.fw-site-navigation { display: none; }

ARTISAN MIXED DRINKS

Use with Carolina Moon Distillery products for best result.

Blackberry Moon Lemonade
  • 1 1/2 parts Carolina Moon Blackberry Moonshine
  • 2 parts lemonade
  • A few blackberries
Blackberry Steel Magnolia
  • 2 parts Carolina Moon Blackberry Moonshine
  • 1/2 part lemon
  • 1/2 part Simple Syrup or Agave Nectar
  • 2 parts pinapple juice
  • 4 mint leaves
Bourbon Ginger Float
  • 1 ½ oz of Tally Ho Bourbon Whiskey
  • 3 oz of quality ginger ale
  • Scoop of vanilla ice cream
Tally Ho Fashion
  • 1 ½ OZ Tally Ho Bourbon Whiskey
  • 2 dashes of bitters
  • 1 cube of Sugar
  • Few dashes of water

Fill glass with ice cubes and garnish with an orange slice.

Blackberry Southern Downpour
  • 2 parts Carolina Moon Blackberry Moonshine
  •  3/4 part Mango puree
  •  1/3 part lemon
  •  1/2 part Simple Syrup or Agave Nectar
sepparator-2

FOODS MADE BETTER

Use with Carolina Moon Distillery products for best result.

Peach Moonshine Marinade over Wild Turkey Breast
Serves 4

This recipe submerges wild turkey breast fillets in a peach infused moonshine that has just enough peach flavor, but not too sweet. Simply combined with olive oil, garlic, a touch of brown sugar and lemon juice, the marinade can be used on just about any hunk of meat, wild or domestic.

A strong word of caution when cooking with alcohol. Alcohol will ignite when it comes in contact with open flames or even a hot skillet. Keep any alcohol far away from any heat source. An open flame can ignite the fumes from a nearby bottle. Never add any alcohol directly to a hot skillet!

Ingredients:

  • 4 wild turkey breast fillets
  • 1/2 cup Carolina Peach Moonshine
  • 2 tablespoons light brown sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/4 cup Vidalia onion (or other sweet onion), minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 4 tablespoons chilled butter

Directions:

In a large bowl, whisk together Carolina Peach Moonshine and all ingredients except olive oil and butter. While whisking, add olive oil in a thin stream until emulsified. Place turkey breast fillets in marinade, cover and refrigerate for 3 to 4 hours.

Remove turkey from marinade, reserve marinade and place on a well-oiled, medium-hot grill or skillet. Lightly brown on one side, flip over and brown other side until meat is just cooked, but not overcooked. Remove meat from pan and keep warm. Add reserved marinade to pan and bring to a boil. Remove from heat and whisk in butter until emulsified.

Slice turkey into 3 or 4 medallions, spoon sauce over and serve.

Moonshine Lemon Cake

Cake Ingredients:

  • 1 18.5 ounce package yellow cake mix
  • 1 3.4 ounce package instant lemon pudding mix
  • 4 large eggs at room temperature
  • 1 cup whole milk (do not use low-fat or nonfat)
  • 1/4 cup Carolina Moon white moonshine
  • 1/2 cup vegetable oil
  • 1 Tablespoon grated lemon zest
  • 1 cup chopped pecans
  • 2 tsp dry cake mixed saved from package

Icing Ingredients 

  • 1/2 cup sugar
  • 1/4 cup unsalted butter (1/2 stick) at room temperature
  • 1/2 cup Carolina Moon white moonshine
  • 1/2 cup chopped pecans

Directions:

Preheat oven to 350 degree F. Generously butter 10-12 cup Bundt pan; dust with a little of the cake mix powder or flour.

Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup moonshine, oil and lemon zest. Mix nuts with  2 tsp dry cake mix in small bowl: mix into batter. Transfer to prepared cake pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.

Stir sugar, butter and 1/2 cup moonshine in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles. Simmer for another  5 minutes or so to reduce by 1/3.

Remove cake from pan onto a rack with waxed paper or a cookie sheet underneath.  Drizzle hot syrup over cake and drop remaining chopped pecans over the top.

Moonshine Chocolate Cake

Cake Ingredients:

  • 1 18.5 ounce package CHOCOLATE  cake mix
  • 1 3.4 ounce package instant CHOCOLATE pudding mix
  • 4 large eggs at room temperature
  • 1 cup whole milk (do not use low-fat or nonfat)
  • 1/4 cup Carolina Moon white moonshine
  • 1/2 cup vegetable oil
  • Sprinkle of cocoa powder for top of cake
  • 1 cup chopped pecans
  • 2 tsp dry cake mixed saved from package

Icing Ingredients:

  • 1/2 cup sugar
  • 1/4 cup unsalted butter (1/2 stick) at room temperature
  • 1/2 cup Carolina Moon white moonshine
  • 1/2 cup chopped pecans

Directions:

Preheat oven to 350 degree F. Generously butter 10-12 cup Bundt pan; dust with a little of the cake mix powder or flour.

Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup moonshine, oil and lemon zest. Mix nuts with  2 tsp dry cake mix in small bowl: mix into batter. Transfer to prepared cake pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.

Stir sugar, butter and 1/2 cup moonshine in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles. Simmer for another 5 minutes or so to reduce by 1/3.

Remove cake from pan onto a rack with waxed paper or a cookie sheet underneath.  Drizzle hot syrup over cake and drop remaining chopped pecans over the top.

CAROLINA MOON DISTILLERY

Look for the big "WHISKEY" sign.

TASTING ROOM HOURS

Tues - Sat: 11 AM - 5 PM
Sun - Mon: Closed

info@carolinamoondistillery.com

LOCATION

116 Court House Square
Edgefield, SC 29824

803•275•7952