74 LONGISLANDPRESS.COM • MARCH 2020
THE RED NECK
A “DANGEROUS” SPIRIT
BY CJ ARLOTTA
Known primarily for its small-batch
whiskeys and flavor-infused moonshines,
Twin Stills Moonshine Distillery
in Riverhead shares more than just its
spirits with its customers — there’s a
legacy behind the brand.
“We have two 250-liter stills,” says Joe
Cunha, who owns Twin Stills, a family
owned and operated distillery, with
his wife, Patty, and is the head distiller.
“They’re handcraft ed from Portugal.
They’re small batch in the true sense of
distilling.”
His grandfather distilled Grappa and
various infusions of spirits in Portugal
many years ago. Aft er his grandfather
passed away, Cunha decided to continue
the legacy his grandfather had left behind
by attempting to recreate some of
the spirits he distilled.
For his products, he sources all his
ingredients (including corn, grain and
fruit) locally from a farm around the
corner from the distillery called Zilnicki
Farms, a fourth-generation family farm
located in Riverhead.
Some of the distillery’s products include
o’OldTymerWhiskey, made from Long
Island corn and aged in American White
Oak; Honey Moonshine, 100 percent
moonshine infused with all-natural
Long Island honey; Mixed Berry Moonshine,
made from all-natural blueberries,
blackberries, strawberries and
raspberries; and Apple Pie Moonshine,
one of Twin Stills’ bestselling products.
There are nine cocktails on the distillery’s
cocktail menu, many of which
call for the distillery’s Apple Pie
Moonshine, marketed by Twin Stills
Moonshine as “Momma’s apple pie but
half the calories and twice the fun.”
Among the cocktails listed, one stands
out for its simplicity: The Red Neck.
Easy to make, The Red Neck has two
ingredients: Apple Pie Moonshine
and cranberry juice. Mix both in a
cocktail glass with ice and garnish
with a lemon wedge.
Many customers describe the distillery’s
Apple Pie Moonshine as “dangerous,”
he says.
“It’s very, very smooth, and if you’re
not careful, you could drink a bottle
of it,” he says.
Twin Stills Moonshine Distillery is
located at 5506 Sound Ave., #5608, in
Riverhead. It can be reached at 631-
779-3199 or liooldtymer.com
MAIN DISH
The Red Neck cocktail is as powerful
as it is simple.
HOT PLATE
DINING SCENE ADDITIONS
BY ADAM BROWNSTEIN
PUBLICANS
Like a phoenix rising from the ashes,
Publicans is back, with new ownership.
Have a drink at the bar, or sit at a table
and enjoy a menu featuring organic and
locally sourced food that contains no
added hormones or antibiotics. Guests
can indulge themselves with a selection
of tacos ($15-$19), salads ($11-$15), handcraft
ed pastas ($15-$19), burgers served
with freshly cut fries ($14-19), or a dozen
chicken wings ($16).
Remember sharing is caring when
sharing a delectable General Tso's Caulifl
ower plate make with black sesame
and chives served in a Chinese takeout
box ($12). For those feeling extra hungry,
Publicans even off ers its own set of
entrees, such as the vegan curry ($21) or
New York strip steak ($32).
550 Plandome Dr., Manhasset, 516-627-
7722, nda.solutions/publicans
FUKU ASIAN CUISINE
As the old saying goes, don’t judge a
book by its cover. This is especially true
for this restaurant named Fuku, which
chef and owner Eric Zheng says means
“wealthy” in Japanese.
Zheng makes sure to live up to this
name by providing dishes that are
fortunate in both taste and appearance.
Bento boxes, lo mein, and sushi
are some of the fixtures found on the
menu alongside Fuku’s hibachi grill
stations where guests can be treated
to meals of chicken ($18.95), shrimp,
salmon, scallop, steak (each $20.95),
filet mignon ($23.95), or lobster
($29.95).
Make sure to leave room for dessert as
off erings of mochi ice cream ($3.95) and
tempura oreo ($5.95) will surely hit the
spot aft er a delectable meal.
440 N. Wantagh Avenue Bethpage 516-
933-7225, fukuasiancuisineny.com
IL PICCOLO VILLAGGIO
RISTORANTE
Il Piccolo Villaggio, which is Italian for
“The Small Village,” is big on taste.
This cozy restaurant allows guests
to relax with wine paired with authentic
Italian dishes. Begin the meal
by choosing any choice of antipasti
such as the vongole oreganata, an
appetizer of baked clams coated in
breadcrumbs with white wine and
lemon butter ($12). Then choose an
entree from any of their offerings of
pasta, fish, poultry, and meat, like the
scallopini di vitello al Marsala, which
is veal topped with mushrooms and
Marsala sauce served with roasted
potatoes and vegetables.
Il Piccolo Villaggio in Islip has been
getting rave reviews since its recent
debut.
At this small village, guests should
expect to bring a big appetite.
260 Islip Ave., Islip. 631-650-0620.
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