Kick back and get ready to explore the wonderful world of homemade spirits! Whether you’re a seasoned distiller or just curious about crafting your own drinks, these 21 delightful moonshine recipes offer something for everyone. From fruity infusions to classic corn whiskey, discover how easy and rewarding it can be to create your own signature sips. Let’s dive in and find your next favorite homemade treat!
Apple Pie Moonshine
Oh, you’re going to love this cozy twist on a classic! Apple Pie Moonshine brings all the warm, spiced flavors of homemade pie into a smooth, sippable drink. It’s perfect for sharing with friends on a crisp fall evening.
Ingredients
– 4 cups apple cider (use unfiltered for richer flavor)
– 2 cups granulated sugar (adjust to taste)
– 4 cinnamon sticks (or 2 tbsp ground cinnamon)
– 1 tsp nutmeg (freshly grated if possible)
– 1 tsp allspice (optional for extra warmth)
– 2 cups 190-proof grain alcohol (like Everclear, or use vodka for a milder version)
– 1 cup vanilla extract (pure, not imitation)
Instructions
1. Pour 4 cups of apple cider into a large pot over medium heat.
2. Add 2 cups of granulated sugar and stir continuously until fully dissolved, about 3-5 minutes.
3. Drop in 4 cinnamon sticks, 1 tsp nutmeg, and 1 tsp allspice, then bring the mixture to a gentle simmer at 180°F.
4. Reduce heat to low and let it simmer for 20 minutes, stirring occasionally to infuse the spices.
5. Remove the pot from heat and allow it to cool completely to room temperature, which takes about 1 hour.
6. Stir in 2 cups of grain alcohol and 1 cup of vanilla extract until well combined.
7. Strain the mixture through a fine-mesh sieve into a clean jar or bottle to remove solid spices.
8. Seal the container tightly and store it in the refrigerator for at least 24 hours before serving to meld the flavors.
Warm and inviting, this moonshine has a smooth, spiced apple flavor with a hint of vanilla that makes it irresistibly drinkable. Try serving it over ice with a cinnamon stick garnish for a festive touch, or mix it into hot cider for an extra cozy treat.
Peach Cobbler Moonshine
Hey, you’ve got to try this peach cobbler moonshine—it’s like summer in a jar with a boozy kick. Perfect for sipping on the porch or sharing at gatherings.
Ingredients
– 4 cups fresh peaches, peeled and sliced (use ripe ones for the best flavor)
– 2 cups granulated sugar (adjust if you prefer it less sweet)
– 1 cup water
– 1 cinnamon stick (or 1 tsp ground cinnamon for convenience)
– 1/2 tsp nutmeg, freshly grated if possible
– 1/4 cup lemon juice (bottled is fine, but fresh adds zing)
– 2 cups high-proof moonshine or vodka (at least 100 proof for proper infusion)
Instructions
1. In a large saucepan over medium heat, combine the peaches, sugar, water, cinnamon stick, nutmeg, and lemon juice.
2. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely, about 5-7 minutes.
3. Reduce the heat to low and let it simmer for 20 minutes, until the peaches are soft and the liquid has thickened slightly—this helps develop the cobbler-like flavor.
4. Remove the saucepan from the heat and allow it to cool to room temperature, which should take about 30-40 minutes; this prevents the alcohol from evaporating when added.
5. Stir in the moonshine or vodka until fully incorporated.
6. Strain the mixture through a fine-mesh sieve into a clean glass jar or bottle, pressing on the peaches to extract all the liquid.
7. Discard the solids and seal the jar tightly.
8. Store the moonshine in a cool, dark place for at least 2 weeks to let the flavors meld—shaking the jar every few days helps with infusion.
Now you’ve got a smooth, peachy moonshine with warm spice notes that’s fantastic over ice or mixed into cocktails. It’s a fun twist for dessert nights or as a homemade gift that’ll impress everyone.
Cherry Bomb Moonshine
Ever tried making your own moonshine? You’re in for a treat with this cherry bomb version—it’s surprisingly easy and packs a fruity punch that’ll have you feeling like a backyard distiller in no time.
Ingredients
– 2 cups fresh cherries, pitted (frozen work too, just thaw first)
– 1 cup granulated sugar (adjust for sweetness preference)
– 2 cups high-proof neutral grain alcohol, like Everclear (or vodka for a milder kick)
– 1 cup filtered water
– 1 tsp vanilla extract (pure for best flavor)
Instructions
1. Wash and thoroughly pit the cherries using a cherry pitter or small knife to avoid any bitter flavors.
2. In a medium saucepan, combine the pitted cherries and sugar over medium heat, stirring constantly for 5 minutes until the sugar dissolves and cherries release juice.
3. Reduce heat to low and simmer the mixture for 10 minutes, mashing the cherries gently with a spoon to break them down—this helps extract maximum flavor.
4. Remove the saucepan from heat and let the cherry mixture cool completely to room temperature, about 30 minutes, to prevent the alcohol from evaporating later.
5. Pour the cooled cherry mixture into a large, clean glass jar with a tight-sealing lid.
6. Add the neutral grain alcohol and vanilla extract to the jar, then seal and shake vigorously for 1 minute to combine everything evenly.
7. Store the jar in a cool, dark place like a pantry for 2 weeks, shaking it gently every other day to help the flavors meld—patience is key here!
8. After 2 weeks, strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing on the solids to extract all liquid.
9. Discard the solids and return the strained liquid to the jar, adding the filtered water to dilute it to your preferred strength.
10. Seal the jar and let it sit for another 3 days before serving to allow the flavors to smooth out.
A bold, fruity sip with a smooth kick, this moonshine shines over ice or mixed into cocktails—try it with lemonade for a tart twist that’ll make any gathering memorable.
Watermelon Moonshine
Did you know watermelon moonshine is the perfect summer sipper? You’ll love how easy it is to make this refreshing homemade treat. Let’s get started with this fun project!
Ingredients
– 4 cups watermelon juice, freshly squeezed (strained for smoother texture)
– 2 cups granulated sugar (adjust for sweetness preference)
– 1 packet distiller’s yeast (ensures proper fermentation)
– 1 gallon filtered water (chlorine-free for better fermentation)
– 1 tsp yeast nutrient (helps yeast thrive)
Instructions
1. Sterilize all equipment including fermentation vessel, airlock, and utensils with boiling water for 5 minutes to prevent contamination.
2. Combine 2 cups sugar with 1 cup warm water (110°F) in your fermentation vessel, stirring until completely dissolved.
3. Add 4 cups strained watermelon juice to the sugar mixture, followed by remaining filtered water, leaving 2 inches headspace.
4. Sprinkle 1 packet distiller’s yeast and 1 tsp yeast nutrient into the mixture, gently stirring to incorporate without aerating.
5. Seal the fermentation vessel with an airlock filled with water and store in a dark place at 70-75°F for 2 weeks.
6. Check fermentation daily—bubbles should appear within 24 hours and slow after 10 days indicating completion.
7. Strain the liquid through cheesecloth into clean jars, discarding sediment at the bottom for clearer moonshine.
8. Age the strained liquid in sealed glass jars for 1 month in a cool, dark place to mellow flavors.
9. Optional: Filter through coffee filters 2-3 times for crystal clarity before final bottling.
The finished moonshine has a sweet watermelon kick with a smooth, clean finish that tingles pleasantly. Serve it chilled over ice with mint sprigs, or mix into summer cocktails for a fruity twist that’ll impress your friends!
Blueberry Muffin Moonshine
Venturing into homemade moonshine doesn’t have to be intimidating—especially when it tastes like your favorite bakery treat. This blueberry muffin moonshine captures all the cozy, fruity sweetness of a fresh-baked muffin in a sippable spirit. You’ll love how simple it is to whip up a batch for gifting or enjoying yourself.
Ingredients
– 2 cups fresh or frozen blueberries (thawed if frozen, for better juice release)
– 1 cup granulated sugar (adjust for sweetness preference)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 tsp ground cinnamon (adds warmth)
– 1/4 tsp nutmeg (optional, for extra spice)
– 2 cups high-proof neutral grain alcohol (like Everclear 190-proof, or vodka for lower alcohol content)
– 1 cup water (filtered if possible)
Instructions
1. In a medium saucepan, combine the blueberries, sugar, vanilla extract, cinnamon, and nutmeg (if using).
2. Mash the blueberries gently with a wooden spoon or potato masher to release their juices.
3. Cook the mixture over medium heat, stirring frequently, until the sugar dissolves completely and the blueberries break down into a syrupy consistency, about 8–10 minutes.
4. Remove the saucepan from the heat and let the blueberry mixture cool to room temperature, which should take approximately 30–40 minutes; this prevents the alcohol from evaporating when added.
5. Strain the cooled blueberry mixture through a fine-mesh sieve into a large glass jar or bottle, pressing on the solids to extract all liquid, then discard the solids.
6. Pour the neutral grain alcohol and water into the jar with the strained blueberry syrup.
7. Seal the jar tightly and shake vigorously for 1–2 minutes to ensure everything is well combined.
8. Store the moonshine in a cool, dark place for at least 1 week to allow the flavors to meld; shake the jar every other day during this time for even infusion.
9. After aging, taste the moonshine and adjust sweetness if desired by stirring in more sugar.
10. Strain the moonshine again through a coffee filter or cheesecloth into clean bottles to remove any sediment before serving.
Perfectly smooth and bursting with fruity, spiced notes, this moonshine has a velvety texture that’s great chilled or over ice. Try it drizzled over vanilla ice cream for a boozy dessert twist or mixed into lemonade for a refreshing cocktail.
Honey Lemon Moonshine
Zesty and sweet, this honey lemon moonshine is the perfect homemade treat for cozy nights. You’ll love how simple it is to make something that feels so special.
Ingredients
– 2 cups granulated sugar (for a clean sweetness)
– 1 cup water (filtered if possible)
– 1 cup honey (raw honey adds depth)
– 1 cup freshly squeezed lemon juice (about 4-5 lemons, adjust for tartness)
– 2 cups high-proof neutral grain alcohol (like Everclear, 190-proof)
– 1 lemon, thinly sliced (for garnish, optional)
Instructions
1. In a medium saucepan, combine 2 cups granulated sugar and 1 cup water over medium heat.
2. Stir constantly with a wooden spoon until the sugar fully dissolves, about 3-4 minutes.
3. Remove the saucepan from heat and let the syrup cool to room temperature, approximately 20-30 minutes.
4. Pour the cooled syrup into a large, clean glass jar with a tight-sealing lid.
5. Add 1 cup honey and 1 cup freshly squeezed lemon juice to the jar.
6. Stir the mixture thoroughly with a long spoon until everything is well combined.
7. Slowly pour in 2 cups high-proof neutral grain alcohol while stirring continuously to avoid separation.
8. Seal the jar tightly and shake it vigorously for 1-2 minutes to emulsify the ingredients.
9. Store the jar in a cool, dark place for at least 2 weeks to allow the flavors to meld, shaking it every other day.
10. After 2 weeks, strain the moonshine through a fine-mesh sieve or cheesecloth into bottles to remove any sediment.
11. Serve chilled or over ice, garnished with thin lemon slices if desired.
Gloriously smooth and bursting with citrusy sweetness, this moonshine has a velvety texture that goes down easy. Try it in cocktails or sip it straight for a refreshing kick.
Blackberry Bramble Moonshine
Let’s be honest—you’ve probably never made moonshine before, but this blackberry version is shockingly easy and perfect for fall. It’s sweet, tangy, and packs just enough kick to make any gathering more fun. You’ll love how simple it is to whip up!
Ingredients
– 2 cups fresh blackberries (or frozen if out of season)
– 1 cup granulated sugar (adjust for sweetness preference)
– 2 cups high-proof neutral grain alcohol, like Everclear (190-proof works best)
– 1 cup filtered water (tap water can affect flavor)
– 1 medium lemon, zest only (use a microplane for fine zest)
Instructions
1. Rinse the blackberries thoroughly under cool water and pat them dry with a clean towel to remove any dirt.
2. Combine the blackberries and sugar in a large, clean glass jar with a tight-sealing lid.
3. Use a wooden spoon to gently mash the berries with the sugar until they release their juices and the mixture looks syrupy.
4. Pour the neutral grain alcohol into the jar, ensuring all berries are fully submerged.
5. Add the lemon zest to the jar and stir everything together with a non-reactive spoon.
6. Seal the jar tightly and store it in a cool, dark place like a pantry for 2 weeks, shaking it gently every other day to help infusion.
7. After 2 weeks, strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid.
8. Discard the solids and pour the strained liquid back into the cleaned jar.
9. Add the filtered water to the jar and stir well to combine and slightly dilute the moonshine.
10. Seal the jar again and let it sit for an additional 3 days to mellow the flavors before serving.
Go ahead and give it a taste—you’ll notice it’s smooth with a bold blackberry sweetness and a hint of citrus zing. Serve it chilled over ice or mix it into cocktails for a festive twist at your next party.
Strawberry Shortcake Moonshine
Fancy a sweet, boozy treat that screams summer? You’re going to love this Strawberry Shortcake Moonshine. It’s like dessert in a glass, perfect for sipping on a warm evening.
Ingredients
– 2 cups fresh strawberries, hulled and sliced (frozen works too, just thaw first)
– 1 cup granulated sugar (adjust for sweetness preference)
– 1 cup heavy cream
– 1 tsp vanilla extract
– 2 cups moonshine or high-proof neutral spirit (like 100-proof vodka)
– 1/2 cup water
Instructions
1. In a medium saucepan, combine the strawberries, sugar, and water over medium heat.
2. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely.
3. Reduce the heat to low and simmer for 10 minutes, until the strawberries are soft and the liquid is syrupy.
4. Remove the saucepan from the heat and let the strawberry mixture cool to room temperature, about 30 minutes. Tip: Cooling it fully prevents the cream from curdling later.
5. Once cooled, mash the strawberries with a fork or potato masher to release more flavor and create a chunkier texture.
6. Stir in the heavy cream and vanilla extract until well combined.
7. Gradually pour in the moonshine, stirring continuously to incorporate it smoothly.
8. Transfer the mixture to a clean glass jar or bottle with a tight-fitting lid.
9. Seal the container and refrigerate for at least 24 hours before serving to allow the flavors to meld. Tip: Shake the jar gently every few hours for even infusion.
10. Strain the moonshine through a fine-mesh sieve into serving glasses to remove any solid bits, if desired. Tip: For a richer experience, serve it over ice or with a fresh strawberry garnish.
This moonshine has a creamy, smooth texture with a bold strawberry sweetness and a hint of vanilla. Try it drizzled over vanilla ice cream or shared with friends at your next barbecue for a fun twist.
Cinnamon Toast Moonshine
Remember those cozy mornings with cinnamon toast? Now imagine that warm, spicy-sweet flavor in a smooth sipping drink. You’re going to love how easy this homemade moonshine comes together, perfect for sharing with friends on a crisp fall evening.
Ingredients
– 2 cups granulated sugar (for a sweeter kick, or reduce to 1.5 cups for less sweetness)
– 1 cup water
– 4 cinnamon sticks (about 3 inches each, or break into smaller pieces for more flavor)
– 1 tsp vanilla extract (pure extract recommended for best flavor)
– 750 ml bottle of 100-proof neutral grain alcohol (like Everclear, or use vodka for a milder version)
Instructions
1. Combine 2 cups sugar and 1 cup water in a medium saucepan over medium heat.
2. Stir constantly with a wooden spoon until the sugar fully dissolves, about 3-4 minutes.
3. Add 4 cinnamon sticks to the syrup and reduce heat to low.
4. Simmer for 10 minutes to infuse the cinnamon flavor, stirring occasionally.
5. Remove the saucepan from heat and let the syrup cool completely to room temperature, about 1 hour.
6. Strain the syrup through a fine-mesh sieve into a large glass jar to remove cinnamon pieces.
7. Stir in 1 tsp vanilla extract until well combined.
8. Pour the entire 750 ml bottle of neutral grain alcohol into the jar with the syrup.
9. Seal the jar tightly and shake vigorously for 30 seconds to mix everything.
10. Store the jar in a cool, dark place for at least 2 weeks to allow flavors to meld, shaking every few days.
11. After aging, strain the moonshine through a coffee filter into clean bottles for a smoother finish.
Just like that, you’ve got a homemade cinnamon toast moonshine with a warm, spicy kick and silky texture. It’s fantastic served chilled over ice or mixed into hot apple cider for a cozy cocktail—perfect for sipping by the fire.
Caramel Apple Moonshine
Unexpectedly delicious and perfect for fall gatherings, this caramel apple moonshine brings together sweet and boozy flavors in the coziest way. You’ll love how simple it is to make something that tastes so special.
Ingredients
– 4 cups apple cider (use fresh-pressed for best flavor)
– 1 cup caramel sauce (store-bought or homemade)
– 2 cups moonshine (or high-proof grain alcohol, 100 proof recommended)
– 1 tsp ground cinnamon (adjust for more spice)
– ½ tsp ground nutmeg (freshly grated if possible)
Instructions
1. Pour 4 cups of apple cider into a medium saucepan.
2. Heat the cider over medium heat until it reaches 180°F, stirring occasionally with a wooden spoon.
3. Tip: Use a candy thermometer to monitor the temperature accurately and prevent boiling.
4. Whisk in 1 cup of caramel sauce until fully dissolved and smooth.
5. Reduce the heat to low and simmer the mixture for 10 minutes, stirring every 2 minutes to avoid sticking.
6. Remove the saucepan from the heat and let it cool for 15 minutes until it’s warm but not hot.
7. Stir in 2 cups of moonshine gently to combine.
8. Tip: Adding alcohol off the heat preserves its potency and flavor.
9. Sprinkle in 1 tsp ground cinnamon and ½ tsp ground nutmeg, whisking thoroughly.
10. Pour the mixture through a fine-mesh strainer into a clean glass jar or bottle to remove any lumps.
11. Seal the container tightly and refrigerate for at least 4 hours or until chilled.
12. Tip: For best results, let it sit overnight to allow the flavors to meld together fully.
13. Shake well before serving to redistribute any settled spices.
A smooth, spiced sip that’s rich with caramel sweetness and a warm apple finish, this moonshine is fantastic served over ice or mixed into hot cider for an extra cozy kick. It makes a great gift bottled up with a ribbon during the holiday season!
Pineapple Coconut Moonshine
Now, picture this: you’re craving something tropical and boozy that’s perfect for sipping on a warm evening. This pineapple coconut moonshine delivers sweet, fruity vibes with a smooth kick—it’s like a vacation in a glass, and you can whip it up at home with just a few ingredients.
Ingredients
– 2 cups pineapple juice (use 100% juice for best flavor, or adjust sweetness to preference)
– 1 cup coconut cream (shake the can well before using, or substitute with coconut milk for a lighter version)
– 1 cup moonshine (about 120-140 proof, or use any high-proof neutral spirit if moonshine isn’t available)
– 1/4 cup granulated sugar (optional, add more or less based on your sweet tooth)
– Ice cubes (for serving, as needed)
Instructions
1. Pour 2 cups of pineapple juice into a large pitcher or mixing bowl.
2. Add 1 cup of coconut cream to the pitcher, and whisk vigorously for about 30 seconds until fully combined and smooth—this prevents clumping and ensures a creamy texture. Tip: If the coconut cream is too thick, let it sit at room temperature for 10 minutes first to make mixing easier.
3. Stir in 1 cup of moonshine using a spoon, mixing for another 30 seconds to incorporate it evenly without over-stirring, which could dilute the flavors.
4. Taste the mixture and, if desired, add 1/4 cup of granulated sugar gradually, stirring after each addition until dissolved—adjust based on your preference for sweetness. Tip: Dissolve the sugar completely by stirring for 1-2 minutes to avoid graininess in the final drink.
5. Cover the pitcher with a lid or plastic wrap and refrigerate for at least 2 hours to chill thoroughly and allow the flavors to meld together. Tip: For best results, chill it overnight if you have time, as this enhances the coconut and pineapple notes.
6. Fill glasses with ice cubes to about halfway full before serving.
7. Pour the chilled moonshine mixture over the ice in each glass, leaving a little space at the top to avoid spills.
8. Stir gently once in the glass to combine everything just before serving.
Zesty and refreshing, this moonshine boasts a creamy, smooth texture with bold tropical flavors that mellow out the alcohol’s bite. Serve it over ice for a chill vibe, or get creative by blending it into frozen cocktails or pairing it with grilled pineapple skewers for a summery twist.
Conclusion
A treasure trove of moonshine delights awaits! These 21 recipes offer endless inspiration for home cooks. We hope you’ll try a few, share your favorites in the comments, and pin this article on Pinterest to spread the joy. Happy distilling!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
