Peach Cobbler Moonshine, because Apple Pie Moonshine is SO last year!😉
Peach Cobbler Moonshine is the lastest, greatest and tastiest cocktail recipe around! And, it’s perfect for entertaining and tailgating, which is exactly why I made it.
I sure wouldn’t want to go into the fall and tailgating football season without some new recipes!
My Apple Pie Moonshine was such a hit (with my real-life friends and on the web) that I wanted to try another version. A friend gave me fresh peaches so there was my solution. I modeled this Peach Cobbler Moonshine recipe after the Apple Pie Moonshine recipe. However, I had a difficult time finding a base juice in a peach flavor. Therefore, I went with a white grape peach which I thought turned out good.
Peach Cobbler Moonshine is simple to make, the hardest part is waiting while it cools! To make it, you simply boil the peaches, juice, brown sugar and cinnamon long enough to melt the sugar. I want to stress do not to add the Everclear and Peach Schnapps until your mixture is cool. Add alcohol to boiling or hot liquid could cause a fire.
Peach Cobbler Moonshine
- You want to store the Peach Cobbler Moonshine in the refrigerator. I personally think it tastes better if it sits a couple of days to mellow out.
- I also prefer to strain out the peaches and leave just the liquid. You can make Peach Cobbler Bread Pudding or Peach Pound Cake with the peaches! Garnish your cocktail with fresh peaches and a sprig of mint.
- If peaches are not in season, you can use canned or frozen peaches. If you use canned peaches, get them packed in light syrup or the cocktail will be too sweet.
Want to know the alcohol percentage? Test all your homebrews with this hydrometer.
Peach Cobbler Moonshine
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Save To Your Recipe BoxIngredients
- 64- ounces white grape peach juice
- 1 cup brown sugar
- 4 large ripe peaches peeled and quartered
- 3 whole cinnamon sticks
- ¾ - 1 ½ cup Everclear to your taste, or vodka
- ½ cup peach schnapps
Instructions
- Add juice, brown sugar, peaches and cinnamon sticks to a large pot.
- Bring to a low boil and boil 3 to 4 minutes or until brown sugar is dissolved.
- Allow to sit until room temperature.
- After mixture is cool, add Everclear and peach schnapps and stir.
- If you're serving within 24 hours, pour into an airtight container and refrigerate.
- If you're allowing to sit a couple of days before serving, strain peaches and reserve peaches for a cobbler or cake. Pour liquid into an airtight container and refrigerate.
- Serve over ice with a garnish of peach and sprig of mint.
Notes
Nutrition
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Olivia says
Could this be stored in a dark, cool room if the jar was sealed through a canning process? Or will it still need to be refrigerated?
Paula says
I think it should still be refrigerated.
Rob says
I’ve made this several times and keep coming back for more. This last time (being from Texas), I put some freshly picked sliced jalapeño halves in the mix and it was a huge hit at my last company party. Spicy is not typically associated with peach cobbler, but it was amazing.
Paula says
Wow, I love that! Def will try. Thanks for commenting.
Seth Trower says
Making this now for the football season… planned on letting it age 4 weeks in the fridge, will it be okay?
Lesley says
I plan on making a Peach syrup this year while canning peaches. Would I be able to use this syrup in place of the grape juice? If so, the same amount? Thanks
Paula says
Yes, you can and I’d use the same amount.
ANTHONY says
I just tried your recipe, but I made some changes. I used double the juice, 3 cups of sugar, an ENTIRE 750 ml bottle of Everclear, and an entire 750ml bottle of Peach Schnapps. OMG it turned out so good, everyone loved it. I am now in the process of making multiple batches to give as gifts for Christmas. A one pint jar of this is enough to annihilate you, and a friend! The longer you let it sit, the smoother and stronger it gets!
Bo says
Regular sugar or brown?
Sara Sizemore says
Just recently got into the moonshine making. So far, I’ve made the Dreamsicle, Lemon, and Apple Pie. All three turned out way beyond fantastic.!!! Had a policeman tell me “I was dangerous” after he had some of my Lemonade Shine. Made me one proud chickie. When I package my pride n joy, I fancy it up. Put labels on each jar, ribbons tied around top, and wrap each jar in different colored mesh. Then into the baskets, wrapped up with mesh and ribbon. I always include list of ingredients, and how to store, and to always shake well before opening. I use one liter or more to every batch, of 190 proof Everclear. Of course, I can not sell this product, but I suggest a small donation will be acceptable, to help me with the cost of all I use. They in turn, have the pleasure of getting more shine, free of charge. A lesson learned; when tasting your product, take small sips. Very small sips.. Thanks for sharing your knowledge.!!
Paula says
And thank you for commenting and sharing how you package yours. I love that!! Keep shining 😉
Shane says
Anthony/ Paula i didn’t see how much shine was called for, is it a gallon for what the recipe ingredients and you just added more everclear and schnapps,
Jack Sherrer says
Love this recipe!! Have made it twice now with the second round given as gifts (and they were appreciated!!).
Does each serving really contain 54 kcals (5400 cals)? That seems way too high…??
ANTHONY says
The juice has a lot of sugar in it as well as the additional sugar added
Austin says
Does this HAVE to be refrigerated or can it be left in a cool place to store it?
Paula says
I really need to be refrigerated.
Brian says
Refrigerated
Kelly says
I can not find White Grape Peach juice. What can I use in place of that?
Paula says
Use all white grape juice
ANTHONY says
You can also try using the simply peach juice in the refrigerated section
Alicia Wenske says
I found Simply Peach juice in the fridge section of the store and made this and left the peaches in when we made it 2 weeks before we had a get together. had no issues with the peaches and it tasted fantastic!
Resa says
What about using frozen peaches. I have so many peaches this year and I do not have enough time to can all of them. Only so many hours on weekends and work all week. Hope to hear soon. Thanks.
Paula says
yep #3 in post
3. If peaches are not in season, you can use canned or frozen peaches. If you use canned peaches, get them packed in light syrup or the cocktail will be too sweet.
Nancy McCormick says
Could this be made in a non-alcoholic version?
Paula says
I haven’t tried it without the alcohol, but it’d probably be good.
Cindy says
Could canned peaches be used instead of fresh?
Paula says
yes
Ryan Reyes says
How long can you store this recipe?
Paula says
3 to 5 days refrigerated
Greg says
If it a Mason jar can it last more 4 to 5 days
Whit out the fruit
Ivan says
Do you think Peach Cider could be used as the base juice?
Paula says
I’ve never had peach cider so I’m going off what I know about apple cider. I think it could, it would be more ‘earthy’ and not as sweet.
Mary says
I used peach cider and it turned out fantastic.
Valarie Jones says
I used 16 qts of juice, 8 cups of sugar, 2 bottles of everclear, and 2 bottles of peach vodka. What’s my proof at the end.
Bill says
Find the proof of any alcohol and % with a hydrometer. Find one on amazon cheap
Casey says
You cannot use a hydrometer to proof this type of recipe.. those are used for recipes in which fermentation occurs. In this recipe you’re simply mixing alcohol in.
Dr.D says
what if any would the problem be to keep the sliced peaches in the mixture to marinade them for items like ice cream I used to make something similar German dish called rumtoff with a syrupy consistency to put over pound cake ice cream etc. may I have your views on this thanks a bunch
Paula says
I left them in for a few days and they broke down and got really mushy and they almost fermented and gave the moonshine a bad taste. I think the peaches would be fine to remove and save, just not with the liquid. The alcohol, I think, is just to strong for them.
Victoria says
Check out Walton’s Distillery for peach moonshine.
Don says
How long will this last if refrigerated? If air tight, will it last if not refrigerated? Thanks!
Paula says
About 5 days refrigerated. It will get bad fast if not refrigerated.
Sarah says
I am making this right now, and I have already messed up. I added the alcohol to the pot to boil. Do I need to throw this out and start over?
Paula says
Hey, sorry, I just saw this. No harm other than boiling the alcohol out. It prob still taste good.
Chris says
When you boil alcohol, it evaporates.
Sarah says
I am making this recipe right now. I messed up. I’ve added the alcohol in the pot to boil, instead of waiting for mixture to cool at room temperature. Do I have to throw this away and start over?
justwondering says
Is it possible to replace Everclear with Vodka or something similiar? Where I live it’s almost impossible to get alcohol over 40%
Paula says
Yes, you can substitute Everclear
ANTHONY says
Now if I make this and store it in canning jars how long will it last?
Paula says
It needs to be refrigerated and it’ll last 2 to 3 weeks
Baker of Drinks says
After boiling, should peaches be removed altogether or leave to be mixed with the alcohol?
Paula says
Mixed with the alcohol
kelly ewing says
How long will the moonshine last before getting “FUNKY”?
Paula says
a week to 10 days in the fridge
Lauren says
Why only use a cup & a half of everclear? Other recipes call for atleast a liter.
Paula says
If you load it up if you want. I can’t drink strong drinks with Everclear
Peggy says
If you use canned or frozen peaches, about what quantity do you use?
Paula says
I would use 2 cans of peaches or 4 cups frozen
Destinee says
Do you think if I made it now it would be okay for Christmas? And also, you don’t recommend keeping the peaches in there, correct?
Paula says
I don’t recommend making it that far ahead. I tried it once and it got really funky.
Angie says
Is there a way to keep this long term? Can I seal/can it?
Paula says
I didn’t have luck with canning/sealing it because of the sugar and the peaches. Freezing will help prolong the life some but not for an extended time.
Karen says
I just made this for the second time, thanks for an awesome recipe! I know it will be a staple around here. I just started making flavored moonshine and this is for sure a favorite. I have to use the 151 proof Everclear as the 190 proof isn’t sold in my state. It does the job though.
Karen says
I just made this recipe for the 4th time, everybody loves this one. Taking a jar to a friend tomorrow.
Steve says
What do you think about putting one slice of peach in each 16oz jar.
Paula says
It would be great!
Matthew Winningham says
What proof will it be once it is made?
How long will it last?
Thanks!
Paula says
Strong 😉 sorry, I don’t know the exact proof.
Cathy says
I use the peaches to make peach jelly. Makes a whole different tasting peach jelly that is simply delicious…
Luscious L says
How wonderful! Nothing like a lot of Moonshine to make a family gathering that much more fun! I will be sure to bring this to the festivities this weekend at the fam damlies!
I know all 20% peeps who are “go”ing will enjoy it! Here’s to Apple’s and Carmel!
James atkinson says
I use real moonshine, receipt is 10 lbs sugar, 5 lbs white corn meal, 1lb malted barley, a bit of energizer, 2 lbs approx. of raisins, 1 can frozen OJ, good wine yeast 1 pkg. Once cooked thinned and ensuring EVERYTHING is sanitized twice they let it ferment off for 10 days or until the CO2 quits. There are few other items used like yeast energizer, 1 can of tomato paste to excite and feed the yeast, camden tabs to kill wild stray cats and bugs. Prep time about 6 to 8 hours, wait 24 hours to introduce the yeast to new friends and let er rip and make juice. Obviously I am not encouraging this production just stating facts from personal observation and interest.
Let the juice cook off until it quits bubbling, reduce as appropriate by whatever means, the fellow I saw (in person) was cooking off 157 to 147 down to 100 to 80 proof, 4 to 5 quarts for 6 gallons of sauce. last quart does not count (tails). Batch is let to rest for 3 weeks or so (sometimes one). It must be better than crystal clear or re-burn with next batch, although it will eventually age to crystal clear, best recycled.
Take 3 full quarts of art, balanced at 100 proof, take 4 quart jars (very sterilized) , pour 3 cups in each, get very ripe peaches, 4, one for each jar. 1 tsp vanilla, 2 TSP raw honey, 1 stick cinnamon per jar, quarter 1 very ripe but not bruised peach and proceed to amazing art. Add art to jars 100 proof (grain made moonshine, white corn barley only), add peach to each jar (quartered), add 1 cinnamon stick, add 2 TBLS RAW honey and 1 tsp REAL VANILLA extract. Close it up, seal tight, shake well and put her away to mature. Store of up to 6 weeks in a 65 to 75 degree area. Shake jars a couple of times each week (2 or 3) . Turn over onto lids every 2 or three week. At 6 weeks take a sip, if you don’t fall over from the goodness you are already DEAD.
This is REAL Apple pie or Peach Pie Moonshine.
A friend told me he did it, IT WORKS
Funny Smiles after a sip or two……….
Moonrunner
Paula says
I am looking for a recipe for Watermelon moonshine with ever-clear. Do you have anything?
Michael Moore says
Take a watermelon and cut rine off then cut in small peices and run melon thru a juicer to seperate meat from juice take all the juice and mix in a pan with 1 cups of sugar bring to a boil dissolve sugar then let cool to room temp then add 2 or 3 cups of everclear 190 and referate over night and enjoy
Deby says
How long will the Peach Moonshine keep once it is made?
Steven Machado says
What proof (%)?
Paula says
Either the 190 proof or the 151 proof Everclear is fine to use. Both are very stout ;/
greg says
question can i use real 165 proof moonshine or will that not give right taste? i make apple pie with it for holiday gifts but was looking for a change for the fourth and this recipe you have sound great just have this issue about buying store bought when can make it for 1/3 the price plus everclear is not sold in my state
Paula says
It’s a pretty versatile recipe, but I haven’t made it with moonshine
michael rock says
do you use light or dark brown sugar?