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!
I recently tested Hot Bacon Cheesy Dip, Bacon and Cheese Pull-Apart Bread and Peanut Butter Blondies all for our tailgating parties. I think they’ll all be a hit!
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. I had a difficult time finding a base juice in a peach flavor. 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.
- 64- ounce white grape peach juice
- 1 cup brown sugar
- 4 ripe peaches peeled and quartered
- 3 whole cinnamon sticks
- 3/4 cup to 1 and 1/2 cup Everclear to your taste
- 1/2 cup peach schnapps
- 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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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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.
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
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.