Hooch. White lightning. Mountain dew. Moonshine’s been called many things over the years, but it’s about to be redefined, courtesy of Stillhouse CEO Brad Beckerman and cofounder, renowned chef and restaurateur Adam Perry Lang, who aim to have you mixing and drinking it like no other whiskey that came before.

“Moonshine is traditional corn whiskey, but the real thing we’re doing here that’s different is positioning clear whiskey as a new category of spirit,” Beckerman says. “Typically you wouldn’t think of making cocktails with whiskey, outside of maybe a whiskey sour, but people don’t mix whiskey with tonic. Original Moonshine is a premium clear whiskey that’s not only mixable, but also tastes great on the rocks.”

Here are two of our favorite ways to shake up a Moonshine cocktail.

  

 

Ginger Shine

2 oz. Original Moonshine
3⁄4 oz. fresh lemon juice
3⁄8 oz. ginger syrup
3⁄8 oz. curaçao
2 dashes Angostura orange bitters

Shake lightly. Build over ice in a double old-fashioned glass. Garnish with orange peel.

 

 

  

 

Shine Tea

2 oz. Original Moonshine
6 oz. sweetened iced tea
1⁄2 oz. peach schnapps
Juice of half a lemon

Build over ice in a highball glass and stir. Garnish with a sprig of mint and a lemon wedge.

Sample Original Moonshine in Miami at chic spots including Wall, Quattro and Prime One Twelve.

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