Moonshakes

Brownie Alexander

• •2 oz. Chocolate Brownie Moonshake Cream Liqueur
  

• •1 oz. brandy
  
• •1 oz. heavy cream
  •Nutmeg sprinkle on top to garnish (optional)

   

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

Brownie Eggnog

• •2 oz. Chocolate Brownie Moonshake Cream Liqueur
  

• •2 oz. Holiday Nog Moonshake Cream Liqueur
• •Mini brownie to garnish (optional)

   

Shake ingredients with ice until chilled thoroughly and serve up in a rocks glass over ice.

Wake ‘n’ Shake

• •1 oz. Chocolate Brownie Moonshake Cream Liqueur
• •Double-shot espresso or fresh drip coffee
  
• •Coffee beans to garnish (optional)

Combine moonshine cream liqueur and coffee in a mug and stir to combine. Serve while hot.

Berry Brownie

• •2 oz. Chocolate Brownie Moonshake Cream Liqueur

• •1 oz. Midnight Moon Raspberry Moonshine

 

• 
  •Raspberry drizzle to garnish rim (optional)

Combine Midnight Moon Raspberry moonshine and cream liqueur into a mason jar over ice and serve.

Apple Pie ala Mode

• •2 oz. Apple Pie Moonshake Cream Liqueur
  

• •2 oz. Midnight Moon Apple Pie Moonshine
  
• •Crushed graham cracker rim and apple slice to garnish (optional)
  

Combine Midnight Moon Apple Pie moonshine and cream liqueur into mason jar over ice and serve.

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!

Eggnog White Russian

• •2 oz. Holiday Nog Moonshake Cream Liqueur

• •1 oz. coffee liqueur
• •0.5 oz. heavy cream
• •Nutmeg sprinkle on top to garnish (optional)
  

Shake ingredients with ice until chilled thoroughly and serve on ice in a highball glass.