EPCOT Moonshine Sour (Copycat Recipe)
Our copycat of the Moonshine Sour from the Regal Eagle Outdoor Bar in EPCOT's American Adventure pavilion. Ole Smoky Blackberry Moonshine, blood orange sour, fresh lemon, and homemade blackberry syrup, shaken over ice.
Equipment
- Cocktail shaker
- Jigger or measuring shot glass
- Small saucepan (for the syrup)
- Fine mesh strainer
- Rocks glass
Ingredients
Cocktail
- 2 oz Ole Smoky Blackberry Moonshine (or Jack Daniel's Tennessee Blackberry for a stronger drink)
- 3 oz blood orange sour mix (we like Finest Call)
- 0.75 oz blackberry simple syrup (homemade, or Monin)
- 0.5 oz fresh lemon juice
- ice
- fresh blackberries for garnish
Blackberry Simple Syrup
- 1 cup fresh or frozen blackberries
- 1 cup granulated sugar
- 1 cup water
Instructions
Blackberry Simple Syrup
- Add the blackberries, sugar, and water to a small saucepan over medium heat.
- Bring it to a simmer, stirring until the sugar dissolves. Simmer for about 10 minutes, mashing the berries as they soften.
- Take it off the heat and let it cool for 10 minutes.
- Pour it through a fine mesh strainer, pressing the berries to get all the syrup out.
- Store it in a sealed jar in the fridge for up to two weeks.
Cocktail
- Fill a cocktail shaker with ice.
- Add the moonshine, blood orange sour, blackberry syrup, and lemon juice.
- Shake hard for about 15 seconds.
- Strain into a glass over fresh ice.
- Garnish with fresh blackberries.
Notes
Want it frozen? The park version comes over ice, but you can blend everything with about 1.5 cups of ice for a slushie version.
Use fresh lemon. Bottled lemon juice makes it taste flat.
Making it for a crowd? The pitcher version is in the FAQs below the card.
Non-alcoholic version: Swap the moonshine for 2 oz of sparkling water or lemon-lime soda, and go lighter on the syrup.