- Image credits: Photo by Lisa H.
- Method: Reverse dry shake, and strain.
- Ingredients:
- 60ml Moonshine Single Cask
- 30ml Fresh Lemon Juice
- 15ml Sugar Syrup
- 1 Egg white
- Bitter (optional)
- 25 ml Port wine (float) recommend 10 Y.O port wine
- Steps:
- Throw all ingredients into a shaker tin, and top with ice.
- Shake it until condensation appears outside of the shaker.
- Strain and fine-strain the mixture into the small shaker tin.
- Re-shake the mixture for another 5 seconds.
- Serve in an old fashion or rock glass with ice.
- use a bar spoon to float the Port wine into the drink slowly.
- Garnish with an orange peel.
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- Image credits: Photo by Lisa H.
- Method: shake, and strain.
- Ingredients:
- 30ml Moonshine Original
- 30ml Ginja
- 20ml Fresh Lemon Juice
- 10ml Sugar Syrup
- Top with Soda water
- Steps:
- Place all ingredients into a shaker tin, and top with ice.
- Shake until all is well combined.
- Serve in a highball glass with ice.
- Top with Soda water.
- Garnish with Chocolate topping and a lemon peel.
- Image credits: Photo by Lisa H.
- Method: shake, dry shake and strain.
- Ingredients:
- 60 ml VENAKKI MAIBOCK (beer)
- 30 ml MOONSHINE APPLE PIE
- 20ml MOONSHINE ORIGINAL
- 15 ml Syrup
- 1 whole egg
- Garnish: nutmeg, freshly grated
- Steps:
- In a shaker, add MOONSHINE APPLE PIE, MOONSHINE ORIGINAL, egg, and shake until well combined.
- Add the VENAKKI MAIBOCK (beer) to Step 1, and shake it slowly and carefully until well combined.
- Serve a cocktail in a Rock glass, with ice.
- Garnish with nutmeg, freshly grated.
- Image credits: Photo by https://www.instagram.com/mr.hong_kong/
- Method: shake and strain
- Ingredients:
- 50ml Moonshine Original
- 15 ml Lapsang Souchong tea syrup.
- 2 ginger coins.
- 25 ml lemon juice.
- 25 ml tangerine juice.
- Steps:
- Mash the ginger with lemon juice in a mixing glass.
- Pull the rest ingredients into 1. shake until there appears condensation outside of the glass.
- Strain the mixture into a chilled teacup.
- An opaque teacup is its garnish.
Bootleg's idea is to play with the idea of a slick product, hence the ginger to give that throat-scratching sensation. Lapsang tea syrup is a tea from the Fujian area
Lapsang tea is smoked with pine and then lightly toasted which gives it really lots of smoke.
Add smoke to the cocktail as if I were faking the drink giving it an aged profile.
Lemon juice to add acidity and balance like syrup.
Tangerine juice for color, volume, and freshness.I decided to serve it in a teacup because I discovered a bar in New York at the time of prohibition that has since become legal and has always served all its cocktails in teacups and they still do.
It even makes some sense because during Prohibition, despite the rivers of alcohol being served, there wasn't exactly a cocktail glass industry.
I chose an Asian teacup to link with the Lapsang tea and I remembered that MoonshineLimited was started being made in Hong Kong, it was almost mandatory to bring an Asian element to the presentation.
Cast iron cup, keeps drinks very cold without the need to bring ice.
- Image credits: Photo by Lisa H.
- Method: shake, and strain.
- Ingredients:
- 50ml Moonshine Original
- 30ml Fresh Lemon Juice
- 15ml Sugar Syrup
- Top with 7Up
- Steps:
- Throw all ingredients into a shaker tin, and top with ice.
- Shake it until condensation appears outside of the shaker.
- Serve in a highball glass with ice.
- Top with 7Up.
- Garnish with a lemon wedge.
