Runnin’ from the Devil in the Moonshine

presented by Zach Corona

Ingredients:

2 oz Highlands Distilling Shiner’s Gold Moonshine

0.5 oz Pomegranate-infused Simple syrup

0.5 oz lemon juice

1 egg white

1 dash cocoa bitters

Garnish: rosemary sprig

Preparation:

Combine all ingredients in a cocktail shaker (without ice) and dry shake, then add ice and hard shake for about 5 seconds to chill. Strain into a rocks glass over a single large ice cube, dash cocoa bitters on top, and garnish with a lightly toasted rosemary sprig.

Runnin’ from the Devil in the Moonshine