Combine all ingredients (minus beer) in a shaker tin with ice.
Shake well and add beer.
Strain over cobbled ice.
Garnish & Serve.
Crab Cakes
Ingredients
½ a yellow onion, minced and dried w/ paper towel
1 green bell pepper, minced and dried w/ paper towel
2 egg yolks
2 tbsp mayonnaise
1 tbsp yellow mustard
14 saltine crackers, crushed fine
1 lb lump crab
1 tbsp Old Bay
Instructions
Whisk together all ingredients except crab.
Fold crab in to whisked ingredients using your hand, being careful not to mash the crab. If your mixture feels too loose, you can add a few more crackers.
In an oiled, non-stick pan on medium high heat, sear crab cakes on each side until dark brown, about 1 minute per side. We recommend flipping with a fork.
Bourbon Remoulade
Ingredients
20 leaves of parsley, chopped fine
3 tbsp stone ground mustard
3 tbsp mayonnaise
1 tbsp Louisiana Hot Sauce
1 tbsp Worcestershire
Juice of 1 lemon
1 tbsp paprika
3 oz Bulleit Bourbon
Instructions
In a small sauté pan, flambé bourbon. When flames subside, remove from heat and add Worcestershire, Hot sauce, paprika and parsley. Let stand for 5 minutes, or until it’s just warm, but not hot.
