Black Friday Burnout

With Black Walnut SweetShine.

Cheers!

black walnut, Caramel, Coffee, Ice Cream, Mixology, moonshine

Uncategorized

November 19, 2015 Sarah Murphy

Pom Collins

November is National Pomegranate Month, so we’re putting this funtastic fruit into a SweetShine cocktail.

What the heck do you do with this thing, though? Let’s explore …

You’ll need a blender, mesh strainer, and container for the juice.

Start by slicing the pomegranate in half, vertically.

Cut into quarters and use your fingers or a spoon to carefully remove the arils. Be sure to get every last one!

Pour arils into a blender, setting a few aside for garnish, and pulse a few times to release juice. Strain into container, pressing arils with a spoon to get all the juice.

To build the cocktail you’ll need:

2 oz gin

1 oz Raspberry Lemon SweetShine

3/4 oz pomegranate juice

juice of 1/2 lemon

1-2 oz club soda

fresh mint

pomegranate arils

In a glass pour 2 oz gin, 1 oz Raspberry Lemon SweetShine, and 3/4 oz pomegranate juice.

Slice a lemon in half, horizontally, and squeeze 1/2 lemon into the cocktail.

Fill glass with ice and stir.

Gently top with club soda and stir again.

Garnish with a fresh sprig of mint and sprinkle a few arils on top.

Bloomery SweetShine’s Pom Collins.

… with Raspberry Lemon SweetShine.

Whip up a batch for “Friendsgiving” this weekend.

Cheers!

Apple Baking Cider Dessert Fall Ginger Ice Cream

November 12, 2015 Sarah Murphy

Ginger Baked Apples

Here’s a fall-tastic dessert featuring fresh apples and genuinely grizzly Ginger SweetShine.

What you’ll need:

4 apples

1/3 c. oats

1/3 c. brown sugar, loosely packed

1/4 c. flour

1/2 tsp. cinnamon

1/4 tsp. salt

1 tsp. vanilla extract

1/4 c. unsalted butter, softened

1 c. apple cider

1/3 c. Ginger SweetShine

*Preheat oven to 400 degrees

Combine oats, brown sugar, flour, cinnamon and salt in a mixing bowl.

Add butter and vanilla extract.

Use a fork to combine until evenly mixed.

Insert a knife 3/4 into the top of each apple and cut a circle around the core.

Remove the core and seeds with your knife or a spoon.

Place the apples in a baking dish and stuff with oat mixture.

Pour apple cider and Ginger SweetShine into the bottom of the dish.

Bake 30-90 minutes, depending on the size of your apples. Baste every 10 minutes or so. The apples will shrivel and turn a slightly darker color when done.

Let the apples cool a few minutes before serving with vanilla ice cream.

I’m just gonna go ahead and enjoy this one.

Cheers, y’all!