Lavender Blackberry Moonshine Recipe

Hey girl! This is your lucky day. I’ve concocted your new favorite moonshine cocktail. Meet my Lavender Blackberry Moonshine Recipe. It’s got lavender and blackberry and lemonade and moonshine. It’s like sweet sophistication in your mouth. I’m adding this one to the best moonshine recipes you’ll need to try because YOU ARE GOING TO WANT TO TRY THIS ONE! 😉 I think you’re going to like it as much as you like my Caramel Apple Moonshine Recipe.

LAVENDER BLACKBERRY MOONSHINE

To make the Lavender Blackberry Sauce:
1 Tablespoon Dried Lavender Flowers
1/4 cup Monin Blackberry
1/4 cup moonshine
1/4 cup agave nectar
1/2 cup blackberries

In a small saucepan over medium heat, combine the Monin Blackbery, Moonshine, Agave Nectar and Blackberries. Bring to a gentle boil for 5 minutes, mashing the blackberries as they get soft. Add in the dried lavender flowers and boil for 1 more minute. Remove from the heat and let steep for at least 1 hour, up to 24 hours (transfer to a glass jar with lid once cooled enough and place in the fridge).

To make the cocktail:
(makes 1 cocktail)
1 heaping Tablespoon of the Lavender Blackberry Sauce
1.5 ounces Moonshine (I used Devil’s Share Moonshine, but another favorite is JJ’s Midnight Moon)
1 cup of Homemade Lemonade (see recipe below)

In a glass of choice (stemless champagne flute or high ball), pour the heaping tablespoon of the Lavender Blackberry Sauce in the bottom of your glass. Add the moonshine and homemade lemonade into a cocktail shaker with ice. Shake until super cold and pour into your glass. Gently stir to combine the sauce with the lemonade & moonshine. Garnish with a sprinkle of dried lavender flowers or a sprig of lavender. Cheers!

**Please drink responsibly!!**

Homemade Lemonade:
12 large lemons
2 cups sugar
3 cups water

In a medium saucepan over low-medium heat, combine the sugar and the water. Cook until sugar completely dissolves. While the sugar-water syrup (aka simple syrup) is cooking, juice 12 lemons. Remove the simple syrup from the heat and cool before combining with the lemon juice. Strain the lemon juice into a large pitcher, add 3/4 of the simple syrup and 4 cups of water. Stir to combine. Taste and either add more simple syrup or more water.

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