Moonshine. The not-so-sweet nectar of the North American backwoods. Personally, I find it quite difficult to swallow, being more of a whisky gal myself. But when I was sent today’s lovely Texan nuptials, I couldn’t help but be intrigued by their wonderfully creative favors. Let’s be a little adventurous and take another stab at the strong beverage with our inspired Apple Pie Infused Moonshine recipe. And in the meantime, check out Anna and Erick’s beautifully rustic day.
- 1 jug of moonshine
- 4 Honeycrisp apples
- 5 cinnamon sticks
- 1 tablespoon of allspice
- 1 tablespoon of cloves
- Peel and chop the apples into small cubes.
- Place all the ingredients into the jug with the moonshine. Seal the lid tightly.
- Store in a dark, cool place for a minimum of 3 weeks. Enjoy!
Photographer: Monica Roberts Photography//Photo Booth Equipment: ATX DJ//Cake Designer: Bird Bakery //Event Designer: country sugar events//Floral Designer: HEB Blooms //Bridesmaid Dresses:Mori Lee//Design and Decor: Revive Vintage Rentals //Shoes: Seychelles Footwear //Event Venue:Zaza Gardens// Jewelry Ceremony-Ambrosia Bridal // Hairpiece -Elibre // Makeup + Hair: Stephanie Eiland with Vanity Eiland// DJ: Sean Alan – ATX DJ // Wooden Banners: PaesePerla Submitted via Two Bright Lights PLEASE NOTE: The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured. The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.