For the holidays, Vivian Howard, chef at Chef & the Farmer in Kinston, NC, always receives a few jars of ‘Apple Pie’ cocktail as gifts. "It got the name because people used to hide their moonshine in apple cider jugs and cut it with cider and spices. That trick evolved into a batched cocktail folks take great pride in. I’ve served it more nights than I can remember, heated with more lemon juice, as a nightcap." The longer the moonshine sits, the cloudier it may get. If that happens, strain it through a fine-mesh sieve.
Recipe information
Yield
8 servings
Ingredients
4
2
3
3
3
4
8
¾
1½
2
Preparation
Step 1
Bring lemons, oranges, ginger, star anise, cinnamon sticks, cloves, cider, and brown sugar to a boil in a large Dutch oven or other heavy pot and cook, stirring often, until sugar is dissolved. Let cool 5 minutes, then stir in moonshine and add apples; let cool completely. Cover and let sit at room temperature 12 hours.
Step 2
Pick out lemons and oranges; discard. Pour apple-pie moonshine into wide-mouth jars. Cover and chill until cold, at least 2 hours.
Step 3
To serve, ladle into ice-filled glasses.
Step 4
Do Ahead: Moonshine can be made 1 week ahead. Keep chilled.