Bulleit Whiskey Sour

Couch Surfing &
Crab Cakes
with Bourbon Remoulade

Couch Surfing


Ingredients

  • 1 oz Bulleit Bourbon
  • 1 oz Dry Curacao
  • .75 oz lime
  • 1 oz pineapple
  • .5 oz simple syrup
  • 2 dashes Tiki bitters
  • Top with pilsner
  • Cobbled Ice

Garnish

  • Lime

Equipment

  • Pilsner Glass

Instructions

  • 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.
    • Whisk in all other ingredients

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