Welcome to Frozen Drinks Week on Food Republic. We’re excited to bring you a bunch of stories that will make surviving the summer heat a little more — spirited.  This drink from Talde head bartender Bill Riley takes white whiskey (moonshine, white dog, undrinkable swill) and shapes it into something beautiful, with help from the flavors of Thailand and Japan. We will let Riley explain.

The drink started off with owners David [Massoni], Dale [Talde], John [Bush] and I joking around about moonshine and corn in general. I start off with a raw corn whiskey that is called Georgia Moon. It's an 80 proof moonshine. I open the jars up and add a few green tea bags and let that steep for about 2 weeks. This transforms the raw moonshine into a completely different product. The green tea softens and gives the moonshine a more complex flavor while still retaining its sweetness. On its own, raw whiskey can be hard to deal with. Adding the tea makes it much more palatable.