Bloomery SweetShine

January 29, 2016 Sarah Murphy

Mountain Mocha

We’re finishing off Irish Coffee Week with a fun little variation featuring our Chocolate Raspberry SweetShine with Black Dog Coffee’s Organic Java Taman roasted right here in Jefferson County, WV!

You’ll need:

1 oz Chocolate Raspberry SweetShine

1 oz Irish whiskey

3-4 oz hot coffee

2 oz heavy cream, lightly whipped

chocolate covered espresso beans (optional garnish)

Before we get into the recipe, we’ve got to tell you about our friends at Black Dog Coffee.

Black Dog Coffee uses only the best specialty grade green coffees from around the world and roasts them in small batches.

As the crew at Black Dog Coffee will tell you, these beans are so fresh you’ll want to slap them!

And they play oh so nicely with Chocolate Raspberry SweetShine.

Let’s make this drink, shall we?

Start with 1 oz Irish whiskey.

Add 1 oz Chocolate Raspberry SweetShine.

Top with 3-4 oz hot coffee. Here we’ve used Black Dog Coffee’s Organic Java Taman.

Lightly whip 2 oz heavy whipping cream.

Gently float the cream on top.

Garnish with a few chocolate covered espresso beans.

Which you can also find at Black Dog Coffee, by the way.

Mountain Mocha with Chocolate Raspberry SweetShine and Black Dog Coffee’s Organic Java Taman.

Cheers!

Anise Black Walnut Cinnamon Holiday Hot Drinks Rum Spicy

January 19, 2016 Sarah Murphy

Well, we wished for winter weather, and now it’s here. Don’t fret. We’re continuing our exploration of warming spices this month, and our version of the classic Hot Buttered Rum will warm you up in no time.

You’ll need:

1 oz Black Walnut SweetShine

1 oz spiced rum

2-3 oz hot water

1 Tbsp butter

1 tsp brown sugar

2 star anise, plus more for garnish

1 cinnamon stick

Place 1 Tbsp butter in a mug.

Add brown sugar,

And 2 star anise.

(That’s these guys).

Muddle until combined.

Pour in 2-3 oz hot water.

Stir until butter is completely melted and combined.

Add 1 oz spiced rum,

And 1 oz Black Walnut SweetShine.

Stir.

Garnish with extra star anise and cinnamon stick.

Now that looks yummy!

Serve hot.

Black Walnut Hot Buttered Rum with Black Walnut SweetShine.

Cheers!

black walnut, cinnamon, hot buttered rum, Hot Drinks, rum, star anise

Cinnamon Ginger Holiday Hot Drinks Pepper Pineapple Rum Saffron Uncategorized

January 14, 2016 Sarah Murphy

Mulled Pineapple

Dreaming of a tropical vacation during these cold winter months? We can get you half-way there with the island flavors in our Mulled Pineapple.

You’ll need:

4 oz Ginger SweetShine

4 oz spiced rum

12 oz pineapple juice

1/4 tsp saffron

1/2 tsp black peppercorns

2 cinnamon sticks, plus 4 more for garnish

In a saucepan bring pineapple juice to a simmer.

Add 1/2 tsp black peppercorns,

2 cinnamon sticks,

and 1/4 tsp saffron.

Simmer 15 minutes or so, until fragrant.

In each of 4 glasses add 1 oz rum,

and 1 oz Ginger SweetShine.

Carefully top with mulled pineapple juice.

Garnish with extra spices, if desired, and serve hot.

Mulled Pineapple with Ginger SweetShine.

Cheers!

Cocktail, ginger, Hot Drinks, Mulled Pineapple, rum, spicy

Lemon Limoncello Martini Spicy Vodka

January 6, 2016 Sarah Murphy

Hot Ass Lemon Drop II

Many of you have enjoyed, or at least heard of, our famous Hot Ass Lemon Drop, but you can’t always find Hellfire bitters. Don’t fret. Here’s a slightly different approach to get the same spicy results.

What you need:

1 oz Limoncello SweetShine

1 oz vodka

1 oz lemonade

pinch cayenne pepper

First, as with any martini, you’ll want to chill your glass. Simply fill it with ice water before you start building your drink.

Start with some sort of shaker with ice, and add 1 oz Limoncello SweetShine,

1 oz vodka,

and 1 oz lemonade.

Add a pinch of cayenne pepper, to taste.

Cover and shake until very cold.

Discard the ice water from your martini glass.

Strain.

Bloomery’s Hot Ass Lemon Drop II …

with Limoncello SweetShine.

Cheers!

cayenne, Cocktail, lemon drop, Limoncello, Martini, spicy, SweetShine, vodka

Ginger Savory Vodka

December 31, 2015 Sarah Murphy

SweetShine Bloody Mary

Cheers to the New Year! I’m sure we’ll all have a lot of champagne tonight, so let’s be sure to prep for our inevitable hangovers tomorrow morning.

Here’s what you’ll need for the SweetShine Bloody Mary Mix:

2 oz Ginger SweetShine

2 Tbsp hot sauce

2 Tbsp horseradish

1 clove garlic, sliced in half length-wise

1 tsp crab seasoning

1/4 tsp black peppercorns

1/4 tsp dill paste (or 4 sprigs fresh dill)

6 oz spicy pickle brine

2 c. tomato juice

Add garlic,

Peppercorns,

Crab seasoning,

Horseradish,

Dill paste (or fresh dill),

Hot sauce,

Pickle brine,

Ginger SweetShine,

And tomato juice to a jar.

Cover tightly with a lid and shake vigorously until mixed. Refrigerate overnight, shaking occasionally to help the infusion process.

New Year’s morning you’ll be all set to make your SweetShine Bloody Mary. Just add 2-3 oz vodka to a glass with ice,

Top with 4 oz prepared SweetShine Bloody Mary Mix,

And garnish with a variety of pickled goodness.

We like pickled carrots & asparagus, spicy pickles, capers, and maybe even a little clam juice for fun.

The SweetShine Bloody Mary, with Ginger SweetShine.

Cheers! And Happy New Year!

Champagne Cranberry Ginger Holiday Peach Pineapple Punch Sorbet

December 11, 2015 Sarah Murphy

Kringle Punch

Every year my family makes this incredibly delicious cranberry punch. This year I decided to make it a little more jolly … by adding booze of course! I may even whip up a batch for New Year’s.

Here’s what you need:

1 c. Peach SweetShine

1 c. Ginger SweetShine

4 c. pineapple juice

4 c. cranberry juice cocktail

2 (750 ml.) bottles champagne

orange sorbet for serving

In a large punch bowl or pitcher, pour 4 c. pineapple juice.

Add 4 c. cranberry juice cocktail.

Add 1 c. Ginger SweetShine.

Add 1 c. Peach SweetShine. Stir.

Now pop the top,

And add your bubbly.

Stir again.

Prepare punch glasses with a scoop of orange sorbet.

Top with punch.

Bloomery’s Kringle Punch.

With Peach and Ginger SweetShine.

Cheers!

Champagne, Cranberry, ginger, holiday, moonshine, Peach, Pineapple, Punch, Sorbet

Baking Black Walnut Desserts Fig

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!

Bloomery SweetShine

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