The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Friday, January 24, 2014

Myth and Moonshine – serious drinks and Louisiana fare

My only run in with grain alcohol was at a frat party at the University of Maryland circa so far back you won’t believe I’m that old. It was grain alcohol mixed with punch and served from a trash can. The after effect, i.e. hangover, was not pretty. I remember working the breakfast shift at my part-time job at the drug store fountain the next day. Someone ordered and egg over easy and I said we were out of them but they could have a scrambled egg…it was that bad.

Moonshine has come a long way since then, first and foremost, Tennessee, Nebraska and Kansas have legalized moonshine production and there are a handful of brands available. Most can be tasted at the Canton pub Myth and Moonshine. There are unflavored moonshines (i.e. Midnight Moon Corn, Shine XXX White Whiskey )or flavored (i. e. Midnight Moon Blueberry, Ole Smoky Peach or Shine XXX Libertea) all and all approximately 70 plus moonshines. The combinations are a mixologist’s dream . My favorite was the straight up shot of the Ole Smoky Peach.

Read the full story, watch the video and slideshow HERE.

Moonshine Tavern on Urbanspoon

No comments:


Blog Widget by LinkWithin