Bulleit Whiskey Sour

Harvest Moon Shandy &
Shrimp Tostada

Harvest Moon Shandy


  • 1.5 oz Bulleit Bourbon
  • .75 oz Lemon Juice
  • .75 oz Vanilla Syrup
  • 1 dash Angostura bitters
  • Top with White Ale


  • Grated nutmeg
  • Half Fig
  • Orange Flag


  • Pilsner Glass


  • Combine all ingredients (minus beer) in a shaker tin with ice.
  • Shake well.
  • Strain and top with beer.
  • Garnish & Serve.

Vanilla Syrup


  • 12 oz Filtered Water
  • 12 oz Refined Sugar
  • 1 Vanilla Bean


  • Add split and stripped vanilla bean and sugar to medium sauce pot, then add hot water.
  • Turn on a burner to a low heat and let simmer for 5 minutes while stirring until sugar is completely dissolved. Pull when vanilla bean flavor is strong.
  • Fine strain out vanilla bean solids. The syrup will keep for two weeks in the refrigerator.

Shrimp Tostada


  • 1 oz Bulleit Bourbon
  • 1 Belgian white ale
  • 1 tbsp Old Bay seasoning
  • 1 lemon (juiced)
  • 4 corn tortillas, shallow fried in a non stick pan (45 seconds on each side)
  • 12 jumbo shrimp, butterflied
  • 1 red onion, diced
  • 2 vine ripened tomatoes, diced
  • 20 leaves cilantro, chopped fine
  • 3 tbsp fig vinegar
  • 2 tbsp red wine vinegar
  • 1 tsp Tabasco
  • 1 cup cotija cheese
  • 2 avocado, sliced
  • ½ cup Mexican crema


  • Bring 1 Belgian white ale to a boil. Let boil for 3 minutes. Add 1 tbsp old bay, 1 oz bourbon, juice of 1 lemon. Let boil for 1 minute. Add shrimp. Bring back to a boil. Cook shrimp in boiling liquid for 45 seconds, or until just before the shrimps head touches the shrimps tail. Remove from liquid and put immediately in to the fridge.
  • To make Pico de Gallo, combine onion, tomato, cilantro, vinegars, and Tabasco. Mix well, and let sit for an hour.
  • Put 3 shrimp on each tostada (fried tortilla), cover with cotjia cheese. Bake for 3 minutes on 350 degrees. Top with Pico de Gallo, sliced avocado, and Mexican crema.