Before widespread development and big-box grocers swept across North Carolina, people depended on their nearby farmers to keep them fed … and their glasses full. Yes, tobacco and cotton drove the economy, but crops like wheat and corn thrived in the rural fields and hill-covered hollers throughout our state, and where there was grain, there was moonshine. Before Prohibition — and during, and after — many farmers and local residents kept stills near farms where a direct supply of corn could turn into mash and then be distilled into moonshine. And depending on the season, distillers added fruits and botanicals to their recipes to ensure nothing went to waste.
Today, the commitment to using all local ingredients remains integral to many distillers’ production methods. And as we head into summer, with its bounty of fresh produce, we’ve crafted three regional moonshine cocktails where other local ingredients can, well, shine.
photograph by HUNTER BRADDY
When fronds of fresh mint leaf out with the warming weather, we love to celebrate with an icy mint julep. While this Southern-originated cocktail traditionally uses bourbon, you can give yours a North Carolina spin by swapping in moonshine for the base. For a product that leans deeply into its Tar Heel roots, the Carolina Moonshine from Pinetop Distillery out of Raleigh blends moonshining traditions with modern production — even the name “Pinetop” is an old moniker for moonshine and gives a nod to the distillery’s production in the land of the pines. Pinetop Distillery sources the corn, rye, wheat, and barley they use in their moonshine exclusively from local farms (much like the moonshiners in the hollers during pre-Prohibition years). Through a state-of-the-art distillation system, they can achieve a consistent output and quality of product with a smooth finish that blends perfectly with the delicate, herbaceous sweetness of a julep.
Yield: 1 cocktail.
5-6 mint leaves
½ ounce simple syrup
3 ounces Pinetop Carolina Moonshine
Crushed ice
Fresh mint sprig (for garnish)
In a Julep cup or rocks glass, gently muddle the mint leaves and syrup. Top with moonshine and crushed ice. Stir until cup is frosted on the outside. Top with more ice to fill cup and garnish with a sprig of fresh mint.
Highlighting North Carolina’s unique, intertwined history of bootleg whisky and stock car racing, the Moonshine and Motorsports Trail celebrates both the history and bright future of NC’s distilling and racing industries. Follow along as we share stories, itineraries and more!
photograph by HUNTER BRADDY
Howling Moon Distillery also stays true to North Carolina moonshining traditions. Founder Cody Bradford blends and distills his moonshine using a 150-year-old family recipe born in the mountains of western North Carolina. For Bradford, bottling and sharing his family’s small-batch liquor keeps their history — along with generations of the region’s moonshiners — alive. All aspects of Howling Moon’s production stay close to home, including using entirely local corn, and the infused moonshines leave room for other natural ingredients to play up flavors, too. For late spring, we love using their berry-pink Strawberry Moonshine in this seasonal twist on a mojito (but in the fall, we recommend trying the Buncombe County Mule made with their Apple Pie Moonshine).
Yield: 1 cocktail.
Strawberry Simple Syrup
1 cup fresh, local strawberries, halved or quartered
1 cup sugar
1 cup water
Mojito
5-6 mint leaves
½ ounce strawberry simple syrup
¾ ounce fresh lime juice
2 ounces Howling Moon Strawberry Moonshine
Ice
Club soda
Fresh mint sprig (for garnish)
Fresh strawberry (for garnish)
For the strawberry simple syrup: In a small bowl, macerate strawberries by stirring pieces with sugar; cover and refrigerate overnight. The next day, boil 1 cup water and add to macerated strawberry mixture. Strain strawberry mixture, reserving syrup in an air-tight container or squeeze bottle. The syrup will keep for up to 1 week in refrigerator.
For the mojito: In a cocktail shaker, muddle mint with syrup and lime juice. Add moonshine and ice and shake vigorously until outside of tin is very cold. Strain into a Collins glass over fresh ice and top with soda. Garnish with fresh mint sprig and strawberry.
photograph by HUNTER BRADDY
For a true grain-to-glass experience, Broadslab Distillery opened in 2012 as the first farm distillery in the state (since Prohibition, that is). They make their moonshine, bourbon, rye whiskey, and rum using grains grown right on-site at their farm outside of Benson. This same site (called “Broadslab” back in the 1700s) originally held stills owned by founder Jeremey Norris’s grandfather and great-grandfather, and he continues to make moonshine using their recipe that’s been passed down through generations. In keeping with the authenticity of his family’s spirit line, Norris had a 500-gallon copper still custom-designed to follow traditional production methods as closely as possible. The resulting moonshine boasts a smooth and subtle flavor that mixes well with floral flavors, like lavender, and bright lemon juice in this riff on the gin fizz cocktail.
Yield: 1 cocktail.
Lavender Simple Syrup
1 cup sugar
1 cup water
1 tablespoon lavender buds
Cocktail
2 ounces Broadslab Legacy Moonshine
1 ounce fresh lemon juice
¾ ounce lavender simple syrup
1 egg white
Ice (for shaking)
Club soda
Lavender buds, for garnish
For the lavender simple syrup: Combine sugar and water in a small pot and bring to a gentle simmer. Once a foam starts to form at the surface, remove from heat and add lavender buds. Cover and let steep for 1 hour before straining into an air-tight container or squeeze bottle. Syrup will keep up to 2 weeks in refrigerator.
For the cocktail: In a cocktail shaker, combine moonshine, lemon juice, lavender simple syrup, and egg white and shake vigorously for 30 to 45 seconds. Add ice and shake until outside of tin is very cold. Double strain into a chilled Collins glass without ice, and let sit for 30 seconds. Slowly pour cold club soda into the drink. The foam should be thick enough to rise above the lip of the glass. Sprinkle with lavender buds to garnish.
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