Moonshine evokes images of bathtub mixing, stills in the hills and running from local sheriffs. Yet as demand expands across the country for boutique booze, the quintessential outlaw elixir has been remade into a more respectable beverage.

Moonshine evokes images of bathtub mixing, stills in the hills and running from local sheriffs. Yet as demand expands across the country for boutique booze, the quintessential outlaw elixir has been remade into a more respectable beverage.

Liquor with as much attitude as alcohol fits Surly Girl Saloon's ne'er-do-well motif to a tee, bar manager Keith Thompson said.

Surly's brand of choice is corn-based Catdaddy Carolina Moonshine. The "catdaddy" was a Prohibition-era title given to a region's best moonshine.

The bar's fall drink menu debuted Sept. 28 and features the Hot Buttered Moonshine, which uses Catdaddy and some heat to ward off the winter blues. It's slightly buttery, smells like good eggnog and goes down with a bit of a kick.

Here's how to make one.

Hot Buttered Moonshine

1 tsp. butter, cold or room temperature, mixed with brown sugar to taste and pinches of cinnamon, cloves and nutmeg

8-10 oz. hot water

1.5 oz. Catdaddy Carolina Moonshine

In a footed mug, scoop in butter mix and add water, leaving a couple of inches for the moonshine. Stir. Add moonshine, stir again and enjoy. A mug with a handle works well, as the beverage will be hot.