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\u2019s hopping it. (There\u2019s 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\u2019s a tasty one to try at home from Buckley\u2019s Bar\u00a0in Milwaukee.\r\n\r\n\r\n\r\nThe Hoppy Ending\r\nBittercube Door County Hops bitters\r\n1\u00bd ounces Hophead Vodka\r\n\u00bd\u00a0 \u0007ounce St-Germain elderflower liqueur\r\n\u00bd\u00a0 ounce Yellow Chartreuse\r\n\u00be\u00a0 ounce grapefruit juice\r\n\u00be\u00a0 ounce lemon juice\r\n\r\nAdd two spritzes of bitters to a chilled martini glass. Shake the remaining ingredients in a cocktail shaker with ice. Strain into a martini glass.\r\n\r\n\r\n\r\nAll Hopped Up\r\nSome of our favorite hops-flavored hooch\u2014and how to drink them.\r\n\r\nHophead Vodka:\u00a0A martini must-try.\r\nHopquila:\u00a0Perfect in a la poloma.\r\nTieton Yakima Hopped Cider: \u00a0Sub for Champagne in\u00a0your next mimosa. Trust.