An Afternoon of Moonshine Cocktails & Southern Seared Scallops with Billy Kauffman of Short Mountain Distillery and Nashville Food Writer Chris Chamberlain

When three “Southern Foodies” get together in the kitchen to cook and shake up a few cocktails, you just know it’s gonna be good!


I’m a Southern girl who loves to cook and sip on a cocktail or two…..

When I had the opportunity to hang out in the kitchen with two of  Nashville’s most influential Southern culinary, cocktail and distilled spirits superstars ….I said HECK YEAH!

One of the most popular Food Writers in the south, Chris Chamberlain,who writes for the Nashville Scene and Nashville Lifestyles Magazine, features a recipe from his new book, The Southern Foodie100 Places to Eat in the South Before You Die & The Recipes that made them famous!  

I can’t think of a better reason to eat fabulous Southern food.  Chris did the hard work for us by discovering the jewels of the South, NOW GO EAT!

Billy Kaufman, president, owner and operator of Short Mountain Distillery joins us to give some insight and history behind his famous Moonshine, with a recipe over 100 years old. Recently, I visited Short Mountain Distillery, learned all about authentic moonshine and most importantly…drank it! Check out my post on my visit to Short Mountain!

Short Mountain Moonshine is not just for sipping, though. You may be surprised all the unique ways it can be used.


The Bootlegger’s Sidecar is a Tennessee twist on a traditional Sidecar Cocktail from the 1900’s, which is among the resurgence of today’s hand-crafted cocktail recipes from the Prohibition era. Chris takes his cocktails seriously. He  teaches classes on the art of making cocktails which have always been fun, informative and thirst-quenching!


Here’s the Recipe for the Bootlegger’s Sidecar:

 3 parts Short Mountain Moonshine

 3 parts Combier French Orange Liqueur

1 part freshly squeezed lemon juice

 demerara sugar for rimming the glasses

Add cracked ice to a cocktail shaker along with Short Mountain Moonshine, Combier and lemon juice.

Shake and serve!


Short Mountain Moonshine and Billy Kauffman are the “real deal!” The authentic moonshine is made by real moonshiners that have over 50 years experience. Billy has continued the practice distilling quality moonshine by bringing the past and quality to today’s shine in every bottle. Take a trip to Short Mountain Distillery and taste the real thing!


We should be so lucky to have Chris’ passion for seeking out the best Southern chefs and their culinary creations. The fantastic Seared Scallop recipe comes from Garrett’s Art of Fine Food in Montgomery, Alabama. You will be adding this to your collection of favorite recipes. It is perfect for a few guests or a crowd and the Mango and Black Bean Salsa is so versatile!





Short Mountain Moonshine isn’t just for sipping! The Blue Porch Restaurant makes the most amazing Moonshine Chocolate Bread Pudding and Moonshine cookies. The Lemon Ginger Hot Sauce was the perfect finish to the scallop dish.

We are all happy about the versatile moonshine!



Seared Jumbo Sea Scallops with Black Bean and Mango Salsa
Prep time
Cook time
Total time
This genius recipe has quickly become one of my favorites. It is the perfect marriage of ingredients that will make you beg for more and the best part--the prep is so easy!
Recipe type: Entree
Cuisine: Southern Fusion
Serves: 8
  • 32 scallops
  • Bay Seasoning, Tony Chacheries or your favorite seafood seasoning
  • ½ cup olive oil
  • ¼ cup rice wine vinegar
  • juice of 1 lime
  • 1 t minced fresh garlic
  • 1 (12-ounce) can black beans, drained
  • 2 ripe mangoes, peeled and diced
  • ½ cup diced red bell pepper
  • ½ cup diced red onion
  • 1 t chopped fresh chives
  • 1 t chopped fresh cilantro
  • salt and pepper
  1. Clean scallops and detach side muscle if necessary.
  2. For the Salsa:
  3. In a large bowl, whisk oil,vinegar,lime juice, and garlic to make dressing.
  4. Fold in the black beans, mangoes, bell pepper, red onion,chives, cilantro, S & P
  5. For the Scallops:
  6. Spray medium skillet with non-stick cooking spray.
  7. Heat skillet over high heat until very hot.
  8. Sprinkle scallops evenly with seasoning.
  9. Cook scallops 3 to 4 minutes on one side until evenly browned.
  10. Turn off heat, flip scallops over and cover.
  11. Allow scallops to rest 3 to 4 min.
  12. Overcooking will result in tough scallops.
  13. Serve on a bed of Arugula topped with Black Bean and Mango Salsa


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