- Jalapeños, quartered2
- Water1/2 Cups
- Sugar1/2 Cups
- Peached Moonshine6 Ounces
- Vodka2 Ounces
- Sweet Tea6 Ounces
- Sliced Peaches
For The Jalapeño Simple Syrup
In a heavy-bottomed pan, combine sugar and water and cook on medium until sugar dissolves. Remove from heat and add jalapeños. Let sit 1 hour. Strain jalapeños out and store in an air-tight container.
For The Cocktails
In a large pitcher filled with ice combine the simple syrup, the moonshine, the vodka, and sweet tea. Pour into glasses and top with fresh sliced peaches.
If fresh peaches aren't available serve with frozen peaches.
We like to use Old Smoky Tennessee Moonshine for our peach moonshine.
Serve this Jalapeno Peach Moonshine with Flank Steak with Grilled Corn Salsa.