PB&J Orchard Fizz

Turn Sugarland Shine’s Peanut Butter and Jelly Moonshine into a fresh, balanced, and crushable cocktail reminiscent of a grown-up picnic treat. Fruity, tart, and fizzy, this drink brings harmony to the moonshine’s bold flavors while rounding them off with orchard-fresh apple, zesty lemon, and a creamy peanut butter foam. Type of glass: Collins glass or Mason jar (for a rustic twist) Ingredients: - 2 oz Sugarland Shine’s Peanut Butter and Jelly Moonshine - 1 oz fresh green apple juice (or high-quality bottled cloudy apple juice) - ½ oz fresh lemon juice - ½ oz Chambord or black raspberry liqueur - 2 dashes Angostura bitters - 1 oz club soda, to top - 1 tsp creamy peanut butter (for foam) - ½ oz simple syrup (for foam) - ½ oz aquafaba or pasteurized egg white (for foam) - Crushed ice Garnish: Thin apple wedge and a raspberry skewer Directions: 1. In a shaker, combine the peanut butter, simple syrup, and aquafaba or egg white. Shake vigorously without ice for 10 seconds to build up the foam. 2. Add the moonshine, apple juice, lemon juice, Chambord, and bitters. Fill shaker with ice and shake well until chilled. 3. Fill a Collins glass or Mason jar with crushed ice. Strain the cocktail into the glass and top with club soda. 4. Spoon the peanut butter foam over the top. 5. Garnish with an apple wedge and a skewer of raspberries. The result: A fun, multi-layered drink with mellow orchard notes and a peanut butter “cloud” that mimics the best part of PB&J while letting the moonshine shine (but not overpower!).