Follow us on:

Contest Cocktails

Creek’s Peachy Dream

Creek’s Peachy Dream

This cocktail was crafted with dreams of summer time. Yet, it uses smokey winter rosemary to ground it’s lucky consumer in the reality that we live in Canada (not to mention the use of maple syrup to really bring that feeling home)!


1.5oz (Yoga) Peach Nectar

  1. 5oz (Wabanaki Maple) Bourbon Aged Maple Syrup
  2. 5oz Smoked Rosemary Simple Syrup

1.5oz  (Moonshine Creek) White Pup

0.5oz Lemon Juice

*Shaken on ice and double strained

Topped with 0.5oz of (Mionetto) Prosecco

Garnished with Rosemary Sprig


~ Peach Nectar was purchased at Scoop & Save in Fredericton
~ Any Maple Syrup and Prosecco will work
~ Smoked Rosemary Simple Syrup is a 1 to 1 Ratio of Sugar and Water, bring to boil, add 4 sprigs of hand-smoked rosemary, remove from heat then allow to sit coved for 30 minutes

Double Snap of Ginger


1 cup of coffee brewed hot with 1 tsp of sugar.   Let cool.


1 teaspoon of vanilla

1 tablespoon of whipping cream

1 oz of Double Double

1 oz of Gingersnap

Stir well

Serve over ice topped with Gingersnap whipped crème.

Downriver Date


1 -1/2oz Downriver Whisky

1 tsp – Date Syrup

Dash of Lemon juice concentrate

1/2 cup orange juice or orange-flavored soda water..

Shake in a mixer and pour over crushed ice, garnish with orange or lemon slice…

East Coast Crumbler


1.5 oz Apple crumble Liquer

0.75 oz springbrook cranberry Juice

Sussex Ginger Ale

Cinnamon brown sugar rim

Garnished with an apple dipped in lime juice

It was super tasty, supporting local, and easy to make.

Electric Mojito


In shaker add ice, 3-4 blackberries and raspberries each, a sprig of mint


Add 2 oz of Canadiana


Add ice to highball glass

Pour contents into glass

Add 6 oz of Mr & Mrs T Blue raspberry martini mix

Splash of sprite

Garnish with blackberry and raspberry

Ginger Shake


Blend- 5 scoops French Vanilla Icecream

3 ounces Gingersnap

1 tablespoon Milk

Pour in glass

Top off with whipped cream and a gingersnap cookie

Fundy Creek


1.5 oz Canadiana Spiced

1  oz Golden Canadiana

0.5 oz Dulse infused simple syrup*

2 – 3 Tbsp Wild blueberries

1-2 small pieces of dulse, or to taste

In a cocktail shaker, gently muddle blueberries with syrup and dulse. Add Spiced and Golden Canadiana, add ice to shaker. Shake until chilled. Double strain into chilled cocktail glass.

*1/2 cup of simple syrup infused with 3 tsp of dulse flakes overnight. Recipe was tested with dulse flakes but large dulse should work as well.

OJ's in a Pickle with Ginger


For a 250ml glass


4 ounces Gingerale

2 ounces Orange Juice

.75 ounces Get’n Pickled

1 cocktail cherry

Peanut Butter Patrick


In a blender add:

2 cups whole ice cubes

1 cup hot chocolate powder (I used Tim Hortons)

1.5 cups Chocolate Milk

1 heaping tablespoon smooth peanut butter

2 ounces of Peppermint Patrick

1 ounce double double

Blend until you get an ice-Capp like consistency

Rim glass with peanut butter and crushed Reese peanut butter cups, garnish with whip cream, chocolate drizzle and a peanut butter cup!

The Red Lemonade Smash Pup


⁃    1 can of pink lemonade concentrate
⁃    1.5L jug of Tropicana Strawberry Peach
⁃    2 cups of Moonshine Creek White Pup
⁃    Any type of carbonated beverage for topping up. (We use Sprite)

⁃    combine all ingredients in a large *freezer safe* container. Mix well.
⁃    Put container in the freezer for at least 8 hours (we do it overnight so you sleep through the agonizing wait of the freezing process)
⁃    Once frozen, scoop into desired glass and top up with the soda. We use the ratio of approximately half slush/half soda, but you can make it stronger or weaker by
adding more or less soda to the mixture.

Shiney Pickle


1.5 oz Moonshine Creek’s Get’n Pickled

1/4 oz lemon juice (1/2 tbsp)

1/4 oz maple syrup (1/2 tbsp)

4 oz apple juice

Add ice to a cocktail shaker. Add measured ingredients to the shaker and shake well.  Pour into an old-fashioned glass prepared with ice.  If preferred straight up, pour the shaken cocktail into a martini glass instead.

Garnish with a slice of apple and a sprig of dill. Enjoy!

Steve’s East Coast Ceasar


3/4 cup Clamato juice

1 1/2 oz of picked moonshine

Dash of Worcestershire

1/2 teaspoon of horseradish

Few drops of Tabasco

Ceasar rimming

The Gingersnap Nite Cap


Pour 2(3) ounces of Gingersnap liquor into glass , add 1(2) ounces warm milk

Stir with Gingersnap and enjoy

And sleep well

Wild Pup'n Tonic


Put 15-20 wild blueberries and a few basil leaves into a jar, add half an ounce of freshly squeezed grapefruit juice
and half an ounce of tonic water. Muddle the basil and berries.

In a whisky glass, add a dash of aromatic bitters and 2-3 ice cubes.

Strain the jar of muddled berries, basil, juice and tonic into the whisky glass.

Add 1 1/2 ounces of White Pup and 1 1/2 ounces of sweet vermouth

Drop in another 10-15 berries.

Top with Tonic water. Stir.

Garnish with a grapefruit twist and basil leaf.

Mint Aero Delight


Rim your glass with crushed mint aero bar crumbs….and chocolate sauce.

Pour a little of chocolate sauce on bottom of martini glass, add ice to martini shaker about 3/4 full.

Add about 1/4 to half a cup of coconut water

2 to 3 shots of peppermint Patrick.

Topped off my martini shaker with the silk half and half.

Shake it up!

Pour away.

Added a little whip cream on top and sprinkled some of the crushed aero bar on top! Viola!

Jazz & Blues


2oz homemade blueberry simple syrup*

2oz jasmine tea, cooled

2oz Moonshine Creek White Pup Whisky

Add ice

Stir then fill with club soda

*Syrup recipe:

1 cup water

1 cup sugar

1 cup blueberries – I used blueberries from Nova Scotia of course!

Bring to a boil then reduce heat and simmer 10mins. Let cool for a few minutes and strain into a jar.