Signature Cocktail Recipes

APPLE PIE MOONSHINE

Ready in 2 weeks infusion time (30 min total prep and straining).  Makes one gallon.  Great on its own or in a cocktail

  • 16 oz dried apples
  • 2 cinnamon sticks
  • 1 Tablespoon Vanilla extract
  • 4 to 5 bottles Ozark Mountain Moonshine (80 proof)
  • ¼ to ¾ cups Brown simple syrup

In a gallon glass container with a lid. Add in apples, cinnamon sticks, and moonshine. Be sure to fully cover the apples. Set container in a spot without direct sunlight or complete darkness. Wait two weeks. Once the infusion time has passed make a brown simple syrup (1 part brown sugar to 1 part water). Heat water so the sugar melts. Stir until dissolved. Set aside to cool.  Strain the apples and cinnamon sticks out of the infusion. Make sure to squeeze as much liquid from the apples to retain as much goodness as possible. Once the infusion has been strained, add in a tablespoon of Vanilla Extract. Begin adding in the Brown simple syrup a quarter of a cup at a time, sweeten to taste. Stir between each addition.
Tips:  Serve in a Mule on the rocks. 2 oz Apple Pie Moonshine, 1 oz lime juice, top off with Ginger Beer. Garnish with a lime wedge.

ORANGE MAPLE WHISKEY

Ready in 5-7 days infusion time (30 min total prep and straining).  Makes one gallon.  Great on its own or in a cocktail

  • 6 to 8 oranges
  • 4 to 5 bottles Copper Run Small Batch Whiskey
  • 1 to 1 ½ cups maple  syrup

In a glass container with a lid. Add in Oranges (sliced with rinds on like picture to the left), 4 to 5 bottles of Small Batch Whiskey. Be sure to fully cover the Oranges with Whiskey.  Set container in a spot without direct sunlight or  complete darkness. Wait 5 to 7 days.  Strain the Oranges out of the infusion. Make sure to squeeze as much liquid from the fruit into the whiskey  to retain as much goodness as possible.  Begin adding in the Maple syrup a quarter of a cup at a time, sweeten to taste.  Stir between each addition until syrup dissolves.

Tips:  Serve in a rocks glass with ice.  In a mixer/ Shaker add 2 oz Orange Maple Whiskey, ½ oz Maple syrup, 2 dashes orange bitters, stir until syrup has dissolved. Pour over ice in a rocks glass and garnish with an orange wedge.  (Old Fashioned style)

BLUEBERRY GOLD RUM

Ready in 5-7 days infusion time (30 min total prep and straining).  Makes one gallon.  Great on its own or in a cocktail

  • 1 to 2  lbs of Fresh or Frozen Blueberries
  • 4 to 5 bottles Copper Run Gold Rum
  • 1 to 1 ½ cups blueberry  syrup

In a glass container with a lid. Add in 1 lbs of Blueberries, 4 to 5 bottles of Gold Rum. Be sure to fully cover the blueberries with Rum.  Save the other lbs of blueberries for making a syrup and garnishing cocktails.  Set container in a spot without direct sunlight or  complete darkness. Wait 5 to 7 days.  Strain the blueberries  out of the infusion. Make sure to squeeze as much liquid from the fruit into the rum  to retain as much goodness as possible.   Once the infusion time has passed make a blueberry syrup. Set aside to cool.  Begin adding in the Blueberry syrup at a quarter of a cup at a time, sweeten to taste making sure to stir between each addition.

Tips:  Blueberry Rum Spritzer, add 2 oz Blueberry Gold Rum, 1 oz lime juice, 3 oz club soda in a cocktail glass with ice. Garnish with a lime wedge or a couple whole blueberries.

COPPERHEAD COCKTAIL

Ready in Seconds.  Awesome Cocktail, A little sweet and a little tart, similar to a sweetart candy !!!

  • 1 1/2 oz Copper Run Overproof White Rum
  • 1 oz Lime juice
  • 1 oz Lemon juice
  • 2 oz Grenadine or cranberry-pomegranate Syrup
  • Club soda

In a shaker add the Copper Run Overproof Rum, lime juice, lemon juice, and grenadine.  Pour over ice in a Highball  glass and top off with 3 oz of club soda.  Shake with Shaker covered glass or toss between glasses.  Garnish with lemon wedge or cherry.

Tips:  To make a Cranberry Pomegranate Syrup heat the juice and add sugar using 1 part juice to 2 parts sugar to make a thicker syrup. Stir until sugar is dissolved. *Adds more depth to this simple cocktail.

COPPER RUN OLD FASHIONED

Ready in Seconds.  Classic Cocktail

    • 2 oz Copper Run Small Batch Whiskey
    • 1 oz simple syrup (club soda for dry)
    • 1 orange wedge
    • 2 cherries (these can be soaked in moonshine)
    • 2 dashes of Angostura bitters

    In a rocks glass combine simple syrup, cherries, bitters, and orange slice then heavily muddle.  Add whiskey to muddle glass.  Pour contents into fresh rocks glass full of ice.

Tips:  Don’t be shy with using infused whiskey in an Old Fashioned. Orange Maple and Jalapeno Brown sugar infusions are great for added flavor.

SHINERITA

  • 1 oz lime juice
  • 1 oz simple syrup
  • 1.5 oz Copper Run Ozark Mountain Moonshine (80 proof)

Combine all ingredients in shaker with ice. Shake, strain over fresh ice in a highball glass rimmed with salt.

WHISKEY SOUR

  • 1 oz lemon juice
  • 1 oz simple syrup
  • 1.5 oz Copper Run Small Batch Whiskey

Combine all ingredients in a shaker with ice. Shake and strain over fresh ice in a rocks glass. Garnish with a maraschino cherry, if desired.

CAIPIRINHA

  • 1/2 lime, quartered
  • 1 tbsp white or brown sugar
  • 2 oz Copper Run White or Gold Rum

Muddle lime with sugar in a shaker. Sugar should be mostly dissolved and the lime should have released most of its juice. Add rum and ice, toss back and forth a few times, and pour into rocks glass.
*Use white sugar if you wish to have a brighter lime flavor. Use brown sugar if you wish to have a more authentic Brazilian-style cocktail.