Chef Jake Wolf’s childhood friend, Eamonn O’Mahoney, created the Moore County Moonshine Brunch Cocktail to enjoy with brunch. This was the perfect brunch beverage. Skip the bloody mary and go directly to this cocktail next time you are looking for a morning refresher.
Moore County Moonshine Brunch Cocktail
Ingredients
- 6 Sandhills Peaches
- 6 sprigs Fresh Thyme
- 6-12 springs Fresh Mint
- ½ cup Sugar
- 1 Lemon Juiced
- 12 ounces White Wine
- 6 ounces Carriage House Apple Brandy
Instructions
- Peel and pit the peaches. Add peaches, thyme, sugar, mint leaves from 6 sprigs to the blender.
- Blend smooth hand strain through a fine strainer.
- Mix with wine, brandy and peach mixture over ice. Strain into champagne flutes, garnish with mint sprig and Prost.
This recipe is from the Pinehurst Food & Wine Festival – Taste of the New South 2015.
