Recipe: Moonshine cocktail with boysenberries & mint

Say cheers to summer with this delicious berry cocktail, part of our Christmas Barbecue Menu

Recipe by Anthony Hoy Fong
Serves: 6
ready in: 10 minutes


1½ cups moonshine
(available from
1½ cups lemon juice
9 lemon wedges
¾ cup sugar syrup (equal parts sugar and water, simmered until dissolved and cooled)
24 mint leaves, torn
18 boysenberries
plus 6 extra to garnish
3 cups ginger beer
2 Tbsp grenadine
6 lemon slices, to garnish
6 fresh mint sprigs, to garnish


1 Place the moonshine, lemon juice, wedges, syrup, torn mint leaves and boysenberries into a large pitcher. Using a wooden spoon, muddle the ingredients for 2-3 minutes until mashed together and pulpy. Add the ginger beer and grenadine and stir gently to combine.

2 Fill small tumblers or mason jars with ice and divide the cocktail mixture evenly among them. Garnish each cocktail with an extra boysenberry, a lemon slice and a sprig of mint.


Christmas on the barbecue recipes: Anthony Hoy Fong’s festive menu


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