Moonshine, even the best of it, provides today’s cocktail makers with the same challenges Prohibition era bartenders faced: How to compound a drink both masking and revealing an un-aged spirit. We’ve done this with a martini approach, using a touch of cucumber, and a flavorful and chewable mint garnish.
1 1/2 ounces moonshine
1 ounce cucumber juice
1/2 dry vermouth
1/4 ounce simple syrup
3 or 4 drops of lemon juice
Pour all ingredients into a mixing glass with several ice cubes. Stir for 20 seconds until thoroughly chilled. Strain into a chilled cocktail glass. Garnish with a sprig of mint.
Want to know more? Moon spirit
Tasting notes: Cucumber softens the spirit
Next: Wine in the limelight
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