DESSERT BY THE LIGHT OF THE MOON
ON BIG BLEND RADIO: Award-winning author John Schlimm has a lively Big Blend Radio Happy Hour discussion about his full-color hardcover release, “MOONSHINE: A Celebration of America’s Original Rebel Spirit” published by Citadel Press. Moonshine has as colorful a history as it does monikers and Schlimm serves up its sordid and remarkable past paired with 100 carefully crafted moonshine infusions and cocktail recipes, adding fuel and flavor to the burgeoning moonshine revival happening right now in distilleries and bars across the country. Listen to the podcast and enjoy his three dessert recipe cocktails, as featured in his new book, “Moonshine.”
XXX Shine ‘N Shake
Some things are not too good to be true. Like ice cream and moonshine in one Mason jar! Your choice of vanilla bean – or cocoa bean – infused XXX, and vanilla or chocolate ice cream provide multiple options for a milk shake that will blow your mind. And the cherry on top of this delicious treat time is literally a moonshine-infused cherry on top!
3 ounces unflavored moonshine, vanilla bean-infused moonshine, or cocoa bean-infused moonshine
2 ½ cups Kahlua
2 ½ cups vanilla or chocolate almond milk
½ cup tonic water
1 teaspoon pure vanilla extract
5 cups vanilla or chocolate ice cream
Regular or moonshine-infused maraschino cherries (for garnishing)
In a blender, combine all the ingredients, except the cherries, blending until smooth. Pour into chilled Mason jars. Garnish with the cherries. Yields 4 to 5 servings.
Smokey Mountain S’more
The classic, most beloved campfire treat of all time just got a moonshine makeover! Whether savored fireside or not, marshmallow-infused moonshine and chocolate liqueur prove that indulging your sweet tooth doesn’t get any better than this.
Powdered cocoa on a small plate (for rimming the Mason jar)
2 ounces marshmallow-infused moonshine
1 ½ ounces chocolate liqueur
Chocolate syrup (for drizzling) – optional, but recommended
5 small marshmallows
1 small, bite-size chocolate bar
Graham crackers
Moisten the rim of a small Mason jar with water. Then press the rim into the cocoa. In a shaker filled with ice, combine the moonshine and liqueur, shaking well. Strain into the Mason jar. Drizzle with chocolate syrup if desired. Garnish with the marshmallows and chocolate bar on a skewer laid across the top of the rim. Serve graham crackers on the side. Yields 1 cocktail.
Banana Split
This moonshiner’s banana split cocktail made with banana-infused moonshine and served with all the trimmings – chocolate syrup, coconut flakes, and chocolate shavings – is the ideal way to indulge the craving to have your dessert and drink it, too.
1 ounce banana liqueur
1 ounce banana-infused moonshine
½ cups vanilla or coconut milk
1 ½ cups crushed ice
1 tablespoon chocolate syrup
Coconut flakes (for garnishing)
Chocolate shavings (for garnishing)
In a shaker, combine all the ingredients, except the chocolate syrup and garnishes, shaking well. Strain into a Mason jar. Drizzle the chocolate on top and sprinkle with the coconut flakes and chocolate shavings. Yields 1 cocktail.
Excerpted with permission from “MOONSHINE: A Celebration of America’s Original Rebel Spirit” by John Schlimm. © 2018 by John Schlimm. Citadel Press, an imprint of Kensington Publishing. Pictured: Smokey Mountain S’more photo by Amy Beadle Roth.
ABOUT THE AUTHOR: John Schlimm is an educator, artist, award-winning writer, and a member of one of the oldest and most historic brewing families in the U.S. (Straub Brewery). He is the author of the Christopher Award-winning memoir “Five Years in Heaven” and several boozy cookbooks such as “The Tipsy Vegan,” “The Ultimate Beer Lover’s Cookbook,” and his newest release: “MOONSHINE: A Celebration of America’s Original Rebel Spirit.” Learn more at www.JohnSchlimm.com.
