Moonshine Old Fashioned

Celebrate National Moonshine Day on 5 June with a Moonshine Old Fashioned.

Moonshine Old Fashioned

Known as white dog, hooch and white lightning among other names, Moonshine is defined as a distilled spirit that is illicitly made, primarily for tax evasion purposes. Typically made from corn mash and other grain like rye, the raw spirit derives its name from the fact that this illegal spirit was made under the light of the moon.

Today’s legal moonshine has evolved beyond the raw and rough spirit with many producers crafting quality bands designed to be sipped neat or used in cocktails. Many distilleries in the USA produce moonshine while their bourbon and whiskey stocks are ageing, much like Australian distilleries produce gin, vodka and other white spirits until their whisky comes to maturation.

These days, you’ll find modern moonshine on back bars and in bottle shops ranging from unaged moonshine and barrel aged for four weeks to flavoured moonshine such as with apple pie or tea. The spirit has many applications in cocktails and can be used in place of whiskey. Here’s how to make a classic cocktail, a Moonshine Old Fashioned using a 4 week old spirit.

Moonshine Old Fashioned Recipe


  • 60 ml moonshine (we used a 4 week old barrel aged moonshine)
  • 1 heaped bar spoon of sugar
  • 1 bar spoon water
  • 3 dashes of Angostura Bitters

Glassware: rocks glass
Garnish: orange or lemon peel (we used orange)


In a rocks glass, add sugar, water, bitters and muddle until partly dissolved. Stir in the moonshine. Add a large ice cube. Express the citrus peel around the rim of the glass and use it as garnish.

Photo by Cocktails & Bars – © Copyright: All rights reserved.

Moonshine Old Fashioned was last modified: June 5th, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.