Moonshine Whiskey
Drink Recipes

100 Proof/ 50% ABV
The following recipes are made with our Moonshine Corn Whiskey. We find it to be the most versatile in mixing cocktails because it tastes so smooth. We make the Moonshine using Washington corn, grain to bottle. We practice the traditional moonshiner's method of using the same yeast strain in each batch for consistency of flavor. Each batch in our distillery is run through our 300-gallon stainless steel & copper still, and then through our smaller 100-gallon copper Hillbilly Still. The result is a deliciously smooth Northwest-made moonshine.


Blue Moon Mojito
- 2 oz. SBS Moonshine
- 10 mint leaves
- 8 to 10 blueberries
- 2 lime wedges
- 1 Tbsp. sugar
- club soda

Muddle mint, lime, blueberries and sugar in a mason jar. Combine with shaker full of ice and add moonshine. Shake vigorously for 20 seconds and pour back into glass. Top with club soda. 


Full Moon Margarita
- 1.5 oz. SBS Moonshine
- 3/4 oz triple sec
- 3/4 oz lime juice
- 4 tsp sugar
- 2 tsp kosher salt
- 1 lime

Combine moonshine, triple sec, lime juice, and 2 tsp sugar in shaker with ice; shake to dissolve sugar.  Mix salt and remaining 2 tsp sugar in shallow bowl. Moisten rim of glass with lime wedge. Holding each glass upside down, dip rim into sugar-salt mixture. Add crushed ice. Strain Margarita into glass and garnish with lime wedge.


Bloody Moonshine Mary
- 2 oz. SBS Moonshine
- 3 oz. tomato juice
- 1 Tbsp lemon juice
- salt & pepper to taste
- 3 dashes Worcestershire sauce
- 2 drops Tobasco sauce

Put all ingredients in a cocktail shaker with ice and shake until cold. Strain into a glass. Garnish with lemon wedge, celery stalk, pepperoncini, green olives, pickle spear, and bacon.