An Artisanal Blend Of Vice and Virtue
An Artisanal Blend Of Vice and Virtue
What better way to celebrate summer than a frozen daiquiri?
Here’s what you need:
1 c. Ginger SweetShine
1 1/2 c. rum
1/2 c. peach puree
3 c. ice
Fill blender with ice.
Add 1 1/2 c. rum.
Add 1/2 c. peach puree.
Top with 1 c. Ginger SweetShine.
Blend it up.
Pour into a fancy glass.
(Tiny umbrella optional).
Ahhhhhh …. Ginger Peach Daiquiri with Ginger SweetShine.
Cheers!
Fresh plum, spicy ginger, botanical gin, and hibiscus tea make this cocktail absolutely perfect for this lovely spring weather.
Here’s what you need:
1 plum
1/2 oz Ginger SweetShine
2 oz gin
3 oz hibiscus tea (or more)
Cube half of the plum.
Add to mixing glass.
Measure 1/2 oz Ginger SweetShine.
Pour into mixing glass.
Muddle.
Measure 2 oz gin and pour into mixing glass.
Shake to combine.
Strain into ice-filled glass.
Top with hibiscus tea.
Stir.
Garnish with sliced plums.
Ginger Plum Hibiscus Tea with Ginger SweetShine.
Cheers!
We’re dreaming of spring with this deliciously refreshing green drink, which is also perfect for your upcoming St. Patrick’s Day shenanigans. 😉
You’ll need:
1 oz Ginger SweetShine
1 1/2 oz rum
2 oz club soda
1/4 c. fresh honeydew melon, cubed or balled
(you can also freeze some melon for ice cubes)
4-5 fresh mint leaves, plus sprig for garnish
Muddle honeydew and mint in a mixing glass.
Add 1 oz Ginger SweetShine.
Add 1 1/2 oz rum.
Cover and shake vigorously until frothy.
Strain.
We froze some melon balls for ice.
Top with club soda.
Garnish with mint sprig.
Honeydew Ginger Mojito with Ginger SweetShine.
Cheers!
cocktail recipe, cocktails, ginger, honeydew, mojito, moonshine, rum
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!
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,
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!
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
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!
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!
A refreshing, summery SweetShine cocktail!
A refreshing, summery SweetShine cocktail!
