Sarah Murphy – Page 9 – Bloomery SweetShine

December 7, 2015 Sarah Murphy

Figgy Balls

This one is inspired by the old time holiday classic, Figgy Pudding.

What you’ll need:

1/4 c. Black Walnut SweetShine

24 fig bars

4 oz orange juice concentrate, thawed

1 c. chopped walnuts

1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/4 tsp. ground cloves

1/4 c. confectioners’ sugar

Start by crumbling the fig bars.

Add walnuts.

Add orange juice concentrate.

Add cinnamon, alllspice, and cloves.

Finish it off with the good stuff, Black Walnut SweetShine.

Stir to incorporate ingredients.

Roll into balls, then roll in confectioners’ sugar to coat.

“Now bring us some figgy … balls!”

With Black Walnut SweetShine.

Cheers!

Black Walnut Coffee Hot Drinks Ice Cream

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!

Beer Black Walnut Chocolate Halloween Stout Vodka

October 29, 2015 Sarah Murphy

Cereal Killer

This weird beer cocktail is infused with a certain chocolate cereal that appears this time of year. I hear it’s from Transylvania.

Here’s what you’ll need:

1/2 oz Black Walnut SweetShine

1 oz chocolate vodka

3 oz milk stout

3 oz chocolate cereal with marshmallows, plus 2 oz more for rim

chocolate syrup for rim

We’ll start by infusing 3 oz milk stout with 3 oz chocolate cereal.

Simply pour cereal in a glass and top with stout. Let it sit for a few minutes. Practice a little patience here. The longer it sits the more chocolaty goodness you’ll enjoy.

While your cereal infuses fill another shakeable container with a lid with ice and add 1 oz chocolate vodka.

Then 1/2 oz Black Walnut SweetShine.

Cover and shake until chilled. Set aside.

Rim a chilled martini glass with chocolate syrup.

Crush 2 oz cereal.

Then gently roll the chocolate rim in crushed cereal.

Now you’re ready to build your drink.

Strain vodka and Black Walnut SweetShine mixture into prepared glass.

Press the cereal to release all of the stout.

Strain into glass.

There you have it. Cereal Killer with Black Walnut SweetShine.

Cheers Y’all!

beer, black walnut, chocolate, Cocktail, milk stout, Mixology, moonshine, vodka

Uncategorized

October 22, 2015 Sarah Murphy

Warm Oatmeal Cookie Stout

Yes. We said warm stout, and it tastes like a cookie. Join us in taking a stand against boring unadventurous drinking, won’t you?

What you’ll need:

1 oz Black Walnut SweetShine

1 1/2 oz aged rum

8 oz oatmeal stout

1-2 drops cocoa bitters

cinnamon for garnish

Pour 8 oz oatmeal stout into a microwave save mug.

Microwave on high for 1-1 1/2 minutes, or until hot.

Add 1 1/2 oz aged rum.

Add 1 oz Black Walnut SweetShine.

And 1-2 drops cocoa bitters.

What’s bitters?

It’s this teeny vial of concentrated awesomeness that you can find at your local liquor store.

It really only takes a drop or two. Be careful not to overdo it!

Add a cinnamon stick and you’re set.

Cheers, y’all!

Uncategorized

October 14, 2015 Sarah Murphy

Pink 75

Greetings SweetShine Fans! Today’s cocktail is inspired by the classic French 75.

You’ll need:

1 oz Raspberry Lemon SweetShine

1 oz gin

1 oz fresh squeezed grapefruit juice

1 oz sparkling pink moscato

Before you begin crafting your cocktail, skewer and freeze some fresh raspberries like so.

Start with ice in a shaker or mason jar with lid, and add 1 oz gin.

Add 1 oz Raspberry Lemon SweetShine.

Squeeze in 1 oz fresh grapefruit juice.

Cover and give it a good shake.

Strain into a chilled cocktail glass and add 1 oz pink moscato.

Isn’t that gorgeous?

Now get your raspberries out of the freezer and plop a few right into your glass. The frozen berries will keep your drink nice and cold while slowly infusing a little extra flavor.

There you have it. Bloomery’s Pink 75.

Cheers, y’all!

Uncategorized

October 7, 2015 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!

Apricot Bourbon Fall Ginger Jam Cocktails Rum Sage

September 23, 2015 Sarah Murphy

Dog Days

Our Ginger SweetShine pairs with apricot preserves and fresh sage for this early autumn tipple.

What you’ll need:

1 oz Ginger SweetShine

2 oz bourbon (or gold rum)

2 tbsp (or more) apricot preserves

Fresh sage for garnish

Pour 1 oz Ginger SweetShine in a shaker or mason jar.

Add 2 oz bourbon (or gold rum).

Add 2 tbsp apricot jam, or more to taste.

Cover it tight and shake vigorously, without ice.

Pour your delicious concoction over crushed ice.

Garnish with fresh sage.

Cheers, y’all!

apricot, bourbon, Cocktail, fall, ginger, jam, rum, sage

Black Walnut Bourbon Cider Fall Maple

September 16, 2015 Sarah Murphy

Fall Fest

This one gets its name from the instant nostalgia that hits me when I drink it. Think hometown fall festival … roasted nuts, caramel apples, and maple everything. You’ll notice this cocktail calls for 6 oz hard cider, meaning one 12 oz bottle will give you two cocktails … One for you and one for your date that will surely be impressed with your new mixology skills. 😉

Here’s what you need: