Cool down with this tasty watermelon lemonade cocktail using our White Pup.

Here’s how to make it:
- Grab a shaker or a mason jar with some ice. Add 4oz of *watermelon syrup (see instructions below) and 1oz fresh lemonade (1:1 lemon juice to simple syrup)
- Add 1.5oz of White Pup.
- Cover jar/shaker and shake for a few seconds and dump contents into a 16oz glass. Top the glass with ice.
- Garnish with lemon and mint.

How to make Watermelon Syrup:
- Cut up a watermelon and remove the rinds. Juice the watermelon. Strain the pulp out of the juice if possible, but it’ll taste fine even if you can’t.
- Measure volume of juice and place it in a pot on the stove.
-Add sugar at a 4:1 ratio juice to sugar by weight. (Ie. 1L of watermelon juice 250g of sugar. You might want to sweeten to taste)
- Heat watermelon and sugar mixture until sugar is dissolved. It will not need to simmer or boil.
- Pour into a bottle or jar and cover. Refrigerate for up to a week. Add an 1oz of White Pup to extend shelf life of syrup.

The dill in our garden is ready early, but we know exactly what to do with it.
Our Get’n Pickled moonshine is made using only real herbs, garlic and spices. No extracts or colourings are added.
Pick up a bottle at your nearest NB Liquor or at Wine and Beyond in Alberta.
Your next Caesar will be your best 😉

Hey Alberta! Did you know you can find some of our products at Wine and Beyond? Go to their website and search Moonshine Creek to find which products are available at a store near you.
We sent a very special Nautical Reserve Rum to Wine and Beyond. It’s a single barrel, aged 33 months, bottled exclusively for Alberta.

https://www.wineandbeyond.ca/search?q=Moonshine+creek&options%5Bprefix%5D=last&filter.p.m.display.available_at=96969883959

@wineandbeyond

Hot weather has us drinking rum cocktails.
Try this delicious Pina Colada recipe made with our A.J. Violette’s Rhum!

Here’s how to make it:
- 400ml coconut cream. (The thicker, the better)
- 400ml pineapple juice.
- 100ml maple syrup (adjust to taste)
Place ingredients in a 1L mason jar, cover and shake or stir until liquid has broken up the coconut cream into an even consistency. This will be your “Pina cream” base. This base will make several drinks and will last in the refrigerator for several days.
- Add ice to a 12oz glass and 1.5oz of AJ Violette’s Rhum (Ambré).
- Add .25oz of fresh lime juice.
- Add .5oz orgeat (amaretto or almond syrup will work as a substitute.)
- Add 4oz pina cream.
- Pour the contents of your 12oz glass into a shaker or a mixing glass. Pour back and fourth a couple times ending in your 12oz glass.
- Garnish with lime. We also used a pineapple frond for this photo.

https://shop.moonshinecreek.ca/products/aj-violettes-rhum-rhum-vieux-ambre