Another winner this week from South Texas redfish-chasing friend EH – The Bay House Mezcal Shandy. He writes –
…when you posted the Stone’s shandy a few weeks ago it got me thinking of a story worth telling here on CW and passing along this recipe.
I’ve gotten to know a guy who’s just retired down here, a consulting engineer who worked on every continent during his career, who happens to be named Bob.
He and his wife have become redfish on the fly fanatics after being down here for a little over a year; they’ve been restoring a somewhat dilapidated Bay House near the Arroyo. They had a group of us over a month or so ago to help finish off framing in an expansion and then they (of course) threw a party after.
It was hot as hell as Texas coastal summer days in July are, and Bob and his wife were passing around these, which drew universal and enthusiastic approval from the work crew. As the late afternoon progressed, while readying redfish and fresh shrimp for the grill, Bob’s comely wife (62 though looking at least 20 years younger and extremely fit, not that I noticed) kept calling him BillBob, a obvious play on the traveling Bilbo though it was much cuter when she said it followed by that little giggle of hers (I digress)…
We all agreed BillBob was a fitting and distinguished nickname for our new fishing bud (did I mention he has a brand-spanking new, skinny-water bay boat too?), though his Bay House Mezcal Shandy was by far the revelation of the day…
Hot damn; time for a new bag of lemons and where’s that Mezcal bottle….?
1 ounce of good Mezcal
3/4 ounce fresh lemon juice
3/4 ounce Demerara syrup
Dash or two or Regan’s Orange Bitters
2 ounces of a decent PilsnerSalt for the rim
Garnish: Lemon wedges
Combine the Mezcal, fresh lemon juice, syrup, bitters and ice in your trusty shaker; shake, shake, shake (BillBob for some reason specifies for eight seconds).
Pour over ice in a salt rimmed glass and top with the handiest ice cold Pilsner (BillBob said any in a pinch) and garnish with that lemon wedge.
Enjoy.
