Living Proof: Onyx Moonshine's Journey to Revive the American Spirit (Book Giveaway!)

BOOK GIVEAWAY: 
Living Proof: Onyx Moonshine's Journey to Revive the American Spirit

Update 10/28/15: Congratulations to Sheila - you can expect your book delivered directly from Amazon soon!

Connecticut native and New England moonshiner Adam von Gootkin failed out of college after one semester. His entrepreneurial nature drove him to start a business venture with his best friend, Peter Kowalczyk, and in 2011, the two founded Onyx Spirits, successfully introducing the world to the first ultra-premium American moonshine made in East Hartford, Connecticut.

Adam at the Living Proof Book Launch 

October 16, 2015

Now you can read Adam's incredible story in the recently-released book, Living Proof: Onyx Moonshine's Journey to Revive the American Spirit. In it, Adam wittily tells the story of Onyx through his own life's narrative, offering useful business lessons to every would-be entrepreneur along the way. Adam possesses a limitless vision along with an undying belief that everything he imagines is possible. This book is not only an inspiration but also an honest guide to the trial-and-error process of business-building. 

A Couple in the Kitchen has been moved by Adam's spirit (pun intended?) and business acumen since we met him and Pete in early 2012 (read about that meeting here). We've made recipes with Onyx, promoted Onyx to our friends, and have been good friends and supporters of the Onyx Spirits family. We even attended the book launch last week at the Mark Twain House in Hartford (great times!).

For all those reasons, we'd like to offer you a chance to win a copy of Adam's book. Follow this link for a chance to win Living Proof via Amazon Giveaways:

https://giveaway.amazon.com/p/09b8fb24ba67a3c3

One lucky winner will be chosen randomly from all entrants to receive a copy of the book shipped directly from Amazon. No purchase necessary. Giveaway ends the earlier of October 28, 2015 11:59 PM PDT or when prize is claimed. See http://amzn.to/GArules for official rules. 

In the meantime, try one of A Couple in the Kitchen's recipes using Onyx Moonshine:

The Spicy Curb A-Peel Cocktail

Moonshine Sticky Wings
Salemme Pepper-Infused Onyx Moonshine Balls

Onyx Moonshine Apple Cake

Connecticut Moonshine Pecan Pie

For more on Onyx from A Couple in the Kitchen see also:

Onyx Pairing Dinner at The Hidden Still, Ellington, CT
Onyx Moonshine Cranberry Margaritas
CT Cheese Festival
Berry Picking
To the Moon, Onyx!
Onyx Spirits Company Wins Gold at the International Craft Spirit Awards
Local Food and Drink Takeover of Krust Pizza Bar, Middletown

Press Release: Onyx Spirits Company Wins Gold at International Craft Spirit Awards

Connecticut Moonshine Wins Double Gold Medals

Onyx Spirits Company Wins Gold at International Craft Spirit Awards

May 19, 2014 (East Hartford, CT) – Connecticut’s first legally produced moonshine and first barrel aged whiskey have both won gold medals at the prestigious International Craft Awards Competition, an organization that reviews thousands of spirits, wine, and beer from across the globe. 

The competition took place from May 5-8, 2014 in Los Angeles, California. Spirit brands were judged on a 100-point scale evaluating dozens of characteristics, including taste, aroma, mouth-feel, smoothness, etc. The judging panel was comprised of some of the liquor industry’s most renowned connoisseurs and experts.

Onyx Moonshine, the company’s flagship product, and Secret Stash, Connecticut’s first barrel aged whiskey, both won gold medals. “We started this company to show the world how delicious New England Moonshine can be. Then we barrel aged it, producing Connecticut’s first whiskey. We know our spirits are on par with the world’s most celebrated brands, and now, the international spirits community agrees,” said Adam von Gootkin, company co-founder. “Customers are putting down the vodka for Onyx Moonshine and we can’t age our Secret Stash fast enough,” he added.

Onyx Moonshine is available in package stores and restaurants throughout New England. A Cape Cod Cranberry Harvest Infusion was released in May and the second release of Secret Stash whiskey will be this summer.     

      

ABOUT ONYX MOONSHINE

Onyx Sprits Company produces America’s first ultra-premium moonshine, Secret Stash, Connecticut’s first barrel aged whiskey, Onyx 111, a higher proof version of Onyx Moonshine, and a Harvest Infusion line utilizing local and seasonal produce. Onyx Moonshine was named the ‘Best Locally Distilled Spirit’ by the Hartford and Fairfield County Advocates in 2014. Onyx Moonshine was the Official Spirit of the 2012 GRAMMY Awards. The company was voted by Yankee Magazine as the “Best New England Micro-Distillery” and won two gold medals at the International Craft Awards Competition. www.onyxmoonshine.com

The Hidden Still, Ellington, CT

Located in a blink-and-you'll-miss-it plaza in the blink-and-you'll-miss-it town of Ellington in Northeast Connecticut is CT's hottest new bar and grill - The Hidden Still. First thing we need to tell you is: don't blink! And definitely do not miss it!

Billing themselves as CT's first restaurant and moonshine bar, The Hidden Still boasts over ten brands of moonshine from around the country, including CT's own Onyx, as well as a host of delicious, unique twists on pub food favorites. We first met some staff from The Hidden Still at Onyx's Gatsby Ball back in October, when they were competing in the Onyx 111 Infusion Challenge. Their Fire Roasted Pear and Sage Infusion, served with a splash of white cranberry juice, while not a challenge winner, was one of our faves, and convinced us we needed to experience The Hidden Still as soon as we could.

That opportunity came a few weeks later, when we had finished proctoring the PSATs at Amy's school and we were starving. The first place we thought of was The Hidden Still, which (huzzah!) happens to be right down the road from the school. We loved the variety we found on the menu, with its many "Bites" sized, and priced accordingly, at "Small," "Bigger" and "Biggest," along with a few salads, and a sandwich "Creation Station." We decided to make a meal out of a few of the small/big bites, and (thankfully!) save ourselves a little room for dessert. 

To start, we absolutely had to try the "Grilled Mac & Cheese," especially since it is inspired by the locally legendary Shady Glen Fried Cheeseburger. Tastes just like it, too, with its creamy mac-n-cheese center wedged between slices of grilled American. Ooh, that's the kind of foodstuff you obsess about forever after, and Amy certainly can't wait to sink her teeth into it again soon. Bonus points? This unique dish is a mere $6, and washes down very nicely with the (dangerously yummy) raspberry moonshine infusion cocktail.

With those years living down South always in the back of her mind, for her second course, Amy happily opted for the "Chicken and Waffles" - a generously portioned "Small Bite" choice coming in at only $7 and consisting of three open-faced "sliders" of Belgian waffle topped with crispy fried chicken and drizzled with maple syrup. 

Chris, as he often does, went for a healthier choice, by way of the fish tacos. Another generous portion at a reasonable price, with three tacos at $9 made from fried cod and topped with pico de gallo, avocado and a fresh and zingy cilantro lime cream sauce.

Yes, we went ahead and ordered dessert. After all, we surely needed to experience everything we could, and we were having a blast chatting with the amiable barkeep and the handful of other patrons seated nearby. Who, as we did, made quite a fuss over the cheekily named "Fudgin' Nutty Brownie," perhaps the fudgiest we've ever had, topped with homemade caramel, fresh whipped cream (because yes, we can tell the difference), and fried candied nuts.  

We were extremely full when we left, and we know, in our minds anyway, that this is not the kind of eating we should do very often. Nonetheless, we will be back again and again, and hope that you, too, will check it out. This is local at its best, the type of place that should be supported well and visited often. The Hidden Still offers daily specials, including a Friday Happy Hour, and Full Moon Parties. And there is more to drink than moonshine (although yes, there is a still!). So convince someone to be your designated driver and get to Route 83 in Ellington (15 minutes off either I-84 or I-91) to experience CT's first, and in our opinion, best, moonshine bar and restaurant. 

Onyx Moonshine Apple Cake

The other day, Amy's co-worker, also named Amy, brought it the most deliciously moist and tasty apple cake. Joanne (another self-professed foodie) pronounced it better than her mom's. (We're kind of hoping Mrs. K doesn't read our blog. If she does...sorry!) But anyway, yes, it was that good. Good enough for us to beg for the recipe, which Amy D. gave us tout de suite (she's a French teacher, so we owed her that)!

As luck would have it, our friends at Onyx had a tasting at the Coventry Farmers Market the other day, where they were sampling a delightful concoction of apples, cinnamon and brown sugar mixed with Onyx moonshine and apple cider. Then they offered us the leftover apples. Yeah...the boozy leftover apples. "Certainly the two of you could do make something with these!?!" they said. Hollah.

Yes, amidst this amazing planetary alignment (okay, maybe not that important) - we had the apples and the recipe, and as far as we were concerned, "Thunderbirds are go!" It was moonshine-apple-cake-baking-time!

We made Amy D's apple cake with those boozy apples and included the recipe below. Feel free to make it with plain old apples, if you must. But it won't be quite as good, just so you know. (wink wink)

Onyx Moonshine Apple Cake

Cake Ingredients:

5 medium apples, peeled and diced (feel free to soak them in Onyx Moonshine for a day or so, if you dare)

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon ground cinnamon

1 cup vegetable oil

2 large eggs

Topping: 

3 tablespoons all-purpose flour

3 tablespoons granulated sugar

1 tablespoon ground cinnamon

1 tablespoon unsalted butter, room temperature

Preheat oven to 350 F. Combine all cake ingredients in a large bowl, and toss to coat apples. Place in a 9X13 pan that has been greased with butter or sprayed with cooking spray. In a separate bowl, combine topping ingredients and pat over top before placing in oven. Bake for 40-45 minutes, until bubbly. If desired, dust with confectioner's sugar before serving.

Cocktail Hour: Melonshine

We're on somewhat of a moonshine kick lately, now that we're on vacation. Maybe it's because the moonshine we're using is so amazingly smooth and mixable. So here's our latest concoction, created just this afternoon while we were making Watermelon Sorbetto (recipe coming soon). It's quite yummy, and frankly, the perfect backyard barbecue beverage! Happy Fourth of July, everyone!

Melonshine

Ingredients:

2 cups watermelon, chopped finely

1 tablespoon boxwood basil leaves (regular basil will work fine)

1 cup Onyx Moonshine

Mix all ingredients in a large pitcher and set aside for an hour, stirring a couple of times to blend. Strain mixture through a fine mesh sieve into six rocks glasses filled with ice. To serve additional drinks, simply add moonshine to pitcher, stir, sieve and pour. Drink responsibly.

Moonshine Sticky Wings *Award-Winning"

Okay, so maybe this week has been all about cooking with liquor. What can we say? We are madly in love with Onyx Moonshine and since we already tried a sweet dish, we wanted to do something savory with it. Thus we give you Moonshine Sticky Wings. A dozen wings, a little honey to pick up the honey notes in the moonshine, some soy and sesame oil, and of course, the moonshine itself. Pretty good stuff, but a few notes on this one since it's not yet perfect. We baked them in the sauce then broiled them for a few minutes to attempt to get some crispiness, but next time we're gonna go ahead and fry these things. We suggest you start there. Also next time we'd add more moonshine because, well, why not?

Lay wings out in baking dish;

sprinkle with garlic salt

Combine these ingredients to make the sauce

Pour sauce over wings then bake and broil

Moonshine Sticky Wings

Ingredients:

1 dozen chicken wings

1/2 teaspoon garlic salt

1/4 cup honey

2 tablespoons low-sodium soy sauce

2 tablespoons toasted sesame oil

2 tablespoons Onyx Moonshine

2 cloves garlic, pressed

sesame seeds for garnish

Preheat oven to 450 degrees. Lay wings out in a large glass baking dish. Sprinkle with garlic salt and set aside. In a medium bowl, mix remaining ingredients. Pour evenly over wings. Bake at 450 for 25 minutes, then broil on high for a few minutes to brown and crisp. Garnish with sesame seeds.

UPDATED MARCH 12, 2013: THIS RECIPE WON AN EDITOR'S CHOICE AWARD IN SPLASHPAD MOBILE'S "STICK A FORK IN IT" CONTEST FOR THE TOP RECIPE ANDROID APP. 

GET THE APP HERE AND LOOK FOR OUR RECIPE DESIGNATED WITH THIS RIBBON: 

Connecticut Moonshine Pecan Pie

After experiencing the epicness of Onyx Moonshine, made here in Manchester, CT, we knew we had to try cooking with it. The opportunity presented itself on Monday night, when we made dessert for the LSU-Alabama game: Connecticut Moonshine Pecan Pie. Although it was slightly overcooked, and maybe we used a few too many pecans (as if that could be a bad thing!), it came out pretty good. We've had some baking fails in the past, and while this wasn't the perfect pecan pie, we wouldn't count it among the "fails." In addition to the uniqueness of the moonshine in this recipe, you'll also notice we added some nutmeg, since CT is the Nutmeg State. It was sweet and rich, nutty and flavorful, with hints of vanilla, and a depth that we think came from the moonshine. If it can be done with bourbon, it can be done with moonshine!

Melt butter and combine with

corn syrup, molasses and a pinch of salt.

Boil until frothy with a caramel consistency.

Beat together eggs, vanilla, Moonshine and nutmeg.

Fold in pecans, preferably from Louisiana

Pour pecan pie mixture into prepared pie shell

Connecticut Moonshine Pecan Pie

Ingredients:

1 prepared pie shell, uncooked

6 tablespoons unsalted butter

1/2 cup dark corn syrup

1/4 cup molasses

pinch of kosher salt

3 eggs

1 teaspoon vanilla extract

3 tablespoons Onyx Moonshine

1 teaspoon ground nutmeg

3 cups pecan halves (although we'd reduce this to 2 cups next time)

Lay pie shell into greased pie plate and prick it all over with a fork. Melt the butter in a large saucepan. Add the corn syrup, molasses and a pinch of salt and cook over medium heat until it boils and becomes frothy and has a caramel-like consistency. Set aside to cool slightly. In a separate bowl, beat the eggs. Add the vanilla, moonshine and nutmeg and beat to combine. Add a small amount (about 1/4 cup) of the caramel into the eggs and stir to temper the eggs. Slowly add the remainaing caramel mixture into the eggs and combine well. Fold in the pecans and pour the pecan pie mixture into the prepared shell. Protect the crust with pie shields and bake at 350 for about one hour. Let cool before serving, preferably with a dollop of freshly whipped cream (of which we, sadly, had none).

Makin' Moonshine in Manchester, CT

Adam von Gootkin and Peter Kowalczyk are living the dream. When they met years ago at a party, they recognized some sort of entrepreneurial spirit in one another and knew they were destined for great things. Well, one of those great things is taking shape right now – the two have founded Onyx Spirits and are making moonshine in Manchester, CT. Inspired by Connecticut’s grand history of bootlegging during the Prohibition era, and using an authentic recipe from those times (slightly tweaked), these guys are making history by founding a company whose products “go against the grain” (pun intended), and they are doing it all in a historic setting - the Hilliard Mills, site of America’s oldest woolen mill.

Many people have a certain idea about moonshine. Frankly, we did too. We have tried that stuff that smells like gasoline and burns from the second it touches your lips to the moment it sloshes into your gut. There’s not a whole lot of pleasure to be had in the drinking of that type of moonshine. However, Adam and Pete thought to themselves, “Why isn’t there an excellent moonshine being made in America?” and then they set out to do just that. We're here to tell you, they succeeded, creating a liquor they call Onyx Moonshine that is literally a category unto itself – not a whiskey, not a vodka, not a grain alcohol, but a smooth “Distilled Spirit Specialty” liquor made of 50% corn and Connecticut spring water with flavor notes that can include wood, honey, botanicals and sweet corn.



Onyx, pineapple and blue curacao
(Maybe they can call it "Blue Heaven")



Living up to their Latin motto “Labora dure, lude durius,” which means “Work hard, play harder,” Adam and Pete met us at Manchester’s favorite burger bar (that just happens to carry Onyx Moonshine), Corey’s Catsup and Mustard, to talk about and of course, taste their product. Bartender Stacy was thrilled to meet the two moonshiners, saying he can’t keep Onyx on the shelf. He said most people prefer to sip it straight or on the rocks, but this enthusiastic master mixologist spent the evening delivering up some of the most delicious concoctions we have had, all made with Onyx Moonshine.



Chicken 'n Waffles Sandwich

Over yummy sandwiches (namely, the “chicken ‘n waffles” – crispy fried chicken with jack cheese with maple mayo sandwiches between two waffle squares, and the grilled Texas toast turkey club), we talked and sipped and enjoyed the company of these two upstarts. Naturally, our very first taste was Onyx on the rocks, which we found to be a smooth, tasty sipper of a drink very similar to a good whiskey. It really set the tone for the night to taste the pure flavor of the moonshine on its own.

But Stacy had mixing on his mind. He made these drinks on the spot, so we don't have their "official" names, but believe us, we spent much of the night brainstorming possibilities (see photo captions). First, a candy-apple-red drink made from moonshine, Apple Pucker and a splash of cranberry that tasted like a crisp fall day in a New England orchard. Next, moonshine with pineapple and blue curacao – sweet and heavenly and very, well, blue. How about mixing Onyx with pomegranate, tonic and a little lime juice? Sparkly and tart and luscious. Or with Bailey’s and a touch of Goldschlager? Spicy, creamy, and perfect for after dinner. Each sip was fantastic, and the moonshine mixed as well as any vodka could. Plus, the drinks went well with the food. As Stacy aptly put it, “You can’t pair a restaurant and a liquor together better than Onyx Moonshine and Corey’s!” We wholeheartedly agree.



Onyx, pomegranate juice, tonic and lime
(Maybe they can call it "Sparkling Moonshine")



Staying local and true to Connecticut is so important to Adam and Pete that the Charter Oak is featured on every bottle that comes out of Onyx. They’ve also created a CT-inspired drink - The Charter Oak Cocktail, which offers a deliciously authentic taste of New England. Here’s the recipe, shared with us by Peter:

In a crockpot, warm one part Onyx Moonshine with two parts Connecticut-made apple cider. Add a cinnamon stick or two, some Clementine slices, and two teaspoons of brown sugar and allow to simmer for two hours. Serve garnished with freshly whipped cream and, since Connecticut is the Nutmeg State after all, a sprinkle of the spice.

So what does the future hold for Onyx Spirits? Adam tells us that for now, quality control mixed with slow and controlled growth is the key. They are not doing any advertising or marketing as of yet, but still they managed to sell out a couple of times in December while trying to meet holiday demands. As of early January 2012, they are putting out eighty cases of moonshine a day and delivering their product to over 150 restaurants, bars and liquor stores in Connecticut alone. Rumor has it that, in true moonshine tradition, people from New York, Rhode Island, and Massachusetts are crossing state borders to get their hands on a bottle. Adding to the widespread interest in the product, Onyx Moonshine went national when it was included in the “swag bags” given to performers at the 45th Annual Country Music Association Awards.

Onyx, Apple Pucker and a splash of cranberry
(Maybe they can call it the Adam's Apple?)



All of which is to say, making moonshine is keeping these guys pretty busy, so at this point in time, it is the only liquor being produced at the old Manchester mill. Nevertheless, future plans include creating limoncello and vodka, at the very least. In the meantime, though, Onyx Moonshine has definitely won us over. We plan to keep a bottle on our shelf at all times. And we will certainly be keeping our eyes on Onyx Spirits, a true Connecticut success story. Head over to their website or Facebook page for more information about Onyx Spirits.

Adam, Stacy and Peter

We wish Peter and Adam the best of luck! And a big "Thank you" to everyone at Corey's Catsup and Mustard, particularly Stacy!

And, in the next few days, be sure to come back to A Couple in the Kitchen for some food recipes made with love and Onyx Moonshine.