In early August my family went on a road trip to the Smoky Mountains in Tennessee. By now you’ve heard what we’ve thought of some of the local beers we brought back with us from that part of the country, but we also found something special in a grocery store in the town we were staying…a product called Moonshine Mixins.
Moonshine Mixins is a product from Georgia. It’s essentially a non-alcoholic additive that gives your Kentucky firewater some down home flavor…we tried two: Georgia Peach and Georgia Mountain Apple Pie. So for us lazy drinkers, mix some of this with vodka and you’re good to go. But we couldn’t let that be the scenario when we’re working with some top notch specialists behind the bar at The Brixton in Andersonville, Chicago.
We brought two jars of the mixins to the bar and Rudy took on the challenge of making two original cocktails to work well with the mixins. Here are the ingredients in the cocktails he made for us:
- Georgia Mountain Apple Pie Mixins
- Bourbon
- Aperol
- Honey
And
- Georgia Peach Mixins
- Tequila
- Mezcal
- Luxardo
- Lemon Juice
- Maple Syrup
Both cocktails were outstanding. We agreed that what he put together in both cases were drinks we could come back to or have numerous iterations.
Rudy told us that the mixins themselves were not overly sweet like I had expected from them. In this diabetic culture, we tend to sweeten things to dominate other flavors and turn whatever we’re eating or drinking into a candy-like treat, so it was refreshing to try a product that didn’t follow the expected trend.
