The Hops Cocktail

Look out bloody mary, there’s a new brunch drink on the menu.



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When we heard Matthew Biancaniello, bartender at Pot Lobby Bar in Los Angeles, was slinging a drink with hops-infused vodka and, um, carrot juice, we rolled our eyes. Then we sipped it. Savory yet subtly sweet, the mix of veggie juice, acidic lime and earthy hops creates a flavor that literally tastes the way a spring vegetable garden smells. Look out bloody mary, there’s a new brunch drink on the menu.

About the Bar

Part of Roy Choi’s Pot restaurant inside The Line Hotel, Pot Lobby Bar is a must-visit for any cocktail aficionado. Be prepared to have your palate challenged well beyond mere carrot juice, with drinks infused with sea-urchin roe and even a Soju-kimchi mash-up. 

The Hops Cocktail

2 ounces Anchor Distilling Hophead Hop Vodka
2  ounces fresh carrot juice
¾ ounce fresh lime juice
¾ ounce agave syrup
Pinch of sea salt, for garnish

In a cocktail shaker, combine all the ingredients with ice, except salt. Shake vigorously, and strain into a chilled coupe glass. Garnish with a pinch of sea salt on top.

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