Apple Pie

Apple Pie-tini

• • 2 oz. Apple Pie Moonshake Cream Liqueur

• • 1 oz. vodka
• • 0.5 oz. orange liqueur
• • Crushed graham cracker to garnish rim (optional)

Shake ingredients with ice until chilled thoroughly and serve up in stemless martini glass.

Apple Creamsicle

• • 4 oz. Apple Pie Moonshake Cream Liqueur

• • 1 oz. orange juice
  
• • Whipped Cream (optional)
• • Orange wheel to garnish rim (optional)
  

Shake ingredients with ice until chilled thoroughly and serve on ice in a highball glass, or blend together to make a Boozy Creamsicle Milkshake!

Full Moon Punch

Cinnamon-Honey Syrup:

• • 1 cup honey
• • 1 cup water
• • 4-5 cinnamon sticks

 

Punch:

• • 1 (750ml) jar Midnight Moon Apple Pie Moonshine
• • 64 oz. spiced apple cider
• • ½ cup cinnamon-honey syrup
• • ¼ cup lemon juice, about 2 lemons
• • Apple slices and lemon slices, for garnish

As seen in “3 Moonshine Cocktails Perfect for Fall” by Hannah Lee Leidy & Mark Weddle

FOR THE CINNAMON-HONEY SYRUP: Combine honey and water in a small pot and bring to a gentle simmer. Once a foam starts to form at the surface, remove from heat and add cinnamon sticks. Let steep for 1 hour before straining into an air-tight container or squeeze bottle. Syrup will keep up to 2 weeks in refrigerator. ••••• FOR THE PUNCH: Combine Moonshine, cider, cinnamon-honey syrup, lemon juice, and ginger beer in a large punch bowl and stir. Garnish bowl with apples and lemon slices, and ladle punch over ice to serve.

Apple Pie Moonshake Pumpkin Poke Cake

• • 1 (15 oz.) can pumpkin puree
• • 1 box white cake mix
• • 2 tsp. pumpkie pie spice
• • 1/3 cup vegetable oil
• • 2 eggs
• • 1 cup caramel sauce
• • 2/3 cups of Midnight Moon Apple Pie Moonshake Cream
• • 1 (8-oz) container Cool-Whip

In large bowl, stir pumpkin puree, cake mix, spice, oil and eggs until smooth. Pour mixture into greased 9x13 pan. Bake at 350 degrees for 25 minutes or until cake is set in center. Cool slightly, then use a wooden spoon or straw to poke holes in the cake, about every inch. Slowly pour the Midnight Moon Apple Pie Moonshake over the cake, followed by the caramel sauce, distributing evenly. Place cake in the refrigerator for 30 minutes. Spead whipped topping over the cake. Best if chilled 12 hours (or overnight) before serving). If desired, garnish with crumbled Biscoff cookies, caramel drizzle or mini chocolate chips.

Caramel Apple Cider Spritzer

• • 2 oz. Midnight Moon Apple Pie Moonshine
• • 4 oz. apple cider (chilled)
• • 1 oz. caramel syrup
• • 2 oz. club soda (or sparkling water)
• • Apple Slices and cinnamon stick for garnish

In a cocktail shaker, combine the Apple Pie Moonshine, apple cider, and caramel syrup. Shake well to blend the flavors. Fill a glass with ice and strain the mixture into glass. Top off with club soda to add a refreshing fizz, then stir gently. Garnish with fresh apple slices and a cinnamon stick for extra flavor.