Toast to the summer with this Blackberry Moonshine Cocktail recipe, with a sweet and spicy kick. This is what you get when you mix a little bit of the South with a little bit of beach vibes. Enjoy!
This post is sponsored by Babbleboxx on behalf of Sugarlands Distilling Company.
As a Southern-bred gal I’m quite familiar with the iconic spirit, Moonshine. Practically everyone I know has a story about it. However, this is not your wayward uncle’s moonshine!
The line of Moonshine from Sugarlands Distilling Company in Gatlinburg, Tennessee is smooth and infused with flavors like Root Beer, Old Fashioned Lemonade, Blueberry Muffin, and even Maple Bacon! There’s something for everyone, and I’m eager to try more varieties.
Today I’ve got the perfect summer cocktail for you, incorporating the Blockader’s Blackberry Moonshine. This drink gets its sweetness from pineapple juice plus a little kick of heat from a dash (or 2) of cayenne pepper. It’s a great balance of flavors with a slight fizz from club soda.
I received this fabulous box of goodies and I can’t wait to give them all a try. The flavors here are Pina Colada, Blockader’s Blackberry, Tickle’s Dynamite Cinnamon, Appalachian Apple Pie, Mark & Digger’s Rye Apple, Mark Rogers American Peach, Mark & Digger’s Hazelnut Rum, and Jim Tom’s Unaged Rye Moonshine.
The moonshine comes in classic Mason jars with a twist-on lid with pouring spout for easy pouring. A few of these would be great to add to the bar for a casual garden party. Offer some fruity mixers and let guests mix and match their own cocktails.
One thing I must emphasize about the Moonshine is how smoothly it goes down. It’s such a nice spirit on it’s own that you can easily serve it on the rocks all by itself for a refreshing happy hour sip.
Blackberry Moonshine Cocktail recipe
- 3 oz Blockader’s Blackberry Moonshine
- 3 oz pineapple juice
- 2 oz club soda
- fresh blackberries
- sliced fresh pineapple
- Dash of cayenne pepper
Combine Blockader’s Blackberry Moonshine, pineapple juice, and club soda over ice, in a highball glass.
Garnish with sliced pineapple, a blackberry, and dash of cayenne.