The Gin Mill
Cornmeal, yeast, sugar, water, and malt. On their own, these ingredients flavor many common foods, but combined they can also create 190-proof batches of moonshine. Illegal during Prohibition, the libation earned its moniker back then because it was covertly made at night, when brewers were protected by darkness and opossums that were good at keeping secrets. At Moonshine Tavern, restaurateurs Jacob Millisock and Shanna Cooper honor the now-legal concoction with shots and moonshine-spiked, handcrafted cocktails including a white manhattan.
To complement the moonshine that freely flows at the bar until 2 a.m. every night, the culinary team uses local ingredients to put an upscale, regionalized spin on classic Southern comfort foods. Smoked corn pudding accompanies a succulent, seared cut of rockfish, and house pickles and rémoulade crown catfish po' boys. Along with Southern seafood, the tavern's cooks pickle seasonal vegetables to top the likes of a 9-ounce dry-aged-beef burger.
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