Brooklyn bartender Andy Imsdahl spikes this funky fresh Shandy with moonshine for a seriously eye-opening, raw corn kick. (He likes King’s County Moonshine, but feel free to swap in any good moonshine from your favorite local distiller.) Not only does the moonshine kick the ABV levels up a notch, it also plays on the drink’s savory qualities. For a vegetal tang, Imsdahl makes his own serrano-grapefruit shrub. (It’s well worth the effort. We promise.) As for the beer, Stillwater Brewery’s Nu-Tropic IPA (from Baltimore) steers the cocktail into balmy, tropical waters with its added mango and passionfruit flavors.
- 1.5 oz Moonshine
- 1.5 oz Serrano & Grapefruit Shrub
- 1 oz Lime
- Nu-Tropic IPA
Rim a Highball glass in the Taijin by dipping the edge of the glass in fresh lime juice and rolling it in a small pile of the seasoning.
Pour the moonshine, shrub and lime juice into a highball glass. Top with beer.
Stir with a bar spoon to incorporate.
Contributed by Andy Imsdahl