Hops have flavored beer for centuries. Now, these little flowers are in your cocktails thanks to an explosion of new hopped syrups, hard ciders and liquors. Seriously, if you can drink it, someone’s hopping it. (There’s even talk of adding the stuff to white wine.) What does this mean for you? Drinks that push beyond the standard sweet-vs.-bitter spectrum and dial in on earthiness. Here’s a tasty one to try at home from Buckley’s Bar in Milwaukee.
The Hoppy Ending
Bittercube Door County Hops bitters
1½ ounces Hophead Vodka
½ ounce St-Germain elderflower liqueur
½ ounce Yellow Chartreuse
¾ ounce grapefruit juice
¾ ounce lemon juice
Add two spritzes of bitters to a chilled martini glass. Shake the remaining ingredients in a cocktail shaker with ice. Strain into a martini glass.
All Hopped Up
Some of our favorite hops-flavored hooch—and how to drink them.
Hophead Vodka: A martini must-try.
Hopquila: Perfect in a la poloma.
Tieton Yakima Hopped Cider: Sub for Champagne in your next mimosa. Trust.