Harvest Moon Shandy &
Shrimp Tostada
Harvest Moon Shandy
Ingredients
- 1.5 oz Bulleit Bourbon
- .75 oz Lemon Juice
- .75 oz Vanilla Syrup
- 1 dash Angostura bitters
- Top with White Ale
Garnish
- Grated nutmeg
- Half Fig
- Orange Flag
Equipment
- Pilsner Glass
Instructions
- Combine all ingredients (minus beer) in a shaker tin with ice.
- Shake well.
- Strain and top with beer.
- Garnish & Serve.
Vanilla Syrup
Ingredients
- 12 oz Filtered Water
- 12 oz Refined Sugar
- 1 Vanilla Bean
Instructions
- 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
Ingredients
- 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
Instructions
- 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.
