Blue Moon Recipe
Make Blue Moon Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare and chill glass
Select a tall pilsner or large tulip glass. If you like the beer colder and less foamy, chill the glass in the freezer for 10–15 minutes before serving.
- 2
Mix non-beer ingredients
In a cocktail shaker, combine the crème de violette or blue curaçao (0.5 fl oz), fresh lemon juice (0.25 fl oz), simple syrup (0.25 fl oz) and egg white (0.5 each) if using. Do a dry shake (no ice) vigorously for 10–15 seconds to emulsify the egg white and produce foam.
- 3
Wet shake
Add ice (about 1 cup) to the shaker and shake again for 8–10 seconds to chill and slightly dilute the mixture. Strain the mixture through a fine mesh strainer into the chilled glass to remove ice shards and achieve a smooth texture.
- 4
Add beer
Hold the glass at a slight angle and slowly pour the wheat beer (12 fl oz) down the side to preserve carbonation and avoid excessive foam. Pour gently until the glass is about three-quarters full, then let the head settle. If more foam is desired, finish pouring steadily in the center to produce a moderate head.
- 5
Top and garnish
If needed, gently spoon any remaining foam from the shaker on top for extra head. Garnish with a lemon twist or wheel on the rim. Serve immediately.
- 6
Notes
Crème de violette gives a floral violet tone; blue curaçao gives blue color and orange flavor — choose according to desired flavor/color. Adjust simple syrup to taste if your beer is very sweet or dry. Egg white is optional but contributes a dense, creamy head; omit for a vegan version.