Cocktails & Good Cooking


Black Hills Dakota Distillery is For Sale – Click for Details

Cocktails & Good Cooking

It is amazing how folks can come up with ideas on ways to use our fine spirits. If you have an idea or recipe using one of our products and would like to share it with the rests of us, please submit it to us on our Contact Page. Remember to let us know who you are and where you are from so we can give credit where credit is due.




Cranberry Cocktail

  • 3 oz Cranberry Juice
  • 1 oz Orange Juice
  • 4 oz Sweet Tea
  • 2 oz Sturgis Shine
  • Garnish with a Cherry

Sweet Tea

  • 4 oz Sweet Tea
  • 2 oz Sturgis Shine
  • Garnish with Lime Slice

Iced Coffee

  • 6 oz Flavored Coffee
  • 2 oz Sturgis Shine
  • Touch of Cream
  • Sweeten to Taste
  • Serve over Ice

Reta Shine

  • 4 oz Margareta Mix
  • 1 oz Triple Sec
  • 3 oz Sturgis Shine
  • Serve over Crushed Ice

Seven & Shine

  • 4 oz Lemon Lime Soda
  • 2 oz Sturgis Shine
  • Crushed Mint Leafs
  • Serve with Crushed Ice

Shine Martini – Jack Siebold, Rapid City, SD

  • 1 1/2 oz Sturgis Shine
  • 3/4 oz Triple Sec
  • Juice of half a lime
  • Margarita Salt
  • Add Sturgis Shine, tripe sec and lime juice to the shaker; shake vigorously with ice. Run the lime around the rim of the margarita glass and rim the glass with salt.

Pommy Lime Spritzer – Mariane Owan, Chandler, AZ

  • 4 oz Pomegranate Juide
  • 1 oz Sturgis Shine
  • 1 oz Lime flavored Sparkling Water
  • Garnish with Lime Slice

South Dakota Sangria – Mariah, Bullwacker’s Saloon & Steakhouse, Whitewood, SD

  • 1 oz Sturgis Shine
  • 1 1/4 oz Sangria Mix
  • Splash of Sour Mix
  • Top with Ginger Ale

The Triple “S” (Sturgis Shine Slushy) – Helen LewisAldridge, Schaumberg, IL

To 5 cups water add 1 1/2 cup sugar, boil in a large pan until sugar dissolves, cool, then add:

  • 12oz Can frozen Lemonade
  • 12oz Can frozen no pulp Orange Juice
  • 2 Cups Pineapple Juice
  • 2 Cups Sturgis Shine
  • Pour mixture into a freezable container with lid, stir, and freeze over night. Serve with lemon lime soda.

Good Cooking

Roast Pork Rub – Deb Walter, Rapid City, SD

Make a paste of:


  • 1 cup brown sugar
  • 1/2 cup kosher salt
  • 2-4 tbsp garlic powder
  • 1-2 tsp cayenne or red chili flakes
  • 2 tbsp ground black pepper
  • 2 tbsp liquid wood smoke

Add enough Sturgis Shine to make a wet rub. Rub liberally over Boston Butt or Pork Shoulder roast and let sit covered in refrigerator overnight, turn occasionally. Preheat oven to 400° F. Place rack on top of a large baking dish, add an inch of water to dish to prevent drippings from smoking, and place roast on rack, covered. Bake 1 hour to begin browning and caramelize fat. Uncover, lower heat to 325° F, cook until done. Baking uncovered will result in a bacon-like exterior. Covering will still give the bacon flavor but will result in a more moist roast.

Sturgis Shine Butter Spread – Deb Walter, Rapid, SD


Soften a stick of unsalted butter and place in a bowl. In another bowl add 1 tbsp Sturgis Shine to 2 tbsp of brown sugar, mix well. With a fork, mix this into the butter, along with about a teaspoon of salt. Spread on French bread and toast under a broiler.


Knockout Orange Smoothie

– Deb Walter, Rapid City, SD

Into a blender add 2 peeled oranges, a peeled lime, half a lemon and one apple, and 2-4 tbsp sugar to taste. Blend, add a handful of ice cubes and 1/4 cup Sturgis Shine. It adds a nice, mellow kick to a fruit smoothie.


Sturgis Shine Chicken Wings – Deb Walter, Rapid City, SD


Joint about 20-30 chicken wings and place in a large covered bowel. Add:

  • 4-6 tbsp garlic powder
  • 1-2 tsp cayenne powder or red chili flakes
  • 2 tbsp chili powder
  • 2 tsp ground black pepper
  • 4 tsp salt
  • 1/2 cup Sturgis Shine
  • 1 cup Frank’s Red Hot sauce

Mix well, making sure chicken wings are covered. Cover bowl and marinate in refrigerator 3-4 hours. Preheat oven to 400° F. Line baking sheet with foil and place rack on baking sheet. Cover rack with jointed wings. Raising wings off baking sheet will allow fat to drain. Baste them well with the marinade and bake for about 40 minutes. Turn wings, baste again and continue to cook until done. Longer cooking time will result in drier, but wonderfully crispy wings. Make a dipping sauce by heating a cup of Frank’s Red Hot sauce in a sauce pan with 4 tbsp butter. When butter is melted and sauce, add up to quarter cup Sturgis Shine for a nice kickness.

Moonshine Bundt Cake – Deb Walter, Rapid City, SD


Preheat oven to 325° F. Grease and flour 12 cup Bundt pan. Rough chop 2 cups nuts and sprinkle into prepared pan.

In a mixer mix 1 box yellow cake mix, 1 package instant vanilla pudding mix, 4 eggs, 1/2 cup cold water, 1/2 cup oil,and 1/2 cup Sturgis Shine. Mix well and pour over nuts in prepared pan. Bake about 1 hour, until done, then allow to cool slightly. Invert onto a serving dish.

While cake is baking prepare the glaze. In saucepan, melt 1 stick butter (1/4 pound). Add 1/4 cup water and 1 cup sugar. Boil for 5 minutes, stirring entire time. Remove from heat and let cool few minutes, then add 1/2 cup Sturgis Shine .

Prick top of cake with a fork then drizzle glaze over top and sides. Allow to soak in and continue until glaze is gone. Cover cake with plastic wrap and let it sit at least overnight in refrigerator. Serve in small slices with coffee for an amazing treat.


Fruit Glaze – Deb Walter, Rapid City, SD

Mix 2-4 tbsp Sturgis Shine with 1/2 cup dark brown sugar until liquid. Pour over fresh cut fruit. Add this glaze to peach, apple or berry cobbler before baking for a special treat.


Cold Comfort – Deb Walter, Rapid City, SD

To make a syrup, pour 1/4 cup Sturgis Shine into a cup, add honey to taste. Mix well and sip by the teaspoon for a sore throat or cough. Add cinnamon, lemon or orange zest, cloves, or any herb or spice of choice if wished. For a spicier kick add a pinch of cayenne to help clear sinuses.