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