Author: Sarah Murphy

Everyone loves caramel apples, right? With all the wonderful craft ciders popping up we couldn’t resist using one to create a liquid version of this tasty seasonal treat. This shareable tipple is best enjoyed outdoors with the smell of fallen leaves. Ah, yes. It is fall at last!

Here’s what you’ll need:

3 oz Black Walnut SweetShine

1 (750ml) bottle white wine

2 (12oz) bottles hard apple cider

2 apples, sliced

caramel sauce

cinnamon sticks (optional)

First things first. Swirl your wine glasses with caramel sauce. (Inside! Not out.)

Place them upside-down on parchment paper and chill in the freezer for 1 hour.

Now on to the sangria. If you’re wondering what kind of wine to use, it really doesn’t matter too much for this cocktail. We used moscato here, but any white will make a good base.

Go ahead and pour the whole bottle (750ml) into a large pitcher.

The type of apple doesn’t really matter, either. Pick your favorite.

Slice ‘em and toss ‘em right in with the wine.

Above is what we’ve done so far.

Now let’s add some bubbles …

Pour in 2 (12oz) bottles of your favorite hard cider. We prefer one that’s not too sweet.

And now the best part …

That’s right, Black Walnut SweetShine! 3 oz will due here, but feel free to add as much as you like. Give it a stir and refrigerate at least 1 hour.

Remember the glasses we prepped earlier?

It’s time to fill ‘em up! We added some apple slices and a cinnamon stick to be fancy, but those are optional.

There you have it. SweetShine’s Caramel Walnut Apple Sangria.

Cheers, y’all!

Today, in honor of my sweet Grandpa’s 92nd birthday, I present to you my special SweetShine twist on Pap’ s all time favorite.

What you’ll need:

2 oz Peach SweetShine

2 oz Iced Tea

2 oz Red Wine

1 fresh peach slice

Pour 2 oz Peach SweetShine over crushed ice.

Add 2 oz iced tea.

Top with 2 oz red wine.

Garnish with a slice of fresh peach, and there you have it.

Cheers, y’all!

Today is International Beer Day and tomorrow is National Hangover Day. Coincidence? If you drink too many beers tonight, drink 2 of these in the morning. You’ll be good as new.

Hair of the Dog

Here’s what you’ll need:

1 oz Ginger SweetShine

1 oz Lemonade

12 oz Light Beer

Step 1:

Pour chilled beer into glass.

Step 2:

Add 1 oz Lemonade.

Step 3:

Add 1 oz Ginger SweetShine and gently stir.

Cheers, y’all!

It is HOT in the Shenandoah valley today. In my quest to find an all-natural ice cream alternative I created this boozy frozen treat inspired by Disney’s Dole Whips.

Here’s what you’ll need:

2 cups frozen strawberries (or berry of choice)

1/4 cup Cremma Lemma SweetShine

pinch salt

Step 1:

Pour 2 cups berries into blender.

Step 2:

Add 1/4 cup Cremma Lemma.

Step 3:

And sprinkle salt.

Step 4:

Pulse until smooth.

I had to stir the mixture a couple times between pulsing to get the right texture. It should look like this:

Step 5:

Scoop into dessert dish, and try not to get a brain freeze.

Cheers, y’all!

Our genuinely grizzly Ginger SweetShine, made with organic Hawaiian ginger grown right here in our green house, pairs with rum and fresh pineapple for this island inspired libation.

Here’s what you’ll need:

1 oz Ginger SweetShine

2 oz rum

1 cup fresh pineapple

1 cup ice

blender

fancy cocktail glass

Step 1:

Pour 1 cup ice in blender

Step 2:

Add 1 cup fresh pineapple

Step 3:

Pour 1 oz Ginger SweetShine

Step 4:

Pour 2 oz rum

Step 5:

Blend

Step 6:

Pour into fancy glass

Step 7:

Garnish with pineapple leaf (optional)

Cheers, y’all!

The mojito is one of the most refreshing cocktails out there. Cool off this summer with our SweetShine spin on the classic.

Raspberry Mojito

Ingredients:

2 oz Raspberry Lemon SweetShine

1 oz rum

fresh raspberries

fresh mint

club soda

Throw a handful of fresh raspberries into glass.

Add several fresh mint leaves.

Cover with 2 oz Raspberry Lemon SweetShine.

Muddle by gently pressing berries and mint with a muddler or the back of a wooden spoon.

Fill glass with ice.

Stir.

Add 1 oz rum.

Top with club soda and stir again.

Garnish with mint sprig and berries.

Cheers, Y’all!