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.
Serrano & Grapefruit Shrub
1.5 oz Moonshine
1.5 oz Serrano & Grapefruit Shrub
1 oz Lime
- 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.
Serrano Grapefruit Shrub
1 Cup Sugar
1 Cup Water
0.5 Cup Vinegar
3 Serrano Chili
- Peel one grapefruit with a knife or a peeler, reserving the fruit for later. Mix the peel with the sugar to start an oleo saccharum syrup.
- Let the saccharum work its magic for at least half an hour.
- Next, halve and juice the reserved, peeled grapefruit into the oleo saccharum.
- In a saucepan, add the oleo saccharum and the remaining ingredients. Bring to a simmer.
- Once the sugar has dissolved, remove the saucepan from the heat. Cool and refrigerate overnight prior to straining.
- Strain the shrub using a fine sieve.