Apple Pie Moonshine Recipe

This southern drink with its charming name, Apple Pie Moonshine, is something you simply don’t want to miss--both sweet and sour in a sensational harmony of flavors.

May 2018

  • moonshine
    A refreshing alternative to the pre-dinner cocktail or as complement to the buffet table.
    Photo by Martina Ankarfyr and Anna Larrson
  • vintage-parties
    “Vintage Parties” by Emma Sundh, Linda Hansson, and Louise Lemming, is filled with fun ideas for vintage party throwers and goers.
    Courtesy of Skyhorse Phblishing
  • moonshine
  • vintage-parties

Yield: 10 glasses

We’re not encouraging anyone to break the law, so we have happily exchanged the home-distilled liquor for some dark rum, which gives the drink a rounder flavor. And it’s completely legal. A refreshing alternative to the pre-dinner cocktail or as complement to the buffet table.


  • 2 quarts (2 liters) apple cider
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • 1 tbsp brown sugar
  • 2/3–3/4 cup (150–200 ml) dark rum (optional)
  • 5 cinnamon sticks
  • Ice
  • 3 apples, sliced


  1. In a large pot, heat the apple cider over medium heat. It shouldn’t boil; it only needs to be warmed.
  2. Add the ground spices and the sugar. Let it simmer for about 10 minutes, so the cider can absorb the spices.
  3. Stir occasionally.
  4. Remove the pot from the heat and let cool.
  5. Add the rum and cinnamon sticks.
  6. Close to serving time, pour into a large bowl together with the ice and apple slices.
More from Vintage Parties:
Reprinted with Permission from Vintage Parties by Emma Sundh, Linda Hansson, and Louise Lemming and Published by Skyhorse Publishing.

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