Los Angeles – Last week, Tipsy Diaries’ was personally invited to an intimate dinner & tasting with STILLHOUSE MOONSHINE WHISKEY at Pearl’s Restaurant on Sunset Blvd. in Los Angeles. The evening, hosted by STILLHOUSE CEO Brad Beckerman, was perfect!
A three-course meal + desert, and a STILLHOUSE MOONSHINE cocktail paired with each dish, was the ideal way to introduce their four new flavors; Red Hot, Peach Tea, Apple Crisp, & Coconut.
The four new infused moonshines are built on a foundation of STILLHOUSE® Moonshine Whiskey and gain their individual, artisanal personalities through the infusion of all-natural flavors.
“STILLHOUSE’s dynamic portfolio sets the standard for moonshine cocktail lovers, from the higher proof STILLHOUSE® Original Moonshine (80-proof) to the mixer-friendly, naturally infused flavors (40-proof),” says Brad Beckerman, Founder & CEO, STILLHOUSE® SPIRITS CO. “We are pushing the boundaries of consumer expectations around moonshine. With our full portfolio, we’re capitalizing on the growing demand and popularity of the whiskey category and giving consumers yet another reason to celebrate with friends.”
WHOLE LOTTA LOVE:
2 ½ oz STILLHOUSE Original Moonshine
½ oz Luxardo Maraschino
Method: Stirred, served straight up
Garnish: 2 Red Grapes
Glass: Coupe Glass
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AUTUMN MOONLIGHT:
3/4 oz fresh lemon
3/4 oz simple syrup 1:1
1 oz STILLHOUSE Peach Tea Moonshine
1 oz STILLHOUSE Original Moonshine
5 dashes Fee Brothers
Peach Bitters
2 oz club soda
Method: Build ingredients over ice in a Collins glass
Garnish: Sprig of Rosemary
Glass: Collins Glass
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SWEET EMOTION:
Bitter Truth Aromatic bitters
1 oz STILLHOUSE Coconut Moonshine
1 oz STILLHOUSE Original Moonshine
½ oz Ristretto Galliano
½ oz Italian red vermouth
Method: Build in rocks glass over big cube of ice, and stir
Garnish: Orange Peel Zest
Glass: Rocks Glass
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